Why does someone have to pasturize anyway? I dont get it... I just rack off dead yeast and bottle with some priming sugar and wait a few months and drink... Lots of bubbles and tastes great.. Why does anyone pasturize? Am I skipping a step?
one example would be that you want make a cider that is on the sweeter side. When you get the desired carbonation with the addition of priming sugar, pasteurize the bottles to kill the remaining yeast. Otherwise the yeast will eat too much of the sugar and make a dry or over carbonated cider.