Originally Posted by dannyrodge
If potassium sorbate kills the yeast, how would you get carbonation?
I'm guessing if you are bottling you would not want to use the potassium sorbate. I think for us bottlers, the best way to go would be to add the brown sugar into the bottling bucket, bottle, test a bottle every day til primed, then pasteurize. This should back sweeten I'm assuming because there would be more than enough brown sugar for carbonation and pasteurizing would keep the sugar still in the cider giving a sweeter overall taste.