Originally Posted by ttibby
Well, 4 days away does good! Down to 0.020 and 4.6% abv. If I like the taste as it is can I kill the fermentation with campden tabs?
No. Campden doesn't kill wine or ale yeast- that's why winemakers use them in their wines as antioxidants.
The most dependable way to sweeten a wine or cider is to let it ferment out, stabilize with sorbate and a campden (sorbate works better in the presence of campden, but neither kill yeast) and then sweeten to taste.
The sorbate only inhibits yeast reproduction, so the cider has to be finished, clear, and without any lees on the bottom, to be effective.
Then it can be sweetened to taste. If you do this, the cider will be still. That is, not carbonated.
If you want a carbonated cider, you want to either not stabilize the cider so you can bottle carb, carb with a co2 tank, or pasteurize the cider following the "sticky thread".
If you want to hold it right where it is now, you could pasteurize it now if you want.