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23489Re: Grappa

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  • Harry
    Sep 26, 2004
      --- In Distillers@yahoogroups.com, Maxime Belair
      <maxime_belair@y...> wrote:
      > Hi everyone,
      > Next week I'll start a batch of
      > red wine. I can get some wine grapes from california.
      > It's the first time I do this, I plan to make a
      > miniumum of 100 bottles. 16.4kg of grapes yields about
      > 10 bottles. So I'll have a bit of pomace at the end.
      > Instead of loosing it, I will try to distill grappa.
      > I was asking me how much should I throw away as
      > foreshots at the beginning of the run as pomace (I
      > imagine) contains more methanol the red wine itself.
      > I think a double distillation would be the best.
      > Any suggestions are appreciated,
      > Maxime Belair

      Hi Maxime,
      I suggest you use our library. There are two excellent books in
      "The Home Winemakers Manual"
      by Lum Eisenman
      "Artisan Distilling"
      by Kris Arvid Berglund, Ph.D.
      Page 13 deals with fruit pulp (marc) as a feedstock.


      regards Harry
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