I do not have a kegging system yet, but am doing the homework and plan to take the dive in the next few weeks. Meanwhile, I have 2 batches of cider that I started last November 2013. I like my cider with a bit of sweetness and have always added sugar syrup to each serving.
From what I’m aware of, there is no way to pre-sweeten cider that is naturally carbonated in the bottle because it will over-carbonate and explode the bottles, and of course those added sugars will no longer be there because of the natural carbonation process. I have to assume that adding sugar to a batch that I keg would present the same problem. Therefore I imagine that I would have to add a sodium metabisulfite tablet to kill the yeast prior to kegging to stop that (and obviously since I can force carbonation I no longer need the yeast around for that).
So before I run away with my assumptions, is there a way to keg cider and sweeten it without having to neutralize the yeast first?
Thanks for your thoughts on this!