Force Carbonating Cider

Hello r/homebrewing, first time brewer/fermenter here with a quick question. I am working on making my first Apple cider for the fall time, up to this time I have just messed around making small batches of Ginger Beer and messing with different variations (Habanero, Cold Brewers Hibiscus, etc) and those have come out pretty nicely and even adding priming sugars to carbonate them hasn't been a problem. I am wanting to know if it would be a safer route to go towards buying a small kegging device such as the Ukeg to force carbonate the cider one the primary fermentation is all said and done or if it's worth trying to back sweeten and ferment that way so that they bottle can sit for a couple days before refrigerating them? Any advice would be great, I am not trying to make anything more than maybe a gallon or two. Side note: I worked at a Cidery where they would add the sweetener in a brine tank after they would kill the yeast and force carbonate in kegs so I know that's common practice.