Last fall I picked up a few gallon of fresh pressed cider. I left the jugs out too long and they started to ferment. A few people here said I should throw an air lock on each jug and see what I get. What I did was throw all five gallons into a better bottle. I forgot about it until today when looking for an empty carboy. It had what looked like small blobs of mold skim coating the top. I was gonna dump it but thought better of it and siphoned it to a keg and threw it on a tap. I gave it a pull warm and uncarbonated. It tasted like dry white with zero sweetness but no off taste. Anyone else have experience with fermenting with wild type yeast? Should I backsweeten it? Or just go with it.