Need a little help from the army on my first cider. I understand the steps but am a little confused on the timelines...
I've started a cherry cider. 3 gallons apple juice + 1 gallon tart cherries/juice (canned cherry wine base). Pitched WL Sweet Mead yeast 2 weeks ago and primary fermentation appears complete. I've racked out of primary and the sample tastes ok. Not very cherry, pretty dry but drinkable, no nasty esters.
I want to do this one as a sweet, sparkling cider. I know that means sorbate, backsweeten and carb, but what I"m confused on is the timing. I know the cider needs some time to age, but do I do that before or after backsweetening? In short, do I --
1. Allow it to age in secondary as is, then sorbate, backsweeten and carb later?
2. Sorbate it now, then allow it to age, then backsweeten and carb?
3. Sorbate and backsweeten now, let it sit to age, then carb?
Thanks in advance guys!