Finishing cyser with brett

[carboywonder]

Been brewing beer for awhile now, but decided to try a cider a few months ago and have a few questions. Bumped up my og with equal parts honey and agave to 1.070. Finished very dry at .998 or .999. Had some issues with it not clearing up after 2 months so I added SuperKleer and it cleared right up. However, due to nothing but sheer laziness, I still have yet to bottle after 4 months. Last taste about 3 weeks ago was pretty good.

A few questions:

1. If I want to carb in bottles (just a light carbonation) should I just prime, bottle, and wait or do I need to pitch more yeast because it has been sitting around for awhile and I used a fining agent?

2. I was considering pitching brett before bottling. Would this solve any issues with carbonation in addition to adding some funk? Any general thoughts on adding brett?

3. Should I add Brett (or a different yeast) to carboy and give it some more time before bottling or add right before bottling?

Thanks in advance!

 

[oxpajama]

What was the original yeast? If you want to bottle carb yeast would be reasonable insurance. Carbing with brett vs any other yeast won't make a difference in terms of c02(all things held equal), just a curious idea or are you going for funk? Not sure if you'd need a starter but look up the yeast grams per ml required and compare that with the cells in one vial of brett.

Add at bottling. I would follow similar guidelines that others use to bottle beer with brett.

I'm wondering how mellow the funk/fruit would be, or outrageous, brett's crazy.

Cheers