Having done some digging around I've found that there are grappas made with dried vine fruit so I thought it's worth a try.
As grappa is made by distilling off the vinaccia I've got a technical problem
- distilling without burning the stuff. ( I use a gas burner )
My current plan is to put some wash at the ( or even water ) at the bottom of the still and have the solid portion in a basket held off the base of the boiler.
I use gas also.And allways distille on the pulp . Id grind fruit before ferminting and toss a handfull or two of copper fittings in still and go for it.
the fruit's well pulped - I soaked it first then blasted it through the blender. I picked Greek currants as they have a strong flavour and are seedless ( hence less potential for methanol ). Why add the copper?
I'll run it slow - very slow, normaly a run takes 2 1/2hours, I might take that to 4.
