Does Anyone has a good Grappa Recipe

artooks

Hi,
This year I am making some wine and would like to make grappa with the skins does anyone has a good grappa recipe.

tombombadil

... press the skins, add some water, distill them?

Salt-Must-Flow

Don't forget to ferment it  

3ozs2g00tyl.gif

From what I've read, people like to use EC-1118 yeast. Treat it like fermenting wine.
I really should try this. I live near a LOT of vineyards. Makes me wonder if they would give spent grapes away for free or not. If so, I'd fill a couple of poly drums.

tombombadil

...grappa is from the left over grapes from wine making right? So it should already be fermented?
The call it pomace I think?
After fermentation is complete, the skins are pressed, then the pressed grapes are used for grappa?

Salt-Must-Flow

I may be mistaken. I was under the impression that they press the grapes to make wine from the juice. The pumace (pressed grape skins) are left aside. I Googled a bit and supposedly the pumace is often used as fertilizer.

jonnys_spirit

I make some "grappa'ish"  seasonally after wine. This year I'm topping up the pomace with a couple cheap wine kits, a couple carboys of less than stellar wine, and some sugar... My large still is electric powered with an element so I'll press/strip/spirit that.
I'll reserve enough pressed skins to do a post cuts maceration and run the hearts of the main batch through the small still on the skins and additionally save some skins to macerate my feints cut to be added to next years batch...
Not really the traditional way so not sure what to call it but it does allow me to squeeze some grappa'ish from the grape skins...
Cheers!
-jonny————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————

tombombadil

I think some wines they press the juice out before the fermentation and some wines they press the juice out after the fermentation.
So I guess the grappa process depends on the wine process.
Somebody smarter than me can comment on wine making?

jonnys_spirit

I always do a light press of the wine to keep more fermented juice in the pomace for the grappa - The harder you press the more astringent the wine is... "Free Run" is typically the smoothest..
Cheers!
-j————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————