In theory it should be possible, but there are a couple of practical issues to consider...
Most domestic (cheap) sous-vide sticks are rated at 1000W-1200W. There are some commercial models that go up to 1500W but they generally cost twice as much (you are paying for all sorts of fancy cooking functions that you don't need).
With a container large enough to take 25 bottles, there will be a certain amount of heat loss through the walls and water surface that the heater will have to replace, as well as an initial water temperature drop when the bottles are first put into the bath. You can minimise the heat loss with a lid and insulation around the bath, but I haven't needed to do this. It is simply a matter of physics in that you have to put in as much heat energy as you are losing plus the energy needed to bring the bottles up to temperature.
My setup is simply a 20 litre plastic food grade bucket with 15 litres of water which just covers the bottles and a 1000W sous-vide stick heater. This bucket holds six 300ml bottles (one with water and a thermometer to monitor the bottle temperature, and five bottles of cider). This suits me because I do 5 litre batches which gives me three lots of five bottles at a time through the pasteurisation process.
A point to remember is that it takes a while to put 25 bottles in a bath and take them out again, so the amount of heat exposure may differ between bottles. Mind you, the target typically is 50 pasteurisation units and it really doesn't matter if you achieve 40 or 60, it all works O.K.
I pre-heat the bottles to around 50C with hot tap water so the differential between the bottles and the 65C bath isn't too great (otherwise bringing the bottles up from room temperature takes a long time). Although the bath temperature drops a few degrees when the bottles are first put in, the 1000W sous-vide stick brings the bath up to temperature again in a couple of minutes. I would probably buy a 1200W stick if I was starting again.
So, it is a case of "suck it and see".
An alternative (apart from manually controlling the water temperature), is to use something like an immersion heater (these are usually up to 2400W) and an Inkbird controller. The combined cost of these would be about the same as a sous-vide stick. The controller plugs into a domestic power outlet and the heater plugs into the controller. The controller has a temperature probe that sits in the water and controls the temperature. What is missing from this setup is a means of circulating the water (which the sous-vide stick does).
SWMBO has her preserving/bottling setup organised this way. It has a 2400W built-in heater. She got tired of maintaining temperature by turning the heat on and off, so we tried the Inkbird controller which works fine. The absence of circulating water doesn't seem to be an issue.
So, good luck and have fun.
