Kill all the yeast? When should I add the spices?

[Majocr]

I made about 1/2 gallon of cider (first time) and have moved it to a second container that can handle high pressure for secondary fermentation. I added a couple teaspoons of sugar to get the process going, but I plan to add more to the final product for sweetness, as well as cinnamon and ground cloves.

1. When and how do I add the spices?
2. Should I pasteurize my final product, and if so, how?

I have heard of heating it in a pot for a while, but wouldn't that cause some of the alcohol to evaporate?

 

[ByCandleLightWinery]

I just bottled my cinnamon cranberry apple cider, and I'm a little worried about the taste as it seems off. Some British cider makers have indicated that it could be the cinnamon, while one mead maker said she brews with it and lets it age awhile and has no problems. See http://bycandlelightwinery.blogspot.com/ for notes on what I did.

In the meanwhile, for pasteurizing, check out http://www.cider.org.uk/part4.htm and let that help you decide what to do.