According to this recipe, grape juice is stored perfectly. It turns out to be transparent and, importantly, with a minimum amount of sediment. The grape variety can be any, and if the berries are not sweet enough, just add sugar at the cooking stage.
Ingredients
- Grapes - 5 kg
Step-by-step cooking recipe
Remove the grapes from the brushes, sort them out, rinse thoroughly and put them on a paper towel to dry.
When the grapes are completely dry, pour them into a juicer and squeeze out the juice.
Strain the resulting liquid twice through cheesecloth, pour into a saucepan and boil for 5 minutes on low heat.
Pour the juice into sterilized jars and roll up. After a day, transfer the juice to a dark, cool place.
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