Pet-nat Cider: Bottling DURING primary for a naturally sparkling brew - rustic historical style!

[@DointheMost]

Clarification: at 5:47 when I said "finished," I should've said "almost finished" if you'd be doing interruption style. Otherwise, if the cider had just finished up, you could do pet-nat in the intermission style.

[@starman2671]

GOTCHA !

[@kyliefan7]

😊Sounds like a great recipe!! I’m looking forward to opening my sparkling Chardonnay this weekend!

[@Magpyro]

This properly answered a few questions I had rolling around in the back of my head. Much appreciated

[@timothyrichards5823]

Really well explained! I always keep plastic beer bottles and caps on hand for carbonating similar to this

[@TownsendFamily-md2vs]

Awesome video, thanks for answering a bunch of questions I had rumbling around. Our pet nat this year is the best cider we've made -- high quality cider apples from our organic orchard, 4 weeks primary ferment, rack, bottle, champagne bubbles, live orchard flavors...beginner's luck, so much more to dial in!

[@fuubar21]

Great information! Thank you!

[@ARClazerbeam]

Awesome! I love learning about the how processes were accomplished in the old days, and this nailed it on the head. Not to mention that it was centered around hard cider which is my fav. 👌

[@riukrobu]

Very interesting as well, by the way. I liked learning about this.

[@DointheMost]

Glad you enjoyed it!

[@stanlindert6332]

I’ve wondered about this for beers

[@stormhawk31]

I love these informative videos.

[@DointheMost]

I enjoy the research part a lot. Some fascinating history behind some of our favorite drinks!

[@jdesmond4101]

Well done

[@secretspy44]

I appreciate the use of FAJC. It's really discouraging when everyone seems to only be using Hera's fresh crushed golden apple cider from the gardens of Hesperides... Maybe someday I'll have a brewers orchard in my back yard, but it's probably good to practice brewing before then.

[@DointheMost]

I may just not have a bougie palate, but I’ve brewed simple cider with all manners of juice and can’t ever tell the difference. So I’ll go with what is most cost-conscious!

[@tylerhughes5420]

​@@DointheMostyou should do pineapple cider it's the bomb

[@EmpressAdelaide]

I did a pet-nat accidently last winter with a traditional mead. It's like drinking champagne 🍾

[@0TheFather0]

So out of curiosity or maybe stupidity, wouldn't leaving the bubbles or residue from the sanitation process (especially in that amount) have an effect on fermentation or taste?

[@GreenWitch1]

Good job on the video! I have no desire to try this, but your voice is very soothing first thing in the morning 🥱

[@DointheMost]

Anna’s mom is here staying in our guest room. So this video may have a quieter energy than most. 🤣

[@GreenWitch1]

@@DointheMost Well, keep it there. Seriously! So nice 😊

[@tomknight2366]

Great video and perfect level of clarity on why not to do this style! I appreciate the history/knowledge but will probably always stick to batch priming. Unless that counts as intermission :)

[@DointheMost]

It’s definitely one of those, “I’m gonna tell y’all not to do it and some people will still do it” topics. So I appreciate the feedback on clarity here - just want everyone to be safe out there!

[@gamecollector7930]

Geeeeeked, I’ve wanted you to do something like this for a while!...interruption method is about all I make. I use thick, punted, Champaign bottles for experimentation. No bottle bombs...yet, but many Geysers lol.

[@mangrovemarine]

When showed the vid for freezing the bottle neck , to clean the old yeast to the rebottle for a sparkle. What’s the mix in the small glass jar ???that was put in the Sapporo 6 pack Great vids thank u

[@kentaltobelli1840]

You could consider doing a forced fermentation of one of your hydrometer samples. I recently did this to dry hop an IPA with 2 gravity points left to scrub oxidation carried in with the hops. My sample at 1.035 was kept around 80°F and finished 3 days earlier than the bulk of the beer.

[@starman2671]

I want to try this and keg it in a corny keg. I made hard ice tea and it came out well. I added sugar when I kegged it, and I think it's pretty much the same thing. I have a couple of plastic kegs that are called cider kegs, and will try that, too. ALSO, I've been experimenting with brown sugar and prunes because they have non fermentable sugars. I don't know how to measure for how much, but I'll keep experimenting if you have experience with those and other natural non fermentable sugar, I'd like to know.

