On your second run (spirit run) use your senses to do your head cut, I would take off probably between 750-1000ml (a rough guess, my nose would make the decision where to cut).

Take of the first 150 ml or so for foreshots and keep everything else right down to 20-30% av. Only put the liquid in the boiler, no pulp. Use a pot still to distill it after it's finished fermenting. Hydrate it first according to the directions on the package. When temperature of the mash is cool enough (30-40 deg C.) throw your yeast. Add sugar to bring the sg potential up to 12-15%. Top up the fermenter to roughly the 50 litre mark, take a sample of the liquid and read the sg potential. Add 20-30 litres of hot water and mix well (a mortar mixer on a drill works really well for this). Use whatever you got to smash up the grapes. Dump one 5 gallon bucket in a 55-60 litre fermenter. VARIATION- Use Delaware or Niagra Grapes, follow same directions, and age with golden raisins and oak. Water down to 80proof before bottling or drinking. Age for about 3 months, then remove raisins, and either filter and drink, or put back on oak and age for as long as possible. Keep collecting the tails down to about 20% (save these tails from each run until you have enough for an all-tails run.)Īge spirit on lightly toasted Oak with about a handfull of raisins per gallon. Stir vigorously and the let sit until fermentation stops (or slows down considerably).ġst run- Run it pulpy or clear(your preference.I prefer pulpy), run fast and dirty, collecting down to 10% or so.Ģnd run- nice and slow, collecting until distillate is coming out at about 40%abv. Stir daily, and after 3 days or so, pour contents into a new container removing seeds in the proccess(seeds will stay in the bottom of the bucket). And cover using an airlock (or plastic wrap with a couple hole poked in it and a rubber-band.)

Once yeast is fully hydrated, add contents of jug back into bucket. Once temperature is down to about 80* F fill a gallon jug halfway with some of the wash, add yeast to this jug and let it sit overnight. Pour contents into a 6-7 gallon bucket and top to 5 gallon mark with cold water. Keep stirring & mashing until sugar and paste is completely disolved. Once water is boiling, add tomato paste and sugar.

Heat on stove, but don't let grapes burn to the bottom, As it is heating- mash the grapes to as fine a pulp as possible. Wash grapes and place in a large 3-5 gallon stock pot.įill with water only to the top of the grapes. 5-7gr dry bakers yeast (1 pack of redstar active dry)

Mash and grape