I'm stuck!
I was going to make grappa and lost the recipe I was going to use which
consisted of adding sugar, water and yeast to the pomace. So I started
looking on the net only to find out it is a distilled wine! The one I
thought I was making didn't mention distilling so which is the right way. I
have no intention of distilling it and couldn't if I wanted to. Is there a
way of making it without distilling and what proportion sugar and water to
each pound of pomace? I really want to do this and I already bought my
wyeast Eau de Vie and sugar, HELP!
Quickly! Quickly!
--
Louise)
http://pages.infinit.net/weez1959/

OK, I did a search or two and it seems I'm full of it! Grappa is distilled.
So what did I see that used the pressed grapes sugar and water and isn't
distilled?
Does anyone know, I have to know by tomorrow at the latest or I'll have to
chuck out my pail of skins (

--
Louise)
http://pages.infinit.net/weez1959/
"Weez" > wrote in message
.. .
> I'm stuck!
> I was going to make grappa and lost the recipe I was going to use which
> consisted of adding sugar, water and yeast to the pomace. So I started
> looking on the net only to find out it is a distilled wine! The one I
> thought I was making didn't mention distilling so which is the right way.
I
> have no intention of distilling it and couldn't if I wanted to. Is there a
> way of making it without distilling and what proportion sugar and water to
> each pound of pomace? I really want to do this and I already bought my
> wyeast Eau de Vie and sugar, HELP!
> Quickly! Quickly!
> --
> Louise)
> http://pages.infinit.net/weez1959/
>
>

On Mon, 13 Sep 2004 16:20:30 -0400, "Weez"
> wrote:

>I'm stuck!
>I was going to make grappa and lost the recipe I was going to use which
>consisted of adding sugar, water and yeast to the pomace. So I started
>looking on the net only to find out it is a distilled wine! The one I
>thought I was making didn't mention distilling so which is the right way. I
>have no intention of distilling it and couldn't if I wanted to. Is there a
>way of making it without distilling and what proportion sugar and water to
>each pound of pomace? I really want to do this and I already bought my
>wyeast Eau de Vie and sugar, HELP!
>Quickly! Quickly!


Grapa is distilled spirits

What you could do with the pulp is add water and sugar and make some
more wine. While it's not as good it's better then nothing. What I
plan to do is add a bucket of grape juice to the pulp add some sugar
and some water and make some more wine.

Louise,

I don't know what you're trying to make, but just throw the skins in some
baggies and toss them in your freezer - you can just defrost them once you
know what you want to do with them. I've done that before and added them
when fermenting a similar kit wine with good results - a much better wine
than I'd have gotten from the kit otherwise.

Ed


"Weez" > wrote in message
.. .
> OK, I did a search or two and it seems I'm full of it! Grappa is
> distilled.
> So what did I see that used the pressed grapes sugar and water and isn't
> distilled?
> Does anyone know, I have to know by tomorrow at the latest or I'll have to
> chuck out my pail of skins (
>
> --
> Louise)
> http://pages.infinit.net/weez1959/
>

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)
http://pages.infinit.net/weez1959/


"TJ" > wrote in message
...
> On Mon, 13 Sep 2004 16:20:30 -0400, "Weez"
> > wrote:
>
> >I'm stuck!
> >I was going to make grappa and lost the recipe I was going to use which
> >consisted of adding sugar, water and yeast to the pomace. So I started
> >looking on the net only to find out it is a distilled wine! The one I
> >thought I was making didn't mention distilling so which is the right way.
I
> >have no intention of distilling it and couldn't if I wanted to. Is there
a
> >way of making it without distilling and what proportion sugar and water
to
> >each pound of pomace? I really want to do this and I already bought my
> >wyeast Eau de Vie and sugar, HELP!
> >Quickly! Quickly!
>
>
> Grapa is distilled spirits
>
> What you could do with the pulp is add water and sugar and make some
> more wine. While it's not as good it's better then nothing. What I
> plan to do is add a bucket of grape juice to the pulp add some sugar
> and some water and make some more wine.

Try here

http://winemaking.jackkeller.net/reques10.asp


On Mon, 13 Sep 2004 18:51:29 -0400, "Weez"
> wrote:

>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...

