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<blockquote data-quote="KDM" data-source="post: 230124" data-attributes="member: 314"><p>Mama makes jam/jelly outta the grapes we get, but says the trick to getting sweet grape juice is to NOT squeeze the skins which is where the tart/bitter flavor comes from.&nbsp; She boils the grapes for a couple minutes to split the skins open and then puts the whole thing into a dish towel wrap and hangs it from a cupboard handle and gravity pulls the juice out.&nbsp; When she thinks most of the juice is out, she'll give the wrap a couple GENTLE compresses with her hands and that's it.&nbsp; I believe what she says because the liquid left in the bowl you can just add water to and you have AWESOME grape juice that's way better than the frozen stuff.&nbsp; No sugar added at all.&nbsp; She does add a little sugar when making the jelly and such, but not alot.&nbsp; The left over skins and seeds go to the chickens and they don't leave a single skin unconsumed.&nbsp; We made 3 gallons of juice this year and hopefully get a bit more next year.</p></blockquote><p></p>

[QUOTE="KDM, post: 230124, member: 314"] Mama makes jam/jelly outta the grapes we get, but says the trick to getting sweet grape juice is to NOT squeeze the skins which is where the tart/bitter flavor comes from. She boils the grapes for a couple minutes to split the skins open and then puts the whole thing into a dish towel wrap and hangs it from a cupboard handle and gravity pulls the juice out. When she thinks most of the juice is out, she'll give the wrap a couple GENTLE compresses with her hands and that's it. I believe what she says because the liquid left in the bowl you can just add water to and you have AWESOME grape juice that's way better than the frozen stuff. No sugar added at all. She does add a little sugar when making the jelly and such, but not alot. The left over skins and seeds go to the chickens and they don't leave a single skin unconsumed. We made 3 gallons of juice this year and hopefully get a bit more next year. [/QUOTE]

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