Looks good kgressler,
it definitely will have a bit more wine character, but give it the 4 weeks of conditioning time and you will probably find that the flavours change a bit, and you'll get some of that apple back. Some folks say even 6 months down the line that the apple flavour really comes back.
You mentioned you're concerned about bottle bombs due to the CO2 in suspension. That Co2 is normal and expected, but if you let me know what your volume is, what temp your cider is at, and how much sugar is in your can of Concentrate, I can plug those in to a priming calculator and see if we can get you some reassurance.