Learning cider making...

Last weekend we bottled up our first batch of hard cider. It seemed like it was a fairly straight forward process at first. A few days after bottling the cider my wife was reading about cider making and stumbled upon a discussion of pasteurizing cider in the bottle to stop fermentation. As it turns out the method we used to make the cider left the door open for the cider to start fermenting again in the bottle thereby creating possible bottle bombs. We decided to give pasteurizing our cider a try to prevent this. Essentially you water bath boil the bottle in water that has been heated to 190 degrees. Leaving the bottles in the water for ten minutes in theory should heat the inside liquid to 160 degrees and kill any remaining yeast. We had two bottles explode during the process. Not something I want to repeat any time soon.