Ketel One, Cured Lemon Brine, Elderflower

Martini Limoun

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

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

Wellington, W.O. Swartland, South Africa, NV

Select ripe Chenin Blanc grapes from the vineyards in Wellington, Swartland. Ensure the grapes have optimal sugar levels for fermentation.

Crush and destem the harvested grapes into the fermentation vessel. Remove any leaves or stems.

Add natural yeast to the crushed grapes. Allow the fermentation to occur at a controlled temperature of around 18-22°C (64-72°F).

Use a hydrometer to monitor the sugar levels regularly. Fermentation should last about 10-14 days until desired residual sugar is reached.

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top for carbonation.

Add sulfur dioxide to each bottle to stabilize the wine and prevent unwanted microbial growth.

Seal the bottles with corks or crown caps. Ensure they are securely fastened to maintain the natural carbonation.

Allow the bottled Pét-Nat to rest in a cool, dark place for at least 2-3 months to develop its flavors and carbonation.

Make LUBANZI "Rainboat" Pét-Nat Recipe in just 3h . Wellington, W.O. Swartland, South Africa, NV