Sharp ciders can be made more palatable by judicious sweetening prior to drinking. Cider can be sweetened to taste for storage but it must always be pasteurised thoroughly to prevent further fermentation, before filling either manucubes or bottles. Use the Vigo pasteuriser (pictured below) to kill of yeasts and prevent further fermentation, following the same procedure as for apple juice pasteurisation.

N.B. Never store unpasteurised cider which has been sweetened with sugar.