Originally Posted by voltin
In order to have a back sweetened, sparkling cider you will have to add your sweetener, carbonate to your desired level and then pasteurize. There is a sticky on pasteurization in this forum.
Well... You can also sweeten with a non fermentable sweetener and then bottle prime. I.e. stevia, xylitol, lactose, splenda. The need for pasteurization goes away with this method.
One of my ciders I went with 2tsp stevia for a five gallon batch and primed with a cup of table sugar, and ended up taking 2nd place in a competition.