I popped open my first bottle of cider tonight, and after 3 weeks at room temp following priming and bottling...there's zero carbonation. The cider doesn't taste very good flat - sort of watery, so I'm thinking carbonation would help. I think the camden tablets I used when racking may have killed off all the yeast. Now I've got a bunch of bottles of uncarbonated cider. Would you try taking the caps off and adding a tiny amount of yeast per bottle (seems risky)? Or use one of those seltzer-C02 bottles and just carbonate before serving? Any ideas appreciated!