something isn't right.

[Dozuki]

Well I had a one gallon batch of cider going and it has stopped bubbling at all and I went to put it in the secondary and it all went well. That is until I went for a sip just to see how it was. WOW was it bad. had a really sharp acid tast and something else going on that just wasn't good.
So its in the fridge getting a little more age on it. I used safale us-o5 yeast and one gallon of organic cider from the local yes market. Is this a situation where it needs backsweetening because of the yeast i used or is it just a bad batch. It was in the main ferminter since 4-11-12.
My hydrometer hasn't arrived yet so no reading on that front but I can smell the alcohal in it. Any suggestions would be great. I'm thinking of trying the 5 day cider. Thanks for the help.

 

[outstretched]

I'd suspect the apples used at the cider mill were more tart / higher acidity. Nothing wrong with your brew. Let it age, or add some apple juice concentrate then keep cold / drink / pasteurize for storage. I'd guess you fermented out below 1.000. ABV roughly between 7.5% and 9.2% depending on OG and FG.

 

[damiensphotos]

When i do one gallon batches the yeast usually eats up the sugar within a week. You definitely need to back sweeten or you'll be left with what taste like an unripened green apple. Or in my case, pure stomach bile.

 

[kewlio250]

When i do one gallon batches the yeast usually eats up the sugar within a week. You definitely need to back sweeten or you'll be left with what taste like an unripened green apple. Or in my case, pure stomach bile.

congrats on first post!

i dont think it would be any higher than 7% with juice alone

 

[Dozuki]

I forgot to mention that I had put in a cup of sugar. white and brown. I think I am going to sweeten it with some concentrate. It's been in the fridge for a day or so now and it doesn't seen to be clearing up. I am going to give it a little time and just leave it in the fridge.

 

[ChickenArise]

congrats on first post!

i dont think it would be any higher than 7% with juice alone

My first batch was with some VA cider that I bought at a little gas station. It would ferment out to about 9-10% with no sugar additions.

We even recently had to get some laws changed here to allow cider production with our regional apples: http://www.arlnow.com/2011/02/16/party-time-for-va-apple-growers-as-hard-cider-bill-passes/

The bill’s original sponsor, Del. David Englin (D), says that Virginia’s apples naturally ferment at an alcohol content between four and 10 percent, but current state law caps that level at seven percent.

The cider was about as lazy as I could make it and it turned out pretty decently (only currently at about 2-3 months old).

 

[BoomerCreek]

Time is the answer. Even an acidic and tart cider will mellow out with some time. My best advice is to make several batches of cider and let them age out. You may have to choke down some cider that isn't the best but in the meantime the other batches will be aging out and getting better everyday. I went into cider making years ago thinking I could whip up a batch and drink it the next week. I found that the aging process is what makes a palatable natural cider. Good luck!