Hey guys so I just finished my second fermentation of my cider and I’m stuck on back sweetening. The cider is very dry and tart because I didn’t add anything but the yeast. I’ve been studying how to add sugar and then carbonate it with said sugar with the remaining yeast. I think I may have messed up though by not adding the agave or slices with the original fermentation. Does anyone know the right process of backsweetening and then bottle carbonating?