Re: Can I use grape skins instead of whole grapes?
- Better yet, take those skins, add distilled water, and sugar to bring
your SG back up to around 1.090 - re-ferment, now you have wine. As
a winemaker (not yet distiller), I frequently make "seconds" from the
skins (so far, red only). You can drink, or distill as you wish. I
wouldn't try to distill just from the skins.
--- In email@example.com, "mstehelin" <mstehelin@...>
> Yes you can.
> The problem you will find is scorching and flavour. The solid nature
> of the skins will mean that you will want to add water at the time
> distilling to try and float the skins off the bottom and avoidburning
> them. (I don't know if chloronated water is OK or if it will pityour
> stainless steel parts) If you want to make Vodka, starting with awrote:
> flavourless wash is easier than starting with a wash that will make
> you a tasty beverage like Grappa or Brandy. But free is free.....
> Maybe you should just make Grappa?
> --- In firstname.lastname@example.org, "pagosahans" <kbhstrick@>
> > I have a friend that makes wine. In the case of white wines, the
> > grapes are squeezed and the grape skins and seeds are immediately
> > discarded. In the case of red wines, the grapes are crushed but
> > wine and skins/seeds remain together for several days while theyeast
> > is introduced into the wine. After a few days, tyhe seeds andskins
> > are separated from the juice and discarded.fruit
> > My question is: Can I use the discarded seeds and skins as the
> > component of my vodka distillation?