Re: [Distillers] Grappa advice
- Hi Andrew,
Grappa is not for newbies! You sound like you have some experience
though. Yes, there is some sugar left in the skins albeit a small amount.
Don't be tempted to add tons of sugar to push up the alcohol content, all
you'll end up doing is loosing flavor. Let's talk safety, methanol kills,
that said, the best way to get rid of the stuff is to double or tripple
distill through a thumper(doubler, bubbler, whatever you want to call it)
filled with water not tails or wash. the reason for using water is that
methanol is hydrophylic and has a tendancy to stay put as long as the
temperature doesn't get to high. you'll want to change out the water(use
hot) after the first liter of heads are collected. The best grappa I ever
had was aged in a sherry cask.
----- Original Message -----
From: "Andrew " <physkid@...>
Sent: Wednesday, September 27, 2000 5:29 PM
Subject: [Distillers] Grappa advice
> Howdy all-
> I'm new to this group and browsing through some old posts I very
> to have found you. I have a new still which I'm still getting a feel
> for, but so far has worked very nicely. It's a bit slow but that's my
> fault for having a small diameter coloumn.
> But onto the topic at hand: I have a friend who is very interested
> trying to make Grappa with me, and has access to wineries and their
> harvest left-overs. I am looking for any advice and/or receipes
> anyone out their can offer. I would welcome advice on pretty much all
> aspects of this unique liquor.
> What do people really ferment? is it truely the left over skins and
> such? is there enough sugar left in them to ferment? any wories about
> stems and seeds and methanol production?
> I was not planning on using any filtering carbon on my distilate,
> since I don't want to remove the "grappa" essence, but I'm not real
> clear on where/when in the distillation that essence will come off,
> and more importantly, where it stops coming off so that I have as
> little of any other nasties as possible. Any tricks of the trade or
> more general advice on non-filtered distallates would be great. I had
> very good luck in the past with another still I owned making rum from
> a pure molasses mash, a short oak aging, and a very small amount of
> carmalized sugar for coloring. Time in the bottle helped tremendously
> and some of my friends still swear it's the best rum they've ever had.
> Thanks in advance to all you grappa lovers out there (persoanlly I
> think you're nuts 'cuz the stuff tastes awful) my grappa loving buddy
> will thank you as well, and perhaps I'll even become a convert myself
> if it turns out well enough.