1st grappa

[jonnys_spirit]

I started my grappa. I had grape skins left over from a cab-sav. I reused them once on a merlot kit.

So my grappa -

- 3x 5gallon must buckets pressed. This comes to about 1x 5gal bucket of pressed skins.
- 10lbs of mixed produce grapes (red, white, black). Include stems.
- 4x cans of welches frozen grape juice.
- 15lbs sugar...
- About 15gal water...
- 3x packets of ec1118 yeast.
- SG is in the 1.100 to 1.090 range...
- Add tartaric acid or acid blend to get pH down to 3.3-3.6 range if it isn;t....

Ferment like wine. About a week or so until ~0.994 SG. Clear like you do with a wine....

I'm going to let it sit and clear - Use some SuperKleer too.... Rack off the sediment so that it doesn't gunk up the still...

Planning to run this hard and fast with a stripping run then low and slow spirit run to cut it up...

I have a 13gal still so this will split into two stripping runs.

Looking forward as I love grappa and will put it on oak to age it.Just pitched yeast this am...

Ciao!
-jonnys-spirit