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There have been some folks who have tried this in this thread and had some detonations. I've only pasteurized once but it didn't take too long to do a case.

As this is my 3rd post it's obvious I'm new to this, only on my fourth batch of cider, but from my understanding it allows you to naturally carb in the bottle then kill the yeast for longer term storage and in my case shipping it to friends and family. I dont know how hot you have to get...

There's a popular method for stove top pasturizing stickied at the top of this forum, I used it for the first time this past wednesday and it worked well for me. just be sure to check carbonation levels in the bottles before they go in the water bath, if you're carbonating them that is.

Long time lurker but I decided to make an account after my first go at bottle conditioning and pasteurized using the pappers method. I make my own cider, sweeten with white sugar and brown sugar then ferment in two I gallon jugs. I normally ferment until dry and just leave it a still cider...