I'm in the process of making my first hard cider. I want the end product to be sweet but not carbonated. So once fermentation is done if i back sweeten to taste and throw it into a stockpot and heat to 145 for ten mins will it pasteurize/kill all yeast and not cook off the alcohol? Then from the pot while the cider is hot can I throw it in mason jars and put lids on it. Will all the yeast be dead to prevent explosions? The hot liquid should seal the jars. I have a ton of jars but not bottling equipment so digured Id see if that would work before going to get the beer bottle equipment. Anyone think this will work and not explode or cause the cider to loose the alcohol or spoil over time in the jars?? Thanks