There’s a Morebeer article about off flavors: http://morebeer.com/content/homebrew-off-flavors
that discusses cidery flavors.
Apple Cider, Wine, Acetaldehyde (apples)
Using too much corn or cane sugar is the most common cause for wine or cidery
flavors. Generally, 1lb of sugar per 5 gallon batch is considered the limit before cidery
flavors start developing. Acetaldehyde can also give off a cider-like quality.
How to Avoid:
Try cutting down on the amount of corn or cane sugar being used. Using an alternate
source of fermentable sugar can help to reduce cidery or winey flavors. Dried or Liquid
malt extract will not give off any cider flavors. Honey is another good substitution as
it is almost fully fermentable but it will leave a slight to strong honey aroma and taste
depending on how much is used. If the cause is the yeast rather than cane or corn
sugar, lagering may help cidery flavors to dissipate over time.”