Tried posting this on the cider forum; didn't get any responses. I have a cider about ready to bottle, OG was 1.062, FG is 0.098. I used Nottingham, which I know has a "relatively high" alcohol tolerance, but I wasn't sure if, after conditioning for almost two months, coupled with the high ABV of this cider, if I should add some fresh yeast at bottling. Also, if I should, should it be Notty again, or something with a higher alcohol tolerance like champagne yeast? Thanks in advance for any advice; this forum is the best!