Pomace handling strategy
How should press timing, moisture level, and stem load be set to limit bitterness and oxidation in first runs?
Experiments · Grappa (planned)
Grappa experiments are planned and coming later.
This section sets the direction for a future grappa track, including pomace character, still behavior, and cut philosophy once the project moves into active runs.
Active experiment tracks today: whisky and rum.
- Pomace pathways
- Still behavior themes
- Future cut strategy
Grappa is a future experiment track, not a live series yet
This section is a preview of what we plan to explore later, once current runs make room.
Right now, active logged work is focused on whisky and rum, and grappa topics stay in the planned queue until those tracks are complete.
- Future focus: compare fresh versus rested pomace handling to map aromatic carryover potential.
- Future focus: test how slower heat-up and gentler reflux settings might change floral lift and structure.
- Future focus: evaluate proofing and resting windows for mouthfeel and finish before any maturation ideas are scoped.
Grappa inquiry map
Three future focus areas for upcoming grappa work
Planned checkpoints to shape process choices, aroma goals, and repeatability once grappa trials begin.
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Priority direction
Aromatic lift targets
Which heat-rate and cut approach might pull bright grape florals while avoiding a solvent edge?
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Batch comparison framework
Which shared metrics should future batches follow so shifts in yield, texture, and nose can be judged consistently?
Grappa experiments will come later.
In the meantime, explore the active whisky and rum experiment archive, or get in touch if you want to discuss methods, failures, and what to test next.