Still in the secondary. I guess being lazy is good for cider making, as the longer it bulk ages, the better the flavor.
I found 4 cases of champagne bottles at my LHBS for a resonable price.
Cyser on the left, and cider on the right:
The guy at the LHBS had a good idea if I make these sparkling ciders, he suggested to just use table sugar for priming, since it will add an apple ester flavor from the table sugar. Easy and benificial!
Now it is a matter of how long before bottling, and what to do with carbination levels and if I want to add some artificial sweetners. I might end up breaking these 2 up into 4 batches to see what combinations I like best.
I might add the entire batch to the bottling bucket, bottle half of it, then add some artificial sweatner to taste and then procede to bottle the rest.