First time kegging cider

I apologize if this has been asked before but I have not been able to find the best way to keg my newest batch with the equipment I have.

I have a very dry cider that I want to back sweeten with juice and force carb.

I am assuming I will not be able to force carb at room temperature because of the additional sugar added.

I can pressurize the keg and keep it in the refrigerator but I am not setup to keep the CO2 connected. Assuming I pressurize cold cider to the correct psi and keep cold will this still work without a continuous source of CO2 connected?

Thanks for your help.

Submitted July 07, 2017 at 11:18PM by Vibber http://ift.tt/2tRjzBP cider