that's an interesting strategy. I like the idea, but i really think the PS content will be too diluted when its added to the fermented cider. Plus, ideally you use both sorbate and sulfite (campden) to prevent fermentation from starting back up. If you used an ale yeast, and cold crash it and rack it well, you might be ok. I would add the new cider in the secondary, cold crash and rack onto it, and let it sit for a little while to see if you can detect fermentation before you bottle.
or even better- not sure what your current SG is, but if possible stop the ferment at 1.010 by racking, cold crashing, rack again. then you dont have to backsweeten and will have a better product.
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.
And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.