Do I need to add yeast to my bucket with my priming sugar? Or is there enough yeast in the batch already? The reason I ask is that I bottled off about 1liter a few days back, added a teaspoon of table sugar to it and let it sit. There is no pressure in the bottle after 4 days of sitting. Wondering if the yeast settled to the bottom and I racked off and left most of the dead yeast with the lees.