Brand new to winemaking - question

[Raserei]

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

 

[DoctorCAD]

You are still in primary fermentation. Lots of stuff going on inside the bucket.

Taste it again in 6 months and then make an opinion.

 

[steelcitybrew]

The longest I was able to wait was 6 week in secondary after 2 weeks in the fermenter. And that was the most delicious cider ive ever drankin.

What I do when I cant wait any more (I havnt started experimenting yet) is add sorbate and sulfate let it site for a couple days then add 3 cans of apple juice concentrate, I drank 4 of the gallons with a couple of friends within a couple weeks (adding ginger ale to add sweetness and carbonation) , then forgot about the last gallon. It ended up magically carbonating and was the best cider I ever drank. And it didnt need any more sweetness, finished out perfect!

 

[dinnerstick]

definitely bitter? that's an odd taste for cider. sour is normal and will mellow over time.