Yes indeed! I could never (still cant) understand how something as sour and dry tasting as a cider apple could produce something that was pleasantly drinkable. The problem with cider without chemicals in it was that the yeast never died and as the level dropped in the barrel the more oxygen was available for the yeast to start working again and often the cider was undrinkable for a while and sometimes it was quite a bit sweeter, rarely the same from week to week.