I posted this in the cider section, but since this is a wine making method and will most likely get more views here, I went ahead and posted twice.
I am going to make some apple cider. I want to purge the bottle similar to champagne after secondary (disgorging)to remove the lees,dregs or yeast in the neck of the bottle. As far as I have read, the loss from the yeast purge is toped off with anything from cognac to more cider and/or sugar, then capped. However, if more sugar in any form is added, more yeast will grow. I have heard of both pasteurization and adding metabisulfite or a similar compound to kill off any residual yeast and keep the cider clear. Any thoughts or places to go for advice?