I'm curious if any of you have tried to make hard cider. I tried it for the first time a few days ago. I picked a lot of good cider apples, pressed them added a camden tablet and waited 24 hours, just like I was told to do and read. I then added pasteur champagne yeast and it fermented like mad for 4 days. The gravity went from 1.060 to 1.005. I tasted the sample and it ain't that great (ie. bad, although still drinkable). Temp was from 68-62 F. Will this get better with age or have I wasted a very expensive bunch of great apple cider (tasted excellent before I fermented it)? Thanks.