Young cider or infection?

I had my 2nd cider in fermentation for about two weeks before i racked it off to secondary yesterday and i sampled it and was shocked at the bitter aftertaste It had.

My first batch tasted just fine out of the primary bucket but was a slightly higher 1.030 compared to 1.015 am i tasting the difference in missing sugars or is it possible this is some sort of infection? or maybe the yeast havnt had enough time to clean up the off flavors?

6 weeks - 2 months in the bottle, it will probably be just fine.

UpstateMike said:

6 weeks - 2 months in the bottle, it will probably be just fine.

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I was thinking of aging it in a better bottle covered with a box for light, will it age alright in that?

Also my first batch was your Caramel apple cider was trying to decide between KISS or a second caramel apple for the second as long as its not funky.