One Year Grappa. Awesome Or Headsy Mess?

I made this grappa well over a year ago. I have been a little worried about it ever since. Did I take too many heads looking for fruit flavour when making the cuts? Let's find out!

The video where I make this grappa:

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Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy me a cup of coffee if you purchase from one of the links. Choice eh?

[robingreer]

Port is a variety of fortified wine, made in Porto (Oproto) in Portugal. Madeira and Sherry are also fortified wines. They are often named after the region they come from. Vermouth is fortified wine with botanicals. You have made a new style of
fortified wine and can give it the name of your home town.

[allenhunter]

There is nothing wrong with a good white spirit. All the complexity of wood can sometimes crowd the simple delightful chords of a few well wrought notes. If you like it, leave it and enjoy it!

[tdsangel]

port is made in porto in portugal,

port's alcohol production is stopped by giving destilled ethyl alcohol to the most the rest sugar is kept. so - yes. in a way you made a variation of port.

[glleon]

LOL Jesse for trying to describe what Grappa tastes like. It’s like nothing else I have ever tried. Traditionally grappa was made for home consumption after the wine making since the pomace was fresh from the press. It was not aged. Port from Portugal starts with stomping the grapes in a shallow stone basin called a lagar. Fermentation starts in a few days. Before the juice has fermented dry, high proof grape brandy is added and the liquid is emptied from the lagars into barrels for aging. The resulting spirit has some residual sugars left since the brandy halts complete fermentation.

I have never heard of wine being added to grappa, Jesse, but kudos to you for doing it!

[markdavis]

I'm sure that I have missed the window for this but when proofing soft water highlights sweet fruity notes and hard water highlights heavy grain notes (as an American from what I've heard). For the white version you can do an A/B comparison so that the only effect seen results from the distillate and not any wood sugars).

[TheDramethis]

Your. Channel and hard to drink are two of my favorite channels. I would love to see him taste and give notes on one of your spirits. Great video. Thanks

[maloobrvo]

Thank you for making these videos. Definitely inspired me to try making my own rum and whisky

[FFDfirechef]

looking forward to what you have to offer in 22!!! Would love to see an in depth series on rye and different finishing styles.

[frederickheard]

It would be interesting to age something like this on used wine barrel staves. It would be interesting to see if it comes out between the gold and the red.

[pinsandscrews]

Seriously, I would love to have you discuss your beard, where it was and where it is now, and how you care for it.

[lauriedepaurie]

Interesting to hear your comment on the earlier cuts you need to make for spirits like Grappa. As in my experience I tended to refer to Grappa as shiny and headsy because of the ethanol presence. Jumping out of the glass, but attacking the mouth in a way Whisky seldomly does, even at higher ABV.

Don't get me wrong, I like Grappa and have tasted different (good) versions of Grappa in Italy, but this does explain why the ethanol notes are so much more present in the nose and taste.

[ChippieViz]

On the red its more a fortified wine than a port. Yes, port is also a fortified wine. You basically stop the fermentation process by killing of the yeast with distilled alcohol thus preserving more of the natural sugars.

[TheRealEpycFail]

3:37 the moment everyone will be looking for after watching the video once :D
Good stuff, and it sounds like some fine spirits you've got there

[scottclay]

Thanks much, Jesse! Fascinating as always!

[manatoa]

I'd bottle the white stuff with minimal headspace if it's mellowed to the point you want. The pleasant volatiles can be pretty fragile with things like grappa and pisco.

[alanmcclure]

With all my experimentation with multiple mixes of Grappa, is add them all to the same jug, and then get some friends and drink it up.

[sheerluckholmes]

I had Italian friends that made grappa and their take on it was that it was to improve the flavour of the coffee (that they were drinking at the time)

[freyja]

Why the heck dose my notification say 15min ago and it was posted yesterday. I love these videos.

[PoppaLongroach]

A Beard growing its own Goatee being unruly??? Who woulda thought that

[manatoa]

It's port in reverse. Port is a wine fortified with grape spirit, this is grape spirit diluted with wine.