GRAPA? (PLEASE READ THIS ONE)

GRAPA? (PLEASE READ THIS ONE)

Post by Your Na » Sat, 03 Jan 1998 04:00:00



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

 
 
 

GRAPA? (PLEASE READ THIS ONE)

Post by Bryan Caspe » Sat, 03 Jan 1998 04:00:00


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

 
 
 

GRAPA? (PLEASE READ THIS ONE)

Post by (wino » Tue, 06 Jan 1998 04:00:00


 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.  

Quote:
> > Brian Rittershaus

Hi Brian;

The "green stuff" (GS) is usually caused by not using sulphites.

The GS is most likely "flowers of wine", A bacterial growth.
Wine that has this problem can be salvaged. (most of the time)

If you have the wine in a carboy or 1 gallon bottle, with a tapered
neck, try the following.

SLOWLY pour water on top of the "green stuff" (GS) to over flowing.
The GS should rise with the wine level. Remove the GS as it comes to the
top of the bottle. SLOWLY Rack into a clean bottle, and sulphate to
about 60PPM. Keep wine toped at all times.

If in several weeks GS does not appear, taste the wine.
Good?? drink
Mildey smell or taste ?? toss out.
I have drank my one batch that had this problem, and had no side
effects.

Murph....