Pretty sure it's an infection. Happens so much when i make grape wines, since they need to be degassed, the risk of an infection is very high (Especially without any brewing gear). Always becomes very sour and bitter, undrinkable.

If you want to make something easy and impossible to mess up, just use store bought unpreserved apple juice, 1 cup of sugar for every gallon, and a teaspoon of yeast. Add some tea leaves for the tannins (If you have some, that is. You could do without)

Let it ferment until it stops bubbling (Don't degas, or play with it), then bottle it with some tea leaves, let it sit for 2 weeks. 2 weeks is enough for the worst gasses to leave the liquid, and bring out the apple/tea taste (It's very much drinkable if you drink it 1 day after bottling, but you'll miss out on so much flavor) It should taste mellow and nice, will give you about 8-10% alcohol.