Is there anything wrong with heating my cider to kill off the yeast before I back sweeten. I have heard of pectin haze but if the clarity does not bother me will it affect flavor.
Why not use the standard campden/sorbate to kill the yeast? Its much easier. Or are you just asking if its possible? Not only could you effect the alcohol I would think it would effect the flavor depending on how hot and long you cooked it. I've never tried it.
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