I think exactly like you.
I also distil pomace wine (the second wine, what you get from the
second press): a lot less work, a lot more simple to operate, a
little bit less aroma (but, ... do I have to believe it?)no trouble
in dispose of rubbish.
ciao a tutti
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
> This is a 'boutique distillery' without the volume of production or
> consumption as in Italy. The EU tax on Italian grappa (& spirits)
> different. Italian grappa sold in Australia is double that in
> The site does answer how white grape grappa is made.
> In Italy the vinaccia is often stored in special conditions for
> several months as the distillery cannot cope during the wine-
> I personally prefer to make a pomace wine and then press this and
> distill the pomace wine. More alcohol and much cleaner for my
> operation. This way I have a good wine and a reasonable amount of
> 'acquavite di vino'.
> --- In Distillers@yahoogroups.com, "miciofelice2003"
> <miciofelice2003@> wrote:
> > Hi Wal. I visited the link you posted.
> > Very interesting because it's nice to see some other point of
> > But I also see the prices: a little bit expensive, isn't it?
> > A grappa Nardini white(I mean the simplest grappa, but also the
> > tasteful) in Italy cost about 15 Euro/lt. at 50% of alcohol, and
> > even too "strong".
> > How about your opinion?
> > I've also to correct a sentence of the link: a "grappa" must be
> > than 82% and, of course, should be drunk at max. 42 - 50% a
> > bit cold (12 - 15 °C) in summer and room temperature in winter.
> > ciao a tutti
> > da
> > micio felice
> > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> > >
> > > See -
> > > http://www.clearcreekdistillery.com/Tasting%20Notes.htm
> > >
> > > No water (or sugar) is added to the white grape pomace (Pinot
> > > Muscat) which is not pressed dried. Yeast is added.
> > > wal
> > >