by bluc » Tue Jun 02, 2020 12:43 pm
Press grapes add liquid to fermenter and ferment with favorite yeast. Add sugar no more than 1kg per 5l water added to the grape skins in another fermenter this will be your grappa. more sugar and water added the less flavour from the skins. Just a guide have not done it so cant give you exact amounts.
Cut hard on heads as the grapes(fruit in general) produce more of the unwanted compounds in the heads.
Grape neutral is on the expensive side( personally for neutral I would just do sugar wash's and leave grapes for brandy) unless you have access to a lot of grapes. good luck