The apple flavor kind of disappears for awhile. I have only made 1 batch that was aged (#2 in carboy now). At 3 months the apple flavor started to come back. At 6 months it was crysal clear with no detectable yeast. Apple flavor got more refined up to the 11 month mark (where I'm at now). Unfortunately I only have a six pack left so there will be limited data from here on out
Batch #2 used a few cans of apple concentrate to boost the gravity and apple flavor. Also used brown sugar which may add a little flavor. Can't wait to try it, and I will bottle in a few weeks (@ 3 month mark).
Primary #1: Cascadian Dark Ale #2: Empty
Secondary #1: Berry Rhubarb Wine #2: Empty #3: Empty #4: Empty
Kegged: Irish Red
Bottles: Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, Peach Rhubarb Wne
On Deck: Spruced Winter Warmer