Cider Bottling/Carbing

Looking for some advice here...

THE FACTS:

Started 5 weeks ago.

WLP775 yeast.

1.072 - SG

Transfered to secondary 3 weeks ago.

1.004 - Current Gravity

THE PLAN:

Looking to add priming sugar and bottle in 4 day. Will be using a CO2 volume calculator so we get the correct mass of sugar in. Will check the gravity before priming and bottling.

THE QUESTIONS:

If we see no change in gravity over 4 days is it safe to prime and bottle?

Should we wait longer?

How long should we expect it to take to carbonate?

Thoughts on pasteurization?

Anything else?

If you're letting it ferment all the way to dry, which is what it sounds like you are doing, there is no need to pasteurize.

Typically if there is no gravity change in 3 days than your good to go, and as far as time to carbonate from my experience it can take 5 days or up to 3 weeks give or take 1 week. If I let it ferment dry and then add my carbing sugar (tabs x4 per 12oz) usually 3 weeks is perfect and Ive never even needed to pastuerize...Never had one foam up either and they have set for months at a time. However if your using dextrose or similar i have no experience with that.

Thanks,

I'm planning on using some frozen apple juice concentrate for priming.