SC - Looking for Grappa info and recipe

[alm4 at cornell.edu]

There are different proofs of grappa.  IMHO the higher the proof the 
better it tastes.

What we are drinking now is 100 proof, and it's very hard to find at that 
proof and is quite expensive.  

The 80 proof is fairly common to find.

I'll ask my Dad how his grandfather used to make it which may be helpful.

On Sat, 16 Oct 1999 LrdRas at aol.com wrote:

> Grappa is indeed a fermented grape product. After the juice has been pressed 
> from the grapes, the skins and stems left from pressing are allowed to 
> ferment. This mash is then distilled. The result of that distillation is 
> called grappa. It is a relatively harsh drink and is not aged in oak as wine 
> or other brandies are.
> 
> Ras
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================