Originally Posted by termeric
how long does it usually take for the yeast to die off, if I've had this cider sitting my my closet for close to a year, should i bother trying to kill the yeast?
Only if you want to sweeten the batch. If you want it sweetened, not stabilizing may cause fermentation to restart.
Now, when you stabilize with sulfite and campden, you don't kill the yeast. That just isn't possible. What these stabilizers do is to inhibit yeast reproduction so that fermentation can't restart. That means that any yeast still in there are alive, and simply dormant.
I've never tried heat pasteurizing wine/mead/cider, so I can't answer as to the other post. I would not apply heat to any of my beverages, so I don't have any experience in that area.
One thing maybe not mentioned is that if you are bottle carbing, you want the yeast alive and healthy, so we're talking about still ciders here.
I use #9 corks, as I think they work better over the long term. In the past when I had a hand corker, though, I used #8s with decent results.