Originally Posted by jfrans84
As anyone ever tried to backsweeten a batch of cider, after racking into a keg, with AJ that has preservatives in it? Would this also help in keeping the yeast from fermenting any further, in the keg?
Help in a noticeable way? no.
Folks who have successfully fermented juice with preservatives mostly don't even report a lag time after pitching. Preservatives are meant to prevent the spread of random small cultures of weak wild yeast and bacterium. They're barely a speed bump when it comes to modern commercial strains.