14641Re: Grappa Rookie needs help
- Mar 1, 2005--- In email@example.com, "polenta222"
> I have made wine but never grappa. My immigrant grandfather's
> still and grappa recipe are long gone. I have found lots ofrecipes
> but so far have not been able to find the type of copper stillused
> (and still sold)in Northern Italy for home grappa making. CanThe process for making grappa from white grapes and red grapes
> anyone advise?
varies significantly. When a winemaker makes white wine the grape
skins and juice are separated (pressed) before fermentation.
Therefore the distiller must let the skins from white grapes ferment
before distilling them. Red wines are fermented in contact with the
grape skins so the pomace the grappa maker receives has already
fermented. In addition, these red grape skins have also picked up
flavors from the new wine. The lighter pressings employed by top
winemakers today means more juice or wine remains with the pomace
and a more elegant, aromatic grappa can be distilled.
A very informative article on traditional grappa making.
As to grappa stills, I don't know anyone who makes the traditional
ones with the hand-turned stirrer, but these guys may be able to
help if you tell them what you want...
I've got a picture of one in the library if that helps, top-right
- << Previous post in topic Next post in topic >>