Grappa

[YukonJack]

Okay, here is what I have and before we go any further just know that in the end this will not be a completey true Grappa because I use an electric element and will not be distilling on the skins. Through a great connection I was given approx 44 gallons of freshly pressed grape must. The grapes are sangiovese. I will admit that through the excitement of getting the must, I did not calculate how much I was getting. Had to get two 44 gallon fermenters last evening when I returned home. I loaded 22 gallons of must into each container and then appox 20 gallons of water. After further discusions with my source, I decided to add 7 lbs of inverted sugar to each batch, as well as 2 tablespoons of DAP and 2 B Complex tablets. I have been planning grappa for several years and have searched and read any topic on HD and have never come across anything close to a real recipe, so I am kinda going on this slightly unsure where to go next. Obviously, this was fresh and had a strong yeast population (i started working quite quickly), but it was suggested I add Uvaferm 43 just in case. These things were bubbling like crazy. I have been knocking down the cap to help get more skins in the juice for flavor. I know there should be plenty of residual sugars left in the skins, but am second guessing myself about whether or not to add more sugar? Any suggestions? Also, just to cover a few questions that might also come up, yes there are so stems and a lot of seeds are in there. I am not going to be able to get many of these out because they were pressed by a commercial press and were tighly compact intially and have now sunk. This is more of an experimental run on this and many more oppurtunities to get more must. Thoughts are always welcome. Thanks I think that should cover everything for now.