SC - Menu-Weekend of Wisdom
LrdRas@aol.com
LrdRas at aol.com
Sun Oct 17 09:49:00 PDT 1999
In a message dated 10/17/99 10:43:35 AM Eastern Daylight Time,
thegeorg at servtech.com writes:
<< Then there is a
second press, and sometimes water is added to "rinse" the left over
bits. Sugar is also often added to this second run. Then it is allowed
to ferment as usual. >>
Not according to the business rep for the product. Grappa is specifically
made from the skins and leftovers from pressing. It is allowed to ferment and
then distilled. Second pressing juice is sometimes used to produce brandies
or cheap table wine but, according to my sources never used to produce real
Grappa. The minimal amount of alcohol produced by the pressing leftovers
accounts for it's relatively high price.
Ras
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