Backsweetening kegged cider

[Newsman]

So I recently kegged some spiced cider. Poured myself a glass to taste last night and decided it needed some backsweetening.
I have some diluted honey (it was crystallized and I tried to heat it in a water bath, but apparently caused a small leak and the honey.mixed with water.)
Anyway, since that backsweetening went so well, I thought I might mix up some honey and pour some cider into a pot and mix the two, then pour the mixture back into the keg.
What do you guys think???

 

[Maylar]

That's fine if the cider is stabilized with potassium metabisulfite and potassium sorbate first. That's what I do all the time. Or, if the cider will be consumed before the yeast would eat the added sugar, you can skip stabilizing. My sweetener of choice is FAJC.

 

[Newsman]

Already added FCAJ. Two cans after fermentation completed. Also added Sorbate
Edit: K-Meta, not sorbate

 

[Maylar]

need both. sorbate stops the yeast from replicating

 

[Newsman]

I did it this morning. I added sorbate (1 Tbsp ... instructions said 1/2 tsp per gallon, so I went ahead and rounded up to 1 Tbsp.) Also dissolved another campden tablet in the warming cider. Took almost 60 Oz of honey to backsweeten to the point I was happy.