Technically, freeze distilling is also illegal but I doubt the BATF will be
knocking on your door.


Patrick

"Sal Coco" > wrote in message
m...
> "William Frazier" > wrote in message
>...
> > Louise - When I crush grapes the must contains about 2/3 juice and 1/3
skins
> > and seeds (stems already removed). When I make a white wine I just run
off
> > the free-run juice for fermentation. A red wine is fermented on the
skins.
> > You don't say which type skins you are working with and it will make a
> > difference. For a second wine I would make up 22 brix sugar water in an
> > amount close to the volume of wine you are shooting for. Then add the
skins
> > so the proportion is 1/3 to 1/2 skins. For a second white wine I would
cold
> > soak this mixture with SO2 and pectic enzyme added (if not added
earlier)
> > for a day or two. Run off the liquid and ferment. For a second red
wine I
> > would add yeast and ferment as soon as you mix the skins and sugar
water.
> > Treat this wine just like a regular red wine.
> >
> > BTW, I always thought Grappa was made from the stems.
> >
> > Bill Frazier
> > Olathe, Kansas USA
> > "Weez" > wrote in message
> > .. .
> > > So how much water do I add to the pulp. I have about 28 liters of
skins. I
> > > know I should add sugar to 22-23 brix but the water ratio is a
mystery...
> > > --
> > > Louise)
>
> Grappa is the distillation of second run wine. Since this in "not
> legal" in the US freeze distillation could be substituted. Add sugar
> and water to the pomace at the rate to provide a SG of 1100. Ferment
> as for the first run. After fermentation is complete, freeze the wine
> using pratical size containers. I use a wide mouth one gallon jar.
> When defrosting only retain the first run juice. It will have a higher
> alcohol content. This juice should be about 25-30%. Repeat the process
> should you want a higher value.
>
> Sal Coco
> Kansas City Kansas USA