Backsweeting Cider

[TLProulx]

During the month of october, I started a cider. When racking to secondary for aging, I tasted my cider and it tasted like apple (good!) but watery (bad). I used low acidity freshly pressed apple juice. The juice wasn't for cider making but drinking. I think it was made with Mcintosh, cortland and spartan apple.

Anyway, I think that if I backsweeten the cider with honey (Costco?) or any plain tasting sugar it will improve the taste.
I do not wish to use sulfite or other chemical unless absolutly necessary.

Could I let all the yeast die (time) so that the ciber doesn't carb? The cider is around 7ABV last time I checked.
Or maybe if I use lactose or any unfermentable sugar could that do the trick?

Thanks

 

[HappyCider]

If you don't want to use chemical inactivation of the yeast you could pasteurize instead. Otherwise you'll just restart fermentation by adding fermentable sugars and end up with a dry cider again later or potentially bottle bombs if you're bottling it. See the sticky on pasteurization for more info on how to do it.

Using un-fermentables is my preferred method because it just seems like less of a hassle than pasteurization. I haven't used lactose but have had good success with sucralose (splenda) and stevia (some don't like the taste of this). I've also added maltodextrin to overcome a watery mouthfeel. It adds body and some head retention without adding sweetness if you want a dry cider.