• Cliff

  

  75

  Re: grappa

  Tue, May 13, 2008 - 3:36 PM

  maybe. It's normally made from the left overs from pressing grapes.
  
  But it's all grapes in the end so maybe.
  
  If you mean "bad wine" as in lousy wine than probably yes it might be perfect.
  
  If you mean one that has gone bad - acid - what you might find is that various elements of the vinegar may sour the resultant product.
  I'd try a batch with the acid neutralized first.

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• • Gabriel

    

    79

    Re: grappa

    Tue, May 13, 2008 - 7:03 PM

    Tommaso,
    Interesting question, i have been wondering the same thing about using bad flavored batches of mead and distilling it down to a brandy. It seems to make a bit of sense. If you try the grappa, let me know how it goes.
    
    Yours in Service,
    Gabriel

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  • • Tommaso

      

      88

      Re: grappa

      Wed, May 14, 2008 - 7:34 AM

      i have some sour cherry melomel i made that less than stellar and as long as it isn't acidic i guess i could distill it.
      
      I'll give it a try and if i don't go blind i'll bring it with me to war.

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