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I've never seen mold grow in soda bottles in the trash or otherwise, only juice and what not. I think you'd be better off adding vodka to dew.

Perhaps they were implying that yeast could eat the dead micro-organisms if they were sufficiently broken down which could happen if they were not suited to the enviornment of beer. Still a bit of a stretch though since even if this did occur it would happen on such a small scale as to be...

Aged one month and 40$ a bottle? Rouge must be gouging off their good name. There is no reason to have such a high cost on a product that requires so little cost in the way of storage and supervised aging.

The lack of yeast nutrients means strained yeast and more off flavors. I think your ABV is going to be just over 7%. I would let it age in as secondary for a few weeks, backsweeten with splenda and prime it with table sugar. With luck, you will have a heavy, diet alchopop.

If it's good to drink.... maybee you should save the strain. Black wine is quite a novelty. I would offer to isolate the strain, but alas, I do not currently have access to a bio lab.

So how do you make sure the cider is sweet? Not fermenting all of the sugar and still being able to prime?

Confectioner's sugar has corn starch in it. I have no idea what it will do, it might make it cloudy, or it might make it full bodied, you may want to go with regular sugar, brown sugar, or honey.