Originally Posted by Jeremy012
I would like to make this batch carbonated as my first was a still cider. I will most likely use flip top bottles that I have, however I may get some some beer bottles to use, not sure which one is better.
Jeremy, making semi-dry, carbonated, bottle conditioned cider is a challenge. For example, going back to your original post, neither of your suggestions will work.
Racking to secondary will not be sufficient to get rid of all the yeast and when you bottle the yeast will keep working until you get exploding bottles. Your other idea of backsweetening with apple juice is also a problem. The yeast will eat up all the sugar of the additional juice, leaving your cider dry. Or if you stop the yeast chemically before backsweetening, you won't have any yeast to bottle condition (carbonate) the cider.
One option available (and what I do) is stove top pasteurizing the bottles after they are carbonated, described in the sticky above.
Another option is to stop the yeast after bottle conditioning by chilling the bottles. You can't let the bottles warm back up, though, or the yeast will go back to work.
A third option is to let the cider ferment dry, backsweeten with a non-fermentable like splenda, then prime with sugar and bottle.