So my wife and I were in upstate NY and visited a cider mill. I picked up 4 gallons of fresh pressed cider with no preservatives. When I got home, I added 3 pounds of honey and a pound of Belgian candy sugar. My OG was at 1.077. I used red star champagne yeast and now I am regretting it. From what I have read this yeast takes a long time to drop out and will dry it all the way. I wanted to make this a sparkling sweet cider. What I would like to do is stop the yeasties. If I add some chemical to kill the yeast I cant carbonate it in the bottles. So what I was thinking was to transfer it to a secondary when it gets around 1.02, let it go a bit longer in the secondary. Then I would bottle and let carbonate for a week or so. At that point, I will pasteurize the bottles so the yeast stops working and does not cause bottle bombs. Do you think the time I bottle and carbonate will cause bombs before I get to pasteurize? I am a little worried.