Need a Grappa Recipe

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captjack6
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Need a Grappa Recipe

Post by captjack6 » Fri Nov 18, 2016 8:54 pm

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 assistance would be greatly appreciated. I need help with a recipe. I am not sure about using the pressed Chardonnay skins and stems. Would it be worth using them?

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NZChris
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Re: Need a Grappa Recipe

Post by NZChris » Fri Nov 18, 2016 9:31 pm

That's a pretty random question :D Have you made any effort yourself, or do you want us to do it for you?

The stems will give it a grassy flavor. If you like that, leave them in, if you don't, take them out.

The more sugar you add, the less intense the flavor will be. No added sugar is an option. I aim for a brix about the same as the original grapes.

Use a good quality wine yeast and rehydrate it properly.

Press the chapeau down at least once a day for at least three days.

When it's finished, press it, (unless you can distil on the pomace) and run it twice using a Cognac style distillation.

captjack6
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Re: Need a Grappa Recipe

Post by captjack6 » Sat Nov 19, 2016 5:54 am

Thanks for your reply your suggestions help. These are uncharted waters for me just trying to figure out a starting point before I go too far and screw up my first attempt.

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Wino2Distill
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Re: Need a Grappa Recipe

Post by Wino2Distill » Mon Dec 12, 2016 4:04 pm

Interesting.

I am going to try making a grappa with icewine pomace this year. I'm thinking there may be enough residual sugar in the pomace left over to not add sugar, we'll see...

I had a delicious home made grappe the other day. The maker added oak chips to the distillation and it really came out nice. In the kettle or the column I forgot to ask...

Let us know how yours came out.
Starting out with an Essential Pro Series II - 8 Gal Kettle

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