I am looking for solutions or options. I bottled my very first batch of hard cider on the 18th (5 gallons) I fermented for 2 weeks in first carboy and then let stand in second carboy for 3 weeks (only added splenda and some acid blend for flavoring no additional sugar). Online I found that if I wanted carbonated cider I should add a 1/4 teaspoon of dextrose sugar right before capping the bottles. Let it sit for 4-5 days then pasteurize the bottles so they don't explode. I did exactly this and I get a little hiss when I uncap but nothing near what I would consider carbonated. Did my yeast die? Should I have added some sugar to the second carboy to keep some yeast alive and feed? Any thoughts, I am considering trying carbonation tabs but I have like 3 1/2 lbs of the dextrose still, seems like a shame to waste it.