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Fwd: For 'Grappaioli'

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  • waljaco
    ... Grappaioli = grappa makers Grappa (Italian) Orujo (Spanish) Bagaceira (Portuguese) Marc (eau-de-vie-de marc) (French) Pomace brandy (English) Grappa is the
    Message 1 of 1 , Sep 30, 2004
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      --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
      Grappaioli = grappa makers
      Grappa (Italian)
      Orujo (Spanish)
      Bagaceira (Portuguese)
      Marc (eau-de-vie-de marc) (French)
      Pomace brandy (English)

      Grappa is the name given in Italy to the distilled spirit obtained
      through the distillation of the pomace of pressed grapes.
      Good quality pomace comes from softly pressed grapes.
      The pomace at the moment of distillation retains between 4-5%abv for
      red grapes and between 2-4%abv for white grapes.
      About 11kg of pomace produces 1 litre of grappa (50%abv).
      (11kg of grapes produces about 7 litres of wine)
      One of the most important factors for a quality grappa is to distill
      fresh pomace. Pomace from white grapes must be fermented first.
      The most used system is batch distillation in a 'bain-marie'
      or 'double boiler'. The internal boiler is loaded with pomace with
      the addition of water in the ratio of 50%.

      ciao,
      wal
      (See recipes in Distillers Files for a mock wine using grape pomace -
      i.e. adding water & sugar to pomace)
      --- End forwarded message ---
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