I have been fermenting some nice fresh cider from a near by farm for some time now. I would say it has been in the secondary fermenter for about 2 months now, and obviously most if not all of the fermentation has ceased (FG is .996ish). I plan on bottle conditioning this hard cider and was wondering if the yeast will come alive again to created carbonation in the bottle. I am new to cider making and am not sure about this. (I will be adding dextrose to bottle condition, like I do my beer).
Also, I think I would like to sweeten the cider a bit prior to bottling. Any suggestions on sweetening the cider without making my bottles explode, but still create carbonation?