Justneedadviceon1stbatch

Hi all,
I got some freshly pressed crab apple juice whose gravity was 1.080 at the beginning. I pitched in some yeast and yeast nutrients after a day of multiplying. I sulfited the juice with 1 Camden tablet 24 hours before I pitched in some yeast. The yeast did not start to ferment like crazy until 3 days of fermentation in. About 4 days ago and 2 weeks of fermentation in, it stopped fermenting with a bubble in the airlock. The hydrometer was below 1.005. I racked 2 days ago and put in some 8 ounces of table sugar syrup into my one gallon of juice. I will tell you off the bat that I was not planning to put in sugar. I got too excited being my first time and accidently skipped a step in the process. It seems to me that it has stopped fermenting altogether. I had not intended to make the alcohol stronger or sweeten it. I really wanted a sparkling/carbonated dry cider. Any suggestions on how to proceed?

 

whatstepdidyouskip and doyouhaveanymoreyeast?

 

I was going to just rack it and let it ferment a week or two more so it hazes less and then I was going to prime it when bottled. I don't have any more yeast since I used a liquid yeast and couldn't keep the rest. My lesson is try to use dry yeast so I have more on hand.