I'm ready to bottle the cider I started 3-4 months ago and have a couple of questions about bottle carbing. I was planning on using table sugar, but had another idea. I have two more gallons of juice in 1 gallon carboys that I am going to start right now and thought it might be possible to use some of the unfermented juice since I need to make a little room in the carboy anyway. Is this possible and any idea how much I should use? Secondly, I put the current batch in the fridge for a week or so to cold crash. Will I have enough yeast in suspension or should I try to get a little up off of the bottom? Thanks for the help.