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NZChris wrote: ↑Mon May 01, 2023 10:12 pm I always double distil ours. Single run product isn't good enough for us.

I brought the alembic top for the still.
Everything I read was positive for the flavour and results.
I might a double next year, what we made this year taste great.

NZChris, Thanks for the insight. From reading, I thought that there was a good % of fermentable sugars are still in the skins. I think Odin said around 55%. This is where I am worried. [/quote] Hello I made grappa this year, first time. I had 30 boxes of grapes, 600 kg After pressing the grapes, we ...

Hi I posted this in the welcome section but thought I night get more help here. I did a search for this but I need some help. I have froze 70lbs of Chardonnay grape skins and stems left after pressing, 50-60lbs of whole Muscatine grapes and 50 lbs. of loosely pressed Muscatine grapes. Any assistanc...

Hi. Can't seem to locate a description of Grappa making - end to end - from what and how to ferment to a traditional distillation process. Can anyone help? Cheers. I made Grappa for the first time this year. I did some research, spoke to a few people and came up with this I developed a formula, ver...

Welcome to the forum Sam from Sydney .Good to see you keen and following a family tradition by the sound of things . Best if you ask your questions in the Grappa section https://homedistiller.org/forum/viewforum.php?f=107 as members will not answer here as the info gets lost . You never know , the ...

Welcome to HD! What I now refer to as "Grappa Geist" is a favorite seasonal spirit. Lotsa good research in the grappa section depending on how traditional you want to go and how much pomace you have to process. Cheers, j Thank you I'll keep researching and experimenting. We had 30 boxes o...

Welcome to the forum. The questions you are asking now, are the kinds of questions that I ask myself in the weeks and months before I get the fruit/grain/molasses/whatever so that I can have all my ducks in a row when it arrives. I only decided to give Grappa a go recently. Glad I did. It came out ...

Thank you I wasn't aware about the hose, it came with the alembic top. So being my first time, I'm learning and I want to do better. When would the tails start? I read somewhere to keep the still going to 20% It taste great, for my first go I was really impressed. Any tips on what I could replace th...

Hello, I've done it 😀 Made it yesterday. I developed a formula, very easy step by step. I have a Turbo500 still with a alembic copper dome lid. After we pressed the grapes to make the wine, we placed the pressed grapes in a plastic 200 litre drum. We added water and sugar to cover the grapes. About ...

Hello, My name is Sam, I live in Sydney Australia. Hoping someone can help me. I'm currently making wine, and I'm going to have a go at making Grappa. I brought a T500 still with the copper dome top. I want to use the pressed grape to make the Grappa. We crushed the grapes into a fermentation tank, ...