Nope. I pasteurized at a lower temperature, and while there was probably some loss, it wasn't heated long enough to loose too much. I also kept the pot tightly sealed when heating (a pressure cooker might be even better, but hard to take the temperature of).
There is one secret ingredient that makes anything better......time.
Primary: House Cider; Carrot Wine. Anchorage Brewing Dregs Cider
Secondary: Rhubarb Wine, House Cider
Tertiary (or higher):
Drinking: House Cider, Cherry Cyser, Belgian Walnut Graff, Rhubarb Wine