Made my first hard cider last year. SG: 1.054, FG: 0.996
It was pretty dry at the end and I figured I would be safe adding priming sugar before bottling. I calculated and measured, boiled, etc...I paced myself and drank the cider over the course of 6 months. What I found is that some of the bottles tasted a little sweeter but had no carbonation. Other bottles were still dry with an extremely small amount of carbonation. I used a liquid yeast for cider with an alcohol tolerance of 16%, so I don't think that was the issue.
I'll be having another go at it using cider from a local orchard here in about a week. I've always been confused about whether or not all of the sugar in a cider/beer needs to be gone before adding priming sugar, should I rack it multiple times to get as much yeast sediment out as I can, etc...I ended up having about a dozen bottle bombs in the last batch of beer I made, but I had used priming tablets for those. Just a little wary since I bottle bombed the beer and seemed to have undercarbonated the cider.
I'd love to have a dry, fizzy cider this year. Any help would be aprreciated!