Interesting thought with the mineral oil. I've heard that sometimes the bubblegum aroma/flavor will dissipate with time, so I would be inclined to go with option 1 or 2, and see what happens. Alternatively, you could split the batch into three one gallon jugs and try each option.
My wife just attended a cider making class last week, and I'm pretty sure that some Spanish cider is intentionally sour. I tried some, and it was delicious.