Originally Posted by justineaton
Well my pumpkin cider is still bubbling and I am worried I put to much sugar in it, I like higher abv brews but not wine level. I am going to take a gravity reading tomorrow but if it is in the level I want I'm not sure how to stop it, should I cold crash, stovetop pasturize, add crushed Camden tablets? If it is already to high I will just give it another 6 months in secondary racking it every two months then bottle it, age it for a year, and call it pumpkin Apple wine but that's really not what I want.
Cold crashing works for most folks. Just remember if it warms back up fermentation will likely restart.
If you like the way it tastes now then yes, bottling then stove top pasteurizing could be an option. If it has enough sugar left to chew through you could even carb it up before pasteurizing. Just be careful because it will likely carb up very quickly.
I've also heard of other folks pasteurizing in their keg at around 160F. If you've got the means to do that it'd be a lot less manual labor.