The whole primary vs secondary thing for fruit can, I think be explained like this: think of how much wine tastes like grape juice. The process of fermentation changes the flavor characteristics, so if you want a recognizable fruit character, many times you need to add it to secondary, or as I often do, directly to the primary container after fermentation has slowed and almost finished. Some people like to have both primary and secondary fruit additions, feeling that this adds some depth of character that you can't get from either addition alone.
Packaged: 15 Minute APA, Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale, Not Just for Breakfast Stout. Otherwise, so many ideas, not enough time to brew them....