I bet if you post this in the cider forums, you will get more responses. I have just started making ciders. 1st two batches, young (but finished) ciders have a yeasty taste but its not unpleasant overtly strong (wheat beer like yeasty). Seems the yeasty flavor fades with further aging.
Started to look to make super clear ciders. In last batch (#4) I cold crash before racking, adding pectic enzyme, and supreclear (cant remember name) fining agent. This cider is super clear with no noticeable yeast flavor. Thoughts: What yeast did you use? Did your cider carbonate? Is it over or under carbonated? Lots of bottle sediment? Try a bottle with little or no sediment.