Lobsta
Well-Known Member
- Joined
- 6/1/08
- Messages
- 418
- Reaction score
- 0
I use a simplified version of Lobsta's method. Mainly because I caught a wierd chemical taste in a couple of bottles of one of my early batches :icon_drool2: . It was probably in my head, but to satisfy the doubt, and go a bit more chemical free I do this:
Night before bottling day: load the oven with rinsed bottles. Take them up to 200degC Switch the oven off and go to bed. Check SWMBO is not making scones the next day. Next day, prep the bottling area and when set, go and carefully load a crate of now cool, sterile bottles. Fill & cap.
When drinking, remember to rinse twice with cold water and store inverted until dry. Once dry, I cardboard box them (empty wine cases are good) to keep the dust out. If I'm good about the rinsing, I can usually go from the box straight to the oven next bottling day. Not that hard really IMHO.
apart from the foil caps, that is pretty much my method told in a lot less words (i tend to use a lot of words sometimes). i use the foil caps coz sometimes i am bottling a day or 2 after i bake.
the temps i got from another forum member i think, im not sure who, but i do know that even at 180 degrees, sustained heat of 30 mins is required to get sterilisation, and the 220 is for good measure. call it an OCD science student thing.
Lobby