BA is benzyl alcohol. The rubber stopper on the vial will not melt. It will get a little softer until it cools. I've had bad luck when baking gear. Maybe it's the type of rubber stopper on the vial, but whenever I bake mine it dries out the rubber stopper. So when I put a small pin in the stopper to equalize the pressure in the vial, I would take the pin out and there would be a permanent hole in the stopper, so it leaked. Big pain in the ass.
Another thing you could do that is very effective is to get an electric fyring pan and a candy thermometer. Put water into the pan just up to the level of the gear and pasteurize it. I think it would be better that way.