About a week ago, I made an experimental batch of apple cider using dark brown sugar, maple syrup and a sweet wine yeast. I had about 3 cups of apple juice left and just left it sit out. My wife said she was drinking it, but today I got thirsty and decided to drink the last cup or so. Low and behold, it was fizzy and tangy. I grabbed a 1/2 gallon of apple juice, poured out 1 1/4 cup juice, added the fizzy stuff and bunged and airlocked it. I'm not that experienced at making cider and want some input if I should just let it ferment, or will it even ferment, to hard cider?