Also, was the cider pasturized, what yeast did you use, or did you just buy unpasturized cider and let it ferment. The latter has a good chance of being vinegary since theres a crapshoot of various yeasts and bacteria.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.