I have a batch of cider that I just bottled. I used cranberry and apple juice with brown sugar, cinnamon, and nutmeg for 3 gallons and pasteur champagne yeast. I was concerned about it being too dry, so I back sweetened with 11.5 oz of apple juice concentrate and 1 1/2 tsp Potassium Sorbate. My concern now is that the sorbate will prevent carbonation with 2.3 oz corn sugar for the entire batch. Is my math off and are my concerns justified, or am I just putting too much thought into it?