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I also have done a high gravity cider. It carbed with priming sugar as normal, except it took a bit longer to fully carbonate. Since you are ideally going to be waiting a few months for the cider to age anyway, this shouldn't be a great problem.

Technically if it is mostly pear it would be called Perry rather than cider wouldn't it?

Yeah, it may have exhausted its supply of sugar but there will certainly be plenty of yeast left to carbonate if you toss priming sugar in.

I could be wrong. But bentonite won't clear a pectin haze will it?

The only thing to consider is your reading could possibly get slightly thrown off if krausen clings to the hydrometer. If you're putting it in later in fermentation that might be less of an issue I guess. As far as putting the hydrometer directly in when checking, as long as its sterlized it...

Heh I have done exactly the same thing once. Let's just say it will take a lot longer to age and it will really kick your ass when you do get around to drinking it. After 3 months the taste was still pretty much rocket fuel with an appley aftertaste. I still drank it all though.

I've had some batches that don't seem to bubble for over a week (and even then only bubble every hour or so) and other batches that start bubbling in an hour. Bubbling isn't really a great indicator of fermentation. If you're really worried maybe try measuring it with a hydrometer in a couple...

There are others that will know better than me, but I don't think adding another yeast will change what the first one will do. That said, provided you don't mind a dry cider it sounds like a mead yeast should be fine. You can always backsweeten later for additional flavour if needed.

What did you use to clean and sanitize your carboy/bucket? Maybe it could have something to do with that if it wasn't rinsed well enough.

Correct me if I'm wrong, but oxidation shouldn't be a major risk if the cider is still fermenting fairly actively (like after you put sugar in provided the yeast hasn't already hit its limit). Some people even intentionally whip up their cider at the start to introduce additional oxygen to help...

I've had it happen a few times before. Most of the time for me it has just been gasses blowing the water out the top of the airlock. Even when it hasn't seemed to be actively bubbling away. Either way I wouldn't be overly worried about it. If you are, just use vodka or something that won't...

The honey would also feed the yeast. Basically you have just tossed a bunch more fermentables in.

Just check it with your hydrometer the same as you would with any other cider. If the reading stays the same a few days in a row there is a pretty good chance it is done. I guess you could add more sugar for the yeast, but why bother if its already done (unless you want higher alcohol).

I believe fining agents won't work terribly well if the ferment is still active, so yeah that is probably what your problem is. You are probably correct about the pear juice probably adding more sugar. As for the k-meta and sorbate, I've never used them before myself, but I assume if they...

If your cider is still cloudy, you certainly have not been waiting long enough. Even my fastest fermenting cider has taken 2-4 weeks to start to settle. Wait for the yeast to settle to the bottom of the barrel and bottle/move it to another barrel/keg before drinking it. If the yeast gets...

I believe the other reason people generally don't use cooked apples (aside from how the flavour is changed) is that the heat would probably set the pectins in the juice causing it to stay cloudy. Of course if that doesn't bother you, it might turn out interesting (but do not fry in butter as...

I haven't had any problems bottle carbonating it, even with that batch I made with significantly more sugar than instructed (not that I recommend that). The only thing I've noticed is that it may take longer to carbonate as the alcohol level gets higher, but this shouldn't be a major issue...

I think the idea is that you really have to use a soda bottle that is the same size as the beer bottle. Otherwise you are not getting an accurate relection of the pressure building up relative to the liquid/air space available.

I have heard that straight orange juice is rather unpleasant when fermented, but it'd be interesting to see how this mix comes out.

If your fermentation has completely finished before you bottle you should not have any problems with bottles exloding providing you do not over-prime the bottles. Pretty much once the priming sugar has been consumed by the yeast that should be it. As the last guy said, xylitol is not...