The size shouldn't make any difference in that regard. I would rack to a second bottle once the yeast drops if you're going to keep it around for more than a few months, otherwise maybe not.
I've found that apple ciders can be quite good quite quickly if you stop the fermentation a bit before completion - say at 1.010 - 1.020 or so. If they ferment dry, they take a long time to become good, even if backsweetened. That said, the very best cider I've made has been spontaneously fermented to dryness, bottled very slightly before that so it carbonates in the bottle, and left to age for 9 months.
But if your timeframe for cider is one month, and the stuff in the bottle is done the same way, I would expect it to be done in the same timeframe. Since it (from what I can tell from your first post) is a different source juice, it'll be ready on the same timeframe a full-sized batch of that would have been ready. Time will tell.