The decanter presents itself best, garnished with delicious Grappa.

Homemade Grappa

Ingredients per 25 L of homemade Grappa: - 5 kg of sugar
- 12.5 l of water
- 12.5 l of pressed fruit remains (pomace)
- TurboGRAPPA Browin distiller's yeast

Recipe:
1. Dissolve 2.5 kg of sugar in 12.5 l of water.
2. Add 12,5 l of pressed fruit remains (pomace).
3. Dissolve the contents of TurboGRAPPA distiller's yeast pouch in 300 ml of water (no hotter than 30C).
4. After 30 minutes since preparation of water and fruit mixture, pour in the yeast.
5. On 3rd day, add 1.25 kg of dissolved sugar.
6. Repeat on 5th day of fermentation (1.25 kg).
7. Ferment at 20-29C within 7-10 days after cessation of gas evolution (CO2).
8. Decant the liquid from sediment.
9. Subject to double distillation