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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13627
 | | 05/28/2004 3:19 AM |
| Quote:
TJ, I'm still new here, but isn't the running joke that you don't even go to the DC events?
raybanz
<<sigh>>
My reputation precedes me.
But, I did make the April DC Crü thing and I'll make July's, and October's and January's and so on. Maybe more sometime soon, but every 3 months works for me now on the moolah-bags front. | |
www.roguefood.com -- www.cellartracker.com | |
| ChangeMe
Barrel Filler
Posts:1475
| | 05/28/2004 4:46 AM |
| I have Palena on my calendar. I''ll try to pitch the idea then.
raybanz | | | |
| ChangeMe
Grape Stomper
Posts:152
| | 10/07/2004 5:26 PM |
| Ok, old question, but here is the answer to how Germans create half-dry wines.
It involves something called Süssreserve. Essentially the same thing that vitis explained to Eric.
When the must has been pressed in the winery - but BEFORE FERMENTATION - a small percentage of the must is drawn off to create Süssreserve. The remainder of the must is then fermented to dryness, as dry wine is more stable. So the initial wine is dry.
(The volume of süssreserve required is so small it is easy to keep stable.)
The unfermented must is filtered in sterile conditions to prevent fermentation. Just before bottling, the sûssreserve is added to the dry wine, again under sterile conditions and then bottled.
That way you get a wine with your preferred amount of sweetness. | | | |
| ChangeMe
Barrel Filler
Posts:1475
| | 10/08/2004 6:30 PM |
| | Either I am confused or you are saying the only difference in a Kabinett and a TBA is the amount of sweet juice added after fermentation. | | | |
| stemor
Collierville, TN
Wine Thief
Posts:2807
| | 10/08/2004 10:34 PM |
| | Yes, you're confused. But keep drinking and enjoy! | |
Cheers, y'all | |
| ChangeMe
Master of Wine
Posts:12891
| | 10/09/2004 9:36 PM |
| Quote:
Yes, you're confused. But keep drinking and enjoy!
LOL  | | | |
| ChangeMe
Grape Stomper
Posts:152
| | 10/09/2004 10:12 PM |
| You're thinking logically - but, the important point is that the Süssreserve comes from the same must that makes the final wine. That way you can't sweeten the wine above its natural level (ideally).
The thing about Beerenauslese and TBA are that these involve Botrytis infected grapes, and no longer is relevant in the Süssreserve discussion. | | | |
| ChangeMe
Barrel Filler
Posts:1475
| | 10/09/2004 11:04 PM |
| Now I got it 
Thanks! | | | |
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