8 months is a long time. If my ciders sit for more than a couple months in secondary I add more yeast at bottling time along with the priming sugar.
Failed to do that this spring when I couldn't bottle a couple of my batches for a while (3 mo). Just added priming sugar and bottled like normal. Nothing happened, the yeast was no longer viable and at only 7% ABV was well within the tolerance. Still drinking through 10 gallons of still cider that is sweeter than I want.
In all the states no door stands wider,
To ask you in to drink hard cider