 Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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I started the makings of a grappa today using the pomace from a fellow wine maker who just pressed his Chilean grapes. I have approx 25 lbs of Zin pomace and the same for a Cab. I added 3 gallons of water to each, some nutrient, 6 lbs of sugar and put the brew belt on both buckets as the pomaces were in my cellar since Friday and after 1 hour both are fermenting pretty good already with no yeast added! 
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 Rank: Newbie Groups: Registered
Joined: 10/30/2009(UTC)
Posts: 1
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"The yeast you got was likely winemaking yeast, so the ethanol % won"t be as high as you would like for making Grappa. I suggest putting in some distillers yeast next time, that way you can add more sugar, to get more ethanol, as such yeast is bred to survive in high ethanol environments.
Do you plan to still with the wine skins in or to press it off? What kinda of color are you getting from you grapes into the wine?"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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what are you shooting for Wade??? 
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