Originally Posted by DingoDog
Does anyone know of any issues with kegging this cider recipe? Is pasteurization still necessary? If so, how will I accomplish pasteurization or should I just use campden tablets to stop fermentation?
Honestly, i never really deal with chemicals, but from what I hear campden or any other chemical would have a hard time killing fermentation while its running downhill. Perhaps you could cold crash, put in a carboy,then kill with chemicals.
Your scenario would work, but you might as well throw some chemicals in there for good measure.
Pasteurization is definitely not necessary, bottle pasteurization is designed specifically so that you can carb naturally and keep residual sweetness, as its the only way you can possibly do this without using unfermentables.