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I know ciders can improve significantly with a few months of age. So can meads and some beers, which can then be good for up to a few years. For a cider that takes a few months to reach its peak, how long will it remain good? Is there anything that can help a cider stay good for more than a year?

My mead (a peach melomel) is still fermenting, so my SG readings use my refractometer instead of the hydrometer to not use a larger sample than needed until it's done. But unless I get informed otherwise, I think BrewCalc on my iPhone does an adequate job of calculating the SG for a...