I’ve taken to making Cider and quite enjoy it. I now finalize my fermentation (temp controlled) at 1.015Gs before bottling or kegging. In the case of bottling I still prime with sugar and then test after two weeks - once I’m back at 1.015Gs I pasteurize the sealed bottles to halt fermentation. I am interested in hopping my cider now but I’m unsure of the process to follow - I imagine it’s all dry hopping, but what hops, for how long and at what stage. Additionally will the final pasteurizing process change the flavor because of the hopping? What do you do?