I've stocked up on Grolsch bottles long time ago for storing fermented drinks (specifically kvas), but barely used them because of the need to deep clean them before and after every use. It would much better fit my schedule, if I could just prepare the bottles ahead when doing my regular housekeeping and have them ready whenever I need. I've read a bit about oven sterilization method and I want to try it, but I'm not completely sure I understand how it actually works or how should it be adjusted for a flip-top bottle.
- Do I need to take the rubber seal off before sanitizing and boil it or steam it separately? If true, how am I supposed to reapply it to the bottle without introducing microbes?
- How does the foil trick works? Do I just take a square of regular kitchen aluminum foil, wrap it around the neck an it magically shrinks to create a seal as it heats up?
- How do I create a seal for the cap, which also needs to remain sterile until bottling?
- If I'm wrong about the rubber seal and I can put the bottle as-is into the oven, would it be dangerous to sterilized closed bottles this way? This would be the easiest way to do it, but I don't won't to experiment with potentially exploding bottles.
The information on the internet seems to be really scarce (or I'm bad at searching), so I'd appreciated if I could get a step-by-step guide on what am I supposed to do. I'm following this guide by John Palmer for the method.
This is what I mean by a "foil trick", copied from the link above.
Some homebrewers bake their bottles using this method and thus always have a supply of clean sterile bottles. The opening of the bottle can be covered with a piece of aluminum foil prior to heating to prevent contamination after cooling and during storage. They will remain sterile indefinitely if kept wrapped.