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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Grapes
Wash the Moscato grapes thoroughly to remove any dirt or impurities. Remove the stems and place the grapes in a large fermentation vessel.
- 2
Crush the Grapes
Using your hands or a grape crusher, crush the grapes to release their juices. Ensure that the skins are broken to allow for optimal fermentation.
- 3
Add Yeast
Sprinkle the yeast over the crushed grapes and mix it in gently. This will initiate the fermentation process.
- 4
- 5
Fermentation
Cover the fermentation vessel with a cloth and let it sit in a warm place for about 7-10 days. Stir the mixture once a day to ensure even fermentation.
Distillation
- 6
Prepare for Distillation
After fermentation is complete, strain the mixture to separate the liquid from the solids. Collect the liquid in a distillation apparatus.
- 7
Distill the Liquid
Heat the liquid slowly in your distillation apparatus. The alcohol will evaporate and then condense back into a liquid in the receiving container. This process may take several hours.
- 8
- 9
Bottle and Age
Seal the bottles tightly and store them in a cool, dark place. Let the grappa age for at least 6 months to develop its flavor.