So - I found myself at an orchard in Ellijay, GA a two weeks ago. I spontaneously decided to buy 5 gallons of unpasteurized cider. Having never made a cider before I asked the guy at the orchard how it was done and he recommended unscrewing the cap every few days and letting the wild yeast do it's thing. Instead of this, I sanitized a 5 gallon glass carboy, dumped in the cider and added champagne yeast.
The obvious problem is that only now, two weeks later, am I reading on how to make cider... backwards I know
I added no sugar or spices and simply have a straight up cider with the yeast. It has been in the primary for two weeks and has cleared a lot but is a bit hazy. It started out a nice rich orange/brown and is now the color of slightly hazy white wine. I did not take an OG, but it is at 1.008 two weeks later.
It is a bit tasteless. Is this the champagne yeast or lack of aging?
Should I do anything at this point or just put it in a keg?
Thanks in advance!