Maturing high gravity cider?

I just took a batch of high gravity (~15% alcohol) cider out of the primary and had a few questions about maturing the cider. First, would there be any disadvantages to leaving it in the secondary for a few months as opposed to bottling it right away? and what temperature should i let it mature at? any other tips or tricks i should know? I searched the forums for this information and was unable to find it. Thanks in advance!

purcell429 said:

I just took a batch of high gravity (~15% alcohol) cider out of the primary and had a few questions about maturing the cider. First, would there be any disadvantages to leaving it in the secondary for a few months as opposed to bottling it right away? and what temperature should i let it mature at? any other tips or tricks i should know? I searched the forums for this information and was unable to find it. Thanks in advance!

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Its just fine to let it age in the secondary. It will probably clear itself if it's still cloudy. Room temperature is good, and i mean 68 to 75 degrees. Traditionally cider was matured in oak barrels to mellow out the flavors. I recommend using oak cubes not chips because oak in its cubed form take about 3 to 6 months for the extraction of the flavor from the oak. The chips take about a week or two to do the same thing. The oak will give it a nice touch, and you can get it at any homebrew store or online. Anymore questions just ask.