StillSmart

You'll need a bit of patience and a fine eye to sort out those seeds....

It has been said previously, crushed seeds are to be avoided if you want a drinkable wine. If your Juicing wont crush the seeds go ahead.

H12rpo wrote:@mash
Just trying to clarify here mate....why not just juicer them? Surely pressing them has the same effect ? I.e. You just end up with the juice

The pips contain toxins that will cause a bitterness.
Do not juice them. Winemakers work hard and so does the kit to, not crush the pip.

And to be honest it's work you don't need to do. Just stamp on them... Its that easy.

thanks guys

Right then the wine has fermented out to 1.000 so 8 ish % and tastes so sour there's nothing to do but run it. The grappa is still fermenting although it's now got to the point where it's nearly dry......I haven't tasted that but don't expect it to be any different
So, mix them together and run it through the pot head?

I reckon.

H12rpo wrote:Right then the wine has fermented out to 1.000 so 8 ish % and tastes so sour there's nothing to do but run it. The grappa is still fermenting although it's now got to the point where it's nearly dry......I haven't tasted that but don't expect it to be any different
So, mix them together and run it through the pot head?

I may be missing something here, but would not mix and run together.

The first Italian (a friend) that ever served me Grappa insisted that it was the crushed seeds that gave it it's oomph.
But I was young and gullible back then.
These days I would ask more questions.

So should you

Robert.

I know a lot of Italian makers.

A common theme I find is they 'know how ' but not 'know why'.

Tbh some of the 'know how' can be suspect

I haven't crushed any of the seeds, just pressed the grapes for the wine ferment then separately did a ferment using the skins and stalks and seeds with a bit of added sugar and water.
I was initially planning a brandy with the wine and a grappa with the other but I've now pressed the grappa ferment and only extracted 12 litres or so. I tasted it and it's sweeter than the wine, but then I put the hydro in to find that it's 'stuck' at 1020 which explains the sweetness.
I've attempted a restart ......meanwhile the wine is sitting waiting. It's finished but very sour tasting.
I'm disappointed only to have gotten 37 litres or so over distillable product at about 8/9 % after so much effort to be honest but there you go.
I'm still thinking run then both then mix perhaps?

Yup. It will take a bit of oak nicely too.

I am out of my depth here.
Swimming quietly back to shore....

Robert.

It's a big pond have a go.

Ok restarted the grappa.....going well after adjusting the ph.
Then stripped the wine and got a gallon........sneaked a little taste when the 40% was coming out and it's very nice......lovely taste carry over
Will strip the grappa in due course and then probably add it to the wine strip to do a spirit run

Spirit run completed and ended up with a very nice slightly fruity ‘brandy’ which I’ll now age on oak via the nuking method.
Gotta say that the whole process was a huge faff for not a great deal of end product

Same things work well, some are worth trying, some are worth repeating.

It will oak well.