Agree with greg but I would say it is likely that fermentation will restart.
Use Sorbate and K-Meta to prevent it.

Ray

"JoeyB" > wrote in message
oups.com...
>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.
>