Question about adding yeast at bottling

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!

I have a similiar situation. I have a batch of EdWort's Apfelwein I'm about to bottle been in the primary for a little over a month and I'm wondering if I should add yeast with my priming sugar.