I got 49 bottles done in 40 minutes today. Not bad, but that's the last time I bottle beer; going to build me a kegging system.
How fast do you force carbonate? Do you leave your beer still in the keg for 2 weeks or so before pressurizing it? CO2 interferes with yeast activity, which can change how a beer ages I guess. On the other hand, you could just rack to secondary and let the beer age for a couple weeks before kegging.
Because of aging issues with cider, I may invest in a pair of conicals and always keep some 30 gallons on hand, tapping a keg off the fermenter when needed, just because I've yet to make a cider that was any good before it was 3 or 4 years old.