Campden for Bottling Apfelwein

I made a 1-gallon batch of apfelwein that I plan to bottle in a few weeks. I plan to put the bottles into storage for a while (1 yr +) and was thinking of the use of Campden tablets to minimize oxidation and infection risk.

I believe the correct dosage is 1 tablet per gallon for this purpose (I understand that Campden is used to precipitate chlorine and chloramines at a much smaller dosage). Is this simply done at bottling? Crush a tablet, add it to bottling bucket, bottle as usual?

Pretty much, it can be difficult to dissolve so I advise adding it to some hot water to help it along, be sure to stir well.

Will this dosage kill the yeast?

The dose rate for killing wild yeast initially is 1 tablet per gallon, but that is before the yeast are even introduced. I don't think you need that much at bottling to prevent oxidation. I'd go with about a quarter tablet in about 20 ml of warm water at most. Otherwise it will probably be noticeable.

It's actually a little short of a gallon, about 0.85 gallons. If there is potential for this to influence flavor, then I might just bag the long-term aging idea and enjoy it in a few months.