So mine is now finished and I also let mine go a little further than in the OP, mine is down to 1.010. The question I have is on kegging. This will be my first cider kegged, and I am wondering if I have to do anything special. I have kegged quite a few beers, so kegging isn't the issue, it's that you all are mentioning pasteurizing when bottling. How can you/would you want to do this with kegging?