I have two future daughter inlaws that enjoy Woodchuck's cider so I was asked to try make some. I used this recipe http://www.homebrewtalk.com/f81/newells-groundhog-cider-woodchuck-amber-clone-85887/ and am getting close to bottling time. It fermented for 3 weeks and finished at 1.000. I backsweetened it with 2 12oz. cans of old orchard apple juice concentrate along with using sorbate. This brought it up to 1.010. It has been under a airlock for a couple days now and I don't see activity in the airlock. What I am thinking about doing is bottling it and then then in a couple days pasturizing it to make sure I don't get any bottle bombs. My question is should I pasturize it or just bottle and let it be?