Originally Posted by TexasWine
I've heard of people using the rinse cycle before. One account I read was a horror story that involved the dishwasher not getting hot enough and bottle bombs resulted! My preference is to just use the method prescribed in the cider forum just to be sure. Maybe a belt and suspenders approach though.
Of course I would maintain the use of a couple plastic bottles to gauge the pressure.
My dishwasher has a "sanitary" cycle on it - bet that just means "super hot bottle pasteurization". Next batch will be carbed. Will of course provide an update whenever that happens.