Originally Posted by mscg4u
Will the batch already bottled lose some of the appley smell/taste or is it pretty much stuck? I stirred up the yeast on the amber, so hopefully the yeasties clean it up
It might clean up well. Don't stir up the yeast or stir up the beer- it'll not help the apple flavor and may oxidize the beer.
Underpitching the yeast may have been responsible, to an extent. So some time may fix it just fine.
Remember to keep the fermentation temperature (not the ambient) temperature under 70 degrees, so if the room is 70 degrees it could be way too warm. One of the by-products of a too-warm fermentation is an off-flavor called "esters" which is a fruity flavor.