Not sure where the idea came from but i cannot find any references here to this thing i have been doing. Maybe it's so common nobody bothers to mention it? Maybe it's just a shitty idea but my mates and i have been enjoying it for the last 2 years and are working on this years batch. Take 1/2 ute of nice fresh marc throw in 150Kg of sugar and the garden hose in an open top ibc fermenter and punch down the cap daily until bubbles stop. Press, store and distill over the next winter in a packed reflux column to make azeo. Hard cuts, dilute to 65% and oak. Dilute again, or just white at 40% Am i a weirdo or is this a thing any one else does?
What on earth would or could i call it? It's not brandy as that is pot stilled, not grappa as that is pot stilled marc, is it just grapey sugarhead muck?