I have a cider that I'm trying to carbonate. I have tested the carbonation after 2 weeks and there isn't any noticeable carbonation. I brewed 5 gallons of cider using store bought juice, 5 lbs of cane sugar, and red star pasteur champagne yeast. The fermentation went fine and then I racked it into a secondary for about 2 weeks. I then added thawed apple juice concentrate (162 g of sugar) to the bottling bucket and then siphoned the cider on top of it. I bottled the cider in two liter pop bottles and 12 beer bottles and then left it at room temp which is currently 72 F. I am not sure if it is just taking longer due to the concentrate for priming or if my yeast is sleeping because of the high alcohol content (calculated at ~11.8%). The cider is still cloudy so I am pretty sure there is yeast in there. What do you think I should do?