StillSmart

I'm about to get a load of grapes free. I want to make a brandy but can't find a recipe on here.
I'm planing on using a juicer which I have rather than a press which I haven't so bear that in mind.
can I simply juice then add some bakers yeast .....ferment to dry then distill
Of any other ideas?

Be careful not to crush any seeds, they can add bitterness to a wine.

Just crush them. Standing on them* is fine.
Do not juice.
Use a wine yeast.
Do not use bread yeast.
Do not add water.
It will not go all the way.
They should not need nutrient but a tsp of olive oil will not hurt.

Get them warm 25-30c.
The skins will rise up in the bucket so only full it 2/3 full.
Push skins down everyday.


* don't take your shoes and socks off, the little blighters can be sharp. Just wash your Wellies good.

Are they red or white? English presumably? How many?

Thanks for the advice. I was gonna feed them all through my juicer!
Errr dunno whether they're white or red yet. I won't see them until the end of September. You're right though UK grown
How much bulk would I need to get a decent mash going?
I was thinking a full 25 litres mash tub and half again

IF you are running them for spirit it doesn't matter if they are red or white really the process will be the same. Chances are they will be white.

DONT juicer them. 9 or 8kg makes about 5l (wine). Expect 15% loss at pressing.

25l tubs - make sure they have room to bounce.

Should I pluck them all off the woody stalks before jumping on the little bastards?

Are you fermenting them in an open bucket/tub?

Grape envy!

Robert.

H12rpo wrote:Should I pluck them all off the woody stalks before jumping on the little bastards?

Are you fermenting them in an open bucket/tub?

Nope (for spirits) lob in and stamp.

The best Port houses still make their premier cru's by treading the grapes.
Foot fungus must add something.

Robert.

Did you make that up?

Easydrinker wrote:The best Port houses still make their premier cru's by treading the grapes.
Foot fungus must add something.

Robert.

No

It's the dirty toenails that add the good bits......

Mate, you just came real close to not being a mate.

Robert.

When you are finished the first ferment, add water and sugar and re-ferment to make grappa. I have 50L on the bubble from a wine making friend.

If anyone wants some skins to have a go. Pm me.

@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