Stabilizing cider?

[dk4dk4]

Hello gang!
Just wondering how to stabilize my cider.
I have 24L batch (6.5gal).
Its now dry .98 on hydrometer. I'd like to stabilize and then back sweeten. How much of each do I need using the smallest amount possible of Potassium metabisulphite and sorbate... do you add one before the other and wait a bit?

Thanks in advance!!

 

[divi2323]

Honestly you could pasreurize it and then backsweeten without using any sulfites and sorbate.

 

[smh]

At that SG it's stabilized. As divi suggests if you back sweeten you should probably pasteurize after bottle carbing (if you want it gassed).

The K-meta and sorb won't completely block fermentation so you're running the risk of bombs.

Have you tried dry cider before? It's better than you think when you age....