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17 years ago
Autoclave bottles?
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17 years ago
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17 years ago
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17 years ago
You could.
I would experiment. Minute flaws in the surfaces of these blown glass bottles may very well lead to a rapid and catastrophic flaw detection.
(In short, your bottles will explode)
You can buy an 18 gallon tub from Target for 3.99, buy some electrosol dish washer detergent (powder) for 2.99, fill said tub 3/4 with hot water and add your bottles. Soak for 1 hour or so (put the lid on so it stays warm) and your labels and debris will all come off- with the bonus they'll dry streak free!
If you're really worried after that cleaning, stuff them in the dishwasher for a pot/pan cycle with a high temp dry. That'll do the ticket.
And finally, if this doesn't dissuade.you from putting your bottles in the oven, make sure that you go thru a very gentle warm up and a very very long cool down- you might cycle the oven back on to heat it back up so it receives 2 cycles. Even tho glass is an amorphous substance you can still get preferential expansion.
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17 years ago
Stu, Your wife would kill you if your burnt off the labels because you would probably have a few blown up bottles and a house full of smoke.
Bottles need sanitized, not sterilized. A good washing is all that is necessary.
Joe
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17 years ago
..And if you _must_ sterilize, a 10% solution of bleach will do the trick. You could also use idophor (iodine) solution.
I wonder.....if you _had_ to heat sterilize, there's always one of those tall "canning" pots you could boil the bottles in. `twould take care of debri inside, and lables out side...Hmmmnn.........
Jim L.
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17 years ago
I use 10% bleach on bottles that have mold in them, works great. I put less than an ounce in and just shake it up and let it sit for a few minutes. It's good on grungy airlocks too...
Joe
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17 years ago
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17 years ago
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17 years ago
In your case, you've gone well beyond the glass temperature- at that point a good cooling is all that's needed to keep the bottle intact. When you go only partially up you induce additional stress within the bottle that can lead to catastrophic failure. The key is the heating and cooling cycles- but I'm not a materials engineer... only had enough courses in college to be dangerous.
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17 years ago
oh please, glass at that temp needs annealing, no question about it.
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17 years ago
I use bleach too, don't know what it does, but am comfortable with it.
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17 years ago
I've been heat sterilizing all my bottles for wine & beer for the past 3+ years, and have never had one break in the oven. I've also only once had one break without being dropped (the bottom mysteriously came off a bottle of Nebbiolo/Cab Sauv blend the day after I bottled once). I would estimate I have processed well over a thousand bottles this way.
The key is to bring the temperature up and down slowly, because as previous posters have said the glass in these bottles is not tempered, and thus is vulnerable to heat shock. Rapid temperature changes will shatter wine bottles. I place bottles in my cold oven with the mouths covered by foil, then heat to 200F. I step up the temperature in 50 degree increments, with at least a 15 minute hold at each temperature once the oven has hit the target. Ultimate target I go for is 350F, which I hold at for at least 1 hour. Then I turn off the oven and let it cool down with the oven door CLOSED.
The foil protects the bottle indefinately until I am ready to fill it; I've prepped bottles months in advanced this way.
I would not recommend burning off the labels in the oven, that would require very high heat, and I'm not sure what what fumes may come out of the label adhesive or inks. I soak off the labels and clean out any grundge before the sterilization, because clean and sterile are two different things.
From a thermal engineer who likes to ferment things.