I will not be using the sorbate as a sweetener, I want to inhibit future fermentation when I backsweeten. I will be kegging.
AZ_IPA... How many campden tablets would I add for 5 gallons to go along with the sorbate?
I also am new to backsweetening, I was thinking of making a simple syrup out of 1lb of dark brown sugar, and then siphoning ontop of that in the keg? what do you think, to sweet, not sweet enough?