473: Tiny Bubbles | How to Make a Pét Nat Cider

473: Tiny Bubbles | How to Make a Pét Nat Cider

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist October 15, 2025 Duration: 44:53

What makes a Pét Nat cider sparkle naturally and how is it connected to the rural method you might have heard about in the UK?

Cider Chat Episode 473 feature photo Tiny Bubbles for Pét nat

In this episode, we take a practical look at:

  • What Pét Nat cider is and how it relates to the "rural method"
  • A clearer way to describe fermentation: Active Ferment → Quiet Phase → Maturation
  • When and how to rack cider for clarity and flavor
  • How to time bottling for perfect natural carbonation
  • Using a hydrometer to bottle safely at 1.005–1.010 SG
  • Essential tips for bottle-conditioning without blowouts
  • Why a little yeast haze can add charm to your finished cider

Key Takeaways

  • Pét Nat (Pétillant Naturel) means naturally sparkling where the bubbles come from fermentation finishing in the bottle.
  • Racking is a simple but essential step to move cider off the lees without introducing oxygen.
  • Skip the jargon: watch what your cider is doing, not just the calendar.
  • Always use champagne-rated bottles and sanitize everything.
  • The reward? Tiny bubbles, wild aroma, and the pure joy of cider alive in the glass.

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Mentions in this Cider Chat

Cider Making How-to Episodes:

Fall Event - November 1, 25th Annual Apple Harvest Fest at Albemarle CiderWorks

 


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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