Originally Posted by smh
It'll be dry and if you wait a couple-6 months will be delicious. Wait a year and will be awesome.
I currently have six gallons of cider sitting in the back corner of my wine cellar waiting for October. This is the second batch of cider I've made. The first I made in 2008 and did the basic cider+yeast=booze method. I have one 22oz bottle of that remaining and I think I'm going to open it this fall.
The batch I currently have under glass is made from cider we pressed ourselves (the goal is serve the last year's cider while pressing this year's apples). I heat pasteurized and added a 1lb of brown sugar to the mix. I don't have my notes, but I think the OG was around 1.060. I used Nottingham dry yeast. I primaried for eight weeks at about ~66F. It has sat in secondary ever since and is crystal clear, but a pretty medium brown. I'm considering back sweetening when I keg/carb this batch in the fall. But that will depend on what it tastes like when the time comes, I guess.