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

If you are starting from must (fresh-pressed Mauzac) or an under-fermented wine, begin by sulfiting lightly: dissolve 1/2 tsp potassium metabisulfite into a small amount of warm water and add to 3 liters of must or wine. This will reduce wild microbial activity for 24–48 hours. After waiting 24–48 hours, rack the wine off any gross lees into a sanitized fermenting vessel.

Stabilize and prepare must/wine

Rehydrate the active champagne/pet nat yeast according to manufacturer instructions (usually in 20–30 ml of 30–35°C sterile water) for 15 minutes. Add 1 tsp yeast nutrient to the wine and then pitch the rehydrated yeast into the 3 liters of mauzac. Close the vessel with an airlock or leave loosely closed if planning natural fermentation in-bottle (see notes). Ferment at 16–20°C until the primary fermentation slows but is not completely finished — a slight residual sugar should remain so that a second in-bottle fermentation can occur. This commonly takes 7–14 days depending on temperature and starting sugar.

Pitch yeast and nutrient

Check gravity with a hydrometer if available. For pet nat style you typically want to bottle while fermentation is still active — target a specific gravity around 1.000–1.005 (slightly fermenting). If you prefer more dryness and stable wine before bottling, allow to ferment further but remember secondary in-bottle fermentation requires some fermentable sugar.

Monitor fermentation

Sanitize all bottles, caps/corks, and any siphoning equipment with a no-rinse sanitizer (250 ml should be enough for equipment cleaning). Dissolve 15 g of sugar in about 50 ml of boiling water, cool to room temperature — this will be the priming solution to create natural carbonation in the bottle.

Prepare bottles and priming sugar

Gently rack the fermenting mauzac into a clean sanitized bottling bucket or directly into bottles using a siphon, avoiding excessive oxygen. Add an equal portion of priming solution to each bottle so the total sugar per bottle is approximately 2.5 g (for 750 ml bottles: ~3–4 g; for smaller bottles adjust accordingly). The ingredient list assumes six 500 ml–750 ml bottles; distribute the 15 g sugar evenly among them.

Rack and prime

Immediately cap bottles with crown caps or insert corks and secure with muselets. If using flip-top bottles, ensure the seal is tight. Label with bottling date.

Seal bottles

Place bottles upright at 15–20°C for 2–4 weeks to allow secondary fermentation to produce carbonation. After initial carbonation (2–4 weeks), move bottles to cooler storage (10–15°C) for conditioning for at least another 4–8 weeks. Pet nat is typically enjoyed young (1–6 months) but can be cellared longer if desired.

Secondary fermentation and aging

Before opening, chill a bottle to 6–8°C to minimize gush. Open slowly and slightly angle the bottle away from people. If bottles show excessive pressure or over-carbonation, open carefully over a sink, as pet nat can gush. If sediment is present, pour gently or decant into glasses, leaving lees in the bottle.

Chill and open safely

Ensure all equipment (fermenter, siphon, bottles, caps/corks) is thoroughly sanitized using the no-rinse sanitizer prior to contact with wine. Follow manufacturer instructions on sanitizer dilution and contact time. Keep workspace clean to avoid contamination during bottling.

MARY TAYLOR PET NAT *

Descriptors

Tasting Notes

Food Pairings

You might also like