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Making grappa from skins

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Joined
Mar 4, 2019
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Roseland
I had someone tell me that running skins through a wine press will maximize my wine yield (obviously) but still give me plenty of useable pomace for making grappa. Is this true? Won’t I get more grappa if the skins are “wet”? I think I don’t mind sacrificing my wine yield for more grappa. If I do press them, should I add water, as I’ve heard some people do? That doesn’t make sense to me.
 
Instead of pressing, I'd use pectic enzyme on the skins. Never made grappa, but I have made passable wine for 15 years.
 
Compacted skins out of the press are a decent source and very much worth running. Generally I see 3-4L of 40abv per 5 gallon pail of compacted, dry skin brick, kicked into the pail and packed down with minimal air (garbage bag liner) then additionally sealed with the normal lid.

They can stay in the pails for weeks, months or longer* (assisted by fall and winter temps* in my region) until everything has been collected from various contributors. I put the false bottom above the element and submerge this by a fair margin with regular water source then batch run the skins about 7gal per load, it's challenging and a bit messy but worth it as there no other way to obtain this distinct product.

Caution; the temp jumps very fast as steam/ boil takes a while to channel up through the brick of skins. You can bust it up to assist but really it will find its way no worries with no assistance - just need to pay attention or suffer the cleanup.

Heads on this material yield a fair amount of acetone/ keytone off the skins & woody components.

If your setup is good you can eliminate this fraction and take excellent product off in one pass.
 
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