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On the back 9 and loving it!
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I use to take the skins from grapes after pressing, add more water, add bunch of sugar, referment, then put the fermented juice in the still... I was told this is what the old timers called Grappa...
That is exactly what Grappa is! An Italian concoction that is pure fire water!

And someone referred to the early and late stuff on the first page. In some places these are called the fore shots and the after shots. Both should be discarded. Then you clean out the still, put what booze you got back into it and distill it again. And maybe again a third time! This is to get all the impurities out of it.
 
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