- Hi Andrew.
I think the biggest obstacle is the language: I know (at least, I
hope to) a little bit of english language, but this isn't my mother
So, sometimes, happens to misunderstand a word.
Anyway, I'm feeling proud to belong to this site.
If sometimes I'm looking too passionate, please tell me.
If you need to know something about grappa distillation, let me know
and I'll do my best to help you to get a spirit coming from the past
(but with modern methods).
Ciao a tutti
--- In Distillers@yahoogroups.com, Andrew Bugal <bwyze44@...> wrote:
> The members are a passionate lot and thirst for the knowledge of
the origins of their hobby. As an Italian, you should know about
> I believe this site is more than an encyclopedia on distilling.
I also believe hobby distilling always involves a personal touch
from somethings almost forgotten or recipes an older person just
happened to remember when they learn a younger person is distilling.
> You are seen as a potential expert in the production of a spirit
from times long past that is still produced today. How was it
done? Who started it? How can I make it authentic?
> In other words, don't take it too seriously.
> (Bloody Volvo drivers)
> Best regards,
- Ciao Dan.
I don't know if I'm in time to answer your question.
I'm going to become used to the anglosaxon humour: anyway give me
some more time.
As I already answered, you can dilute your spirit as you like.
Personally I prefer 40% and I'm used to drink it a little bit cold
(not freezed, only cold at 10-12 °C) in summer and at room
temperature in winter. I don't put any ice on the glass, and also
any soda, water, or something else.
Oh, I forgot.
It's better to give about three or four days of "rest" between the
first and the second distillation. If you distilled carefully
(referring to head and tails) you have to dilute to 18-22 % two days
before the second run.
If you distilled the first run following the french method (what i
prefer) you don't need to dilute the first run.
If you can find a root of liquorice (wood) cut it in the middle and
put into the bottle for about one month: the taste is very good,
Or you can put into your grappa a little bit (only a little bit
because too much is toxic) of "ruta graveolens". The taste is good
and help to digest and the colour is a beautiful green.
ciao a tutti
--- In Distillers@yahoogroups.com, "polenta222" <polenta222@...>
> Micio, I second Andrew's advice. Number 1, never lose your
> about our national drink. And number 2, you can't take things toobut
> personally on the site here. Just for the record your passion and
> knowledge have been priceless to me. I come from a long line of
> grappa makers, all of whom think they know what they are doing,
> they have all given me pitiful advice based on, "It must be rightfollowed
> because my grandfather and father did it this way." I have
> your advice and think I will make better grappa as a beginner than
> any of them because of you. Thank you for that. P.S. Please answer
> my question from yesterday regarding how to cut my second run of
> grappa (otherwise I will be forced to ask the foreigners on this
> site, god forbid). Mille Gratzie.
> --Dan Zadra
- Non problemo!
Artists make beatiful creations from junk (rubbish). Skilled
Distillers can make lovely drinks from what others discard, and as you
can see I did not ever say that rum or grappa was rubbish.
PS Yes, I noticed that homedistilling in Italy is still very secretive
and seeing the price of official grappa I can see why. The best
grappa I actually tasted in Moneglia (Liguria) made from local white
--- In Distillers@yahoogroups.com, "miciofelice2003"
> Ciao waljaco!!
> Nice to hear from you.
> I was a little bit nervous, in fact, for some particular reasons
> and so i was not clear in my mind.
> May I correct you?
> Grappa is the general name; then in some particular regions of Italy
> they call it also in some other ways.
> For example, the "filu 'e ferru" (is in sardinian dialect, that
> means "metallic wire") is a particular grappa distilled in Sardinia.
> That grappa has that name because they say that the taste is quite
> strong and rough.
> An other interpretation is that to avoid to be discovered by police,
> the sardinian distillers were used to bury the bottles of grappa and
> to put a small metallic wire as signal of the place where the
> bottles were buried.
> Curious, isn't it?
> Ciao a tutti
> micio felice
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> > National pride often appears in discussions on alcoholic beverages
> > which shows that they do have an important cultural role along with
> > food. Its not only the Italians who make pomace brandy
> and 'grappa' is
> > one of countless names (e.g. filu e feru).
> > The link povided is informative for others at least(I hope!)
> > 'Rubbish' is an emotive word but strictly pomace and molasses is
> > end product (i.e. rubbish) of a process which has the prime
> purpose to
> > make wine or sugar crysrals. The Romans used to make a 'vino
> > from pomace but I doubt if it was regarded highly. The best pomace
> > brandies come from lightly pressed grapes which still contains a
> > bit of wine rather than bone dry pomace. Possibly wine is even
> > Relax... Creative provocation is a useful rhetorical device.
> > Ciao,
> > uaglio (wal)