What You Need to Know
Saccharomyces cerevisiae or Brettanomyces yeasts consume fermentable sugars (sucrose, glucose, fructose) producing CO2 (carbonation) and trace ethanol (0.2-0.8% ABV increase). Pressure builds to 1.5-3 volumes CO2 (30-60 psi) depending on temperature and sugar concentration.
Creates natural effervescence without forced carbonation, develops complex ester profiles, and allows for flavor maturation during storage.
Key Parameters
Temperature
21°C
15°C - 27°C
Time
14 days
7 days - 6 weeks
Equipment
Pressure-rated glass bottles (champagne-style)Oxygen-barrier caps/corksPriming sugar calculatorHydrometer
Steps
- 1.
Gueuze (Belgium): Creates spontaneous carbonation in lambic blends
- 2.
Hard Cider (England): Develops fine bubbles and apple ester complexity