What kind of yeast did you ferment with? The reason I ask is because of expected final alcohol content. When I do my cider, I use champagne yeast (final ABV=12-13%). Once you have a product with that high of alcohol, it is a little trickier to carbonate. When I prime my bottles, I have to also add more yeast or else it will not work, because the high alcohol has killed off the yeast.
OOPS......Sorry, didn't realize this thread was a month old.
hey thanks for the reply better late than never lol the yeast i used was lavin ec1118 and i got a FG of 1.005 i don't know my OG since it didn't have a hydrometer at the time. But already bottle it. It seem to be carbing up OK i tasted it about a week ago and it had some carbonation but i didn't taste the way i want it to taste. So am going to let age a few months and try it again!!