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would you mind giving us the details of your procedure? would be helpful in isolating the cause and contribute to the body of knowledge this thread is building. Thanks!

holy smokes! I would recommend opening a glass bottle immediately if your plastic bottle is solid. pasteurize ASAP if the carbonation is right. If its too high release the pressure on all the bottles and recap and try again is all you can really do I think. hope its not too late

I'm not sure why that never occurred to me to try this. boil a bunch of water, pour in cooler, add bottles? Is that what you are thinking when you say use a cooler? Great idea for coolers that handle heat. update to my last yeasty batch: yeast has dropped out of suspension and cider is...

I heat my water over 140 because I don't believe the cider temperature would reach high enough to sterilize the yeast otherwise. the bottles and water coming to equilibrium would drop the water bath to a temperature too low to get the job done. Also, room temperature in my house is 75 degrees...

I would go minimum 140 bottle temp, sustained for at least 6 minutes to be safe and not pasteurizing allllllll day long, but if you can't get that temperature in bottle you can do it by sustaining 130 for a longer period of time (this is safer also). increasing your volume of water per bottle...

I agree with you on cold crashing and back sweetening (and starting with just enough sugar to get the desired ABV). My next sweet/carbonated batch will go that route. Now I'm hoping the dead yeast drops out of suspension with time. But you're right, if you pound the first one your tastebuds...

A quick note for those looking for more anecdotal data before they make the plunge to pasteurization ala Pappers, and a heads up for those of you using a particularly aggressive yeast. Just pasteurized a batch of very sweet girly-pop style cider. (hey its for the holidays...-cough-...really!)...

This thread is an internet gem. Thank you for keeping it alive! I have looked unsuccessfully for a gauge to monitor in-bottle pressure while pasteurizing in a hot water bath. Does anybody know if this is available, and if so where? I've just started using this technique, and it's working so...