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In place of priming sugar, the backsweetener will be some kind of fermentable sugar. Co-pitched bacteria. The plan is to leave the bottles capped once primed during pasteurisation. If I pasteurise first then backsweeten, I won't be able to prime because the yeast will all be dead :(

I will preface this post by saying I am a relative newcomer to homebrewing beer. I plan to brew a sour beer using lactobacillus. I would like to bottle prime AND backsweeten this beer. The only feasible way of doing this I can think of is to bottle pasteurise to end the priming process; I...