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Read almost the entire thread.... definitely feel comfortable pasteurizing using Papper's method. Going to re-read key parts and make sure I have the step by step in my head before I proceed.

Thanks for the response. Looks like at this point in time, it'll be a still cider. Not keen on flying shrapnel.

Just stumbled onto my first Woodchuck Amber tonight, and want more! Love the above info... well laid out and easily understood. Two questions.... 1. What is the difference between still and kegged cider in your recipe? I assume still is uncarbonated, and the kegged is carbonated.... but...