I asked this on rec.crafts.brewing but nobody wanted to give it a shot.
After thinking on it, maybe this forum is a better home for this:

Last Oct. when cider was prolific, I bought 4 gal of pasturized cider,
pitched cider yeast, added pectic enzyme and let it ferment - OG about.

About 3 weeks ago I racked into 2ndary and the gravity was 1.000 - it
tasted good but very dry. Now, I want to get it out of 2ndary and
sweeten it. I've been reading that about 1.015 is considered medium
sweet. I'll also make it sparkling by kegging and counter pressure
filling to bottles so I have no need for further fermentation.

My Idea:


Buy frozen apple juice that has preservatives in it. Add a quantity of
this to my fermented cider until my SG is 1.015. Keg, pressurize to 2.5

volumes, after a time, counterpressure fill my bottles with sparkling
medium sweet cider.


My Question:


Will the preservatives in the apple juice I add be sufficient to
prevent my cider from further fermentation?


Any comments appreciated.