Distilling fermented Concord grape juice

Karl and CJ are distilling the fermented grape juice from the Concord grapes that were picked. They are deciding when to cut from the heart (the distilled spirit with a nice fruity nose) to the tail (the distilled spirit that smells like old shoes and is not good to use for eau de vie or brandy).

Determining when to cut from the heart to the tail in the distillation of Concord fermented juice.
Determining when to cut from the heart to the tail in the distillation of Concord fermented juice.
This entry was posted in artisan distillation, Gardens, wine. Bookmark the permalink.

3 Responses to Distilling fermented Concord grape juice

  1. Frank Senger says:

    Can a decent Eau De Vie be made with the Concord grape? What about blueberries?

  2. Marilyn Odneal says:

    I believe Concord makes good grappa or eau de vie, but when we get back from the holiday break in early January I will ask Karl how the nose held up after dilution and cold stabilization and post again.

    Blueberries are not so juicy, so I think that they would be handled like raspberries – distill fermented grape juice and then soak raspberries or possibly blueberries in the grappa for a period of time and then distill again.

    We plan to try this infusion procedure on raspberries next year, if we can get at least 100 pounds. We have planted some fall bearing raspberriesĀ in our high tunnel and will harvest and freeze them as they bear. Maybe we will try blueberries too!

  3. Marilyn says:

    We have not yet evaluated the final diluted product of the Concord grappa. We plan to work with the raspberries this year if we get enough crop and think that blueberries are an interesting one to try in the future – a unique American crop that is not common in European eau de vie. I thought it would be handled like raspberries although Karl thought that they may need to be fermented or possibly heated somehow in order to extract the blueberry character.