Yes I let the Cider go to long. Bought the proper yeast and gave it the correct temperature. Done in less than a week. Year before cooler temps and different yeast so much better. Small kick and great flavor.
One brewer here in town has a porter aged in whiskey barrels. My guess he's getting it started about now. It's available at Christmas in limited supply. Smooth.
My father-in-law picks his apples out of the trees, and uses just the natural yeast that's on the apples, turns out great and around 5%.
Me, I shake the trees and pick the apples off the ground, much easier but have to lightly pasteurized cause of potential bacteria, add my own yeast anyway. I use Lavlin EC-1118 champagne yeast, add the right amount of brewers corn sugar, (ferments cleaner than regular cane sugar) using a hydrometer and online brewing calculator, it'll take it to 18%. Ferments a couple months, first with just the cider, then transfer it off the yeast sediment and add the sugar, double ferment, makes it clearer and cleaner. I make sure I don't add too much cause I like it dry and I need the yeast to still work when I prime it with more sugar and bottle it in champagne bottles. I don't prime all of it, usually have a couple gallons uncarbonated.
Stuff ROCKS! Even better aged for a couple yrs. Aged some five once, super bubbly, and poured clear, better than any champagne I've ever had.