 Rank: Newbie Groups: Registered
Joined: 10/20/2010(UTC)
Posts: 4
|
"I'm new to the forum and to making grappa. I do make wine and have a reflux still. After I pull my juice I'm going to referment the skins to make a second wine and grappa. I have a merlot/alegante blend of grapes are there any other things I need to add in order to make a good grappa?
Thanks,
Vince"
|
|
|
|
|
|
 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: VinceA  I'm new to the forum and to making grappa. I do make wine and have a reflux still. After I pull my juice I'm going to referment the skins to make a second wine and grappa. I have a merlot/alegante blend of grapes are there any other things I need to add in order to make a good grappa?
Thanks,
Vince Welcome! Its my understanding, in Italy at least, the red wines are fermented with the skins. The wine is racked off and the fermented skins are then used to make grappa. Water is added and the skins all goes into the boiler. A false bottom is needed, or as the original way was to apply a thick coating of grape stems on the bottom and the pomace on top of that to prevent scorching. If you ferment the skins seperately then rack the wine to the boiler you will be makeing a brandy, not grappa. Someone please correct me if I'm wrong."
|
|
|
|
|
|
Rank: Newbie Groups: Registered
Joined: 10/20/2010(UTC)
Posts: 4
|
"Thanks mtnwalker2 for a quick reply!
My still doesn't have a false bottom but I will place the stems on the bottom per your advice, after the wine is racked off I was going to add water, sugar and yeast to referment the skins then after fermentation distill the skins. Is that correct or do I just distill after I rack the wine off and not do the second fermentation?
Thanks again,
Vince"
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: VinceA Thanks mtnwalker2 for a quick reply!
My still doesn't have a false bottom but I will place the stems on the bottom per your advice, after the wine is racked off I was going to add water, sugar and yeast to referment the skins then after fermentation distill the skins. Is that correct or do I just distill after I rack the wine off and not do the second fermentation?
Thanks again,
Vince Yep. The commercial or larger winemakers have tons of pomace. You might check around for a loca winery. If useing your own in a small batch situation, your plan should work well. It will not be real grappa, but might make a nice ad enjoyable drink. Maybe better, grappa is the peasants drink. Cheap and at almost no cost. If I were you, I would aim for higher quality brandies and mixed brandies. Much more enjoyable in the long run. And you don't have to worry about the lining of the bottom and the scorching issues. One of my favorites and easiest is rasberry, white grape and concord mix. All done with canned Welches frozen juices. Flavor comes across really well."
|
|
|
|
|
|
Rank: Newbie Groups: Registered
Joined: 10/20/2010(UTC)
Posts: 4
|
"Thanks so much for your advice I'll give it a try and post how it all turns out  Thanks again! Vince"
|
|
|
|
|
|
Rank: Newbie Groups: Registered
Joined: 10/20/2010(UTC)
Posts: 4
|
"Well I finished distiling my grapes and what I came out with was a clear distilate at 160 proof. I was surprised that my boiler didn't burn at the bottom when I finished distilling. I put my skins and stems in first then loaded the rest of the way with juice. The aroma was great! I then cut it to 80 proof with distiled water. From 15 gal of refermented grapes I ended with ~ 5 gal of grappa, that's after I cut it. I ordered a barrel from Gibbs brothers which I'm going to age it in for 6 months or more. My question is do I need to do anything else or am I done?
Also, can I add essence to my product to make a different liquor?
Thanks Vince"
|
|
|
|
|
|
Rank: Newbie Groups: Registered
Joined: 12/15/2010(UTC)
Posts: 1
|
The people are loosing their moral while becoming modern. The society needs to be attentive that moral value. Well, it shocking and needed and immediate attention to short out at the earlier.
|
|
|
|
|
|
Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
|
please be carefull with aging in small barrels. 6 months may give it too much oaking.--
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
