We've been picking and eating muscadines from our own vines, but with all these, we have a plan. We decided to make New Wine. New Wine is a non-alcoholic wine made with fresh grapes. New wine contains the nutrients of grapes with many enzymes, but none of the alcohol. We've done this years ago and decided to do it again. We'll show you how we do it. We use Jordan Rubin's book, The Maker's Diet, for directions.
We washed the grapes and then ran them through our old juicer. It is an old contraption, but it does the job. Tricia fed grapes into the hopper and the juicer juiced the grapes, sending juice out of one spigot and the pulp and skins out another. It can get quite messy and requires a concerted effort to clean up the sticky kitchen afterward!
I ran the food mill, further processing the pulp and skins to get more juice out of them. I theorize that this is where a lot of the flavor comes from. The mill works good, but I bet that if you washed your feet and stomped them in a big vat, that would do the job as well. (Except that no one would drink the wine).
Here is a look at the grape juice once we were done:
Once we've finished processing, we have a lot of seeds, pulp, and skins left over. We feed all this to the chickens. Nothing goes to waste!
The 32 pounds of grapes yielded 2 and 1/2 gallons of juice. It kind of looks like split pea soup.
To make new wine, you need whey. Tricia had just made some kefir, so she had some. She measured out 1 cup of whey for the juice of 32 pounds of grapes.
and split it up accordingly and poured it into each jar.
Then a Tablespoon of kosher salt total is divided up between the 2 1/2 gallons of juice.
Once this is done, stir to mix in the grape juice, whey and salt. Cover the jars and leave at room temperature for 3 days.
After two days, cover and move into the refrigerator. Flavors will develop and get better over time. It may not be pretty. It is actually quite an ugly looking drink. However, it is refreshing and tasty!
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