Anybody use your oven? I see that it is a method used, but i see two different temps suggested. i see 340 degrees for 60 minutes which seems like a high temp and then 250.

If boiling sterilizes things at 212 degrees then I don't see the need to go to 340. I think 250 would be a better temp and introduce less stress to the bottles.

In the past I've used Star-San. I still use star-san to sanitize my other equipment, but the oven method seems like it would be easier and less messy.

The lowest my oven will go is 170. So I'm planning on loading up the oven with bottles and start the oven at 170 for an hour then bump up to 250 for an hour. I'll foil the openings so they'll be ready for bottling in a few days.

Will I have issues?

Boiling doesn’t really sterilize but sanitizes enough for your purposes. But dry heat doesn’t have the same killing effect as wet. You need like 60 minutes at 350 Fahrenheit to sterilize in a dry oven.

In any case steam is the best so put them in the dishwasher with heated drying. It’s your best option.

I always used star san, but I think the dishwasher would be be preferable to the oven since you're looking for a better method. Some people use the dishwasher to bottle pasteurize ciders to stop fermentation, so I would think it could only work better on empty bottles.

Star San here. Quick, easy, effective.

My LG dishwasher has a "High Temp" setting. A quick google search doesn't tell me what that really means though.

My understanding is that repeated sanitizing at oven temps. can make the glass brittle. Granted, this is info from the internet I've gleaned over many years and never used that method nor wanted to test it.

I have used the dishwasher also, which is nice as bottling over the dishwasher door is a nice way to catch any drips or spills. I just don't count on the washer to remove grunge inside the bottles. Just for a long lower heat sanitation.

Starsan is the way.
I usually just fill them 1/3 of the way and twist the bottle as I dump it back out into the bucket and then dunk the bottle mouth/neck into the starsan and call it good.

Of course there's always the possibility to just bottle it into one bottle (keg).

quote:

Originally posted by Skull Leader:
My LG dishwasher has a "High Temp" setting. A quick google search doesn't tell me what that really means though.

If you're worried about it, Thermoworks sells a "plate" thingy that registers your high dishwasher temp.
I would think anything around 150*F in the dry cycle would be adequate.

ETA: My googling makes me think that there are certified "sanitize cycle"s on higher end washers.
I would think your "High Temp" cycle would be sufficient.

My washer has "Sani-Rinse" which google says is a final rinse around 160*. This washer is 20 yrs old or more so...

quote:

Originally posted by dsiets:

Of course there's always the possibility to just bottle it into one bottle (keg).

This is the way.

I bottled my first two batches then bought a keg setup and never looked back.

Back when I brewed I just washed and rinsed the bottles out real good.. never saw a need to sterilize and never had a problem....

then for a while I upped my brewing and did not need to worry in the least about sterilizing the bottles... mason jars... just wanted them real clean for the 180 proof I was putting in them before cutting it down to 110.

quote:

Originally posted by tigereye313:

quote:

Originally posted by dsiets:

Of course there's always the possibility to just bottle it into one bottle (keg).

This is the way.

I bottled my first two batches then bought a keg setup and never looked back.

--------------------------

I looked at bottling when I first started brewing but passed due to level of work. I went straight to kegs and a 4 keg kegerator, if I transport beer it's in a growler, otherwise we simply pull the tap handle.

I used to make mead and metheglin. That was before I ever joined SIGforum. Maybe 25 years ago. I used diluted bleach. All the cool kids were doing it.

If you're really concerned about assuring sterility you could always put them in a pressure cooker for 30 minutes or so. That's what dad used to do when he brewed his own.

He didn't do it for long though as his beer tasted like ass.

He made a great chokecherry wine, though.

Decided to stick with Star-San for now. Four gallons of strawberry Skeeter Pee bottled. Every time I do this it reminds me that this is really a two person job.

Looks good.
My only question is about the air gap below the corks.
I'm not sure it you're looking for a "still" wine but the air gap
might help make it ferment a little bit towards sparkling?
Or did you sulfite and such to prevent that?

The reason I mention that is there is some haze in the bottles. If it's a pectin haze or protein, not likely a problem. But if it's yeast in suspension, I'm not sure of your F.G.

I don't do wine other than mead. So as always, still learning.

ETA: Or maybe that's just skeeter pee haze.

I've done the dishwasher and then oven on 250 degrees to dry the bottles out.

quote:

Or did you sulfite and such to prevent that?

I'm pretty sure the haze is pectin. Had 4 pounds of strawberries in primary. I used pectic enzyme, but I'm kind of a novice myself.
After primary I racked into four 1 gallon carboys and one 64 ounce growler. I then pasteurized in those containers at 145 degrees for 30 minutes using my immersion circulator, back-sweetening and adding bentonite at the same time. Then I cold crashed, and racked back into my primary fermenter where I confirmed fermentation wasn't going to start again, and then bottled.

Cool,
I just bottled 3 gal. of Cyser that dropped clear over 4 months. I was teaching a couple friends "brewing" and one has asthma so we fermented it down to 1.003 from 1.099 w/o sulfites.
I heated some cider to dissolve the honey and spices to around 160F . After 4 mo. It was clear at bottling.
Still experimenting w/ oak chips and will probably use some oak cubes next time. The med. French toast kind.
It's a bit different for me as normally I have beer in a matter of a month or so. This cyser was started last Oct. and will probably be best this coming Oct. or later in bottle.
The fruits of our labor.