So I made some cider but it got too dry, about 1.003-1.005. I need to back sweeten it.
I was thinking of sorbating, adding table sugar, then kegging, but I don't really drink cider all that often and I only have 2 kegs in operation at the moment. I guess I could even skip the sorbating step here, because I figure if it gets cold enough, the yeast will go inactive.
What I'd really like to do is back sweeten and bottle. However, I can't imagine how to do this, if I don't sorbate and add sugar to sweeten, the bottles will explode but if I do sorbate won't that kill the yeast completely and then you can't bottle carb right?
So how do I back sweeten and bottle?