Pet-nat Cider: Bottling DURING primary for a naturally sparkling brew - rustic historical style!
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- Опубликовано: 18 июн 2024
- It is super easy to make homemade cider from grocery store ingredients. What is pet-nat brewing and how does it carbonate drinks so fast? Pet-nat is an ancestral method of carbonating sparkling wines like champagne. It requires bottling an active fermentation but it can be really worth it for a funky, rustic style beverage. Cider is the perfect fit for petillant naturel brewing! Check out our hard cider recipe in this video, or the recipe below which has substitution suggestions! Making hard cider at home is as easy as it is to make mead, wine, and beer at home. Well, probably easier than making beer. In this video tutorial we show you how to make a really simple summer cider for sipping on those hot days. Crisp, crushable, and delicious, this cider could not be more beginner-friendly for a first time home brewer. We'll show you how to make hard cider, finish it, prime and bottle it, and do a tasting of the finished product. We hope you enjoy this cider making how-to for home brewing a delicious apple juice drink!
Shoutout to Talgrath for the great priming sugar math breakdown:
www.homebrewtalk.com/threads/...
0:00 Intro
2:06 The methods
4:24: Cons & Pros
5:22 The Maths
8:36 How it's done
16:27 Tasting
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Summer Cider Recipe • Easy Summer Cider reci...
• 5 gallons apple juice OR 14 cans concentrate and water to 5 gallons
• 3 small lemons of juice
• 5 grams red wine tannin (can sub 8oz/gallon of STRONG black tea)
• Ale yeast or D47
OG in the range of 1.046-1.050
To sweeten:
• 1 cup up to 1# erythritol
###
How do you like your cider? Let us know in the comments (or on Discord)!
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Хобби
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.
GOTCHA !
I did a pet-nat accidently last winter with a traditional mead. It's like drinking champagne 🍾
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!
😊Sounds like a great recipe!! I’m looking forward to opening my sparkling Chardonnay this weekend!
I’ve wondered about this for beers
Great information! Thank you!
This properly answered a few questions I had rolling around in the back of my head. Much appreciated
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. 👌
Well done
Really well explained! I always keep plastic beer bottles and caps on hand for carbonating similar to this
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.
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!
I love these informative videos.
I enjoy the research part a lot. Some fascinating history behind some of our favorite drinks!
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!! 😂😂😂
Very interesting as well, by the way. I liked learning about this.
Glad you enjoyed it!
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.
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.
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 :)
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!
*bottles too early without checking gravity*
No no I didn’t screw up, c’est Pétillant Naturel. Very classy and rustic
“See, I MEANT to do that!” 🤣
Good job on the video! I have no desire to try this, but your voice is very soothing first thing in the morning 🥱
Anna’s mom is here staying in our guest room. So this video may have a quieter energy than most. 🤣
@@DointheMost Well, keep it there. Seriously! So nice 😊
Ok yeah, but you forgot everyone's real reason to do pet-nat.
The C L O U T ;)
🤣🤣🤣
If I ever actually carbonate anything I will definitely take this method in consideration because it is the equivalent of adding sugar tablets
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.
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
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.
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.
Sometimes we make brews, other times we make memories! Hah
I prefer pasturing my cider but I got to give this a try, but probably just bottle priming.
I definitely think the priming sugar method is the safest bet. I do love the base recipe for this cider, though.
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?
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. ..
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.
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.
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.
Godspeed. I had to really dial in the process and angle to get that disgorgement action shot.
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...
Happy little accidents!
the peasant method. my method.
also, about how many days did you allow it to ferment in primary?
This went just over a week in primary.
The English translation of the Italian title of the original "Home Alone", is "Mommy, I've missed the flight". Ain't it fun?
KEVIN!
So I should probably wait til about 1. 004 then? Lol
(edit: nvm I just seen more of the vid) 😅
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!
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
Good tip!
If im not brewing or reading about brewing im watch videos about brewing
Cheers to well-informed brewing. I'm just like you - always have some reading material lined up.
@@DointheMost currently reading chris white’s book on yeast. Its very good
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
Well, I mean, beer bottles are made for bottle carbing. haha
Also Belgian bottles
So I get the opening joke about safety glasses, and your glasses don't have lenses. But why are you still wearing them through the entire vid? Kinda like wearing a leg cast as a choice of style isn't it? Good video otherwise lol. I like a good sediment at the bottom of home brew anything. I find it to be visually appealing when looking at the bottle before opening, and I find that a lot of home brews are in fact tastier, if while pouring you give the bottle a little swirl. Yes, that will make what you've poured into the glass cloudy, but only at the end. So clarity can still be judged. Also, especially if you're using a wild yeast, you will want to pour it into the glass, then swirl the last inch in the bottle, then add that to the glass, in order to fully capture the love a wild yeast will give you.
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.
plz stop saying petillant like that, say it like peh-tea-yahn