Put bottles in tap water, bring slowly up to 180-190, hold for 20 minutes. Pull bottles out. Easy peasy!
Doesn't that approach the boiling point of the alcohol? Like what distillers do? Seems like there is a potential for a blowout. No problems, though?
The 190 has worked for me as far as effective pasteurization goes, yes. I did have a bottle explode in the water once. However, it was completely submerged in water so the shards were contained. Scared the bejeebus out of me for sure though!
The boiling point of alcohol is 173, IIRC.