https://www.botanistandbarrel.com/

Loooove botanist and barrel and very excited about this cider school

Hello from New York!

nope

Enjoying Eve's CIdery (new release) zero/zero pet nat "DeRidder" tonight, from wild apples/spontanteous ferment: beautiful.

That sounds GREAT, Erica

Im drinking my own tonight! I made a pet nat without knowing it early on. It exploded when I opened it tonight, but still delish

being super funky is not necessarily a bad thing...

cloudier the better, I say

Question: Can you expand on how you aim for a condition when it’s a spontaneous, no additions fermentations

I've been freezing semi-fermented cider and adding a small of it at bottling. Is that cheating?!!! This is to guarantee that I have residual yeast and some residual sugar in the bottle.

When do you all bottle your pet nats: how far do you let it ferment outside the bottle? Asking for a friend

we'll pause in a sec to answer these great questions

Right around the mid 2s for volume.

Eve's ReRIdder pet nat was bottled at 1.008, light mellow carb. I'm so sorry to say their website says it is already sold out:-( Sorrrrry y'alllll

Are there specific apple varieties you’d want to avoid for Pet-nat? Or is it more of an expression of the wild yeast and the juice is more secondary? IE could you do pet nat with dessert fruit?

Have you been able to crash fermentations through multiple rackings? I've bottled ciders at 1.015 and above. Nothing has exploded...yet

On a commercial scale how is pasteurization viewed in the pet nat world? Good for control and safety for consumer or cheating?

Do you find that you get enough carbonation if you’re drinking a pet nat 2 or 3 days after bottling?

Do clients complain about the lees in the bottle? I feel like I always need to explain/apologize to unsuspecting/uninitiated drinkers of my ciders. It's just something people aren't used to bumping into with their alcoholic beverages here in 2020 america

Sorry I might have missed this if you mentioned it earlier, but do you bring down the temp on your ferment to transfer in a more calm fermentation rate? Are you trying to have it more or less vigorous?

Key kegs are nightmares for publicans

i use unikegs, similar but not the bag in a keg

I think rodenbqch packages in key kegs

I think if you put it on the label “Natural Sediment” or something along those lines you should be good, maybe?

do you gently reincorporate the lees with swirling around before opening your bottles?

There are many sour beer brands in key kegs and they often cause problems. Bladder kegs tend to leak co2 and then you cannot get the liquid out.

Sorry I might have missed this if you mentioned it earlier, but do you bring down the temp on your ferment to transfer in a more calm fermentation rate? Are you trying to have it more or less vigorous?

I think people are slowly becoming more accustomed to "cloudy" drinks, particularly people who are more interested in drinks without preservatives or extra sugars. Some find it charming, but education is key.

Do you recommend champagne bottles or are other bottles fine if it’s only at 2.0 volumes?

Can you can pet nat?

what states do you distribute to and are you on vinoshipper?

!!!

I worked at a ciderhouse where they had a Basque style cider and when I explained how it was natural and all the probiotic features to it, that it was going to be funky, people had no problems.

yes we are on vinoshipper and ship to 37 states

we also distribute to NC, SC, GA and CA!

Who is your CA Distributor?

Any issues or tips with avoiding reductive aromas rearing their head once bottled?

Expectation is everything. You eat with your eyes...etc.

You won't find it next to the White Claw

Thanks

How about H2S?

yes. Lime is great

Duluth Cider out of Duluth MN

in planning

1911 Established in Lafayette, NY

cidermaker at Bishop Cider Company

Wild Terra Cider Fargo, ND

Sunday Cider in BC Canada

Western NY

I used to work with Brooklyn Ciderhouse

spoke+spy, middletown ct

Cidermaker at Treasury Cider (Fishkill Farms)

Owner of South City Cider out of South San Francisco.

My basement cider in Ann Arbor, MI

sweet springs orchard perth austraia

I make cider in my basement in Rivchmond, VA:-)

jim from Nashi, Vashon WA

Currently Free-agent

Just making for myself...for now

My next step is trying to make it myself...pray for me...

Justin, Meriwether Cider Boise, Idaho

Any tips about H2S?

Thanks very much! This was great!

Manton Cider Works, Manton CA Mitch

great session thank you - up at 6am down under to watch

Favorite pet nat varietal???

cheers! gotta run

Wild yeasts tend to not require many nutrients like commercial yeast do….in my experience

You can stress yeast with TOO MUCH nutrients?

What does that even look like? Is it like..suffocating?

thanks y’all!

Cheers, Thanks for your time!

thank you!!

glad to have had this opportunity