Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Anyone try Sturm?

Reply
 
LinkBack Thread Tools
Old 10-23-2012, 11:29 AM   #1
Thomasaug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Manhattan, NY
Posts: 27
Default Anyone try Sturm?

I just returned from a trip to Austria and Italy. In Austria, it is Sturm season. Sturm is a young austrian wine that is fermented only slightly and is therefore very sweet. I doubt it has much of an alcohol content to it and is slightly sparkling.

Although it doesn't pack quite the alcoholic punch of wine, it is awfully delicious. I haven't tried brewing wine yet, but have extensive beer brewing experience.

Has anyone tried to brew Sturm?

I was thinking about it during my vacation and trying to conceive ways to do so sucessfully. Here is what I thought might work...

Brew a batch of wine but throw in some Campden Tabs a few days into the process, killing off the yeast. However, then it wouldn't be sparkling.

Any ideas or suggestions? I don't have kegging equipment and it is not feasible for me at this time (really small apartment).

Thanks.

__________________
Thomasaug is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 11:42 AM   #2
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 1,007
Liked 39 Times on 37 Posts
Likes Given: 1

Default

Campden won't do it.

Generally, sweet, young wines are cold crashed and sterile filtered.

__________________
DoctorCAD is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 11:48 AM   #3
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,302
Liked 114 Times on 108 Posts
Likes Given: 4

Default

Still sweet and 'slightly sparkling' sounds to me like a beer yeast used on a wine must and then no degassing is done... sound about right?

Try using a beer yeast only good for up to 8 or 9% abv. And then ferment it on the cold side to trap some CO2.

Good luck!

__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 11:48 AM   #4
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Sir Humpsalot's Avatar
Recipes 
 
Join Date: Nov 2006
Posts: 4,043
Liked 81 Times on 65 Posts
Likes Given: 22

Default

Sounds interesting. Have you ever tried Eiswein?

__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA
Sir Humpsalot is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 11:54 AM   #5
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

I love eiswein, don't love the price. How about this for the sturm, try fermenting as normal but then add campden and sorbate after 2-3 days to kill yeast and stabilize it. Next keg it and force carbonate it in a keg. Next use a beer gun or counter pressure filler and bottle it. That should work, at least I'm 99% sure it will work. What do others think ?

__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 12:05 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,591
Liked 4343 Times on 3158 Posts
Likes Given: 845

Default

Quote:
Originally Posted by Aschecte View Post
I love eiswein, don't love the price. How about this for the sturm, try fermenting as normal but then add campden and sorbate after 2-3 days to kill yeast and stabilize it. Next keg it and force carbonate it in a keg. Next use a beer gun or counter pressure filler and bottle it. That should work, at least I'm 99% sure it will work. What do others think ?
I don't think that will work- sorbate and campden don't kill yeast although sorbate inhibits yeast reproduction so in an already clear wine it should keep fermentation from restarting. Since the yeast don't need to reproduce at day 3-5 of fermentation, then the sorbate won't do anything except provide a weird taste.

I've never had sturm, but I used to live in Germany where we had federwasser at this time of year. It's a fermenting wine, drank at about day 5 I think. It's sweet and bubbly because it's still fermenting when consumed. It doesn't keep, as then it's "wine" when it's finished.

In order to make/drink this, I would just make three gallons and then stick it in the fridge on day 5 (or whenever it was about 3-5% ABV) and keg it then or pour into pitchers.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 12:31 PM   #7
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by Yooper

I don't think that will work- sorbate and campden don't kill yeast although sorbate inhibits yeast reproduction so in an already clear wine it should keep fermentation from restarting. Since the yeast don't need to reproduce at day 3-5 of fermentation, then the sorbate won't do anything except provide a weird taste.

I've never had sturm, but I used to live in Germany where we had federwasser at this time of year. It's a fermenting wine, drank at about day 5 I think. It's sweet and bubbly because it's still fermenting when consumed. It doesn't keep, as then it's "wine" when it's finished.

In order to make/drink this, I would just make three gallons and then stick it in the fridge on day 5 (or whenever it was about 3-5% ABV) and keg it then or pour into pitchers.
There was that 1% .... Yooper has waaaaayyyy more expierence with wine than I so I believe she is right. Just a question to the op .... Did you search te Internet not hbt but the web itself for how to make sturm ? I would have to think there must be something out there on making this.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 09:41 AM   #8
Thomasaug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Manhattan, NY
Posts: 27
Default

Thanks for your replies. Federweisser is effectively the German version of Sturm, from what I've gathered. While you are stating that it doesn't keep, and is really a seasonal treat as a result, you can find it in bottles (though expensive), so I wonder how the manufacturers effectively do it.

Is it possible to kill the yeast and have a flat version, or simply carbonate it with a keg (though I don't have the capacity to do so)?

I tried searching the web, but not extensively. Haven't found many results but will try using the German term and see if I find anything (and will keep you all posted).

Thanks.

__________________
Thomasaug is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 10:53 AM   #9
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,302
Liked 114 Times on 108 Posts
Likes Given: 4

Default

Yes, i'd be interested to learm more when you find out!

__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 01:14 PM   #10
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

What about quick pasteurize and bottle carb?

Could check out this product called E-Z Caps, online WWW.E-Z-CAPS.COM or on eBay...it essentially has you making wine in 2L bottle (OR 3L if has correct size for cap) with a plastic screw on cap with a gasket which has a hole in it that extends into cap...acting as pressure relief valve. Minimal investment, comes with their own blend of yeast. My son and his friends use it about once a month and their girlfriends adore it...guys will never admit it. Makes a quick sparkling cider, wine, etc. I think the boys have at least four kits.

Might work for you, plus it may be a fun stocking stuffer. * no affiliation*

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools