Originally Posted by Unferth
The dextrose wouldn't do too much, maybe .008 additional points (thus 1.054).
Nothing 'wrong' with your process, but the potassium additions would be more than enough chill the yeast out and let you backsweeten, no need to pasteurize.
If your going to go through the pasteurization process, might as well let it bottle carb in the grolsch bottles and then follow the stovetop pasteurization methods such as in the sticky at the top of the cider forum.
i didn't know if the pasteurizing would allow me to store the bottles for a longer period of time. i know when i make beer i boil the wort to help sanitize it.
i did follow the stick at the top of the page other then i went for 12 min instead of 10. the timer on my propane burner is max 12 min so it's just easy that way.
Thanks for you for the input.