Need help making grape vodka/brandy, how much to make? LOL

[gexamb]

First off, I am new to HD but I have been reading many interesting recipes and such for some time now. I have always wanted distill myself some good vodka but never got around to it.

My goal is to make some grape vodka and later on want to try white mulberries I have growing in my backyard. So i have access to about 50lbs of free grapes, not yet picked but are getting pretty ripe around this time in Southern Calif. I plan on making the bokakob still which would be the easiest for vodka I presume.

So I have access to about 50 lbs of grapes and can buy more if need be at $5 for a 20lbs case of fresh ripe grapes. I already have some ec-1118 I plan on using for its high tolerance level. So I plan on distilling in the standard 15.5ga keg and would like to only run one batch at a time. So the magic question is how many grapes would I need and how much sugar to fill this 15.5ga keg I plan on using for one batch of distillation? My plan is to ferment in 3 or 4 5-gallon food grade buckets. The SG for plain grape brandy I believe is 1.04, but for the purposes of making vodka, is this number still correct?

So comes my confusion as to how much sugar should be added to these 5-gallon buckets and when distilling, is it worthwhile to add all the pomace (seeds, stems, skins?) into the keg or is it not needed for vodka? Taking into consideration the keg will only have a 2" opening, i might have to ferment and then strain the must before distilling.

Any suggestions or any tips from anyone making grape vodka?