PDF download Download Article PDF download Download Article

If the wine maker does not stop fermentation before bottling, then the yeast will continue to produce gases that will increase the internal pressure of the bottle and can make the bottles explode during storage. There are two ways to stop fermentation; one way is by adding chemicals to your wine (sulfites, sorbate, etc.); the other is by using heat. This article will describe how to use heat to stop fermentation, thereby making your wine safe for bottling, by killing the yeast and also, as a bonus, by killing harmful bacteria such as Salmonella, Listeria, and E. coli, which may be present.

Part 1
Part 1 of 3:

Sterilizing Your Bottles

PDF download Download Article
  1. As you use the wine bottles, wash them with soap, water, and a wine bottle brush; then rinse and invert them to dry.
  2. When they're totally dry, wrap a small piece of aluminum foil over each bottle opening to keep anything from getting inside the bottles.
    Advertisement
  3. When you have a couple of dozen of these cleaned bottles, put them in a cold oven, standing upright; then set the oven to 248°F (120°C), when the oven reaches 248°F (120°C), set a timer for 30 minutes; after 30 minutes shut the oven off and let the bottles cool in the oven overnight, with the door shut.
    • Wine bottles are made of soda-lime-silica glass, not borosilicate glass, like Pyrex; therefore, if you take them out while hot, they can break due to thermal shock.
  4. When the bottles have cooled, put them into a case box (stored upright with the foil still over the top of each bottle) and close the flaps. They remain sterile indefinitely (as long as the foil remains in place) and are ready to go when you need them.
  5. Advertisement
Part 2
Part 2 of 3:

Bottling the Wine

PDF download Download Article
  1. Remove the aluminum foil from the bottle.
  2. Using a funnel, or siphoning tube, fill the bottle with wine until the wine level is just above where the neck starts, and then put the aluminum foil back on.
  3. Once the bottles are filled, the next step is to pasteurize the wine in order to completely stop fermentation (if fermentation is not stopped, then the yeast will continue to produce gases that will increase the internal pressure of the bottle and can make the bottles explode during storage).
  4. Advertisement
Part 3
Part 3 of 3:

Pasteurizing the Wine

PDF download Download Article
  1. The water level doesn’t have to be above the wine level in the bottles, but it should be as high as you can get it safely without it boiling out of the pot.
  2. Heat the water until the temperature inside the bottle reaches 165 °F (74 °C). This temperature kills the yeast; this temperature also kills harmful bacteria such as Salmonella, Listeria, and E. coli.
    • Once the temperature reaches 165 °F (74 °C), hold it at this temperature for 15 seconds, then immediately remove the bottles.
    • Use oven mitts on both hands and grab each bottle, with a tight grip, by the neck with one hand (not the foil, which could cause the bottle to slip out of your hand) and the bottom of the bottle with the other hand; be extremely cautious because the bottles are hot and slippery from the condensation and the wine is hot.
  3. Keep the foil still in place during this process.
    • Note: if pasteurizing multiple batches, you must pour out the heated water from the previous batch. Always start with cool water. Never put bottles into hot water or the glass will break; the bottle and the water must be heated together to prevent thermal shock.
  4. Once the bottles have cooled, remove the foil from one bottle and cork it; repeat until all bottles are corked. Age some; drink some.
  5. Advertisement

Community Q&A

Search
Add New Question
  • Question
    Does the alcohol evaporate during pasteurization?
    Community Answer
    Community Answer
    The alcohol (ethanol) will evaporate at around 78°C. While some will evaporate, the alcohol vapors will condensate in the bottle and drip back into the wine. It won't be a problem unless you remove the foil seal before it's finished cooling.
  • Question
    You wrote to heat it up for 25 seconds. Did you mean minutes? I have read a couple articles and they said 15 to 20 minutes.
    ms Chen
    ms Chen
    Community Answer
    It was about the temperature - 60°C will need 30 minutes, 72°C will only need 15 seconds.
  • Question
    How do I pasteurize a juice?
    Community Answer
    Community Answer
    Heat the juice to about 70°C (158°F), stirring frequently. Keep it at 70°C for at least 1 minute. This will make sure that all E. coli bacteria, as well as other organisms such as mold, are destroyed. Pour the juice into clean, sterilized preheated bottles.
See more answers
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement

Tips

Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!

Things You'll Need

  • Finished wine ready to bottle
  • Wine Bottles
  • Wine Corks
  • Aluminum Foil
  • Stock Pot
  • Digital Thermometer
  • Trivet/Pressure Cooker Rack

About This Article

Sander Raav
Reviewed by:
Mixologist
This article was reviewed by Sander Raav. Sander Raav is a Mixologist based in Seattle, Washington. He is the founder of Seattle Bartending Company, which offers Cocktail Workshops and Classes. He has over 15 years of experience bartending in multiple high-end restaurants, including 8 years as Bar Manager at The Tin Table. He has held positions as a bartender, bar manager, and as treasurer for the Seattle chapter of the United States Bartenders Guild. Sander has created and organized many bartending events, fundraisers, cocktail classes, and presentations. He has participated in many cocktail competitions and has garnered over a dozen wins and placements in the top 3 of national and local competitions. Thanks to his extensive competition and cocktail knowledge, he has also judged many competitions as well. In 2020, he founded Shake, Stir & Savor, a mixology education program, and has been offering live and virtual cocktail classes since. In his classes, Sander teaches his students to think like bartenders, while making concepts simple, easy to grasp, and replicable. This article has been viewed 86,709 times.
79 votes - 93%
Co-authors: 5
Updated: February 24, 2025
Views: 86,709
Categories: Wine
Thanks to all authors for creating a page that has been read 86,709 times.

Reader Success Stories

  • Gretchen Hangleton

    Gretchen Hangleton

    Nov 28, 2016

    "I wanted to send a bottle of homemade rhubarb wine to some friends for Xmas but I was concerned about it making the..." more
Share your story

Did this article help you?

Advertisement