I personally bulk age just about everything for one year, and a minimum of three months in bottle after that. The higher the ACV the longer I age, beyond one year in carboy. Plus, bulk aging allows for proper clearing and degassing, assuming you are racking appropriately. Then, some meads take YEARS to actually finish fermenting and clearing, believe it or not.
As far as making your JMAO, follow the recipe as written, it is a right of passage so to speak. You can always make a batch right next to it using yeast of choice.
As far as bottles for carbonated beverages, only use bottles appropriate for that style, you typically want a bottle that can handle a pressure of 90psi. People use beer bottles, grolsh style, champagne bottles...and you can use the PET soda bottles, also know others who use the old style, tall glass Coke bottles.
Just remember not to use sorbate in anything you plan to carbonate naturally. You will come across loads of tips and techniques. Some use corn syrup, granulated sugar, DME, honey, carbonation tablets--you will find your way. And then if you desire a sweet carbonated wine/mead you usually have to rely on an unfermentable sugar for that component.
Here are a few souces for carbonating: http://www.stormthecastle.com/mead/b...-mead-tips.htm
And another, good overview and talks about pressures, etc.: http://winemaking.jackkeller.net/sparkling.asp