I've been reading a lot about how cider will taste significantly better when aged for 4+ months, mainly due to the malolactic fermentation that smooths out the taste. So... I just pasteurized my bottled cider (my first batch) to kill of the yeast, as my cider is semi-sweet and carbed, right at the point where I'm happy. Does the pasteurization process stop the malolactic fermentation? I'm assuming it does. Does it stop the flavor from improving over time? It's pretty decent tasting now - started Jan 15th, bottled Feb 17th, pasteurized March 8th. I was curious to see how it would be down the road, as so many people mention the improved flavor.