I made 5 gallons of apple cider at about 10.5%, I let it sit for 5 months to clear and age. It tasted like jet fuel, I think it could have ran my car. I diluted 50/50 with fresh juice, it turned out amazing. My question, why did yours taste good after such a short time?
I have another post about peach cider, to which no one has replied. But I plan on using a peach wine recipe, but only take it about 5-6%, stabilize, back-sweeten, keg, carb and imbibe. I don't know what yeast to use to get a quick turn around.