I've had good luck backsweetening and bottle pasteurizing my ciders with no nocticeable change in the flavor profile; I'm wondering if I'll have the same luck with my strawberry melomel. I don't want to use anymore chemicals to stabilize before backsweetening, I'd prefer to just bottle pastuerize. Does anyone have any experience with this? I'm confident it will work. I'm just worried about degrading the strawberry flavor. I can definitely taste when a commercial cider has been stabilized with chemicals. It's quite evident to me and that's what I'm trying to avoid.