Because no one has asked it- are you kegging the cider? Or serving it still?
If you're kegging, then you can use potassium sorbate/campden tablets and backsweeten with whatever you want. Same thing if you want to bottle it but don't want carbonation.
If you are bottling and want it carbonated, the potassium sorbate is a bad plan. You will not be able to carbonate it. If you want it bottled and carbonated without having to carbonate in a keg first, you'll either have to backsweeten with something unfermentable (I use Splenda) or carefully monitor the carbonation, and then pasteurize all the bottles once you reach the right level of carbonation. There's a thread on it here: http://www.homebrewtalk.com/f32/easy...g-pics-193295/
. If you really want to use sugar that'll be your only option, otherwise you'll end up at best with bone dry highly carbonated cider, at worst exploding bottles.
Fermenting: Gose, Lichtenhainer
Souring/Funkifying: Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: Imperial IPA, APA, American Amber, Scottish 60/-, Robust Porter, Strong Mild
Casked: Scottish 80/-
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Brett C Bitter, Wild Cider, Bourbon Barrel Sour Stout, Wee Heavy