Aussiedistiller, Home Distilling, Moonshine, Home Brew

Not sure where the idea came from but i cannot find any references here to this thing i have been doing. Maybe it's so common nobody bothers to mention it? Maybe it's just a shitty idea but my mates and i have been enjoying it for the last 2 years and are working on this years batch. Take 1/2 ute of nice fresh marc throw in 150Kg of sugar and the garden hose in an open top ibc fermenter and punch down the cap daily until bubbles stop. Press, store and distill over the next winter in a packed reflux column to make azeo. Hard cuts, dilute to 65% and oak. Dilute again, or just white at 40% Am i a weirdo or is this a thing any one else does?
What on earth would or could i call it? It's not brandy as that is pot stilled, not grappa as that is pot stilled marc, is it just grapey sugarhead muck?

Grappa vodka :think: :D

Cabernet Shiraz mix on actiflore f33 if you are wondering

Do you have to chill an ibc full of must? And a few trips to the grocery store for 250kg sugar :D

If your making azeo then oaking you are probably making an oaked vodka....

I'm not sure that the "half a Ute" measurement will get this one into the tried & true section :))

Crappodka (as in Crappa, not crap haha)

Permaclutter wrote:What on earth would or could i call it? It's not brandy as that is pot stilled, not grappa as that is pot stilled marc, is it just grapey sugarhead muck?

Industrial alcohol.

Without the added sugar I would have called the distillate marc (I would call the ute load of grapes pomace).