Hi all, I'm new to brewing cider and I have brewed a couple of Apple ciders but they have been very dry and I would like to sweeten the up. I have been doing some research and found out about back sweetening but I am still puzzled as to how I can carbonate the cider after killing the yeast so it doesn't ferment with the sweetener. I'm wondering if there is an easy way to carbonate the cider after being bottled. Any help would be appreciated