Given that my cider will have been sitting around in the carboy for months before it is ready to bottle (I'm on month #2 and it's not clear yet), will I need to add more yeast when I prime for bottling? If so, how and how much?
You can use the same yeast as the original ferment and just rehydrate it if you used dry yeast.
It really does not take much for carbonating. You most likely will have enough live yeast to carbonate without adding any. It might just take a little longer.
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