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If you are using apple juice that has been pasteurized why do you pasteurize again after bottling and letting it carbonate...is this something recipe specific or should I be doing this for all my ciders?

When do y0u guys add the cinnamon

When do you guys add the cinnamon sticks/extract? Do you throw it in during bottling fermentation or part way through fermentation

Did you end up making a batch? If so what nutrient did you use?

When you say notty I'm assuming you mean Nottingham yeast? Still new and learning the lingo

If you use pure cinnamon sticks it should be fine right?

Also what size of cinnamon sticks do you guys use?

Can you share what nutrients you used/recommend for the sulfur smell?