Federweisser: Wine or not wine - that is the question
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Federweisser is not a wine, but partially fermented grape must from white grapes whose alcoholic fermentation is in progress.
There is not only Federweisser, but also Federroter, which is then made from red grapes.
Due to the rapidly progressing fermentation, Federweisser can only be stored for a short time; it should be used up after a few days. Because new carbon dioxide is constantly being formed, the containers must not be closed airtight, otherwise they would burst. Since the open jars could only be stored standing up and fermentation could not be delayed, transport over longer distances was not possible in the past. Therefore, Federweisser used to be known almost exclusively in wine-growing regions.
From an alcohol content of about 4 %, Federweisser can be sold. It continues to ferment until most of the sugar it contains has been converted into alcohol and then has an alcohol content of about 11 %.
Depending on the start of the grape harvest, Federweisser is sold in shops and restaurants from the beginning of September to the end of October. Some winegrowers extend the time of sale into November or even December because they store harvested grapes refrigerated and process them only later.
Because of the carbonic acid produced during fermentation, Federweisser tastes sparkling like a kind of grape soda. As long as there is still plenty of sugar, its sweetness conceals the alcohol that has already been produced, so that it is absorbed into the organism relatively unnoticed. This is why the intoxicating effect of this drink is often only felt mauch later or not at all.
