@Miraculix - I'm working on my second batch of nectarine cider. The first batch got too dry, so I want to stop the fermentation before the second batch does too. I prefer to keep down the amount of chemicals I use. Can you point me at a reliable description of stove top pasteurization?
I live in San Diego. I have a couple of nectarine trees in my yard that produce more fruit than I know what to do with. One of my pandemic hobbies has been to learn to make nectarine cider (based on apple cider). I'm hoping this fine community can help me answer hard questions.