truth be told, I believe mason style jars have too much surface area but i could be totally wrong on this one. Considering the fact I only pull 36oz of jacked cider out of each gallon-- three 12 oz bottles isn't that big of a hassle. After my carboy full of hard cider finishes I break it into 1/2 gallon jugs (usually) and then put everything in the freezer; no two bottles defrost the same even though they are the same volume right next to each other defrosting. My usual way is I put two 1/2 gallon jugs into heavy glass measuring cups so I can see when exactly 6 oz has drained out and I pour two 6 oz "first running's" into one 12 oz bottle and label it with the batch number and which "pouring" it is, i.e. first 12 oz--A, second 12 oz--B, and third--C. The third pouring still has a lot of alcohol in it and generally enough apple flavor to know it is made from apples so I won't throw it away. After the third pouring there is still noticeable alcohol left but little left flavor wise. I have recently put 3 oz of FAJC into 12 oz bottles and topped it up with the tailings and put it away to age. After a month the flavor isn't bad; it is a little sweet and not very complex tasting, but maybe after 3 or 4 months it might taste more complex and even if it doesn't I still didn't pour the "left over" alcohol down the sink...