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Well I've got 5kg of Greek currants fermenting.

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.

Any ideas?

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.

Helps break the boil and spreads out the heat