Stabilizing cider?

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dk4dk4

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Hello gang!
Just wondering how to stabilize my cider.
I have 24L batch (6.5gal).
Its now dry .98 on hydrometer. I'd like to stabilize and then back sweeten. How much of each do I need using the smallest amount possible of Potassium metabisulphite and sorbate... do you add one before the other and wait a bit?

Thanks in advance!!
 
At that SG it's stabilized. As divi suggests if you back sweeten you should probably pasteurize after bottle carbing (if you want it gassed).

The K-meta and sorb won't completely block fermentation so you're running the risk of bombs.

Have you tried dry cider before? It's better than you think when you age....
 

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