I'm planning on bottle pasteurizing for the first time using a backsweetened cider. The plan is to let it ferment completely, backsweeten with more AJ, bottle, and then pasteurize. I'm not going for any carbonation on this one. I wondering if anyone has had/would have a problem with oxidation? There won't be any CO2 production to fill the headspace, yet the exposure would seem limited. I've never bottle anything still before so I just don't know.