Fast fermenting??

[bendog15]

Brewing 1 gallon batch- whole foods 365 organic apple juice,
Added 1/4 tsp pectic enzyme
1/4 tsp liquid tannin
1/4 tsp yeast nutrient
Lalvin EC-1118 yeast
Starting gravity 1.048

Pitched yeast and after 3 days bubbling has slowed to over 1 minute. Racked into additional carboy and gravity is now 1.002. Never seen anything ferment so fast! Is this a bad thing? My room where I'm brewing is not cold. Bottle temp reading is 79 degrees. A friend told me that anything fermenting at this fast a pace will not produce a good taste.
Should I not be using yeast nutrient? Is this batch gonna taste bad?

 

[Nazgul07]

Anything I ferment is done in around a week and my temps are usually around 70 degrees. If you are fermenting at 79 degrees that could lead to a faster ferment and more fussel alcohols will be present (this may cause the bad taste your friend was referring to).

Using nutrient isn't a bad thing, but it may have helped the yeast take off. If you inoculated with a whole pocket of yeast in a single gallon, that may have helped it take off faster too.

Taste it, see if you like it. You probably won't when it's this young... but that hotness from the fussel alcohols (if present) may wear off over time... It could turn out pretty good after a few months.