or as we call it " alambicus aguardentus vinhus " (no translation) but something that seems like latin and should mean alembic wine spirit.. maybe. Its strong, very nice clear color and make your toes turn up.
The degree of alcohol is unknown, we stop when we put some on the fire and stops burning... if it keeps burning is ok.
Small things that make the rebuild of the boat, sometimes, more painfull (normally, next day is very noisy).
Similar to The Fatal Shot the Africans brought to the UVI once, Andre' was using it in his Zippo. Timmy the Thudd went down for the count under its influence.
Like the rig Luis, and it appears to produce large quanities.
Luis, Yankee ingeuity from the other side of the pond...Youll have to send the recipe for that mash...trade ya for some engine brackets..BH
1966 31 Bahia Mar #316-512....8 years later..Resolute is now a reality..Builder to Boater..285 hours on the clocks..enjoying every minute..how many days till spring?
Hi Bob , you just have to promise that you keep rebuilding your Bertram!!!!!
I made a search about it on US and it seems that you have something similar in California and its called GRAPPA and is also made from the leftovers in the wine making process: grape seeds, stems and skins.
Well,after the process of making wine is finish, we keep the leftovers till we make the change of the wine from the initial barrel to the final barrel. The wine stays in the initial barrel till the fermentation is over then is moved to a final barrel to clean and mature. The dregs of the initial barrel go together with those grape seeds, stems and skins to the still. When the still starts droping out,you just have to reduce the fire to keep a litle line of liquid coming out and thats it. (In my picture, it runs more then what should because it was the start) The inside copper still must be very well cleaned before starting (with lemon for final cleaning) and always discard the first liter that come out. This first liquid coming out has metane(the liquid shows like blue) so better discard it. When the liquid come crystal clear its ok. We have a weighs spirits to check for the degree , could be around 27%vol till 40%vol but usually we drop some on the fire and till it burns is ok. Should drink this at a temperature of about 48 to 55ºF and its very nice, after meal,small glass 3 to 5 ounces with an expresso cooffee. And a stogie ...(like Buju on the crawfish) Good for digestion.
You can also make with several kinds of fruits :
Choose a fruit,(apple for example), cut it up an place it in a glass container with an airtight lid. Place the container in the sun and let it ferment for a week. Once fermented the mixture is mashed and pulverized. The mix is now ready for distillation.Remember to use all of the fruit including seeds, skin, everything.
as long as you dont drink this like water is fine.
