I've been making grappa for the last 18 years, it's definitely a labor of love.
I wish I had a solution for you, but I think my still is configured differently. I only have a 3" discharge port, however can take the entire top off and we also have a colander like platform onto which I shovel the pomace, so when the run is done, I lift the entire thing out with a forklift.
it's hot, and messy, and I have to use wide ratchet straps to keep the skins from spilling over,but it works for me.
If it's possible for you to construct such an apparatus for your setup, that's what I would recommend. and if you're building one, I recommend putting sides on it to make it a cylinder to trap the skins as you lift out so that it doesn't mushroom top and spill everywhere...
here's a video of how I do it, but I suppose that's only going to be so useful. (pardon the quality, was shot with my security camera 😆)
https://youtu.be/FazPMoMi7cY?si=_hBCXD57jHi4-nRQ
best of luck, feel free to DM with any questions if I can be of assistance.