This is pretty sharp. Not acidic or bad, but you have to be in the frame of mind for a tart (fnar-fnar) or a Sour, otherwise this will disappoint. Based on this I think we’ll keep producing unsweetened ciders in future but we may try to stop them sooner in order to retain some of the natural sweetness rather than adding it back in with non-fermenting sweeteners. But will it be possible to carbonate them if fermentation is stopped before bottling? Need to research that one.
Speaking of bubbles, I see from the notes that each bottle had 2 carbonation drops aimed at 500 ml and while this cider is certainly sparkling it’s nowhere near the level of a sparkling wine. Might be worth paying attention to other stuff we’ve bottled and tagged as over-carb in order to get a feel for how far we can push it – maybe 3 drops would have been possible without risking explosions?