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Re: brandy recipe

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  • waljaco
    I have made a second wine by adding sugar to grape pomace and refermented it (marc/vinaccia/bagaco) and got a good acqua vita result for the homedistiller. 3kg
    Message 1 of 14 , Dec 30, 2011
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      I have made a second wine by adding sugar to grape pomace and refermented it (marc/vinaccia/bagaco) and got a good acqua vita result for the homedistiller.

      3kg pomace:3litres water:1kg sugar.

      wal

      --- In Distillers@yahoogroups.com, Gerard Lardner <glardner@...> wrote:
      >
      > Hey! Sounds like a recipe from the witches in a Shakespeare play. That's
      > quite as good a recipe as is used for (Portuguese) Bagaço - which I like
      > (I'm not so familiar with grappa). But as a scientist - OK an engineer,
      > but you'll let that pass - I must ask the technical questions: What
      > species of rat would you use in Italy; how many lizards; and do the bats
      > have to be collected at full moon or new moon?
      >
      > OK, after all that (and a few glasses while I was reading and writing),
      > let me confirm your comment, at least as far as bagaço goes: stalks,
      > leaves and other 'detritus' are not used in the making of bagaço; only
      > pressed grape pomace and skins and any wine that doesn't make the cut as
      > table wine are used (when I lived in Portugal I found there's not much
      > wine so bad that it does not end up in a bottle as table wine -
      > 'consumo' at the worst, or usually much better. Avoid consumo unless
      > your insides are glazed with a etch-resistant glaze!).
      >
      > I seem to recall also that when I lived in South Africa, more than 25
      > years ago, a large proportion of the wine made there was distilled to
      > make brandy, not because it was necessarily poor wine, but to keep up
      > the quality (and price) of basic table wines - even so, they were very
      > cheap and sometimes very good.
      >
      > Gerard
      >
      >
      > On 30/12/2011 17:29, miciofelice2003 wrote:
      > >
      > >
      > > Ciao a tutti.
      > > Yes James: it was so horryfied that for a while I even wasn't able to
      > > reply. :-)
      > >
      > > David wrote that "cheap brandy" is " made
      > > > from the skins, stalks, leaves and other detritus left over from making
      > > > 'proper' wine."
      > >
      > > Let me add that making Grappa we are used to add to the mash also some
      > > rat tails, some lizards and, when is the right period, also some wings
      > > of bat. :-))))
      > >
      > > NO, David, only the skins are used: stalks not because increase the
      > > quantity of methilic, not the leaves because normally aren't
      > > collected, and detritus ..... what do you mean by "detritus"?
      > >
      > > Anyway, skins (grapepomaces) are quite dried, even if it's better to
      > > have those ones a little bit "wet" of wine.
      > >
      > > The italian law want the skins dried or a little bit wet to make
      > > Grappa; if you use the wine got from pressing the grapepomaces qhat
      > > you distil can't be named "Grappa".
      > > In any case is good to drink.
      > >
      > > Here is a link where is explained what is Grappa.
      > >
      > > http://www.distillerieperoni.it/schedaistituzionale.asp?idreferenza=19&idpadrerifIstituzionali=13
      > > <http://www.distillerieperoni.it/schedaistituzionale.asp?idreferenza=19&idpadrerifIstituzionali=13>
      > >
      > > Ciao a tutti and I wish you an happy new year.
      > >
      > > micio felice
      > >
      > > --- In Distillers@yahoogroups.com
      > > <mailto:Distillers%40yahoogroups.com>, "jamesonbeam1"
      > > <jamesonbeam1@> wrote:
      > > >
      > > >
      > > > Hi David,
      > > >
      > > > Better not tell some people around here like Micio and others that the
      > > > well known "Grappa" they love making is a cheap brandy...... Sorry
      > > > couldn't resist. [;)]
      > > >
      > > > What your describing is the way they make Grappa in Italy and other
      > > > countries - look it up in our archives.
      > > >
      > > > JB. aka Waldo.
      > > >
      > > > --- In Distillers@yahoogroups.com
      > > <mailto:Distillers%40yahoogroups.com>, "David" <dcmurray125@> wrote:
      > > > >
      > > > > Many of the cheaper French brandies are made from the a 'wine' made
      > > > from the skins, stalks, leaves and other detritus left over from making
      > > > 'proper' wine.
      > > > > It is undrinkable (containing too many tannins), but is then distilled
      > > > into a brandy-like drink they call 'marc'. It is a cheaper brandy, but
      > > > can be quite nice if care is taken with the distillation process.
      > >
      >
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