Kev and Gil,
The technique is from this older post:
Pasteurization methods to stabilize bottled fermented apple cider
I'd also like to know how the cider tasted after pasteurization. Different at all, whether good or bad?
It turned out great. I opened a chilled glass bottle of cider tonight with dinner. It tasted just like the plastic bottle carb tester, off dry with a nice blend of crispness, tart and apple.
Are you going to keep the glass bottles at room temp? I'd be very interested to hear how they work out over time, in terms of staying stable after the water bath.
I'll keep them at room temp and keep the experiment going. I also want to see how they taste over time. With pasteurization, they should be able to keep for quite a while. But I also think they'll mellow at the same time. It was a successful first batch.