Some help with cider

[Dutch]

So now I have fermented six gallons of last year's cider. I took the frozen cider and defrosted it without disturbing is for four days. I then siphoned of everything but the bottom 3/4". It seems better but I'm not completely sure.
I would like to kill the yeast, add sugar [simply to sweeten] and artificially carbonate. Is this possible?

[BM1]

I don't quite understand what you're saying.If you froze it after fermentation the yeast may already be dead(i dunno fer sure).If you wanting to kill the yeast to avoid restarting fermentation when adding sugar...google it and see what you can find.I found a few articles on the subject,but nothing with any promise .Here's a link to one that may answer some questions http://winemaking.jackkeller.net/finishin.asp .

If it were me..I would use some kind of non fermentable sweetener,but I'm not sure how those would taste.Wish I could answer with authority but all I can manage is a little help.

[JohnD]

Potassium sorbate at a rate of 1/2 tsp. per gallon will stop fermentation after you add sugar. You can get this at Co-op

[Dutch]

The raw cider had been frozen prior to fermentation.
OK, I could add the potassium sorbate but could I then force carbonate the batch with CO2 and still bottle it in flip tops and have it retain its carbonization?
Artificial sweetner will react with the alcohol and also will not yield good life [3-4 months] before turning bitter.

[BM1]

http://www.brew-dudes.com/bottling-beer-from-a-keg/357