Cider Recipe and back sweetening help

Hello all,

My recipe for my first cider is as follows:

5 gal pasteurized, non preserved cider
3 3/4 cup light brown sugar
WLP775 Cider yeast
Pectic enzyme and some yeast energizer

I put all that in a 5 gal carboy so there is very little headspace, but put a blowoff on. Plan to wait about 3-4 weeks and not use a secondary and plan on kegging.

Question is, how should I back sweeten in the keg? I will at potassium sorbate to stop re fermentation, but how can I stop from having a dry cider?

I do have some liquid apple flavoring used for beer as well as an extra gallon of cider in the fridge. Help appreciated! thanks!

 

I'm attaching a you tube link that I found helpful. This guy met with a worker from Northern Brewer who has own awards for his ciders. Good stuff in there about back sweetening and kegging


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