What if you made a hard cider sorta....backwards? This is what I mean, you use apple juice concentrate but don't add it until the secondary stage. What if you used your water, honey, brown sugar or whatever you plan on your yeast consuming, you then add your yeast and to this, let it go, when it's done transfer this to secondary and add your apple juice concentrate, let this sit for awhile until done. The only reason I was thinking this was because of the stripping of the apple juice flavor in its primary stage, I was just wondering if this would give the cider a more of an apple taste. What do you think?