I put up 2 1-gal ciders about 8 days ago. One of them I poured in 1lb honey and used Nottingham ale yeast, and one I decided to allow to ferment naturally, (s.g. was 1.050 at 57F). The first cider proceeded fine and seems ok, the second cider was very sluggish getting started, (as I expected it would). after a couple days it was bubbling very slowly, ~7 bubbles/min. On the sixth day it went from the 7 bubbles/min in the morning to 28 bubbles/min that afternoon. The next morning it was bubbling at 59 bubbles/min! When I got home that night, the bubbling had stopped completely. I popped the airlock off and took a wiff, and ugh! what a smell. The cider was very hazy, much lighter in color than it was even that morning, and it stank. Now, I assume it is "cider sickness" that killed this cider, so my questions are, is there a way to avoid the bacterial infections without killing the natural yeast? And, is this cider in any way redeemable?