Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey guys,

Looking for some thoughts/advice. Being harvest time for the grapes around here & the wine economy being how it is I have access to a whole heap of grapes that would otherwise end up on the ground. The plan currently is to turn whatever I can in to Vodka but due to the volume of grapes I'm looking for an easy way to process them... the question is, is there any problems with the grape seeds being broken/minced into the juice if it is being fermented & distilled into vodka? I know for wine/brandy this is a big no no due to the tannins etc but is there a problem when the final problem will be distilled into flavourless Vodka?

What's everyones thoughts?

Thanks

I suspect you would be better off with out them mate as you might not be able to strip all the tannin flavour out.

If you have heaps perhaps try straining your wash through a BIAB bag, not sure if it will catch the seeds or not

Cheers Wellsy.

Yea thought that may be the case. Was hoping I could use a meat grinder to speed up the process then ferment everything before distilling with skins etc in the boiler to get as much out of them as possible but of course that would most likely break up the seeds hence the question. Might have to find a bigger press then since I may have a couple tonnes to process :laughing-rolling:

Maybe a garden mulcher from the big green shed :)
Might bust them up enough to get the juice out.
Perhaps freeze to extract the juice. Need a bloody big freezer.
Perhaps a deal could be done with the vineyard to squeeze them for a few bottles.

Garden mulcher would do the same as a meat mincer I would have thought & crush the seeds. I did have a press, crusher etc lined up but looks like it may have fallen through so need to come up with plan B atm...

Do it on the seeds they do for grappa...

bluc wrote:Do it on the seeds they do for grappa...

True but I'm guessing the seeds haven't been broken/split. Plan was to just mince them all up & dump everything into the fermenter then once done fermenting dump everything into the boiler & distill the skins, seeds & all but still not sure if there would be any real effect from the tannins of the seeds that won't be removed from distillation...

Ended up hand picking about 500kg of grapes & crushing/pressing them yesterday. Ended up with about 200L of juice. Didn't take as long as I thought to process them... still a bloody lot of grapes on the vines though (prob close to 2 tonnes still) & been offered more grapes as well so might need to do a bit more... now just need to work out what yeast to use. Was going to use EC1118 but I don't have enough so contemplating using the AUS-05 from the group buy awhile back but not sure how it will work with the different type of sugar... failing that it will be a wild yeast ferment I think

Eh mate I've still got a about 1/2 a big moccona jar left sitting in the fridge of EC1118 yeast so if you to come and grab it it will get over over the line for the yeast. Just order a new brick of the yeast and I'll go ya halves :handgestures-thumbupleft:

As I am working away thru the week it will be awhile before I need that yeast so it could work fine down the track.

Cheers Bryan