I tried to find a method for this but didn't, so hope this isn't covered elsewhere... FWIW, here's my guess for a method.
I'm brewing a 1 gallon batch of Ed's Apfelwine, and am interested in a sweet but still version, w/o carbonation.
It's at 1.020 right now, and it tastes good, but still a bit sweet to me.
Rather than using an unfermentable sugar, using a chemical to kill yeast, or bothering with cold crashing, I was thinking of the following ways of bottling using Papper's pasteurization method:
1. monitor the SG until it gets down to the sweetness I want, I'm thinking, say, in the 1.008 neighborhood.
2. degas (necessary?)
3. bottle and pasteurize immediately
1. let it ferment until dry
2. sweeten it up to where I want it
3. degas, if necessary
4. bottle and pasteurize immediately
One advantage to method 2 is that I can let it set until it clears (and maybe the flavor is better from aging?), but it will take longer and I'm not sure I care about clarity, anyway.
Any reason either of these wouldn't work?