kegging my first cyser/cider (1st time kegging period)

hey all, I have some skeeter pee (~6G) and a cyser (~6G) (I just used apple juice fermented with honey) that I would like to get on draft and I was wondering a few things.

I'll create a new thread in the wine making section for my SP, I'll keep this one to just my cyser.

1.I have a Buon Vino mini jet wine filter, I use for filtering my wines, can I use that to filter my cyser? should I?

2.if I do filter, do I just filter from the carboy to the keg, via the lid hole, and then just close it up, and put it under pressure? sorry for the stupid question, as I said, I am new and I've watched soo many you tube videos and read so many posts...my mind is starting to get garbled (the wife would say, its always been that way, LOL)

3. I think I want to backsweeten my cyser using honey (it's a little dry now, I let it go too long I know), the same kind I used to make it with. being that I am going to keg it, would I add the honey (how much? I want it fairly sweet like a Somersby) and maybe some metabisulfites, let that sit for a bit and then put it into the keg? or can I just do all that in the keg, and let it sit in the kegerator to carb up? or do I need to add something else?

thanks for any and all help.

ok, I filtered my first cyser (I have two ready) and let it rack on top of 6 campden and 1.5 tsp potassium sorbate, all into my bucket.

from there I used my auto-siphon and filled a 1G carboy and then starting filling my cleaned and sanitized corny keg, thru the lid opening and I filled it to where the weld bead is on the inside, looks like a ring that goes all the way around.

I wasn't sure how far I can/should fill it.

also, not sure what to do now...I know I need to put CO2 to it, but not sure how much, for how long. I'm thinking that I need to get out the oxygen that is in there now.

do I just add CO2 and use the pressure release valve to bleed out the oxygen?

thanks for any help