horizontal divider



Requested Recipe:

EDELWEISS GRAPE WINE

"I will soon be harvesting my Edelweiss grapes, and would like to make wine.
Do you have a recipe for this type of grape?" Troy Bellrichard, River Falls, WI




EDELWEISS GRAPES


Edelweiss is a Vitis labrusca hybrid (Minnesota 78 x Ontario) developed by Elmer Swenson and introduced in 1980 by the University of Minnesota. It has medium to large clusters, rather loose, attaining a pound or more in weight. The berries are medium sized, slipskin, of light green to pale gold color. They are high in sugar content, very juicy, with a flavor reminiscent of Niagara. Developed as a table grape, Edelweiss makes acceptable semi-sweet to dry wines in a Riesling style. The grapes ripen 5-6 weeks before Concord, but hang well on the vine and can be made in an ice wine style if the first freeze is not too long in coming -- the flavor becomes strong if left too long. The vine itself has good disease and fungus resistence, is hardy to -35 degrees F., and is vigorous and productive. The recipe below is for a semi-dry Riesling style table wine.


Edelweiss Wine
(recipe for 5 gallons)


Pick grapes when fully ripe, discarding any spoiled or unripe grapes from clusters. Crush and destem the grapes. Add pectic enzyme to the crush and stir with wooden paddle. Cover and set aside 2 hours. Press grapes and transfer juice to primary fermentation vessel, stirring in tsp potassium metabisulfite and covering primary. Place in refrigerator or cool place and let sit 8 hours. Adjust acidity and sugar as required (starting specific gravity should not exceed 1.095 unless naturally) and stir in yeast nutrient. Add activated yeast starter gently so starter remains at or near surface (stir shallowly). Recover primary and after 4 hours stir deeply and cover again. Ferment in primary until specific gravity drops to 1.010 to 1.015. Stabilize, rack to secondary, attach airlock, and set in a cool place. Wine should continue fermenting to 0.998-1.004. Rack every 30-45 days until wine stabilizes and clears, adding tsp. potassium metabisulfite every other racking (recipe ingredients allow for at least 3 additions). If wine does not clear after 3rd racking, fine with Bentonite and allow additional month to clear. Rack again, sweeten to taste, and bottle. Allow 3 months before tasting. [Author's own recipe]



My thanks to Troy Bellrichard, River Falls, Wisconsin, for this request.


This page was updated August 18th, 2003

If our website has helped you in your wine or mead making endeavors
and you feel moved to contribute to help offset our expenses, you may...


Home Page Prelude My Approach Getting Started Glossary of Terms Search This Site
The Basic Steps Advanced Winemaking All About Yeast Using Your Hydrometer Winemaker's Library Winemaking Links
Winemaking Recipes Requested Recipes Winemaking in Texas Wines From Edible Plants Native North American Grapes Visitor-Submitted Recipes
Wine Labels Conversions and Equivalents Measuring Additives Winemaking Problems Jack's WineBlog The Author