Originally Posted by coffeegod
I have to kill off the yeasties with pot. sorbate? and then back sweeten with a can or 2 of apple juice concentrate
Well, after fermentation is finished, you can stabilize with campden and sorbate. They work better when you use them together. You don't actually kill the yeast that way- but sorbate inhibits yeast reproduction. So, they are still there, but can't reproduce so fermentation shouldn't restart. After that, you can add sweetener to taste- honey, apple juice, sugar, etc. You can't bottle carbonate cider after you stabilize, though. You can make a sweet still cider or a carbonated dry cider easily, but if you want to carbonate a sweet cider you have to use unfermentable sweeteners like lactose.