Try here

http://winemaking.jackkeller.net/reques10.asp


On Mon, 13 Sep 2004 18:51:29 -0400, "Weez"
> wrote:

>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 - 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)

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)

I found it!!
http://www.winemakermag.com/departments/116.html
--
Louise)
http://pages.infinit.net/weez1959/

"Ed Marks" > wrote in message
news
> Louise,
>
> I don't know what you're trying to make, but just throw the skins in some
> baggies and toss them in your freezer - you can just defrost them once you
> know what you want to do with them. I've done that before and added them
> when fermenting a similar kit wine with good results - a much better wine
> than I'd have gotten from the kit otherwise.
>
> Ed
>
>
> "Weez" > wrote in message
> .. .
> > OK, I did a search or two and it seems I'm full of it! Grappa is
> > distilled.
> > So what did I see that used the pressed grapes sugar and water and isn't
> > distilled?
> > Does anyone know, I have to know by tomorrow at the latest or I'll have
to
> > chuck out my pail of skins (
> >
> > --
> > Louise)
> > http://pages.infinit.net/weez1959/
> >
>
>

Hi Bill,
I'm using pulp from a red wine. Pressed yesterday after 8 days on the skins.
So I did what you said, brought it up to 22 brix but this is before I read
your post so the water grape proportion isn't the same as you mentioned. I
had 5 cases of grapes (180 lbs) so I just chucked them all together in a
large fermenter added water to about 3" above the pulp, added my sugar,
checked PH and whatnot so now I have about 32 litres of whatever you call
this.
--
Louise)
http://pages.infinit.net/weez1959/


"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)
>
>

"Weez" > wrote in message
.. .
> Hi Bill,
> I'm using pulp from a red wine. Pressed yesterday after 8 days on the
skins.
> So I did what you said, brought it up to 22 brix but this is before I read
> your post so the water grape proportion isn't the same as you mentioned. I
> had 5 cases of grapes (180 lbs) so I just chucked them all together in a
> large fermenter added water to about 3" above the pulp, added my sugar,
> checked PH and whatnot so now I have about 32 litres of whatever you call
> this.

I've seen that referred to as "grappa" before - but it really isn't. It's a
second-run wine.

Grappa is white brandy. It may be produced by heating red wine pomace and
collecting the vapors in a condenser, but I'm sure the big producers simply
distill the wine.

Tom S

"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

I have tired wine made that way. (I have not made it myself.) From my
observasions the wines were not very good. Not much body, pour vinuosity, a
low quality rose. You probably should make it the normal way the first time
so you get your own impression but if I were doing it I would add grape
juice (probably frozen) to build it back up.

Ray

"Weez" > wrote in message
.. .
>I found it!!
> http://www.winemakermag.com/departments/116.html
> --
> Louise)
> http://pages.infinit.net/weez1959/
>
> "Ed Marks" > wrote in message
> news
>> Louise,
>>
>> I don't know what you're trying to make, but just throw the skins in some
>> baggies and toss them in your freezer - you can just defrost them once
>> you
>> know what you want to do with them. I've done that before and added them
>> when fermenting a similar kit wine with good results - a much better wine
>> than I'd have gotten from the kit otherwise.
>>
>> Ed
>>
>>
>> "Weez" > wrote in message
>> .. .
>> > OK, I did a search or two and it seems I'm full of it! Grappa is
>> > distilled.
>> > So what did I see that used the pressed grapes sugar and water and
>> > isn't
>> > distilled?
>> > Does anyone know, I have to know by tomorrow at the latest or I'll have
> to
>> > chuck out my pail of skins (
>> >
>> > --
>> > Louise)
>> > http://pages.infinit.net/weez1959/
>> >
>>
>>
>
>

I have tired wine made that way. (I have not made it myself.) From my
observasions the wines were not very good. Not much body, pour vinuosity, a
low quality rose. You probably should make it the normal way the first time
so you get your own impression but if I were doing it I would add grape
juice (probably frozen) to build it back up.

Ray

"Weez" > wrote in message
.. .
>I found it!!
> http://www.winemakermag.com/departments/116.html
> --
> Louise)
> http://pages.infinit.net/weez1959/
>
> "Ed Marks" > wrote in message
> news
>> Louise,
>>
>> I don't know what you're trying to make, but just throw the skins in some
>> baggies and toss them in your freezer - you can just defrost them once
>> you
>> know what you want to do with them. I've done that before and added them
>> when fermenting a similar kit wine with good results - a much better wine
>> than I'd have gotten from the kit otherwise.
>>
>> Ed
>>
>>
>> "Weez" > wrote in message
>> .. .
>> > OK, I did a search or two and it seems I'm full of it! Grappa is
>> > distilled.
>> > So what did I see that used the pressed grapes sugar and water and
>> > isn't
>> > distilled?
>> > Does anyone know, I have to know by tomorrow at the latest or I'll have
> to
>> > chuck out my pail of skins (
>> >
>> > --
>> > Louise)
>> > http://pages.infinit.net/weez1959/
>> >
>>
>>
>
>

