How should I prepare my cider for kegging

[Youretheguy]

So I'm thinking of giving the whole kegging shebang a shot and what better way to start than with a cider that's just about ready.
I was hoping for a little clarification on how I should prep the cider. Should I put the yeast asleep to back sweeten? Should I back sweeten with table sugar? I prefer my cider on the dry side but my critics are calling for a sweeter product.

Its at 1.000 SG
It sat in primary for one week and secondary for five months

 

[roadymi]

It depends.....if you will keep it refrigerated the whole time you could be ok just sweetening and placing in kegerator....but no guarantees, always safer to stabilize first. (you might bottle some for a buddy, he takes it home and leaves it on the counter.......boooom)

This is why it's nice to have a multiple tap setup......You can serve up a variety of flavors or sweetness. I bought a used fridge for 75 bucks....removed crisper setup.....built a false bottom, it holds 5 cornies and I have 3 on tap. I hope to add a 4th as soon as my employer chooses to cease my laid off status.

 

[motobrewer]

what i've done with good success is simply monitor fermentation, and when it gets to around 1.010 i just cold crash and rack to keg. i've never had to stabilize or anything. so i think you'll be fine with cold crashing, rack to keg with sugar.