Unfermented Grape Juice
A simple recipe for making unfermented grape juice at home. This recipe involves heating the grapes to separate the pulp and then straining and sweetening the 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
- 1Place the grapes and water in a large, non-reactive pot (stainless steel or enamel-coated). Avoid aluminum or cast iron.
- 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.
- 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.
- 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.
- 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.
- 6When serving, dilute the grape juice with water to taste. A 1:1 ratio (half juice, half water) is a good starting point.