Originally Posted by ssuchem
not sure what it hits. we will see tho.
I bought a three dollar digital thermometer from eBay and ran the probe into the dishwasher. Ran it on various cycles to get best pasteurisation cycle. My intensive cycle, which supposedly used 70 C water peaked at about 50 C when full of 40 x 500mL bottles. Held over 40 C for at least an hour and some, the cycle ran for 2 hours 15 mins. This method gradually brings the bottles up to temperature so no explosions from temperature shock occurs. Holding at the lower temp for a longer period of time achieves pasteurisation.
Have done several successful batches (including the freight train carbing of the Caramel Apple Hard Cider recipe by UpstateMike) with only ever one bottle exploding - but the mess was easily contained and cleaned up, without interfering with the whole process.