Originally Posted by Fuzzymittenbrewing
As a alternate to your situation you can rack the cleared cider to your bottling bucket and add around half a packet of champagne yeast and the correct amount of priming sugar then bottle. Batch priming like this is a much better option than the drops.
That sounds interesting, two queries i have to that though:
Wouldn't that leave sediment to the bottom of each bottle due to the extra yeast?
Wouldn't that create way too much fizz like champagne rather than a nice carbonated cider?
Are there any machines/guns which you could simply stick into each bottle, give it a fizz the cap straight away? Basically a soda stream without having to screw it in.