I'm not clear how to produce a batch with ~9% ABV while retaining a moderate level of carbonation and some sweetness, a.k.a. semi-dry.
I'm considering bottling a batch that is still bubbling afte 2 weeks at ~61 F ambient basement temperature. The temperature of the carboy is elevted, I expect this os due to biochemical heat production thanks to the little yeasties.
To retain some sweetness without back-sweetening and to expedite this batch since the SG reflects sufficient gain of alcohol, I'm considering halting the yeast's progress by pasteurizing.
To pasteurize, I would heat [I] capped[/] bottles to 66 C, again, with cap on... But what I need to know is will this tactic of pasteurizing after capping pop the cap or break the bottle?
I want the end product to be fizzy, moderately fizzy, not very fizzy and not still.