Cider no carb in bottle

[theowlman16]

I did a recipe close to Graham's English. Five month's in fermentor. Primed with sugar per most calculator's. But after 4 weeks in the bottle, 2 weeks in the fridge...almost no carbonation. What gives? It seems like there was no yeast left to consume the sugar? Any ideas? Thanks.

 

[bucketnative]

Your yeast may have gone dormant or dead. After extended aging, and I would classify 5 months as "extended", you might need to add some yeast to the cider at bottling time. Dry Champagne yeast is often suggested.

 

[Scrumpy!]

If it was going slow in the bottle for four weeks putting it in the fridge stopped it in its tracks. Bucketnative has it right. Add yeast along with your priming sugar then bottle and store above 65 deg for a month or even more. The cooler the bottles are during bottle conditioning the longer it will take to fully carbonate. It can also be the case that not only are all the yeast dead but they consumed all of the nutrients in the cider. A few grams of DAP in 5 gallons of cider plus champagne yeast and a dose of priming sugar will work every time.