Quote:
> Help! I need help from an old fashioned wine maker (no kits).
> Does anybody know how to make Grapa?
> I have a batch of, what I thought would turn out to be, wine. It has a green
> substance floating on top that I am assuming has spoiled the wine. To make
> the wine I used wild grapes (no preservatives) that sat in a mash for over
> two months and recently (1 month) I strained it and put it in airlock. I
> don't know what to do! I think Grapa is one of my options, if any.
> Your help is much appreciated.
> Brian Rittershaus
If you are making wine the "natural" way, you have more guts than me. As for Grappa, my
knowledge of the product ( and it is very limited ) is that it is made from the seeds and
skins left over from pressing. It is basically a second batch of wine made from these
remnants which is than distilled to make brandy. Grappa was a poor mans liquor which
somehow became a cherished brandy of the rich. Kind of the same story line as lobster
tail.
Bottom line is that you no longer have the fresh remains from pressing, nor is it legal
for you to distill your wines. Grappa is therefore probably not one of your options.
Bryan Casper