I do it differently and it still works great. I place mine in a pot and fill it with the hottest water I can get from my tap about 120º I then bring a separate pot of water up to 175º, turn the burner off, and then transfer the hot bottles in to it. My pasteurization pot still only drops to 160º I get to use a cooler process and there is less shock. works great!!!
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."