Backsweetening vs Cold crashing

[roadymi]

I have a question for the experienced cider makers that keg.

Do you prefer to ferment dry and backsweeten or to attempt to stop fermentation at desired FG by cold crashing and or stabilizing? I'd appreciate your input as to why you prefer your favorite method.

 

[lumpher]

i prefer stabilizing, then backsweetening, since ferm can continue if you cold-crash, then put it back in the heat again. cold-crashing only puts the yeast in hibernation; it doesn't put it to sleep permanently

 

[dinnerstick]

i've only been kegging for 2 seasons now, first year i stabilized and sweetened, and had problems with re-starting fermentation, now i just sweeten and keep cold. my recent strategy is make the juice, add sugar to get it to 10% abv, ferment dry, dilute to 7-8% abv with more of the same juice.