Our next door neighbor (God Bless Good Neighbors!) called us up on Sunday afternoon and told us that they had picked all the grapes they wanted and we were welcome to go out and pick the rest if we wanted them. In three shakes of a puppy dog's tail, we were under their grape arbor picking grapes! We grabbed the biggest bowl we have which happens to be the cover of a Tupperware cake container and started picking grapes.
|
The Grape Harvest Begins Cue the song, "I heard it through the Grape Vine!" |
I like the way this picture turned out with the sunlight shining through the grape leaves. Speaking of grape leaves, usually during the Spring, we'll come over and pick grape leaves to make Grape leaf rolls, a delicious Lebanese dish that we enjoy.
|
Clusters of grapes |
In no time at all the grape harvest was done and Tricia carried the all the bounty home in an over-flowing 'bucket'. It really wasn't 'all' the grapes, though. We ate them right off the vine. They were juicy, warm and bursting with flavor. Grapes at the store have nothing on these.
|
Grape Girl |
We immediately started sorting out the grapes.
|
The Grapes of Wrath? |
We separated out the good grapes...
|
Good Grapes |
from those that weren't so good...
This is a sticky job as some of the grapes are over-ripe and have burst. Some are past that stage and are in raisin form.
When our job was done we had two colanders full of fresh grapes.
|
The yield of the grape harvest |
First, we wash them up. They are full of spider webs, spiders and other little critters that we don't want to consume.
|
Washing the grapes |
What we're going to make is New Wine. The recipe came from The Maker's Diet, a book by Jordan Rubin. New wine is very refreshing and has all the nutrients of grapes found in wine as well as all the enzymes, but doesn't have alcohol. The first thing we do is put all of the grapes (in batches) into our food processor to puree the grapes. These grapes have seeds so they'll be in the 'slurry' as well. No worries, we'll get them out later.
|
Processing the grapes |
Once they are all processed, we run them through a sieve and push all of the juice through with a large spoon.
|
Grape Juice, skins and seeds |
The remainder after we filter is put into a bucket and composted into the garden. In a little while we'll have a lot of little grape vines sprouting.
|
Seeds & Skin |
There are not many additives to make new wine. We add a tablespoon of kosher salt...
And a half of a cup of kefir whey that was a by-product of Daisy's milk when making kefir. In a day or two I'll show you what we did with the curds from the kefir.
We stirred it all up and then we put it in jars and set it out at room temperature for 3 days.
|
New wine before fermentation |
|
Sitting out at room temperature for 3 days |
Then we put it in the refrigerator. It is really effervescent and tastes GREAT! The longer you leave it in the fridge, the better it tastes. We find it is best after 4 weeks in the fridge. It doesn't look like it would be good as there is a lot of sediment, but don't judge a book by its cover. We make sure we shake it up real good before drinking it. This is delicious stuff and it is good for you.
|
New Wine aging in the fridge |
"There might be a little dust on the bottle. It's one of those things that get sweeter with time."
Thanks for your post! I have an overflowing arbor in my backyard and this is the first year that I've tried the 'new wine' recipe. It took me a while to find a recipe with just whey and it was nice to see how you mixed yours.
ReplyDeleteIt gets better as the weeks go by in the fridge. It is very refreshing and 'fizzy'. Ours is already gone, though. We bought a muscadine vine that we'll plant after we get rain so we'll have more new wine.
DeleteThank you for sharing, Ignatius. Opelousas is right down Hwy 190 from where I grew up in Kinder. Thank you for the link and information. I'm going to check that out and see if I can purchase a vine of Delicious muscadines. I'm always looking to try new things. I hope your cherry new wine turns out great.
DeleteHow many cups of grapes? Do you have measurements? This sounds so good!
ReplyDeleteThank you, Betty, for reading. We got the recipe from Jordan Rubin's Maker's Diet book. To make the recipe, it calls for 1 case of grapes (about 16 lbs.), 1/2 cup Probiogurt or continental acidophilus, and 1 Tbsp. Celtic sea salt. We love it!
ReplyDeleteWhere do I find the probiogurt or continental acidophilus
ReplyDeleteWe substituted whey from our cows after making kefir yogurt. Nourishing Traditions, a cookbook from Sally Fallon (Weston Price) always uses whey from yogurt for fermenting and that's what we used. The recipe from Jordan Rubin uses probiogurt or continental acidophilus. I just googled and see that Wal Mart carries the continental acidophilus.
ReplyDeletethanks for sharing this blog information.
ReplyDeleteLiquor store in Williamsburg Brooklyn
Williamsburg wine and spirits
Wine store williamsburg brooklyn
williamsburg brooklyn wine
Wine williamsburg
Kent wines
Brooklyn wines
Kent liquor
Kent liquors
Williamsburg wines
Williamsburg wine shop
Brooklyn wineries
Williamsburg wine and spirits online
Online wine delivery in Williamsburg
liquor store
liquor store near me
wine store brooklyn
wines and liquor
wines and liquors
fine wine and spirits
wine and spirits
wine shop in near me
wine store