Post your winemaking questions here


Postby mountain moonshine » Sun Oct 16, 2011 1:58 pm

I make grappa from plums and from table grapes. I am currently fermenting cabernet pomace, which includes the seeds (the table grapes are seedless). Is there danger from the fermenting seeds adding a dangerous level of methanol to the batch?
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Re: grappa

Postby grapeadmin » Mon Oct 17, 2011 9:45 am

To the best of my knowledge the answer is no.

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