Bottling backsweetened cider after keg carbonation?

[mike_57401]

Hello. I just brewed a one gallon batch of my first cider, using motts Apple juice and safale s04 yeast. I backsweetened with frozen Apple concentrate, after adding sorbate and metabisulfite. I then kegged and force carbed. The batch tasted good!

I'm planning to make a 5 gallon batch in the same fashion, except I'd like to bottle (counterpressure bottle from the keg) a case or so after force carbonation. They maybe stored in the cellar or at room temp. Is this a concern, or will the chemicals added prevent the yeasts from future re fermentation?

Has anyone bottle sweetened cider from the keg like this, previously?

 

[Yooper]

If you stabilize properly, then bottling from the keg and keeping at room temperature would be fine!

 

[mike_57401]

Thanks Yooper,