by R-sole » Mon Feb 06, 2012 6:10 pm
Yes i'd be searching wine forums. But in the basic end, wine is crushed grapes and yeast.
If you're making it to drink you're going to want to pay attention to yeast and acid and all the rest of the things that winemakers do. if you're making it to distill, a bit of bulk wine yeast, some dap and a bit of time to ferment to dry is all you want.
Grapes have a lot of yeast nutrient in there already.
I'd reccomend stripping half and then adding it to a half charge of wash for a 1.5 times distillation. Good quantities, easy cuts and still good flavour.