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.
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.