I had a few quick questions about my second batch of cider, which is currently in secondary right now. It spent a week in primary, went from 1070 down to around 1000 (i used a nottingham yeast with 5 gallons of unpastured, fresh cider, 5 pounds of brown sugar, and a pound of honey). It has been in the secondary for around a week now...and the bubbling has essentially stopped. I wasn't planning on priming and bottling until after the holidays...any harm in waiting? I don't really have the time to do it until early january at the earliest.
I also just started a new batch of "super cider". I took 5 gallons of fresh, unpasturized cider, 6 pounds of honey, 5 pounds of granulated sugar, and 2 pounds of brown sugar, which pushed the OG to around ~1130. I pitched in white labs high gravity ale yeast. It got off to a really slow start (nothing happened for the first 2 days or so)...but is now bubbling at around 80 times per minute. The yeast is supposed to be able to ferment up to 25% alcohol...but my initial gravity reading shows only around 17% potential alcohol. My question was...would it be possible to add any more sugar or honey down the road to boost the alcohol...and if so...how do I go about it?