If you kill your yeast, the carbo drops won't work.
Of course, there is always still cider...
Also, you could add a touch of concentrate or dexrose and some neutral yeast to bottle carb if you "must" (har...) have it carbed.....or just use ale yeast instead of champagne yeast to begin with to not ferment it as dry.
__________________ Primary: Bleach Secondary:
American Red Keg Conditioning:
Gruit On Tap:
ESB Bottled: Nada... On Deck:
Porter, Belgian Abbey Ale