anyone selling Federweisser?
I have been looking for the same thing for a long time, but to my dismay have not found any to be avaliable in the area. The closest place I found that makes it and even has a fest is in New York. Unfortunately as well, the fest is over for the year. I have done a bit of research and found a Federweißer recipe online. I don't know what your background is or how you came to know about Federweißer, as I was a Soldier stationed over there back in 2006 to 2008, I came accross it during the fall each year. I imagine that since you do know about it, you have tasted it's greatness hence your inquiry. If you were brave enough, as I am about to try myself, you could try making the recipe that I found.
Apple or Pear Federweisser (Federweißer)
for 1 gallon
pH: does not matter
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
The author is quoted as stating:
"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."
I am about to make this in a week or so, and I will keep you posted on how it turns out. I know nothing could come close to the real thing, but it beats driving to New York.
Hope this helps.
oh wow...Shawn, you made my day =)
usually when I can't find something I want, I go diy so YES, please do keep me posted on how it turns out for you! I think my only concern with this recipe is that it calls for apple/pear juice instead of grape (getting my hands on smaller amounts of grape juice has been my stumbling block, but I confess I have not looked exhaustively), but I'm game to try this anyway.
I LOVE that it makes a smaller amount!
They were serving it in many restaurants in Berlin when I visited last month, paired with Zwiebelkuchen (I think it's practically illegal to separate them). I knew it was only partially fermented and somewhat unstable, etc. but I didn't imagine it would be rocket science to distribute it seasonally in specialty markets (as they seem to manage in Berlin...I think it has as much, if not more, to do with demand as logistics)
Yes. I'll try it!
That's for the post - a new word; had to look it up..
But wikipedia had this to say... makes me skeptical you'll find some:
Because of rapid fermentation, Federweißer can not be stored for long and should be consumed within a few days of purchase. As carbonic acid is constantly produced, the bottles can not be sealed airtight and have a permeable lid (they would burst otherwise). They must be stored in an upright position to allow the gas to continuously escape from the bottle and to prevent spilling.
Progressing fermentation was also a challenge in transporting bottled Federweisser over long distances before the advent of modern-day commercial traffic and refrigerated vehicles, the latter of which are needed to slow down the yeast's metabolism during transport. Therefore, in the old days, Federweisser was almost exclusively available (and, for the most part, known) in and around wine-growing regions.