One of the things I hope to come most autumn is to go to the vineyards in the valley, pick up loads of grapes, then make their own grape juice with them. I don’t, but the juice from the store is almost always there, so this time of year is when I make our grape juice for years, not that it’s been that long.
I must say that I found homemade grape juice to prevail over the store fully purchased. One reason you can use so many different grape varieties to make some of your juices and grapes makes the juices down, my favorite MAGICAL grape varieties, so that the juices are convinced and Himrod relies on a pretty purple/square pink grape (pictured here), which is super sweet and therefore doesn’t need to add sugar. The water from these grapes turned out to be gorgeous pink and has a sweet, rather floral flavor Himrod as a white wine grape and makes Incredibe water which, like dependence, is sweet enough that it doesn’t need to add sugar and ends up pretty champagney. Concorde grapes are definitely a more familiar type of juicing grape with different flavors and dark purple. While I like Concord, it’s not pleasing just because I think it needs a lot of added sugar to be sweet enough to drink.
Two earths melted out this coming spring, I plan to grow my own grapes. Let me know in the comments if you have another favorite kind of grape to grow that I haven’t listed yet! I would love to hear of other wonderful varieties that I haven’t encountered before.
How to make homemade grape juice
When it comes to fresh grapes, you can use one of the methods. The first method is the one I’ve hired before, I know how to second and work well, although it requires more endurance and muscle. You just wash your grapes and remove the stems, then place them in a large stock pot. Then you have to smash them down, break them up (the potato masher works fine for this), then simmer a little to release the full juices.
The second method is the one I started using this year only and it was glorious. Juicer, dude, I so wish I had bought one year ago. Using this took a lot of hard work out of the process and produced excellent results. The steam juicer consists of a bottom pot that will be a second boiling water, located on top of boiling water and allows the steam to rise through the cone in the center. The top pot is located on the top of the middle pot and sports a small hole around the sides and bottom. This pot holds the grapes and steam rises from the bottom, releases water from the grapes in the top pot and the water drops into the collected central pot. The central pot also has a tube that you can drain into the bottle as well. I love this method because you don’t need to remove the stems from the grapes which will make the breeze prepared. You don’t need to use all your energy to push the grapes through a sieve to extract the juice. Steam gets most of the juice out of the grapes, so it’s really a pretty clean process. Below I’ll link to the juicer I bought. It works very well and I can’t wait to make more juice next year!
How to make homemade grape juice
- Freshly squeezed grapes (grapes or wine will work well depending on the variety).
- Sugar (optional – I don’t use it)
- Juicer Or Adjustable Mesh Grating Stock Pot
How to juicing steam:
- Wash the grapes thoroughly and remove the stems.
- Place the grapes in a stock pot and fill with enough water to just barely cover the grapes. Bring the grapes and water to a simmer using a potato masher or similar tool, smash the grapes down a little to make the juice extraction better. After crushing the grapes, simmer for another 10-15 minutes.
- When the grapes crack down and very soft, remove from the heat.
- Run the grapes and liquid through a fine mesh sieve or water filter, collect water in a container and discard the solids.
Pot and filter method:
- Wash the grapes thoroughly and place in the coriander part of the juicer – the stems can be left. Fill the bottom pot of juicer with steam water one inch from the top of the pot. Place on the stove over medium/high heat. Place the central pot on top of the bottom pot, then place the pot on top filled with grapes on top of the middle pot. Cover with lid
- When the water in the bottom pot begins to boil, the steam releases water from the grapes and begins to collect in the central basin. Full juice extraction can take about 45 minutes to an hour. Make sure that the water in the bottom pot does not dry or you will damage your juicer. I use my juicer for about an hour to complete each batch and I’ve never used up all of the water, but you’ll want to be aware of this. Depending on your high heat, water will evaporate at a faster rate.
- Once the water has been fully extracted from the grapes, the solids in the top pot can be discarded, and the juices in the central pot can be bottled.
Canned your juice:
- To get clear water, some people prefer to pour their juices into a bottle and let them sit for 24-48 hours. Once the sludge has settled, clear water is poured into another container and boiled so that the sludge is discarded. I don’t do it like it’s unnecessary and I don’t mind clouding up juice.
- I just use fresh water (depending on the type of grapes used you’ll want to taste the juices and add sugar if necessary) and pour into a sterile jar, leaving 1/4 inch of space at the top. The top has a new lid and a tight screw on the lid.
- Process the jars of juice for 10-20 minutes, depending on your altitude and the size of the bottle being used.
- Store the bottle in a cool and dark place. They will keep 6-12 months.