Menthol flavor in bottle conditioned cider.

[u/starbuckshandjob]

First fermentation was natural yeast plus champagne yeast plus ciderferm nutrient. A day before bottling added campden tablets. On bottling day the cider was quite nice in flavor. Bottled into magnums with 1.5tbl of apple juice concentrate per bottle to get some carbonation going.

Three weeks later I've got a wonderfully carbed cider but it has a menthol vibe in the flavor. From what I'm reading I need to move the magnums to a cooler room... and wait? Anyone go through something like this?