How do you know the first batch was infected? You could miss your mash temps or add too many short-chain fermentables and dry your beer out to where it tasted like apple cider.
If it were Acetobacter, it WILL taste and smell like malt vinegar, so I don't think that's what you are experiencing. Can you post your beer recipe and process?
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!