Pét-Nat Sparkling Wine

[Trick]

Just wondering if anyone here has experience in making Pét-Nat Sparkling Wine at home?

I have a few 450 mL kombucha bottles I used to make sparking Kombucha last summer and can be usable for sparking wine making.

Just saw some introduction of Pét-Nat (Natural sparking wine, which doesn't finish primary fermentation before bottling). It sounds very simple without worrying about the disgorging. I would like to try a batch with 1 gal batch of a hard cider.

Any recommendations? Thanks.

 

[TGV]

Just tried a 5 gallon batch of Seyval, Bottled the other day at 1.01. I'm new to this so have no idea how it will turn out. Letting it sit for a couple of weeks then will open a bottle and see what happened.

 

[Trick]

Just tried a 5 gallon batch of Seyval, Bottled the other day at 1.01. I'm new to this so have no idea how it will turn out. Letting it sit for a couple of weeks then will open a bottle and see what happened.

Pet-Nat is the easiest way to make sparkling. I did my first test batch a couple of weeks ago. The carbonation works. I bottled at SG=1.005, which is about 1.3 brix and at the end, I found it is hard to open the bottle. I guess SG 1.01 is too high and can buildup very high pressure.
I will see how it turns out after a couple of months of aging in bottle.
I also cooled down half the batch and let the lees settle a bit before bottling. Just bottled the settled version last weekend with one bottle injected with a low dose of SO2. This is to see the effect of SO2 on the secondary fermentation in bottle.
Temperature is at 20°C for all the bottles.

 

[Norton]

I bottled some Chenin at 1.000 in some beer type flip top bottles about a month ago. I set them aside and stored them at about 68 degrees. I put one in the fridge for a few hours yesterday on a whim to try at a New Year’s Eve party. It opened nicely, not much of a pop but you could see the gas and the carbonation was perfect. I think it needs some ageing but otherwise it was fine. It was a small bottle and I filled about 5 champagne flutes before I got any sediment into a a flute.

 

[1d10t]

It would probably be safer to do the same way bottle conditioned beer is done. Let it ferment out and add sugar, then bottle. You have pretty precise control that way.

 

[Norton]

I have done that in the past but I decided to try it this way for a change. I left a hydrometer in the car boy and checked it every day. When it hit 1.000 I bottled. You don’t know what you don’t know, but I figured that was just as accurate as fermenting to dry then back sweetening.

 

[JimmyAdams]

Its really hard to gage pressure especially if you plan on doing malo. you woudl idelaly need to know acid breakdown to factor in malo added pressure. I normally do 1.002 and some vintages its perfect, other its too much. but it sucks when there is too much pressure and you loose half a bottle. Reducing temp during approaching SG is helpful in getting it at the right time.