Grappa

Moderator: Site Moderator

YukonJack
Novice
Posts: 96
Joined: Mon Mar 21, 2011 11:23 am

Re: Grappa

Post by YukonJack » Mon Oct 21, 2013 7:53 am

Thanks Odin!!! Yeah this took about 3 weeks as well. The SG is .998 in one fermenter and .995 in the other. The sugar will probably cause some loss of taste, but we will have to see. Plan to run this coming weekend, hopefully it will clear some this week.

YJ

User avatar
Ga_goat
Novice
Posts: 33
Joined: Fri Nov 29, 2013 3:16 pm
Location: behind that next palmetto patch , or was it that last one

Re: Grappa

Post by Ga_goat » Tue Dec 03, 2013 5:11 pm

Sure am glad to find this ,,,my daughter in law manages a local wineary and when they are mashing I have access to several
tons of material ,, last year they got 26 tons of juice and it was their first year , their long range plan is for225 acres of grapes within 5 years ,, so for 2 months out of the year I have plenty of material.
Anyone who would give up freedom for security will know neither

User avatar
Odin
Site Donor
Site Donor
Posts: 6844
Joined: Wed Nov 10, 2010 10:20 am
Location: Three feet below sea level

Re: Grappa

Post by Odin » Wed Dec 04, 2013 7:14 am

You are one lucky ... goat!

Congrats!

Making grappa is awesome.

Odin.
"Great art is created only through diligent and painstaking effort to perfect and polish oneself." by Buddhist filosofer Daisaku Ikeda.

User avatar
Bushman
Global moderator
Posts: 15175
Joined: Tue Mar 30, 2010 5:29 am
Location: Pacific Northwest

Re: Grappa

Post by Bushman » Wed Dec 04, 2013 7:45 am

Ga_goat wrote:Sure am glad to find this ,,,my daughter in law manages a local wineary and when they are mashing I have access to several
tons of material ,, last year they got 26 tons of juice and it was their first year , their long range plan is for225 acres of grapes within 5 years ,, so for 2 months out of the year I have plenty of material.
The wine club and winery that I am a member of makes apple pie and brandy. They have a separate license and they use the pomace and the wine that did not meet their standards and disitilled them into brandy. Something your daughter in law might want to look into as it saves a lot of waste and it might be fun for you to help in the process.

User avatar
Ga_goat
Novice
Posts: 33
Joined: Fri Nov 29, 2013 3:16 pm
Location: behind that next palmetto patch , or was it that last one

Re: Grappa

Post by Ga_goat » Thu Dec 05, 2013 12:35 pm

They only brew in north Ga , ship the juice from here to there , then send the finished bottled product back down here they have tasting rooms at both locations . This is done so they only have lisense one winery .. someone up there 375 miles away already gets all the cull and mistake brews ,,,he's the lucky one.and he runs a lisensed micro brewery up there ,, I am told that he put out 6oo gallons of brandy last season , it was the winery's second season but as they get better he will get less.
Anyone who would give up freedom for security will know neither

User avatar
engunear
Swill Maker
Posts: 309
Joined: Thu Jun 20, 2013 10:01 pm
Location: Couch

Re: Grappa

Post by engunear » Sat Dec 14, 2013 7:47 pm

This is not a real grappa recipe because real grappa is made only from pomace, and probably uses a pot still, and probably has to be made in Italy. But this recipe does use an electric heater and it makes great grappa. And you can pick and choose the bits you want. Not having a source of pomace this was the best I could think of.

Ferment late season muscatelle grapes on the skins till fermentation ceases. Put a false bottom in your boiler. Put some wine from your ferment below the false bottom covering your heater element and the skins on top. This way they won't burn. Distill. If you run out of skins and have just wine then no need for the false bottom. If you run out of the wine put water below. Aggregate all the distillate.

Put the distillate in a fractionating still. Start out on a high reflux ratio till the nail-polish (ethyl acetate) smell has been removed. Discard. This will also remove any methyl alcohol. Continue to distill with a reflux ratio of about 5 or so, putting the distillate into a row of bottles. Aim for 10-20. Now this will push all the flavor till the last couple of bottles, and beyond that you get just water. The last two bottles will taste terrible, but that is because the taste is too strong.

The problem to solve now is how much grappa do you want, and how much flavour do you want? If you put the last bottles of flavour with all your alcohol you will get a lot of nice grappa. If you use only half the alcohol you will get a really intense grappa, and some mildly fruity vodka. Your choice. You can test out different mixes with a syringe and a piece of silicone tube, taking (say) 10 ml from every bottle, or 20 ml from the last half of the set, or maybe skip the very final bottle it its too bitter or whatever. When you have a recipe you like, then mix it up.
Other people can talk about how to expand the destiny of mankind. I just want to talk about how to make whiskey. I think that what we have to say has more lasting value.

Anyone who tells you measurement is easy is a liar, a fool, or both.

User avatar
NZChris
Master Distiller
Posts: 8552
Joined: Tue Apr 23, 2013 2:42 am
Location: New Zealand

Re: Grappa

Post by NZChris » Fri Apr 18, 2014 6:57 pm

Just finished making a very nice grappa. It's the first time I've used this method.

Made a Cognac style brandy, fermenting on the skins with the stalks removed, stripping to 30% ABV low wines.

Put all the hot backset on the sugar and left to cool.
When cool enough, added aerated water, then added the pressings, ending up with OG 1076
Pushed the cap down twice a day until it finished, then pressed and distilled to 43% ABV low wines. Diluted to 40% with rain water.
Spirit run to 72% ABV if I decide to use all of the last jars. After my first taste, I think I probably will.

Post Reply