Re: making a still for grappa
- --- In firstname.lastname@example.org, "Alan Campbell"
> Hi folks,distilled
> I am a long time brewer and winemaker. I would like to explore the
> world. I have many grape pressings a would hate to see the go towaste. I
> must get back to my other side, the SwissItalian in me. If anyonehas a good
> example or reference of a still that could be created easiy andrelatively
> inexpensively I would appreciate any help.<Robert Duvall voice>
> Thanks ....Alan
> I love the smell of fermentation in the morning!!
</Robert Duvall voice>
No wait....that was Apocalypse Now. :-))
Seriously, Hi Alan,
If you're up for some reading, then check out Tony's site. Most of
what you want to know is there...
Good info on fruit processes here..
Click on Artisan Distilling
I'm looking for a receipt to make grappa. Would you have one that you could
share? If not, can you point me in a direction?
[Non-text portions of this message have been removed]
- Grape pomace (vinaccia) contains about 5%abv for red grapes and about
1/2 that amount for white grapes. So you are dealing with large
volumes of low alcohol material. Not fun. Also the normal practice is
to add 50% water to the pomace for ease of distilling. There is also
the danger of scorching the pomace. The most rustic way to prevent
this is to put vine cuttings on the bottom of your boiler. You could
also have a perforated plate, a double boiler or just inject steam
into the pomace. I suggest a more practical method for the
homedistiller is to reconstitute the wine must, by adding sugar and
water and then distill the clear wash as if making brandy -
--- In email@example.com, ddgravelle@a... wrote:
> I'm looking for a receipt to make grappa. Would you have one that
> share? If not, can you point me in a direction?
> [Non-text portions of this message have been removed]