I've done this method 3 times now, over the past 2 months. Bought a meat thermometer with a 4 foot cord to the probe, filled a 22 with water, corked it, stabbed the probe thru the cork. Ran the dishwasher on normal, never got above 128. Ran the dishwasher on heated was, hit 148 for an hour, which is more than long enough according to all the pasteurization charts that I found on line.
Did a test batch of 6 bottles with almost no carbonation. (Straight from bucket into bottle into dishwasher) back in early nonmember(the weekend after Halloween). Drank the last one of those this weekend, still basically no carbonation.
Have since done 2 full batches, a few weeks apart, with priming sugar. Did the plastic bottle 'squeeze' test to get a good level of carbonation. Fills the entire bottom of my dishwasher. They're sitting in a closet currently, no explosions, keeping them until an event in mid January, will update then if I remember.