[colingoetz]

If I run my cider thru a filter while getting it into the keg, Does that filter enough of the yeast out so I can then back sweeten it? Or do I need to go thru the process of killing off the yeast?

[dannyjed]

If you're keeping the cider cold in the keg, I don't think you have to worry about the yeast (unless it is Lager yeast).

[Jimmy K]

Definitely maybe!    It depends on the type of filter and how large the pores are. Course filters will allow yeast through, fine filters will not. A 1 micron filters will remove yeast cells - sometimes it's called a 'sterile filter'. A courser filter may remove some, but perhaps not all. As dannyjed said, keeping the keg cold will help keep any remaining yeast inactive.

[theDarkSide]

If you're not sure, you could stabilize it with Campden and Potassium Sorbate.  I stabilize my ciders because I tend to send them to competitions and I don't want to bottle blowing up on the way or when the open it.  1 campden tablet and 1/2 tsp sorbate K per gallon.

[HoosierBrew]

If you're not sure, you could stabilize it with Campden and Potassium Sorbate.  I stabilize my ciders because I tend to send them to competitions and I don't want to bottle blowing up on the way or when the open it.  1 campden tablet and 1/2 tsp sorbate K per gallon.

+1. I stabilize too.