Grapes pomace

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udiraz
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Grapes pomace

Post by udiraz » Sun Nov 02, 2014 2:31 am

Hi.
Today I got a phone call from someone who has about 50 KG of grapes pomace from red wine he makes, which he wants to distill something from.
I did not see the pomace yet, but he said he pressed the grapes really hard, so it is probably quite dry.

What can I do with it ?
I read somewhere that it is possible to add water and sugar to the pomace and create some kind of grappa, with fast coming from the pomace, and the alcohol coming from the sugar.
Does anyone has any experience with this kind of wash ?

Thanks a lot,

Udi.

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NZChris
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Re: Grapes pomace

Post by NZChris » Sun Nov 02, 2014 2:53 am

Add sugar and water to your desired OG, remove seeds and stalks, push the chapeau down and distill as for Cognac.

goose eye
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Re: Grapes pomace

Post by goose eye » Sun Nov 02, 2014 3:30 am

He press hard and broke them seeds them aint good
tannins like in skins. Ole boys mostly try not to do that.
Don't know if that gonna walk across.

So I'm tole

udiraz
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Re: Grapes pomace

Post by udiraz » Sun Nov 02, 2014 4:00 am

Thanks guys.
Chris - do I have to add DAP or something like that for the yeast, or just sugar is enough ?
I guess I will try to bring to around 25 bris, which is about 1.1 SG. will that be OK ?

goose eye - I have to admit that I did not completely understood what you wrote. Is that ok that the seeds are broken or not ? if the seeds are broken - is the pomace useless ?

Thanks

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Bushman
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Re: Grapes pomace

Post by Bushman » Sun Nov 02, 2014 4:03 am

udiraz wrote:Thanks guys.
Chris - do I have to add DAP or something like that for the yeast, or just sugar is enough ?
I guess I will try to bring to around 25 bris, which is about 1.1 SG. will that be OK ?

goose eye - I have to admit that I did not completely understood what you wrote. Is that ok that the seeds are broken or not ? if the seeds are broken - is the pomace useless ?

Thanks
Seeds and stems have a tendency to add a bitterness so many try to avoid them but I wouldn't let that stop me from making a run.

udiraz
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Re: Grapes pomace

Post by udiraz » Sun Nov 02, 2014 9:41 am

Any answer about the DAP, or any other food for the yeast ?

As I said, the pomace is from red wine, that means that the wine fermented with the pomace, so I don't know how much nutrients are left in this pomace.

and also, is SG of 1.1 makes sense ?

Thanks again.

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Tokoroa_Shiner
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Re: Grapes pomace

Post by Tokoroa_Shiner » Sun Nov 02, 2014 9:54 am

Not sure about the DAP. But an SG of 1.1 is way too high. Aim for 1.07 max
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NZChris
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Re: Grapes pomace

Post by NZChris » Sun Nov 02, 2014 11:43 am

I wouldn't use a higher brix than the original grapes. DAP probably wouldn't do any harm, but I've never used it in grappa.

If you get two lots, use the backset from the first in place of some of the water for the second.

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NZChris
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Re: Grapes pomace

Post by NZChris » Sun Nov 02, 2014 11:48 am

If your still can handle it, you could make aguardente bagaceira. That doesn't require further fermentation. Just add water and distill without scorching.

udiraz
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Re: Grapes pomace

Post by udiraz » Sun Nov 02, 2014 10:57 pm

Thanks.

Aiming to the grapes natural sugar content should be something like 1.09 - 1.1. Cabernet grapes are a about 23-25 bris.


Chris, can you please explain in more details about the process to make this "aguardente bagaceira" ? that's sounds very interesting for me, because it does not involve adding sugar, and just using the natural stuff in the grapes, if I understand right.

Does it mean I should use bain marie or something like that ?

thanks a lot.

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NZChris
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Re: Grapes pomace

Post by NZChris » Mon Nov 03, 2014 12:39 am

Look at as many descriptions as you can find. I haven't done this yet. Depending on the size of next years crop, I might give it a try. I have internal elements and can cover them with a steamer basket. I believe it can be done in a gas or wood fired pot by bringing it to the boil while stirring with the still head off and maintaining the boil while installing the head. Put yer fag out before it boils :D

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Re: Grapes pomace

Post by goose eye » Mon Nov 03, 2014 2:02 am

Grapes mostly float. Ole boys will fix wine then
add more grapes in the charge or shoot the keg.
Them grapes wont have no color when you dump
your hot slopes. Aint no need usin them seedless
table grapes. Concord will carry over if you make
your wine right. Can't see howworked off hulls
got much flavers left you usein it for drinkin wine
instead of chargein wine

So I'm tole

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