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Yes, autolysis is a concern when making cider. However, it would take a few months for the process to begin, and as cider has a relatively short production time, it usually isn't a concern.

I've just finished a 5gl batch of cider that I wanted to back sweeten, but not uses sulfates to kill the remaining yeast. I considered in bottle pasteurization to keep natural carbonation but was unable too as I only had wine bottles which wouldn't be strong enough to contain the pressure...

Daze, I'm thinking of doing this with 5g of hard cider. Do you notice any taste difference between heating to 140 and say, adding sorbate? I've heard heat will change the taste.

Hmmm, I would take a tasting to check and if you find any off flavors maybe back sweeten with a few cans of frozen apple concentrate.

Have you racked it off the lees? I would think it might impart some of-tastes if you let it sit too long on them...If it was racked however I don't think you'd have an issue.

I have my first 5g of hard Cider that currently at sg.998 that I want to back sweenten (carmel apple recipe), however I don't want to add sorbate or preservatives, and only have wine bottles (as apposed to campaign or beer). So I was thinking Is there a good way to dump the whole batch in a pot...