This is my first cider, and it's been clearing in the lagerator at 38f for maybe a month. Before that, it fermented out for a month and sat at 65f for maybe another 2 weeks to clear. So never having done this before...would it be a good idea to repitch at bottling time? I don't have any washed cider yeast (I used the White Labs English Cider for primary) but this stuff fermented down so low (1.001 fg) that I figure if I pitch some dry Montrachet yeast, which I have plenty of, that might do the trick without messing with any more sugars beyond the priming amount. Thoughts?