Re: Grappa Rookie needs help
- Harry, thank you very much, I followed your article and links and am
now on my way. I hope I can write again to you for advice if
needed. Dan (Polenta222@...)
--- In firstname.lastname@example.org, "Harry" <gnikomson2000@y...>
> --- In email@example.com, "polenta222"
> <polenta222@y...> wrote:
> > I have made wine but never grappa. My immigrant grandfather's
> > still and grappa recipe are long gone. I have found lots of
> > but so far have not been able to find the type of copper still
> > (and still sold)in Northern Italy for home grappa making. Can
> > anyone advise?
> The process for making grappa from white grapes and red grapes
> 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
> before distilling them. Red wines are fermented in contact withthe
> 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.
> Extract from...
> 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
> regards Harry
- --- In firstname.lastname@example.org, "polenta222"
> Harry, thank you very much, I followed your article and links and
> now on my way. I hope I can write again to you for advice ifI've found a source of the still you were looking for...
> needed. Dan (Polenta222@y...)