Bottling before attenuation then pasturizing

[CDSEA]

Planning on how to finish up my first cider here.

I started at 1.070 after two weeks we're at 1.018. The yeast is WLP775.


Can I bottle it now and use the remaining sugar and yeast to carbonate it? Then pasteurize at the right carbonation level to stop the show?

Is there a better way to do it?

 

[dinnerstick]

you can. if it's still very cloudy and fermenting quickly then you can chill it as much as possible to reduce yeast activity and get most of the yeast to drop out, then rack the clearer cider off the yeast cake before bottling, that will make it a bit less dangerous in the bottle and result in less bottle sediment. (others can comment on how well WLP775 cold crashes?? i have never used it)

 

[Fizzycist]

I think it would be better off letting the primary fermentation finish and the yeast clean it up followed by sweetening. I just did a cider batch and tasted it right after primary ferm was done. There was a really unpleasant tingly, almost burning sensation on the tongue. Waited one more week then tasted again and it was all gone. Maybe it improved by sitting on the yeast longer, maybe not, either way I wouldn't have wanted it in the finished product.

 

[dinnerstick]

me too actually. i have never had good results stopping fermentation early but many people swear by it