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I like Pisco and developing a love of Raki /Arak
Bought heaps of Muscat grape concentrate and 6 kg organic raisins and about to give it a go.
So both Pisco and Raki start life as a grape fermentation.
Pisco is a very raw single pot still distillation of grape based ferment with lots of heads to give it its distinctive flavour.
I understand the proper Pisco procedures of natural yeast ferment without added yeast but that is out in my case as not starting with whole grapes. Will probably use a champagne yeast.
Raki is also a grape based brew distilled very clean then mascerated with ( and here lies a question that I would love comment on ) to the best of my knowledge aniseed. I see others use star anise and will eventually give it a go in my glass lab still to test the difference.
So here lies my thoughts.
Ferment Muscat grape concentrate and raisins then pot still to get Pisco.
Save x amount of Pisco and redistill the rest either thru bubble plates to get a much more refined product or through pot still again to refine but keep more flavour of the grape.
Probably thru plates to get better base spirit but trying to retain grape overtones.
Then use this to make the Raki via masceration and pot still ( with possibly the gin basket in with more aniseed and a few other botanicals)
I am kind of thinking there is a place in the middle for a Pisco type product mascerated with aniseed / star anise.
Ie a more raw Raki with a few overtones of Pisco heads.
Would love some comment as very new to this game.
Only really have a 22 litre product of very decent gin out of my new still and gin basket which was very pleasing as jumped in pretty big.
Mainly based on the good knowledge and lots of reading on this site