My first cider is nearing kegging time. Can i just add some form of sugar and force carb in a keg to sweeten? Do i have to kill the yeast off? I will have the keg at approz 41 degrees.
I can't think of any wine yeasts that can restart fermentation at 41 degrees, so you'd probably be fine to do that.
I'd rack off of the lees first, and then sweeten to taste.
While I'm picking up what Yooper is putting down, potassium metabisulfite and sorbate are less than $4 for both. I'd toss some in just in case, or use lactose to sweeten.
Once in a while you get shown the light,
in the strangest of places if you look at it right.