I made my first cider this year, and I bottled it about 3-4 weeks ago and primed just like I have in the past for beer. However, unlike when I bottled beer (I really only keg now) the yeast has not dropped or settled in the bottom of the bottle. At celler temps you can see masses of yeast coagulated together throughout the bottom 3/4's of the bottle, and when chilled at 34 degrees for 24 hours they drop to the bottom 1/4, but you cannot pour the bottle without rousing the yeast up again. The cider is great, but no one will drink it, mainly SWMBO, who I made this for. Should I chill it longer, or is there any other method of getting this to pack more tightly at the bottom of the bottle?