I'm one of those people who puts nearly all my energy into things other than brewing. And yet I still do it a little. That's why I have a carboy of cider that is 18 months old in my basement.
I don't know if the cider will be good or not when I try to bottle it, but I do know that all bubbling stopped long, long ago. I'm not sure if all the yeast is dead at this point (does that happen?) or if all the sugar is gone. Seems like one or the other must be true though.
So on the off chance that I don't need to just pour this down the drain, what's my best bet for getting it carbonated in the growlers? Yeast? Sugar (though I actually used all honey initially)? Both?