So I decided I wanted to brew some cider and so I made two different batches; the first one isn't a problem, 22L of local pressed cider, 3lbs raw cane sugar, and 550ml of maple syrup mixed and pithed with EC1118. I'm hoping this one will be rather high in alcohol due to all the sugar and so far it's been bubbling away nicely, I can see bubbles rising through the wort at ridiculous rates and the airlock is going at about 2/sec.
It is my other cider which has me worried, I just threw 22L of fresh cider into a carboy with a pack of SafAle S-04 and covered it with a damp cloth (hoping to get some wild yeast in there to add a little bit of a traditional taste to it). And this is where I think it went wrong, is it likely that this method allowed for some undesirable bacteria to get in there? It showed no visible fermentation after 7 days (threw energizer and a starter in there to see if the fermentation was stuck to no avail) and is stuck on par with the ambient room temperature (19/20 degrees Celcius). It also smells extremely vinegary. I'm adding a pack of EC1118 and throwing on an airlock today to see if I can get any fermentation. Am I worrying for nothing or is there likely something wrong?