Pet-Nat

Anyone have any experience with pet-nat?
Thanks
E

Emilio, I just sent you a private message about this - hope the info I sent is helpful. Cheers! [cheers.gif]

What in particular would you like to know? Have made small amounts from chenin blanc thus far.

Gary:
I’ve read all I could find on the process but still don’t understand at what rs level I should cap it to have around 1-2 bar in the bottle.
Or even better, how many bubbles/minute in your airlock for a 14 gallon demijohn?
Any suggestions?
Thanks
E

Emilio - I will double check later when I’ve got more time but I shoot for 1-2% sugar using the clinitest method I purchase from Presque Isle winemaking supplies. Here’s the color chart for that test … https://www.piwine.com/media/pdf/winemaking-residual-sugar-test.pdf . Since it’s still bubbling away in the fermentation vessel the yeast is dispersed pretty evenly but if concerned stir wine and let settle overnight and tap off everything but the sediment into bottles with crown cap. Your pressure will be within the limits of the thick champagne style bottles.