I just opened a bottle of five-year-old French hard cider (it’s the '99 Sydre Doux by Eric Bordelet). I wasn’t deliberately aging it; I’d just forgotten I’d had it. It tastes a little mellower than I remember, and looks a little darker, but it’s quite drinkable. I’d heard that people age Belgian ales, but hadn’t heard of aging ciders.
Aside from the source fruit, a cider isn’t really any different from a wine. They are both naturally-fermented fruit juices. So if wines benefit from aging (to some extent, at least), I would expect the same for ciders.
This thread makes me want cider for breakfast.
Moderator speaketh: I have edited the thread title from “Y’know, this ain’t too bad…”
Hunter Hawk, please, thread titles need to provide some sort of clue to what the thread is about. That’s one of our rules, and it’s common sense to be helpful to others. There are lots of threads here, and people need to decide which ones they’re interested in, without having to open them. Common courtesy, OK?
I confess to everyone: there used to be a separate sticky on this. When I consolidated the Forum Rules, I seem to have forgot that one. So, it wasn’t a listed rule… but it is now: New Forum Rules
Psst… I think you might want to edit it again…