3 day fermentation

[xLDKx_NewYorker]

Alright so i started this a few days ago around 8pm Aug 4th and it literally started bubbling immediately. However, i did a small tasting today because the airlock stopped completely and it's reminiscent of an apple ale and is quite strong tastes around 10% easy. Started around 70-75 degrees F if it matters.
Question is what should i do with it I didn't expect this to happen at all, should i just continue as normal or toss it. It's my first attempt at this.
1 cup Domino's Refined Sugar
3l Sam's Club Apple Juice
1p Fleischmann's Yeast

 

[BrownBottle]

I wouldn't say that's unusual. Using Nottingham yeast, 2lbs dextrose, and 5 gallons apple juice I can typically go from 1.060og to 1.000 in 4-5 days.

If it were me, I'd simply let it clear a bit, back sweeten, bottle condition, and then stove top pasteurize once carbed to your liking.

 

[xLDKx_NewYorker]

I understood everything except for carbed...
Thank you for the quick reply though. Also, not going to lie the taste wasn't toterrible either this might come out well.

 

[TeeJo]

I understood everything except for carbed...

The bubbles! Carbonation! Carbed!
Unless you wanted a still cider, chances are it was in the plan, eh?

TeeJo

 

[hausbrauer]

I'd say 3 days is too early for a tasting. Try 2 weeks, minimum.