The cider I started a couple of weeks ago has finished fermenting now and I have been cold crashing for a couple of days. It looks pretty clear now. Another day or so should do the trick. But I would like to backsweeten a little. I do not have a keg system nor do I have enough room in the fridge to keep all of the cider cold to hold off fermentation. I was wondering has anyone used a product like Iso kleer to help settle out more of the yeast? I was thinking that since it contains sulphites can I backsweeten with juice without getting more fermentation?