A month ago I added 2 lbs of sucrose to 6 gallons of Campden treated cider, for a starting SG of 1.060. There was vigorous fermentation for 10 days before it totally stopped. I let things settle until day 21 then racked it off the lees into a clean 6 gallon glass carboy. Final SG was 1.001 (about 8% alcohol). To bring the level to the neck I added 1/2 gallon of fresh cider which had been treated for 24 hrs with 1 Campden tab and 1/2 gallon of room temperature water with 1 cup of honey (added when the water had just finished boiling). I would have thought that the added carbs would support a second round of fermentation in the secondary, but I've seen no bubbles over the first 4 days. Am I right? Suggestions? Should I leave this batch in the secondary for another 3 months as planned, or is it all over?