babak.vandad
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- Mar 3, 2021
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Hi,
I'm new to wine making. Just thinking:
Since grape syrup (grape mollases / petimezi / pekmez / reduced grape must) has a concentrated grape flavor, and concentrated natural sugars, does it make a good choice to distill a brandy?
I got the idea from rum, which is made from sugarcane molasses. The molasses tastes like concentrated brown sugar, and after fermentation it has a bad taste (as I have read in the forums) but when distilled it's the lovely rum.
Have anybody tested anything with grape/figs/mulberry/... syrups?
Regards
I'm new to wine making. Just thinking:
Since grape syrup (grape mollases / petimezi / pekmez / reduced grape must) has a concentrated grape flavor, and concentrated natural sugars, does it make a good choice to distill a brandy?
I got the idea from rum, which is made from sugarcane molasses. The molasses tastes like concentrated brown sugar, and after fermentation it has a bad taste (as I have read in the forums) but when distilled it's the lovely rum.
Have anybody tested anything with grape/figs/mulberry/... syrups?
Regards