Edelweiss – the ingredient for amazing wines!
While many might remember it as a beautiful song from the 1959 classic – ‘The Sound of Music,’ Edelweiss is actually a white flower that grows in the Alps mainly in the countries of Austria and Switzerland. The name ‘Edelweiss’ implies white and noble, which is why Captain Georg Ritter von Trapp sang of its pristine beauty in ‘The Sound of Music,’ lamenting the loss of his country by singing about the flower which stood as a symbol of life in Austria as he knew it. Thus, Edelweiss became a prominent symbol of Austrian patriotism in the face of the pressure put upon by the Nazi Germany.
Over the years, Edelweiss has also become a vital ingredient in some of the most popular European wines, especially the pale green variety of winter-hardy wine, which is derived from crossing the Minnesota 78 and Ontario grapes.
ORIGIN
Even before Captain von Trapp’s subliminal adieu to his beloved homeland, using Edelweiss as a symbol of his fidelity to Austria, the Edelweiss flower has always had quite a strong cultural significance. Since time immemorial, Edelweiss has not only been valued as an antidote for the ailments of men and their beasts but has also been recognized as a powerful Talisman with the power to ward off evil.
It is considered as the flower of mighty emperors, symbolizing love, dedication, strength, bravery and of course as the “Ultimate Love Charm” of the mountains.
Love struck young men would attempt to endear themselves to prospective wives by acquiring Edelweiss from extremely hard to access cliffs and ledges in the High Alpine ranges of the European continent.
During these quests, several men died due to fatal falls or succumbed to exposure due to insufficient preparation for sudden weather fluctuations. So much so, that numerous men perished in just one season!
In those days, such a danger wrought exercise of collecting such a rare bouquet was considered a sure shot way to prove that the suitor was not only able-bodied but also brave and serious in his intentions. Such an unusual combination of machismo and flowers is rarely seen in the western culture of today, making it one of the main reasons why men still decorate themselves with this unique flower and wear it like a Medal of Honor.
Eventually, Edelweiss was developed as a table grape with the potential to produce a remarkably sweet white table wine when harvested at 14-16 ‘Brix.
Similar to its parent (Ontario), it not only buds and matures early, but is also fairly resistant to adverse weather conditions, therefore allowing it to stay edible for a relatively longer period.
Because Edelweiss is considered a high acid grape, several measures may be necessary to counter the acidity level when making wine.
RECIPE:
Ingredients
• 75 pounds (34 kg) Edelweiss grapes or 6 gallons {23 L) fresh juice pectic enzyme as per manufacturer’s directions.
• Yeast
(Dry: Lalvin 71B-1122, Lalvin ICV D-47, Gist-brocades Fermiblanc.
Liquid: White Lobs WLP727 Steinberg.Geisenheim or Wyeast 4783 Rudisheimer)
• Five teaspoons complete yeast nutrient bentonite as per manufacturer’s directions
• A total of 13-15 Campden tablets or 13-15 teaspoons sulfite solution.
Optional ingredients
• Rice hulls during pressing
• Acid reduction potassium bicarbonate {use no more than three teaspoons per gallon)
• If sweetening, finished wine-potassium sorbate
• Sulfite test kit — Titrets™
• Antifoam, if desired
Preparation
1. The very first step is to ensure that you sanitize all the equipment before and after each use.
2. If you are working with fresh grapes, start by discarding all the spoiled grapes. Next, stem and crush the grapes and place them in a primary fermenter container.
3. Add Pectic enzyme according to the manufacturer’s directions and mix thoroughly. Allow the enzyme to work, at least 24 hours before pressing the grapes.
4. Press the grapes using rice hulls to extract as much juice without applying excessive pressure during the process.
5. Test the juice for Brix with the help of a hydrometer. If required, add some sugar to create a potential alcohol level of 11.5% by volume. It would help to record this information in your winemakers’ record book.
6. Next, you would need to test the juice for total acidity or TA. This can be done using an acid test kit. If the total acidity level observed is 1.0% or higher, consider using Lalvin 718-1122 yeast to help reduce the acid level during fermentation.
7. If you own a pH meter at home, use it to test the juice for pH and record this information in your winemaker’s record book for any future reference and/or improvisation.
8. Test the juice for sulfite level using Titrets in order to confirm the SO2 level before adding additional sulfite. To achieve the necessary sulphite content, it is advised to add Campden tablets. The desired sulphite content, i.e., approximately 40 parts per million 9ppm sulfur dioxide, can also be attained by using sulfite solution.
9. The juice is now ready to be transferred into a 24 liter (6.5 gallons) glass carboy. Dissolve the complete yeast nutrient in a cup of juice. Following which, you need to pour the nutrient solution into the carboy and stir thoroughly.
10. Now comes the part where you hydrate the yeast by sprinkling it over ½ cup of warm water. Make sure you do not exceed 40 deg. C. Let it stand for 5 to 10 minutes before you stir it. Add this yeast mixture to juice.
11. Add antifoam if desired, as per manufacturer’s directions.
12. Place the blow-off assembly on carboy and make sure that the tubing is submerged in the water of the jug.
13. Ferment at 68-60˚F/20-15 °C, stirring at least twice a day for the next three to 4 days.
14. At 0°Brix to -1.5 ‘Brix/1.000-0.994 Specific Gravity, sulfite the wine by adding 4 Campden tablets or 5 teaspoons of sulfite solution.
15. Transfer the wine (away from the sediment) into a smaller carboy to minimize air space. There shouldn’t be more than two fingers of air space in between the wine level and the rubber stopper.
16. To this, add bentonite according to manufacturer’s directions, for clearing the wine. Keep the wine in a cool area to hasten the clearing of sediment.
17. Rack (transfer the wine away from the sediment) in 3 to 4 weeks. Attach on airlock and stopper onto the carboy.
18. Test the sulfite level using Titret™ and add sulfite if needed, to maintain 40-50 ppm.
19. Rack the wine a second time in another 4 to 6 weeks.
20. Now comes the fun part, taste the wine!
Also, test a sample of the wine for total acidity. This can be accomplished using an acid test kit. Record the total acidity factor or TA in your winemaker’s record book. Record the amount of potassium bicarbonate. After having done that, you will need to assess the acidity of the wine and whether it should be lowered. Next, you need to allow the wine to cold stabilize by placing it in a cold storage area (33-40° F/ 0-4 °C) for 3-4 weeks. Test for acidity level or TA again after cold stabilization. Record the TA and the date in your winemaker’s record book.
21. Rack the wine for the third time.
22. Determine if you want to sweeten the wine. Potassium sorbate must be added if you intend to serve it as a sweet wine. According to the level of sweetness preferred, add the dissolved cane sugar to 1 gal. (3.79 L) of wine. Allow the wine to set for at least half an hour before tasting.
23. Filter the wine to achieve a brilliant clarity.
24. Test the sulfite level using Titret™ and add sulfite, if needed, to maintain 35-45 ppm free sulfur dioxide. Use your pH meter, follow the free SO2 chart recommendations for wine and add 10% to the number in order to be on the safe side for bottling conditions.
25. Sanitize all bottles and equipment that were used for the purpose of bottling. After this is done, ensure that the bottles remain upright for 7 to 10 days so that the cork to seats properly in the bottle. Place bottles on the side in order to keep the cork moist while the wine is aging. If screw top closures are used, the bottles can be put in upright position to store the wine.
Cheers!