MedPretzel
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Germans in the Baden Württemberg and Franconian regions enjoy the fall and treat themselves to a light swinging Federweisser.
<H3 style="CLEAR: none">Federweisser — What Is It?</H3>
...a milky-turbid, aerated young wine with a light and sweet taste. After the annual grape harvest, the juices from the grapes are separated and allowed to ferment thus producing the milky still-fermenting grape juice known as "Federweisser" (Feder = feather, Weisser = whiter).
It is sold starting with 4% alcohol and its alcohol concentration increases during the ongoing fermentation to up to 10%. During the process of fermentation, Federweisser bottles must remain open to avoid explosion, therefore they are difficult to transport and this beverage is therefore usually only available in typical vine growing districts.
Not only is it a tasty fall treat, it's also good for you! Federweisser is enriched with yeast particles, lactic acid bacteria and a high concentration of vitamin B1 and B2 and has a positive effect on intestinal activity.
<H3>Federweisser — When Is It Consumed?</H3>
...beginning with the vintage during fall harvest it is available from September until end of October ...........
Now that you know what it is, this is a recipe I have not tried out, but will this fall.... It is extremely good (I've only had the real stuff - i.e. the stuff you buy)... I am translating the recipe from German, so if there's a question about yeast/amount to use, let me know.
Apple or Pear Federweisser (Federweißer)
for 1 gallon
Yeast: Sherry
pH: does not matter
Ingredients:
1 gallon apple (pear) cider or clear apple (pear) juice
1 tsp flour (if you use clear juice)
3.5 pounds sugar (for fermentation)
1.75 ounces sugar (before drinking)
1 tsp gelatin finings
1 tsp yeast nutrient
This is the easiest recipe I've found. This federweisser tastes (according to it's author) better than the stuff you buy. The sugar content before fermentation can be varied, so you can calculate the alcohol level.
The Federweisser should be started about 1 week before you want to drink it. You should dissolve the sugar in the juice and put the whole thing in a carboy for about a week. Don't forget the airlock. A few hours before drinking, you should add the rest of the sugar. If it is still very dry, you'll need to add about 1.75 ounces of sugar. Afterwards, put it in the fridge and drink it while it's cold.
<H3 style="CLEAR: none">Federweisser — What Is It?</H3>
...a milky-turbid, aerated young wine with a light and sweet taste. After the annual grape harvest, the juices from the grapes are separated and allowed to ferment thus producing the milky still-fermenting grape juice known as "Federweisser" (Feder = feather, Weisser = whiter).
It is sold starting with 4% alcohol and its alcohol concentration increases during the ongoing fermentation to up to 10%. During the process of fermentation, Federweisser bottles must remain open to avoid explosion, therefore they are difficult to transport and this beverage is therefore usually only available in typical vine growing districts.
Not only is it a tasty fall treat, it's also good for you! Federweisser is enriched with yeast particles, lactic acid bacteria and a high concentration of vitamin B1 and B2 and has a positive effect on intestinal activity.
<H3>Federweisser — When Is It Consumed?</H3>
...beginning with the vintage during fall harvest it is available from September until end of October ...........
Now that you know what it is, this is a recipe I have not tried out, but will this fall.... It is extremely good (I've only had the real stuff - i.e. the stuff you buy)... I am translating the recipe from German, so if there's a question about yeast/amount to use, let me know.
Apple or Pear Federweisser (Federweißer)
for 1 gallon
Yeast: Sherry
pH: does not matter
Ingredients:
1 gallon apple (pear) cider or clear apple (pear) juice
1 tsp flour (if you use clear juice)
3.5 pounds sugar (for fermentation)
1.75 ounces sugar (before drinking)
1 tsp gelatin finings
1 tsp yeast nutrient
This is the easiest recipe I've found. This federweisser tastes (according to it's author) better than the stuff you buy. The sugar content before fermentation can be varied, so you can calculate the alcohol level.
The Federweisser should be started about 1 week before you want to drink it. You should dissolve the sugar in the juice and put the whole thing in a carboy for about a week. Don't forget the airlock. A few hours before drinking, you should add the rest of the sugar. If it is still very dry, you'll need to add about 1.75 ounces of sugar. Afterwards, put it in the fridge and drink it while it's cold.
