Grape pomace, brandy from

Third.—Distilled from grape pomace which may have been refermcnted with sugar and water. The term grape pomace includes the skins, pulp and possibly the stems of the fruit. These brandies are naturally of very inferior quality. They are known as Marc Brandies or eau de vie de marc" from the French term for pomace. During prohibition a similar product was supplied in the United States by bootleggers under the name grappo. ... 

The left over stems, skins and seeds provide the pomace. It is used as feed or fertihzer, or is fermented to provide pomace wine. This is consumed as a homemade drink and is not marketed. Pomace brandy is obtained by distillation of fermented pomace. The average must yield is 75 1/100kg grapes. Of this, 60% is free juice (must), 30% press-must and 10% must from the second pressing. 

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