Lots of brewers are suggesting back sweetening on a per glass basis, I get that so it can be "customized", but I'm not about to explain to every guest how I messed up my recipe. It seems like most brewers are suggesting this so I don't get fermentation startup in the keg after my FG it figured, so why can't I kill the yeast with campden tablets and 34*f cold crash for 48 hrs in the secondary after I've reached my desired FG and keg with backsweetening? Thanks. If your wondering, 5 gallon 50/50 apple pear cider from crushed fruit, campden tabs to kill wild yeast, wait 24hrs, OG 1.042, pitched k1-v1116 for 8 days at 62*f controlled temp in glass primary with an airlock bubbler. FG of zero, yes 0. Cider tastes clean, but like liquid air... Thank you!