My recipe for hard cider is this:
5 -6 gallons of apple cider
5 pounds of brown sugar
a little bit of honey
champagne yeast.

It fermeted for about 2 weeks, and has been clearing nicely for about
another 2 weeks, but it's still sour. I'd like to sweeten it up. I was
thinking of adding apple juice (maybe a gallon) - but I don't want the yeast
to eat the sugars in it - so I was thinking of getting some w/ preservatives
in it. Will this cause the yeast not to eat it? I also want to make it
sparkling. I was going to add priming sugar before bottling. Will the
yeast eat the priming sugar w/ preserved apple juice in there?

-Lars