Hi, there! This is my first post, so please forgive me if it isn't being posted in the correct place. I made a 5 gallon batch of EdWort's Apfelwein last November. It has been aging in the carboy since that time. I am now ready to bottle it. When bottling, is there enough yeast in suspension to get away with just adding sugar? Or should I probably add some yeast to each bottle to kick start the yeast since it has been so long? Appreciate the help!