Backsweeten ,bottle, cap, then pasteurize?

It's my first attempt to make cider. I wanted to bottle my cider at about 1.010, where it's not too dry. I was wondering If I should back sweeten and if I used concentrated apple juice (canned) would I still need to add priming sugar? Also if back sweetening with AJ do I need to pasteurize right away or wait to carb?

Hi Gustavo. If you want to make still (not carbonated) cider, then you don't need to pastuerizie at all. See the sticky threads at the top of the forum for info on stablizing the cider (stopping the yeast) and then backsweetening.

If you do want to make carbonated cider, then you would pasteurize after the bottles have carbonated. When you pastuerize you kill the yeast, so they won't be able to carbonate your cider.

You might also take a look at www.makinghardcider.com