bottlefermented

Bottlefermented is a term used to describe beverages that undergo a secondary fermentation in the bottle after the primary fermentation has finished. This method relies on remaining yeast and residual fermentable sugars in the bottle, allowing carbon dioxide to form and carbonate the drink while potentially adding depth from yeast-derived flavors during aging.

In sparkling wines, the traditional method (often referred to as méthode champenoise) uses bottle fermentation to achieve carbonation. After the base wine is produced, sugar and yeast are added and the liquid is sealed in strong bottles. Fermentation proceeds in the bottle, creating carbonation and a lees layer. The wine may then be disgorged and dosed to determine sweetness.

In beer and cider, bottle conditioning is a common practice to carbonate the beverage and develop complexity. A small amount of priming sugar and sometimes extra yeast is added at bottling; the secondary fermentation occurs in the bottle, producing natural carbonation and leaving sediment that can be poured carefully. Styles such as many Belgian ales, certain English ales, and various craft beers frequently use this method.

Safety and handling considerations include ensuring bottles are designed to withstand pressure; improper priming or storage can lead to bottles showing excessive carbonation or, in worst cases, rupture. Store bottle-fermented beverages in a cool, dark place and upright to reduce sediment disruption. Overall, bottle fermentation is valued for natural carbonation and aging potential, but requires careful control of sugar, yeast, and storage conditions.