Originally Posted by JamesR
...bottle while fermentation is still slightly active. Once you reach your desired level of carbonation, pasteurize the bottles in a pressure cooker to kill the yeast.
I think I'll use this method and pasteurize the bottles( very carefully) in a large pot. When I do this I might go on the safe side and pasteurize soon after bottling (using a plastic bottle for a gauge).
1) if I do pasteurize fairly early the only downside is that it won't have high carbonation, correct?
2) pasteurizing at 160F for 20 minutes- is that enough?