Re: Grappa Question (Pressing problem!)
- Some sites say that 'free-run wine' is equivalent to 'first press
wine' as very little pressure is used. Applying pressure produces a
second or third pressing -
Other sites differentiate 'free-run wine' and 'first press wine'-
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
> Wine-making terminology:
> The first juice or red wine to leave the press is classified as
> free-run because it leaves the press without any mechanical pressure.
> Then pressure is applied giving second press juice.
> Usually (but not always) the two are combined.
> The quality of the pomace remaining depends on the pressure applied.
> Pomace wine - water or some wine is added to the pomace and then
> pressed giving a poor quality wine - something drunk immediately.
> --- In Distillers@yahoogroups.com, "miciofelice2003"
> <miciofelice2003@> wrote:
> > Hi Wal and Hi Rob.
> > Dear Wal, I agree completely with you (how it's possible not to do?)
> > except about the first sentence: the definition of "vino piccolo,
> > vino secondo, vino falso, etc."
> > For the rest of the post what you write it's like the Holy Bible:
> > the truth.
> > Now I understood (may be) what you and Rob meant about wine, but
> > I've to say that here (in Italy) we don't make those differences
> > because grape pomace alwais are wet, sometimes are soaking with its
> > wine.
> > Let's explain better.
> > When they have grape pomaces from the vineyard, than press it and
> > make the "mosto" (I don't know the english word), that is the grapes
> > juice.
> > Then put the mosto into an opened vat with grape pomaces, to ferment
> > with.
> > An intermediate step is to decant the mosto in another vat to
> > continue the fermentation without grape pomaces. At the end of those
> > operations they have the Wine, the becerage you drink on your table
> > and that buy at the shop.
> > The grape pomaces, already fermented and still soaking with wine,
> > are to be distilled to make grappa. The liquid that they have is
> > (for us) without name and without any particular meaning: it's only
> > the wine that come with grape pomaces, and that belong to its. Let
> > me say that we call grape pomaces the mix of skins, seeds and wine
> > that belong to its.
> > Grape pomaces without so much wine are called grape pomaces "dry"
> > but, of course, aren't very useful to make grappa, even with a water
> > addition.
> > So, when I speak about grape pomace to make grappa I mean grape
> > pomace dripped with wine, and that "wine" (that belong to grape
> > pomaces) go into the boiler with skins and seeds.
> > Sometimes they are used to press another time (the second time, so)
> > grape pomaces already fermented, to get another wine, that has
> > inferior characteristic than the wine already done (first wine): the
> > wine obtained by the second press is called "second wine", "second
> > press wine", or "grape pomace wine".
> > This second wine is very good to distil (a little (?!) bit not so
> > good to drink) and this I use to distil to get my "grappa", that
> > isn't real grappa but "acquavite di vino".
> > But I don't care of it: it's tasteful the same.
> > So, you can see that I don't use skins and seeds: I loose some
> > aromas, but I avoid to work a lot.
> > For Rob: in my past post, the number 36545, I was joking: didn't you
> > see the smiling face :<) immediately after the word "surprised"?
> > So, don't think I was serious and that I wanted to make a "rebuke"
> > to you, no.
> > So, I finished.
> > ciao a tutti.
> > micio felice
> > ---