My cider is at 1.02 and I just moved it into the refrigerator to hopefully get some of the yeast to drop out. After I bottle, I still plan on stove-top pasteurizing. I'm wondering though, will I really even accomplish anything by cold crashing first if I'm pasteurizing anyway? I don't really like the idea of a ton of dead yeast in my cider which is why I'm cold crashing, but I also don't really have time to cold crash for more than a day or so. Any advice on how I should be handling this? Thanks.
Edit: I should mention that between bottling and pasteurization I plan on giving the bottles a little time to carb. Will they still carb after cold crash for a day?