Originally Posted by Gilligan
So other than adding sugar, is there a way to get rid of the bitterness? Is it something that would "age out"?
Probably, yes. Most off-flavors and "roughness" do age out if the cider is well-made, which mainly means keeping air out of it. Give it several months and see if the roughness dissipates.
It's probably not true "bitterness" but a harshness imparted during fermentation, especially if it fermented fast (which to me means less than a month). Cold-conditioning helps a lot with this.