What are the uses of wine dregs

Everyone must have drunk wine, which is that sour and sweet thing similar to a beverage, but it still has a certain alcohol concentration, but the alcohol concentration is relatively low, and it is difficult for people to detect when drinking it. Drinking more wine is good for the human body, and wine dregs also have certain uses, but many people don’t know, so what are the uses of wine dregs?

Homemade brandy made from the skins and pomace left over from making wine

If your peels and pulp

If the fruit is relatively dry at the beginning, it is best to use double distillation, that is, to add water during the first distillation, and do not put too much peel and pomace.

Just put the water and slag level

Stop adding wine after distillation until there is no smell of wine, then pour the distilled wine back into the clean pot, and then distill it again. The wine distilled from the skin residue is very good! ! The key is how you use it. When I made the wine this year, I wrapped the skin and residue in filter cloth, squeezed it lightly, and then steamed it. The pot is small and the amount is small each time, only 400cc of wine is taken. The wine is very fragrant.

I do split pot distillation

Finally, pour the distilled wine into the pot for fine steaming. I have always been against distilling with the skin on, because there are many impurities in the skin residue, and the distilled wine will have a strong odor and poor quality. Removing the skins and residues during distillation may result in a loss of 30-40% of the alcohol, but the quality of the brandy can be guaranteed. My view is that it is better to have nothing than to have something of poor quality.

What I do is: use gauze to filter when separating the skin and residue, filter out the wine in the shortest possible time, concentrate the skin and residue and add tap water, the amount of water should just be enough to soak the skin and residue, let it stand for about a day (it will become moldy and deteriorate if left for too long) to extract as much alcohol as possible, then wrap the skin and residue with gauze and put it into a small dehydrator (rinse with tap water before use) for dehydration. The dehydrated water is the juice for distillation (do not throw it away), finally let the juice stand for 1-2 hours, take the upper clear liquid for distillation.

Last time, I processed about 55 kilograms of skin residue, added 15 kilograms of water, extracted about 25 kilograms of juice, with an alcohol content of about 4%, and distilled about 3 kilograms of 35-degree wine, which has not been distilled twice, equivalent to about 1 kilogram of alcohol; about 45 kilograms of discarded skin residue, according to its water content is still 30%, and the alcohol content is 4%, there are still 0.54 kilograms of alcohol remaining, which is the discarded part. That is to say, the alcohol rate retained by this method is 1/(1+0.5)=66%. Although there is a little loss, the quality of the wine is guaranteed, which is worth it!