Carbing First Cider

Hey Everyone.

I have a cider that i have been aging in a secondary fermenter for about 9 months. I am ready to drink this stuff!

I want to keg it, but I have a couple of questions. Any help would be greatly appreciated!

1. I usually brew beer and I like to keg condition rather than just force carbing it. So what should I use as priming sugar? How much should I use?

2. Do I need to pitch in some yeast since it has been so long, or do you think there will be enough still in there to do the trick.

3. Or should I just force carb it in my keg?

Thanks so much to everyone!

Force carb it. 15 psi for a week sounds good. Should be nice and bubbbbbbly.

well....if you can keg there's always force carb.

I am going to try bottle conditioning my cider when it's ready with further apple juice to retain maximum apple flavor...