I have 3 one gallon jars of cider that I started July 31st. 8 day primary at which point I thought they tasted like vinegar. I racked to secondary and tasted again 2 weeks later. Vinegar taste had been replaced with more of a yeast flavor, my wife described it as "beerish". Today, I took a small sample and each is a slightly fruity dry wine with a very fine effervescence. Not sure how I accidentally accomplished this, but I sorta like the mouth feel of it.
My plan was to backsweeten, bottle and toss into a cold fridge. Would I lose this effervescence if I did this? How can I keep and/or recreate this carbonation level? If I continue to let this age under airlock, will I eventually lose this carbonation level?