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To: Ilaine who wrote (48323)	4/9/2004 11:35:30 PM
From: TobagoJack	Read Replies (1) \| Respond to of 74559

CB, <<I admit to being quite irritated by the last round of exchanges, but will probably get over it sooner rather than later>> ... yes, I know what you mean, but I tend not really get bothered too much generally. My memory is exceedingly short on events that might even remotely irritate. I vent, and then I am fine, even while I am venting. I am definitely a Trini at heart. On <<grappa/marc>>, partook while here achamchen.com and yes, possibly one of the all-time great innovations, along with good company, olive groves and leftover Italian food. <<have read that there are similar products made in China, mostly from sorghum, very high proof, not all that tasty. Do you have any idea what kind of stills they use?>> Yup, firewater like rocket fuel. Rougher compared to the Japanese stuff. I have only nosed them, and never even sipped. Bad for everything I believe. 4panda.com and art-bin.com Chugs, Jay

To: Ilaine who wrote (48323)	4/10/2004 2:24:31 AM
From: smolejv@gmx.net	Read Replies (1) \| Respond to of 74559

>>You don't need wonderful wine to make good grappa, either, just good pomace, it seems.<< Good to decent grape leftovers (after squishing the juice out - I know Im using all kinds of wrong words) is all one needs to start. The rest is alchemy;). As in any case of organic chemistry, the additives are paramount. And the temperature of the process. And "throw away the zero batch". And... Have it from my relatives, more accurately from my wife's aunt who on her own side must have been a close relative of the witch of the west, but boy could she distill ...