How to kill yeast?

[dougget]

Hi. I’ve made a few batches of cider and got pretty good at stovetop pasteurization to get semi sweet carbonated cider.
Now I have a keg system and plan to get the cider to the proper sweetness before kegging. Then carbonate in the keg, vs letting the yeast do the carbonating…
Problem is, I need to **** down the yeast so the sugar stays in the keg.

Can I stovetop pasteurize in a 3 gallon carboy? Or maybe rack it into 1 gallon jugs….
Don’t really want to use chemicals, but not against it if it works.

Options? Ideas?
Thanks
Doug

 

[marc1]

Sorbate is the tried and true method from winemaking.
If you wanted to avoid "chemicals" you could look into filtering systems.