Carbonation options?

[jthumphries]

I've got one gallon of cider that was made from pressed apples last fall clearing in a carboy where it has been for about 5 months now. Started with 5 gallons and bottled the rest long ago, but wanted to see how aging in the carboy would change the flavor. All of the cider that I previously bottled from this batch was still. Good taste, but I now know that I prefer some fizz. Any advice on how to carbonate this last gallon at bottling? I'm thinking the yeast is definitely done at this point after sitting for so long. What are my options? If I introduce more yeast, will that affect my flavor?

 

[didinho]

after 5-6 months aging in a carboy, I add the priming sugar I want an just a little bit of rehydrated yeast (half teaspoon for 5 liters).
It works, till 9,5% abv.

will that affect your flavor? nobody can tell you that. just keep a bottle unprimed, a bottle primed with just sugar, and then bottle the rest with sugar+yeast: this way you can tell the difference in some months.

 

[sashurlow]

Is there yeast sediment in it? If so, there is probably active yeast in it. Yeast survive pretty well. It may take longer for the remaining yeast to grow enough to fully carb it, but give them a chance (after priming sugar).

 

[jthumphries]

There is really nothing in the bottom at this point. Also, when I bottled the rest of the batch a few months ago, I put in priming sugar at bottling and got nothing, so I'm pretty sure the same will happen this time. I'll try adding the yeast suggested above to jump start at bottling.
Any advice on amount of priming sugar for good carbonation? I'll be using dextrose. I've seen a few differing opinions, but I trust the posts on this forum more than most of the random sites that I have seen discussing the subject.
Thanks again for the advice.