- Apr 17, 2005I am interested in the nature of grape pomace and how it can be reused
by the homedistiller to make a grappa-like distillate. Traditionally
the 5% alcohol remaining in the pomace is recovered domestically by
adding an equal quantity of water and redistilling or commercially by
passing steam through the pomace. To get a respectable yield, I would
rather make a 'mock wine' by adding the components to the remaining
pomace that were taken out in making the wine, refermenting, pressing
and then distilling as if for a brandy.
In some of my previous messages the thinking was a bit fuzzy, and
there are erorrs -
Grappa di pappa msg 2513
Grappa revisited msg 3169
Grappa time again msg 4801 (x)
Re: Grappa time again msg 4804 (x)
Re: Grappa time again - attempt 3! msg 4808 (x)
Grappa msg 9759
Grapes contain on average -
Stalks 5% (this is normally removed during crushing)
Pulp 80% (consists of 65% water, 15% sugars, acids, minerals, vitamins)
So 7kg (15lbs) of grapes (destalked) contains -
Pulp (85% - 4.5l of water, 1.5kg sugars) - 6kg
Solid matter (15% - skin & seeds) - 1kg
Using the usual basket press, the extracted juice from 7kg of grapes
is only 4 litres+ out of a possible 6 litres, while the amount of
pomace is 3kg (60/40 compared to 80/20 actual pulp/solids).
This 4 litres of juice contains about 3.2l of water and 0.8kg of sugar.
The 3kg of pomace contains 1kg of solid matter (skin & seeds), 2l of
juice (containing 1.6l of water, 0.4kg sugar).
To make a 'mock wine' we need to add back that what was removed as
wine to the remaining pomace. i.e. add the 3.2l of water & 0.8kg of
3kg of pomace + 3.2litres of water + 0.8kg of sugar = 7kg of 'mock wine'
So a possible formula for making a 'mock wine' ('vino falso' in
Italian) is -
3kg of pomace (1.6l water, 0.4kg sugar, 1kg solid matter)
3litres of water
0.5kg of sucrose
This gives a total sugar content of about 1kg/4.5 litres of water.
Allow to ferment, press out juice, distill to about 80%abv.
As we cannot extract all the distillable 'wine' using a basket press,
we can alter the added water proportion to make more free running
'wine' to minimise the loss.
2kg pomace (contains only about 10% or 200g sugar)
4litres of water
1kg of sugar
This gives a sugar content of 1.2kg/4l of water.
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> Msg 4808 contains errors, so the Modern Grappa Recipe in msg 4804 is
> correct (see below).
> Grape's Components:
> Stalk 3-5%
> Skin 6-10%
> Pulp (water, sugars, minerals) 82-90%. The actual water content of
> grapes is approx. 65-75%.
> Seeds 2-4%
> The grape pomace (vinaccia in Italian) contains about 10% sugar or 5%
> alcohol if fermentation has occured. Traditionally equal quantity of
> water was added and redistilled in a pot still. A modern grappa
> recipe could be based on making a 'false wine', as sugar is
> affordable these days, and then distilling as for brandy.
> Modern Grappa (4 l or 1 US gallon, adjust to suit pomace quantity)
> 2 kg grape pomace
> 4 l water
> 1 kg sugar
> Allow to ferment (about a week), press out the 'false wine' and
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