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

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

I probably won't do that anyways, I'll settle for second run wine. My
brother in-law who is from the Bordeaux region of France says everyone over
there (who owns a Vineyard) drinks this, he says they call it "piquette".
Not the best stuff but fine to give to my son who's a wine mooch! P
--
Louise)
http://pages.infinit.net/weez1959/

"Patrick McDonald" > wrote in
message ...
> 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
>
>

I probably won't do that anyways, I'll settle for second run wine. My
brother in-law who is from the Bordeaux region of France says everyone over
there (who owns a Vineyard) drinks this, he says they call it "piquette".
Not the best stuff but fine to give to my son who's a wine mooch! P
--
Louise)
http://pages.infinit.net/weez1959/

"Patrick McDonald" > wrote in
message ...
> 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
>
>

On Mon, 20 Sep 2004 11:01:23 -0400, "Weez"
> wrote:

>I probably won't do that anyways, I'll settle for second run wine. My
>brother in-law who is from the Bordeaux region of France says everyone over
>there (who owns a Vineyard) drinks this, he says they call it "piquette".
>Not the best stuff but fine to give to my son who's a wine mooch! P

All the old Italian-American guys, my dad included, from whom I
originally learned to make wine, always made a second run wine. They
called it "acqua", I think, for "water". But they aways used
Alicante grapes, which, as I understand it, is one of the few red
grapes with pigment in the skin and pulp. So even after pressing,
there is a heck of a lot of pigment left. But that's about it. Over
the years I've tried to make "acqua" with Cab Sav, Zin, you name it,
and it's never been work the effort. My Dad likes it, though. Go
figure.

But I'd still like a recipe for grappa, the orignal question in this
thread. Anybody have one? I know it's distilling the pomace, but
how? Even after a light pressing, how much alcohol would be given
off? It would probably scorch first. Do grappa manufacturers add a
little water/sugar to it? Of course, since this involves
distillation, my question is just an "intellectual exercise". ; - )

Z

On Mon, 20 Sep 2004 11:01:23 -0400, "Weez"
> wrote:

>I probably won't do that anyways, I'll settle for second run wine. My
>brother in-law who is from the Bordeaux region of France says everyone over
>there (who owns a Vineyard) drinks this, he says they call it "piquette".
>Not the best stuff but fine to give to my son who's a wine mooch! P

All the old Italian-American guys, my dad included, from whom I
originally learned to make wine, always made a second run wine. They
called it "acqua", I think, for "water". But they aways used
Alicante grapes, which, as I understand it, is one of the few red
grapes with pigment in the skin and pulp. So even after pressing,
there is a heck of a lot of pigment left. But that's about it. Over
the years I've tried to make "acqua" with Cab Sav, Zin, you name it,
and it's never been work the effort. My Dad likes it, though. Go
figure.

But I'd still like a recipe for grappa, the orignal question in this
thread. Anybody have one? I know it's distilling the pomace, but
how? Even after a light pressing, how much alcohol would be given
off? It would probably scorch first. Do grappa manufacturers add a
little water/sugar to it? Of course, since this involves
distillation, my question is just an "intellectual exercise". ; - )

Z

Bob,
See Sal's post. That is my understanding too.
Joe

>
> But I'd still like a recipe for grappa, the orignal question in this
> thread. Anybody have one? I know it's distilling the pomace, but
> how? Even after a light pressing, how much alcohol would be given
> off? It would probably scorch first. Do grappa manufacturers add a
> little water/sugar to it? Of course, since this involves
> distillation, my question is just an "intellectual exercise". ; - )
>
> Z

Bob,
See Sal's post. That is my understanding too.
Joe

>
> But I'd still like a recipe for grappa, the orignal question in this
> thread. Anybody have one? I know it's distilling the pomace, but
> how? Even after a light pressing, how much alcohol would be given
> off? It would probably scorch first. Do grappa manufacturers add a
> little water/sugar to it? Of course, since this involves
> distillation, my question is just an "intellectual exercise". ; - )
>
> Z

> All the old Italian-American guys, my dad included, from whom I
> originally learned to make wine, always made a second run wine. They
> called it "acqua", I think, for "water".

Close. The word acqua means water in Italian. The word for this
second-run wine is "acquara" or as many would pronounce this in the
Italian dialect "acquar."

In fact, I used to help my father make this. I remember him saying in
his dialect, "facimm ne po d'acquar" which meant "let's make a little
bit of second-run wine."

The old Italians were very frugal and would make this as the cheap
man's wine. It was not very good, but it was not very bad either.