Cider - Sweetening after fermentation

[Indiana Red]

I've had a theory for a long time and am finally doing it.
"off-the-shelf" apple juice/cider fermented with (in this case) safcider dry yeast always works fine but would finish very dry, making it a bit less popular to the "civilians" I like to share with.
So, this time I am adding a can of frozen apple juice concentrate (thawed) as a way to, I believe the term is "back-sweeten"
I figure it will be a good way to bump the FG up a bit as well as amplify the apple flavors in a somewhat natural way.
I don't think I need to bother with campden as I will be kegging and it will be kept quite cold for its dispensing life.
Anyone done this method before?

 

[ebbelwoi]

Try the cider forum. There's lots of information about sweetening there.

 

[RM-MN]

Sweetening a cider takes one of 3 things.
1. Kill the yeast, then add sugars.
2. Use something sweet that cannot ferment. Stevia might be one of these.
3. Add sugar until the yeast cannot eat all of it. I think that is what you are trying to do with the apple juice concentrate. I don't know how much it would take to overwhelm the yeast's ability to eat it though.

 

[DeanRIowa]

I am going to try using lactose, which is not fermentable I am told.