So 80 views and no ideas or advice here huh? Nice.
Anyway here is what has happened:
I just got finished bottling this cider after another week or so in the warm laundry room. It was bubbling very slowly and had dyed up a bit in taste since the last time I racked it, so I just used about 1/2 cup dextrose to carb them up. This stuff tastes amazing compared to all other ciders I have made. Very light with none of the extra tastes associated with a warmer ferment, and a very fresh taste to it though you cannot really taste the mint or the tea at all, very much apple flavored and still kinda sweet. I now plan to leave it to carb up at 68 in the house for at least 5 days and then check one to see where they are at on the carb scale, all went into swing tops or beer bottles to hold the pressure since I know it was not totally done fermenting.