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Just be careful. You don't need anything but cider in your bottles. I just drank a cider from last year with nothing but yeast added. It was delicious. If you want sweet you can bottle pasturise.

I did add some fresh juice after transferring to get rid of head space but I thought that fermented out long ago.

Not sure on gravity now, I'll measure that in a day or 2. The fermentation has sped back up since this morning.

I have an Asian pear cider that I fermented out months ago. I transferred to a new carboy and added a little chai spice. It's been sitting for months at a pretty cool temp, prob low 50's. I brought it inside to siphon, prime and bottle, but it started bubbling away. its been bubbling for about 3...

Buffalo

I brew it in a 2 liter using: About 2 Tbsp fresh ginger About 2 Tbsp lemon juice to balance acids 3/4 to 1 Cup sugar 1/8 tsp dry champagne yeast Make sure to mix in sugar before its completely full of liquid as its hard to shake up when totally full. Let sit about 48 hrs depending on temp...

Size 38 or 39 tapered cork available through ebay, or google it (Probably $3-4) Or a size 15 rubber stopper and it's looking like prices range from $25-50 available from link below http://www.hvchemical.com/stopper-size-chart.htm