Common name in Germany for a partially fermented grape must. The name is presumably derived from the yeasty, cloudy, dull white colour. But in the German dictionary of the Brothers Grimm, the following entry can be found: Federweißer; young, still fermenting milky-cloudy wine (from the old name Federweiß for "alum", because alum used to be added to the wine as a preservative). It was not until the 1990s that a Federroter, made mainly from the grape varieties Blauer Portugieser, Frühburgunder and Dornfelder, became popular in the growing regions of Ahr, Pfalz and Rheinhessen.
Depending on the stage of fermentation, there are numerous designations, most of which are not regulated by wine law. These are Bitzler (Palatinate), Brauser, Bremser, Fiederwäissen (Luxembourg), Prickler, Rauscher, Sauser, Sturm (only in Austria) and Suser. See in this regard also under must and grape must. Complete lists of the numerous vinification measures or cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine law, are included under the heading winemaking. Comprehensive information on wine law can be found under the heading Wine Law.
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg