Sterlization of Bottles & Labeling?

[Guest guest]

Hi! Was wondering if you have to sterlize bottles (the bottles they are

stored in after fermenting) with each batch? Also, any ideas on what you do

to label the bottles? Thanks,

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[Guest guest]

> Hi! Was wondering if you have to sterlize bottles (the bottles they are

>stored in after fermenting) with each batch? Also, any ideas on what you do

>to label the bottles? Thanks,

I don't sterilize. I rinse the bottles with hot water when I'm through with

each, let dry, and store until needed. I don't use soap since the culture

does NOT like soap, and it's not needed. We don't drink out of the bottles

so we don't have to worry about mouth contact needing soap.

When I label the bottles I use a short piece of masking tape with one edge

folded over some so it forms a tab for easy removal. I write on either the

tape or directly on the bottle with something called a china marker, which

is a waxy large-pencil crayon sort of thing, made for marking on china and

other slick surfaces-- it has a thick " lead " and you sharpen it by peeling

the paper away from the tip. It has no smell at all and is relatively

nontoxic, and comes in several colors including white for marking on dark

bottles. Surface must be dry for it to work.

I don't usually label the bottles themselves, but I do label the place on

the shelf they are sitting on so that I know which batch they are. I label

my brewing vessels the same way.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Thanks, . It's nice you have a place to store them on shelves. Is

it a cool place? I do have a pump house, but the temperature gets about 75

to 80 degrees in the summertime. Do you think that is too warm? Also,

where do you get the china marker? Thanks for all your help & tips!

-- Re: Sterlization of Bottles & Labeling?

> Hi! Was wondering if you have to sterlize bottles (the bottles they are

>stored in after fermenting) with each batch? Also, any ideas on what you

do

>to label the bottles? Thanks,

I don't sterilize. I rinse the bottles with hot water when I'm through with

each, let dry, and store until needed. I don't use soap since the culture

does NOT like soap, and it's not needed. We don't drink out of the bottles

so we don't have to worry about mouth contact needing soap.

When I label the bottles I use a short piece of masking tape with one edge

folded over some so it forms a tab for easy removal. I write on either the

tape or directly on the bottle with something called a china marker, which

is a waxy large-pencil crayon sort of thing, made for marking on china and

other slick surfaces-- it has a thick " lead " and you sharpen it by peeling

the paper away from the tip. It has no smell at all and is relatively

nontoxic, and comes in several colors including white for marking on dark

bottles. Surface must be dry for it to work.

I don't usually label the bottles themselves, but I do label the place on

the shelf they are sitting on so that I know which batch they are. I label

my brewing vessels the same way.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

>Thanks, . It's nice you have a place to store them on shelves. Is

>it a cool place? I do have a pump house, but the temperature gets about 75

>to 80 degrees in the summertime. Do you think that is too warm? Also,

>where do you get the china marker? Thanks for all your help & tips!

China markers are sold in office supply and stationery stores.

In the summer I put the bottles in a different place, a pantry which stays

cooler than the rest of the house, probably in the 60s. I think that 75 to

80 degrees is high and activity in your bottles will continue rapidly,

which could lead to bottles bursting.

The reason I put bottles on the shelf is because we live off the grid and

our refrigerator is a very small propane-powered one. People who have

large refrigerators might want to work out putting their bottles in

there. I have to work to make sure that the amount I'm making is equal to

the amount we're drinking, and drinking our bottled stuff before it could

explode. I probably have to pay more attention to that aspect than people

do who can refrigerate.

People who live in hotter climates and don't have refrigeration probably

have to figure out ways of managing their KT production differently again.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

i use grolsch bottles and label them on the lid using a cd pen, when i've drunk

the KT, i clean the number off ,and refill and relabel...and so on and on and

on....)

GW wrote: Hi! Was wondering if you have to sterlize

bottles (the bottles they are

stored in after fermenting) with each batch? Also, any ideas on what you do

to label the bottles? Thanks,

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