Originally Posted by Yooper
I like my cider "naked" for the most part, but some light toast American oak will be nice. Just don't overdo! A small amount in one gallon would be all that's needed- say, maybe, 1/3 of an ounce for a week. Then taste and see if it's too much, or just enough. You want it to be a little more than just enough, if that makes sense. It will age over a month or two nicely.
As far as other additions, I don't have much experience with that.
Thanks for the advice Yooper, I have 15 gallons of cider that has more than a year on it, so I figured I would ask for suggestions and experiment with part of it.
I have a sil that has Celiac disease, she is the reason that I started brewing cider, I'm just trying to come up with some variety for her.