Brandy from syrups

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babak.vandad

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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
 

sour_grapes

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Sorry, but the rules on this forum prohibit us from discussing distillation. There are other forums that allow this, but not here!

You could, however, discuss whether fermenting grape syrup would make a good wine!
 

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