I have never pasteurized wine before, but this one very sweet wine that we make for a relative I am worried that it will referment on me even if I am using sorbate. I was wondering about people's thoughts on pasteurization. It will be way too many bottles for me to try to do it in bottle. But after I back sweeten it, I was thinking of pasteurizing it in 8 gallon batches, then bottle as soon as it cools. I have a beer kettle that has a built-in temperature gauge which should work well. I do know some wineries pasteurize wine (and lots of beer is), so it must not affect the flavour too much. Anyone with any experience with this?