Name: Otus Thai Kitchen & Coffees Field Recordings Dry Hop Monte 2024 Recipe
Cook time: 24 h
Total time: 24 h
Yield: 60 servings
Ingredients: 40 kg Chardonnay grapes (or high-quality chardonnay juice); 1.5 g Potassium metabisulfite (for must sanitation); 5 g Pectic enzyme; 10 g Yeast nutrient (DAP based); 2 g Wine yeast (chaptilated, neutral strain or Champagne yeast – e.g., Lalvin EC-1118); 80 g Dry hop hops (blend for lemon/grapefruit/peach aromatics — e.g., Nelson Sauvin + Citra + El Dorado); 1 L Sterile water (for hop contact / soak and transfer); 130 g Priming sugar (corn sugar / cane sugar for bottle conditioning); 70 to taste Bottles (750 ml sparkling or 375 ml demi-sec pet-nat bottles) empty, sanitized; 70 to taste Bottling corks / crown caps + muselet or crown caps; 1 to taste Cold stabilization (ice bath / cool cellar); 10 g Bentonite (if heavy lees require clarification)

Paternoster Falanghina

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

100% chardonnay pet-nat. A sort of hybrid wine and beer vibe going on here with tart lemon & grapefruit, a touch peachy with yeasty finish.

If using whole grapes: sort and destem then crush gently to release juice. If using pressed juice, ensure cold-settled and clarified to desired solids level. Target starting Brix ~20–22 (approx. 10–12% potential alcohol by volume after pet-nat fermentation target of 8–10% ABV).

Harvest / Juice Preparation

For 40 kg of Chardonnay grapes (or equivalent juice), add 1.5 g potassium metabisulfite to the must to limit wild microflora. Wait 24 hours. After the initial wait, add 5 g pectic enzyme to aid in juice extraction and clarity and 10 g yeast nutrient to support a healthy fermentation. Keep everything sanitized and covered.

Must Sanitation and Additions

Rehydrate 2 g of EC-1118 (or chosen neutral wine yeast) per package following manufacturer instructions. Pitch into the must once temperature is stable around 16–20°C (60–68°F). Aim for a cool, slow fermentation to preserve aromatic fruit characters (lemon, grapefruit, peach).

Yeast Inoculation

Allow fermentation to proceed until about 1–2° Brix remain (near but not fully dry) — this will preserve some residual sugar for natural bottle carbonation while maintaining tart citric profile. Maintain fermentation temperature 16–20°C. Rack off gross lees after active fermentation (3–7 days) to keep aromatics clean.

Primary Fermentation

Monitor gravity daily once active fermentation slows. When gravity stabilizes around 1–1.005 SG (~1–2° Brix) and yeast activity is still present but slowed, prepare for dry hopping and bottling. The goal is to capture lively yeast for in-bottle refermentation (pet-nat style) while adding hop aromatics.

Monitoring

Weigh 80 g total of hop blend: roughly 40 g Nelson Sauvin (for white wine/grape-like, gooseberry and fruity top-notes), 25 g Citra (bright citrus/grapefruit/lemon), and 15 g El Dorado (peach, stone fruit). Lightly break hops apart in sanitized container. Optionally make a hop tea by steeping the hops in 1 L of 70°C sterile water for 10–15 minutes, then cool quickly to cellar temperature and transfer; this extracts aromatics while lowering vegetative bitterness and sanitizes the hops.

Hop Selection & Preparation

Move the fermenting wine to a sanitized secondary vessel with minimal oxygen ingress (closed carboy with airlock). Add the cooled hop tea or whole hops directly into the secondary and allow contact for 48–72 hours at 12–16°C. Keep contact short to favor delicate volatile aromatics (lemon, grapefruit, peach) and avoid grassy or vegetal flavors.

