Ancestral Method Flashcards
1
Q
What is the ancestral method?
A
-partly fermented must put into bottles, remaining sugar converted to alcohol and CO2= effervescence
-sugar levels in partly fermented must can be measured accurately= final level of pressure can be estimated
-deposit of dead yeast= WMs choice to disgorge/keep sediment
-no dosage added either way
2
Q
Give examples of how the ancestral method varies in bottle
A
-ferm often slows down and stops after few months= yeast unviable and lack of yeast nutrients= off dry
-however, ferm may start up again later in some bottles= higher pressure and less residual sugar
3
Q
What are the typical features of ancestral method and ‘pet nat’?
A
-low-med alc
-slightly cloudy
-dry/off-dry
-cidery
-bottled w/o additional SO2- intended for early drinking
