I made a batch of Apfelwein and loved it. This time I plan on adding wine conditioner to sweeten it. Would I add this before or after I ferment the cider? Also I want to make it sparkling this time so I'm using champagne yeast and adding priming sugar at the end of it. Is wine conditioner fermentable and will it along with the normal amount of priming sugar over-carbonate it?
Thanks for your help!