any idea what kind of apples? The reason I ask is as a rule of thumb, the apples that are horrible for eating are usually the best for cider because of tannins, and with cider as with wine, the fruit itself is more important than the process. Tannins can really help give a cider some structure, when without them it can be dry-arse rocket fuel. You can try adding citric/malic/tantaric acid, but you will need to measure pH and figure out a target pH as well. Adjusting samples to different pH's would probably be the best way for the latter, then scale up.
There's a Brewstrong episode within the last year with Drew Beechum on where he gives a lot of great advice on cider, particularly adjusting after fermentation.
With your current ABV though, I would agree that age (and maybe even some oak spirals to add additional tannins/polyhphenols) will help improve it's taste more than anything. The good news is you have some to drink (Batch A) while B is aging!
I also think you may benefit from some stabilizers (camden and potassium sorbate) and backsweetening. This sounds like a pretty dry product at present. Whatever you do, stop feeding the yeast!
EDIT: research adding of the oak prior to doing it. I am not sure if experienced cidermakers do this regularly or if it has good results.