I age in the base/floor of my closets; 65-70*F pretty much all year 'round. Since there are no hops I don't have to worry so much about light getting under the door, and the closets pretty well stay closed 24/7-365. I believe aging in the fridge would make the process very slow. In the old days, the applejack makers would add 4 Tablespoons of white sugar and 1 Tablespoon of activated charcoal to a 16 ounce bottle and hang them by a string in the rafters of their very warm attics; I am quite sure using this method would have added a "sherry" note to the flavor of the applejack. I have four bottles of accidental port/sherry and the flavor is great but I have no idea how those 4 bottles turned out like they did. They were the last 4 bottles of my version of ice cider and had many months of very cool fermentation. I did buy some commercial Ice Cider a while back, and it was not what I was expecting... It was very tasty and it was a highly rated brand, but I thought it was a bit thin and the subtle flavor notes I was expecting weren't there. Our Ice Cider/Apple Wine is much more apple forward with a noticeable sweetness and just enough acid to make your mouth water and make you want to drink more. It has enough acid and alcohol to be able to age for a couple of years at least; with only eight bottles left the special occasions we crack one open for are going to have to be really special occasions.
