Pasteurize at 160 F for 15 minutes, cool, pitch Cote des Blancs yeast (it's the best), let it ferment for a week or so, rack to secondary, then begin monitoring specific gravity every few days. Aim for 1.010-1.015. When gravity gets to that point, add gelatin to knock out most of the yeast, then a couple days later, rack again, add sorbate and sulfite to hurt the remaining yeast and keep the cider cold for another month or so, trying to prevent it from refermenting. If it starts up again, add more gelatin, sorbate and sulfite if necessary. Once the cider stabilizes fully, you can bottle or keg it. Then enjoy.