Unfermented Grape Juice

Ingredients

• 5 lbs Grapes (Original recipe calls for 10 lbs, which is a large amount. Reduced to 5 lbs for a more manageable batch.)
• 0.5 cup Water
• 1.5 lbs Sugar (Original recipe calls for 3 lbs, which is a large amount. Reduced to 1.5 lbs for a more balanced sweetness.)

Instructions

1. 1Place the grapes and water in a large, non-reactive pot (stainless steel or enamel-coated). Avoid aluminum or cast iron.
2. 2Heat the mixture over medium heat, stirring occasionally. Continue heating until the grape skins split and the pulp separates from the seeds. This should take about 15-20 minutes.
3. 3Strain the mixture through a jelly bag or several layers of cheesecloth to remove the skins, seeds, and pulp. Let the juice drip through naturally; do not squeeze the bag, as this can make the juice cloudy.
4. 4Pour the strained juice back into the pot. Add the sugar and heat over medium heat, stirring until the sugar is completely dissolved. Bring the mixture to a gentle simmer, but do not boil.
5. 5Pour the hot juice into sterilized bottles or jars, leaving about 1/2 inch of headspace. Seal the bottles immediately. To ensure preservation, process the filled bottles in a boiling water bath for 10 minutes. Alternatively, you can skip the water bath and store the juice in the refrigerator for up to a week.
6. 6When serving, dilute the grape juice with water to taste. A 1:1 ratio (half juice, half water) is a good starting point.