INGREDIENTS:
4-5 kg of green or red September grapes in bunches (with stems)
1/3 cup of wood ash (or 1/8 cup crushed eggshells)
METHOD:
1. If using wood ash, sprinkle the grapes with the wood ash before starting. In a large tub, squeeze the grapes by hand (or use a grape press if available) to get as much juice as possible. Pour the grapes and juice through a strainer, collecting the juice in a large bowl or stainless pot. Discard the skins, stems, seeds and any pulp. If using eggshells, add them to the pot now.
2. Bring the juice to a boil, and skim off foam that rises to the top. Boil for 5 minutes. Leave the pot on the burner, turn off the heat, and let sit for 5 minutes, skimming off any foam that rises to the top. Remove from heat and allow to cool completely.
3. Slowly pour the cooled must into containers or a bowl, being careful not to pour out the silt. The cooled grape must can be used immediately or frozen.
