Grappa

24/03/2013
Milko
fromMilko Novice
"Not just a recipe but a link to the past and continuation of traditions!"
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Ingredients

  • grapes - residue from wine production
  • sugar

Preparation

Grape brandy is produced from the distillation of grape wine pomace. It is better to preserve the marc, if you are unable to immediately start distillation. It is pressed to take out the air, cover with plastic wrap and sawdust.

To get a greater amount of brandy, put sugar and water in the marc immediately after draining the wine. The sugar must be completely dissolved in water, the ratio is 26.4 gal (100 liters) of water, to 44.1 lb (20 kg) sugar.

The liquid should cover the marc. At 68°F (20°C) - 77°F (25°C), fermentation occurs rapidly - within a few days. Immediately, distillation follows. Grape brandy must be at least 40 percent proof.
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