Stopping the fermentation process

[dblynch]

I have a question that I have never quite been able to wrap my mind around. How can I stop fermentation to retain a little bit of residual sweetness, but still have a sparkling cider. Do I add Campden to stop the fermentation and then when I am ready to bottle, add a little bit of new yeast?

 

[RobertRGeorge]

I have found it virtually impossible to make off-dry sparkling cider without forced carbonation. I sweeten dry cider to taste with wine conditioner (invert sugar, sorbate) and then keg it. I freeze the bottles, then fill them under low pressure (4-5 lbs) with very chilled (< 40F) cider.

It may be possible to bottle condition and then pasteurize at the appropriate time but I have found that an unreliable method.