The only way to do that is to refrigerate it as soon as it's carbonated. And you would have to keep it refrigerated at all times. Plastic bottles are recommended so you can feel for firmness. There's no way to backsweeten something with live yeast and not expect it to consume the sugar you just added. The BEST way to do it is with a kegging system and force carbonating the cider.   From the post Rick shared:   "Any sugar you add will promote more fermentation unless you stabi
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