Dry Hop Contact

Decide your bottling gravity target so in-bottle refermentation finishes at ~1–2 volumes of CO2. If primary gravity started ~1.090 (20–22° Brix) and is currently ~1.005, top up slightly with fresh chardonnay juice (sterile) or add controlled sugar to reach a bottling gravity that will leave enough fermentable sugar for 1–2% ABV in-bottle (example: about 2.0–3.0 g sugar per L to generate 0.25–0.4% ABV and desired carbonation — calculate based on volume). For a batch intended to yield sparkling pressure in 750 ml bottles, use the priming sugar below as the standard charge for petillant naturel style. Keep headspace minimal during bottling.

Set Up for Pet-Nat Bottling

Dissolve 130 g priming sugar in 250 ml boiling water to make a sterile syrup; cool to cellar temperature. This is sized for approximately 50–70 bottles depending on desired residual sugar and fermentation completeness — adjust proportionally to actual batch volume. Alternatively, if relying solely on residual sugar, skip or reduce added priming sugar accordingly.

Priming Sugar Preparation

After 48–72 hours contact, rack the wine gently off the hop solids into a sanitized bottling vessel, leaving behind the majority of trub and hop particulate. Minimize oxygen pickup; use closed transfer or CO2 blanket if available. If you prepared a hop tea rather than whole hops, you can fine-filter with a coarse pad to keep aromatics while reducing solids.

Racking off Hops

Mix the cooled priming syrup uniformly into the racked wine (or meter into bottles). Bottle directly into sanitized sparkling wine bottles (750 ml) or demi-sec pet-nat bottles, leaving minimal headspace (~2–3 cm). Seal with appropriate crown caps for beers or sparkling wine closures + muselet if using natural cork. Label bottles with date and bottle code. Store bottles upright for the first 24–48 hours to ensure yeast distribution, then lay horizontally in a cool cellar (12–16°C).

Bottling

Allow in-bottle refermentation at 12–16°C for 2–6 weeks depending on activity. Monitor pressure, and check a trial bottle with careful opening to confirm carbonation level and flavor development. The aim is a lively pet-nat fizz with bright lemon/grapefruit aromatics and a touch of peach from hops and grape. Yeasty finish should remain present but not dominant.

Bottle Conditioning / Secondary Fermentation

If desired, once carbonation is achieved, cold stabilize bottles at 2–4°C for several days to encourage tartaric precipitation and improve clarity. If hot haze/lees remain, perform a light disgorgement or decantation. Because this is a natural sparkling (pet-nat) with dry hopping, expect some haze and delicate lees character.

Cold Stabilization & Clarification (Optional)

If you used bentonite for clarification: rehydrate 10 g bentonite in 250 ml warm water, allow to swell 30 minutes, then add to the bulk wine prior to final racking. Let settle 1–3 days and rack clear wine before bottling to reduce protein haze and excessive hop particulate.

Bentonite Fining

After bottles reach desired carbonation and flavor, store in a cool, dark place (10–14°C) or refrigerate prior to distribution. Best enjoyed within 6–12 months to capture fresh hop and fruit aromatics; cellar a few bottles for longer-term development of yeast complexity.

Final Storage

Chardonnay grapes (or high-quality chardonnay juice)

Potassium metabisulfite (for must sanitation)

Pectic enzyme

Yeast nutrient (DAP based)

Wine yeast (chaptilated, neutral strain or Champagne yeast – e.g., Lalvin EC-1118)

Dry hop hops (blend for lemon/grapefruit/peach aromatics — e.g., Nelson Sauvin + Citra + El Dorado)

Sterile water (for hop contact / soak and transfer)

Priming sugar (corn sugar / cane sugar for bottle conditioning)

Bottles (750 ml sparkling or 375 ml demi-sec pet-nat bottles) empty, sanitized

Bottling corks / crown caps + muselet or crown caps

Cold stabilization (ice bath / cool cellar)

Bentonite (if heavy lees require clarification)

Field Recordings Dry Hop Monte 2024

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make Field Recordings Dry Hop Monte 2024 Recipe in just 24h . 100% chardonnay pet-nat. A sort of hybrid wine and beer vibe going on here with tart lemon & grapefruit, a touch peachy with yeasty finish.

Field Recordings Dry Hop Monte 2024 Recipe

Descriptors

Tasting Notes

Food Pairings

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