Bear with me. I don't know what all the technical terms for everyhting in English. We used, as far as I've understood, the proper equipment and techniques. Of course we could have messed something up along the way though.

We attempted to make hard cider with natural yeast for the first time. Pressed the apples, let it ferment about two months, put it in a new container and let it be for about 5 months.

When the alcohol measurement thing said that it was done, it tasted very vinergary. We waited a while but it didn't get any better, so we decided to make vinegar instead. We took the lid off and let it sit for about another two months. A scoby formed, so we figured we were well on our way.

But then we tasted it, and it actually tasted good? Much less vinegary. The alcohol percentage is around 4%.

What did we just make? Kombucha? Cider? Or a really good tasting vinegar?