SC - Looking for Grappa info and recipe

[LrdRas at aol.com]

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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