Contrary to popular belief, Kosher wine is not pasteurized. It is made from pasteurized grape juice but fermented and subject to contamination after the fact.
The process outlined here is for a 750ml bottle of red or white wine. The pasteurization time varies depending on the water temperature being used. This process can be executed in a sink or any bath of water. The water temperature can be determined by running hot water over the end of a thermometer for 2 - 3 minutes. As can be seen by the pictures part of the process is to keep water flowing at all times. New water needs to be injected into the bottom of the bath allowing the water to overflow out the top. Other techniques (such as cracking the drain) work although sometimes difficult to ensure that the loss of water through the drain is the same as the water being put into the process. This leads to issues with level.
The immersion time for the product depends on several factors:
- The water temperature being used for the pasteurization process
- The starting temperature of the wine (in this case room temp or refrigerated)
- The size of the bottle (in this case the bottles are 750ml red or white table wine)
- The determination of pasteurization to high or low PU levels
Click on the chart to blow up to full size. Also note that you will not need a thermometer in the wine bottle as shown in these pictures. Corks have been known to lift in this process and a screw cap may be advantageous.