Good Grappa Recipe?

[Fermentor]

Greetings all,
I just finished pressing this year's grapes and I am new to the world of distilling. I have a hybrid fractioning reflux / pot still that can be configured to run in any mode. I am looking for a good Grappa Recipe. The parent site has one but I am not certain that I want to follow it to the letter. It calls for 50 kg pomance , 100 liters of water and 25 kg of white sugar! Does this sound right??? That seems like an awful lot of sugar to me.

I plan to run it thru POT mode once.

If anyone can assist me with a good / tested recipe and still methodology, I would greatly appreciate it.

[Fastill]

Not too sure about a metric version but I was taught to make "Seconds wine" you use water equal to the juice you removed from the pressings. Add 2 lbs white sugar per gallon of water, 1 teaspoon yeast nutrient per gallon and add acid blend to adjust. If done without PH meter then 1/2 teaspoon per gallon.
This makes a very decent drinking wine and should distill into a good fake brandy.

[Acre]

Sounds like you guys are talking about two different things. First, no need to referment the pressings in order to make your grappa. There's plenty of alcohol already present from when you made your wine. Refermenting will only dilute the aromas. A second wines a good idea though. Why not get all you can out of those grapes? I'd say start your grappa with half the pressings from your wine. With the other half, make a little second wine. Then make more grappa with the pressings from the second wine. It will still be pretty good, though not quite as good as the first batch.

[Dnderhead]

the problem with making grappa,, originally it was made from "free flow" pomace,,...this is before they pressed grapes..
now most likely you wont fiend this so the next best thing would be pomace from white wine not red.. white wine is not
fermented on the skins and,usually lightly pressed so more goodness will still be in them..
(a big distiller could make a deal with a vintner,,they will be happy to sale free flow pomace if you pay the diferance)
id look for pomace from some one that makes white wine and uses a destemmer.destemming will help with some of the
bitterness..

[grapes of wrath]

I have been running a pot still making stripped runs of pressed grapes that have been fermented and is from red varietals. I started w/ 5000 #'s of grapes.I have after stripping, 24 gallons of first run. I am not sure of the alcohol content but believe it to be around 25%. I am now going to rerun thru the pot still the 24 gallons. I should be able to capture 10-12 gallons of 50%. I will test the alcohol content after and dilute it w/ distilled water to make 80 proof(40%). Part of the "grappa" will go into small barrels to be aged for a couple of years. Probably will be drinkable within 6 months but time is a friend in this. With what ever else is left I will put chopped up fruit into glass containers for around 45 days to get a good flavor. Sugar may be added after tasting.
I have been looking thru the forums and haven't seen any news on this style of shinin'. Does anyone have information that woulsd help me do a better job???