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Forgot one detail! I used a yeast nutrient in the starter as well to help it get some liftoff. I read apple juice doesn't offer much in the way of nutrients as beers do.

I was wondering about that! I started the yeast for 24 hours in 2 cups of the cider "must" (apple wort? or whatever its called with cider...) and it certainly didn't act like the beer yeasts I'm used to (I'm looking at you, Wyeast Weihenstephan...). But not knowing any better, I thought this...

Also, I back sweetened with stevia powder. Don't do this! It was really tart going into the bottle so I added some stevia sweetener as I have lactose intolerant family who want to try this, and I can taste it. Hope that fades as well! Lessons we learn the hard way...

Hi, first time poster and first time cider maker here. I'm an all-grain brewer who wanted to try a cider from wild apples growing around my property. The question: My cider has been in the bottle one week (I know that's way too young) but it has a yeasty, bread taste. Will this resolve from...