I have some cider (2 gallons) that is fermenting now. I made a batch last year and it was way too dry, more like apple wine. This year Im looking to sweeten up the bottles for a better taste. I have a plan, I just wanted to run it by some experts:
Once fermentation is complete I will backsweeten by adding apple juice concentrate / brown sugar mix until the taste is right. Then I will bottle. I will start opening sample bottles after 7 days to test carbonation levels. Once I hit the desired carbonation level I am looking for, I will pasteurize the bottles in hot water on the stove to kill the yeast.
Is this a good plan, or am I missing something? This is a great batch made with fresh local cider, so I dont want to screw it up.