Description
Secondary fermentation process where live yeast metabolizes residual or added sugars to produce carbonation directly in sealed containers.
Technical
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.
Culinary Significance
Creates natural effervescence without forced carbonation, develops complex ester profiles, and allows for flavor maturation during storage.
Gear for Bottle Conditioning
As an Amazon Associate, Foodgeist earns from qualifying purchases.