Cider bottling - added sugar for secondary fermentation?

[Jimboriggy]

Hello All,

I'm a newcomer to this forum and this is my first post other than my introduction.
I've a few questions to ask and I'm going to stick them in separate posts, hope this is OK.

We have four 25 litre fermenting vats full of cider maturing in our cellar. It's made from proper Devon cider apples picked, milled and pressed in October. We've racked it three times and it has cleared nicely and tastes pretty reasonable.
I wish to bottle it as soon as possible (spent the afternoon cleaning out old Magners bottles for the purpose).
The cider was made with the natural apple yeasts, and at no time have I added any chemicals to kill off the yeast or for any other purpose.


My question is:
Should we add sugar when bottling to allow a little secondary fermentation? If I don't add sugar, will there still be any yeast activity which may add a little fizz to the cider, or can I expect all yeast activity to have stopped by now?
If I add sugar, how much should I add, and will overdoing it cause problems?

I've been given contrasting advice on this subject.

Thanks for any help,

James.