Greetings. I'm brand new to wine making and may have what seems like a simple question with what may be an obvious answer. I have had a batch of hard cider fermenting. The bubbles in my airlock slowed to about one every 60 seconds, so I decide to test it with the hydrometer. That reading showed that it wasn't quite done, so I'll let it cook a while longer. However, I couldn't help but taste a sip of what I drew off and what I tasted, while it smelled lovely, was quite bitter. So, the "newb" in me is all worried about having a ruined batch or if this is normal for this point in the process. Thanks in advance for your tolerance and answer