Hello fellow cider enthusiasts! I have two 1 gallon batches of cider that have been sitting in secondary for over a year now. They've been sitting so long that the airlock has dried out! I haven't disturbed them, so hopefully that isn't a problem.

My question is about adding yeast before bottling for carbonation purposes. Earlier this year I bottled two 5 gallon batches after sitting for over 9 months in secondary. Neither batch carbonated after adding the priming sugar. I'm thinking that the yeast died? I like the taste, but definitely prefer carbonated cider.

Should I add some dry yeast to the bottling bucket when I bottle these two small batches? How much priming sugar should I add?