I'm wondering about other folks experience with maturing cider? Does it really get that much better? How long to people wait to drink after pressing? How long is best to wait? How long is too long? If I have a bland cider or perry, should I just wait a year and see if it gets better?
In 2020 I pressed a number of different desert apples and pears. Overall, out of 50 gallons, only 3 gallons had some sort of off flavors. While 47 gallons were "fine", they certainly weren't amazing....except for one gallon of Star Crimson Perry. It was pressed on August 14 2020. I had tasted it numerous times, during the fermentation and racking process and it was always "fine" but nothing special. I hopped some, I carbonated some and shared (forced it on) friends and family - people were kind, but we all knew it was nothing special. I left one gallon alone, sitting in a glass jug, with no intervention from first racking until March 17, 2022. Shared it with a few folks and we were all AMAZED. Huge nose and sort of caramel deliciousness. There wasn't enough to go around as folks were going back for seconds. What happened? Maturation? Is this what happens when you wait 580 days? Thoughts? Insights?
I of course am now going to try to replicate this - hopefully I will be able to - of course I'm over 600 days away from being able to report back