So I just finished fermenting my first batch of cider. The juice came from a local farm and is unpasteurized. I added no yeast and instead allowed the wild yeast to do the work. It's in secondary now, but and I did check it after primary the OG was 1.061 and at transfer to secondary it was 1.002. So fermentation definitely happened and it's likely somewhat lower at this point.
My question is, assuming that I transfer this cider to a keg and it is kept around 40F, am I safe to not pasteurize it? My biggest concern is nasty bacteria or something. I have winemaking equipment and I think if I wanted to kill the yeast I have some chemical to do that, but I forget what it's called. That said keeping the yeast isn't my real concern and just assume not add any more chemicals. Am I safe to not pasteurize this stuff and just keep it cool in the keg, or is this unpasteurized stuff basically poison at this point?
My question is, assuming that I transfer this cider to a keg and it is kept around 40F, am I safe to not pasteurize it? My biggest concern is nasty bacteria or something. I have winemaking equipment and I think if I wanted to kill the yeast I have some chemical to do that, but I forget what it's called. That said keeping the yeast isn't my real concern and just assume not add any more chemicals. Am I safe to not pasteurize this stuff and just keep it cool in the keg, or is this unpasteurized stuff basically poison at this point?