I am going to try a quick way of making of lightly carbonated apple cider
and I have a question about adding wine stabilizer at bottling time. With
the juice and yeast I use, the cider clears after about a week and a half of
fermentation in the original juice bottles I get the juice in at the grocery
store. I plan to chill this when it clears and bottle it right away without
adding sugar. I just want to capture the natural carbonation from the
fermentation by chilling it and then siphoning it in plastic soda bottles. I
haven't tried this yet so I don't know if the carbonation will be sufficient
but I like just a small amount of carbonation so I think it's worth a try.
My question is about how I stop fermentation.

I have read that I should add sodium bisulfite and postassium sorbate when
bottling. I am wondering if this work with cider that hasn't aged, it has
just fermented for about a week and a half.

On the other hand, sodium bisulfate is also used to kill natural yeasts
(active or dormant) and other microorganisms before adding wine yeast in
wine making so I think it should also kill any yeast that exists in the
cider. So, I am wondering, do I really need to add potassium sorbate which
acts by preventing refermentation? How can the yeast begin to referment if
the sodium bisulfate has killed it? Is it recommended by the industry to
just sell chemicals or is it really necessary?

Thanks