[@kevinbane3588]

If I ever actually carbonate anything I will definitely take this method in consideration because it is the equivalent of adding sugar tablets

[@kb2vca]

Great video. The key to your approach is your use of non fermentable sugar to sweeten the cider. And that is really important, in my opinion, as all fruit wines are improved with some residual sweetness. My problem is that I am a purist and cannot bring myself to use any artificial sweetener. ..

[@DointheMost]

I definitely get that - I'm fortunate in that I like the taste of erythritol and don't mind its origin too much. Dry, this may need a bit more time to level out.

[@Vykk_Draygo]

Erythritol isn't an artificial sweetener, though. It's a yeast fermented product. It's not like sucralose, which is an artificial sweetener. You can look up the process, if you like, but it's naturally a occurring product of fermenting glucose.

[@sandon763]

I prefer pasturing my cider but I got to give this a try, but probably just bottle priming.

[@DointheMost]

I definitely think the priming sugar method is the safest bet. I do love the base recipe for this cider, though.

[@kyliefan7]

Thanks for making this video!! I only make traditional style sparkling and don’t ever add extra yeast but Do add priming sugar for bubbles!! I don’t know why but the Reddit boys don’t believe me!! 😂😂😂

[@etceteraleatherworks1103]

I was just talking to friend, after I bottled twelve gallons of mead, (a taste test between two six gallon batches of the same recipe with lalvin d47 vs lalvin 71b yeast,) that I wanted to consider a sparkling mead. This is very informative, but I'm still leery of exploding bottles. Edit; I've primed beers, many years ago, but I'm still an amateur in this endeavor.

[@CarlPapa88]

Thanks for the ~SpGr of the FAJC. I'll stick with priming after 1.000, but have made a batch of accidentally pet-nat melomels when I 1st started brewing. Had to pop those flip-tops over milk jugs cut in half.

[@DointheMost]

Sometimes we make brews, other times we make memories! Hah

[@larryreaux1970]

I need to try this to get some practice disgorging before I do my champagne mead. I want all the bottles of that to be as perfect as possible.

[@DointheMost]

Godspeed. I had to really dial in the process and angle to get that disgorgement action shot.

[@Daniel-zq3wq]

Ok yeah, but you forgot everyone's real reason to do pet-nat. The C L O U T ;)

[@DointheMost]

🤣🤣🤣

[@swarthygiant1463]

*bottles too early without checking gravity* No no I didn’t screw up, c’est Pétillant Naturel. Very classy and rustic

[@DointheMost]

“See, I MEANT to do that!” 🤣

[@danielzimmer1]

First time I made mead I knew nothing about making mead. So I accidently bottled it too early and it ended up being perfectly carbonated. I was really lucky, it could have been a big mess...

[@DointheMost]

Happy little accidents!

[@gamecollector7930]

also, about how many days did you allow it to ferment in primary?

[@DointheMost]

This went just over a week in primary.

[@riukrobu]

The English translation of the Italian title of the original "Home Alone", is "Mommy, I've missed the flight". Ain't it fun?

[@DointheMost]

KEVIN!

[@Chatisthisrealquestionmark]

the peasant method. my method.

[@codyman630]

So I should probably wait til about 1. 004 then? Lol (edit: nvm I just seen more of the vid) 😅

[@DointheMost]

If it were typically risk-averse me, I'd plan for 1.003. But I've done it up to 1.005 and felt fine with the results. Be safe!

[@johno7617]

If im not brewing or reading about brewing im watch videos about brewing

[@DointheMost]

Cheers to well-informed brewing. I'm just like you - always have some reading material lined up.

[@johno7617]

@@DointheMost currently reading chris white’s book on yeast. Its very good

[@adamchase1129]

I've done this a number of times. You're better off using Champagne or Belgian beer bottles with the larger crown cap. Just to be safe

[@DointheMost]

Good tip!

[@javierchirinos28]

There are bottles made for bottle carbing, also save those champagne bottles from new year to use, that's what they are made for lol

[@DointheMost]

Well, I mean, beer bottles are made for bottle carbing. haha

[@javierchirinos28]

Also Belgian bottles

[@tomeriserovitch]

Big risk of gushing

[@mirandahotspring4019]

You talk like this is new to home brewing. My grandfather always home brewed beer then added a teaspoon of sugar when he bottled it. For cider I bottle in PET bottles which take a lot of pressure and I decant it into the bottles before fermentation has finished. A bit of guess work but never had one burst. Every home brew I've heard of used to make home brew this way up until comparatively recently.

[@wasnt.here.3853]

plz stop saying petillant like that, say it like peh-tea-yahn