noob question about backsweetening a still cider

[rancid45]

I am brewing my first batch of cider and am curious about the best way to back sweeten my cider while leaving it still, and not exploding when I bottle it. I am a little wary that adding chemicals to kill the yeast will add an odd taste, and I have read that adding Splenda or an equivalent sweetner doesn't really help the flavor. Should I add juice concentrate right before bottling and then pastuerize the bottles on my stove top immediatley after?

 

[dinnerstick]

yep you can do that. it's much safer than with carbonated bottles