If you are kegging, you don't need to kill the yeast to backsweeten. I just make sure 4.5 gallons of my dry cider make it to the keg, cold crash down to fridge temps, then add 0.5 gallons of sweet apple juice. The yeast won't be active at the lower temps, so the cider will stay sweet. How were you going to kill your yeast in a kegged beer? Campden tabs?
You might have some clarity issues for the first 24 hours or so, but it'll clear back up pretty quickly.
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