Apple cider

[crackermonkey]

I know this is the beer forum but I hoped someone might be able to help I just finished fermenting my cider to dry and racked it into a carboy in order to age before I back carbonated , I foolishly added some metabisulphite out of habit when I bulk age my wine not realizing it would kill the yeast I would need later. When I’m ready to back carbonate and bottle can I simply add some more fresh yeast when I add my sugar ?

 

[NorCal]

I would splash rack a few times and give it some time. The sulfites will be diminished with the oxygen. You can check the tolerance of the yeast being added as well, some are fine in the 25 ppm range.