Originally Posted by saramc
Potassium sorbate....and it does not ever make the yeast stop fermenting, nor kill the yeast. You use it in combo with k-meta to stabilize a dry must, then backsweeten. But if there is any chance that there was a malolactic ferment you should never add sorbate.
You could batch pasteurize since you plan to force carb and then backsweeten with thawed, once frozen, apple juice concentrate.
Mmm... I didn't mean to imply it's use was to stop an active fermentation, guess I assumed BACK sweetening implied AFTER fermentation has stopped...
I really must argue a little here though... if it did not stop the yeast from fermenting again, then how could you add more fermetable sugars to sweeten it if the yeast are just going to wake up and eat it?
Umm also yout could try sweetening it with partial sugars like xylatol or splenda (only two I know by name)... yeast don't see it as food but the they still taste sweet to us... but, that won't make it taste more "Apple-ie"...
If you do decide to try the extract method (I don't recommend it personally, because it seems fake to me, but seems quick and easy) you should be really careful not to add to much or it will get a fake jolly rancher type candy flavor... Your Milagw May Varrie, so I would start small (like try a glass\bottle or few) and go slow first.
Only mention this because op said it might be the kind of thing right his pops alley. Just trying to be help full. And some people have accused assume of the big commercial cider companies of doing it. Namely the raspberry ones... not that I think it's or could know if it were true.
But he hasn't come back... so I hope I helped give some one ideas... or something. :-)