Originally Posted by BryanJ
To kill the yeast just get some potassium sorbate and use the appropriate amount and that will kill your yeast and you can play with what ever you want to sweeten it.
This will only work if fermentation has completed and the cider has cleared and been racked off, you also have to add campden at the same time.
I am also considering pasteurizing in a 5 gallon corney. I actually want to halt fermentation then force carb and bottle the cider using a beer gun. I have successfully pasteurized 2 batches in my 1 gallon keg and it worked perfectly.
Regular o-rings should be able to handle 160, but to be safe I think I will use silicone o-rings on the keg I use for this.
1. place keg in my electric keggle.
2. Set temp at 160
3. Let it come up to temp with keg submerged
4. Periodically bleed pressure off keg as temp raises
5. When it hits 160, hold temp for 30 minutes to insure good pasteurization
6. Remove keg and let cool
7. attach CO2 at 5psi while cooling to prevent a vacuum from forming in the keg as it cools. (kegs are rated for pressure, not sure how they would do in a vacuum).