I've got a tradition to make a batch over the 4th of July weekend and let it sit for 6 months and bottle on New Years. I'm looking forward to bottling this, and still have a few left from a year ago. It does get better with age.
The only recipe changes I make are:
Use wine yeast nutrient
Aerate with a drill/paddle prior to pitching yeast
Temperature control the fermentation to the high 60's
Re-yeast with Lalvin EC-1118 (1 gram/5 gallons, rehydrated), prime for 2.5 vol CO2