Once you have made wine or eau de vie, and after you have pressed out your must, you'll have a lot of skins and seeds. Just add some water and the yeast and remaining sugars will get the whole thing started again. After about two weeks you'll have this interesting slightly sour, lightly alcoholic, grape-flavored drink. If you cap it will even get a little fizzy. Think something between wine, soda and vinegar. It's really fetching. and might even become a little more clear after a few weeks. But it's really pleasant cold. As it is now!!
In Italy this is called aquarello. And it's what you use to make grappa. If this is about 5% alcohol, I think you would get maybe a few cups of white alcohol. But I think the traditional way to drink it is best. After a long time outside in the cold, when you're hot and sweaty and thirsty in December.
Love the color. Are you going to try to make grappa??
I am now thinking of making a raspberry eau de vie and still have my eye on calvados with a toasted piece of oak in the container for color (or maybe I should get a little barrel and try to do it the old fashioned way....
Deana, The barrels aren't expensive. And I'll only get a third of a bottle of grappa from this, so it's probably not worth the effort. But it's tasty and cleared up beautifully when the sediment went down.
It is is what the farmers used to drink while reaping in the summer sun. Bad for your teeth, though, due to the vinegar it contains.
Today, in French, piquette means 'cheap, bad wine'
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