How to make grape juice at home

Grape juice is considered to be a storehouse of vitamins and useful macro / microelements. The composition of the product contains the maximum amount of saccharides (glucose, fructose), which support brain activity in full mode. In addition, grapes have a beneficial effect on the gastrointestinal tract due to incoming B-B6, C, E vitamins, improves heart function due to magnesium, iron and calcium. To properly prepare the drink, you must have sufficient knowledge regarding the process of preservation and extraction.

Important features for making grape juice

1. The main aspect of the preparation is considered to be its correct extraction from the pulp - peel and pits. In regions that emphasize the cultivation of grapes, the most valuable product is the first stage of extraction. It is obtained by crushing raw materials, with proper pasteurization, the product is completely ready for use.
2. During manual processing, the berries are squeezed by hand, after which they are filtered. Screening is carried out using gauze or bandage, a sieve for flour or berries, nylon stockings, a colander. When grinding raw materials with a meat grinder or a blender, the juice is filtered in a similar way.
3. If you have a juicer, it makes sense to use it. This option is considered ideal if the device is equipped with the "Spin" function. A very convenient way is using a nozzle for a meat grinder, but you have to tinker with it. However, in this case, the final product is clean, because the pulp is wrung out almost completely.
4. Advanced housewives should take a closer look at the juicer. In this case, the berries are loaded directly into the cavity (compartment) of the device, and then the “Cooking” mode is activated. The main thing is not to forget about the periodic kneading of steamed fruits. This will help you tolushka for potatoes. After boiling, the juice is rolled into sterilized jars and sent for long-term storage.
5. Particular attention should be paid to sugar, it is not necessary to add it. Nevertheless, people who prefer sweet drinks should stick to the proportions of 100 g. sand per 2 kg. sweet grapes. If you are preparing juice from an acidic variety, the amount of sugar should be increased, taking into account personal preferences.
6. The branches of dark grapes contain a lot of tannins, so you can not remove them. Sprigs will make the drink tart, but soft. When preparing grape juice based on white varieties, all processes must be removed, otherwise they will give the drink an ugly swamp hue.
7. For the preparation of grape juice are considered optimal "wine" varieties. These include “Armalaga”, “Dove”, “Cabernet”, “Johaniter”, “Isabella”, “Lydia”. You can also use Bianca, Ilyichevsky (early). For the most part, juice is made from black grapes, but it makes sense to mix two varieties (white and black) at a time.

Important!
Always pasteurize grape juice, otherwise the fermentation process will begin after 2-4 days. To carry out the procedure correctly, take a wide pan with a high side, lower the wooden substrate to the bottom of the container, put a jar of juice on it. Fill the iron tank with water, turn the burner on a slow or medium heat, boil at 85 degrees for half an hour.

If desired, pasteurize the drink before pouring into glass containers. To achieve 100% result, pasteurize 2 times.After the first half-hour boil, cool the composition to room temperature, then repeat the procedure. As a result of the second pasteurization, the final drink will become translucent, after which it can be subjected to conservation.

Grape Juice: a classic of the genre

• filtered water - 3 l.
• grapes (preferably dark) - 10 kg.
• granulated sugar - optional

1. Wash the bunches of grapes with running water, carefully treating each berry. Sort the fruits, eliminating the spoiled and rumpled.
2. To grind, use a blender, meat grinder or combine. After this, strain the liquid from the pulp and oilcake by constructing a kind of filter: put gauze fabric folded in several layers in a colander, skip the composition.
3. Squeeze out the resulting juice, pour into a pan with thick walls and a bottom. Pour the pulp that came out as a result of extraction, with a calculation of 5 kg. Raw materials account for 0.5 liters of filtered (drinking, boiled) water. After adding the liquid, mix the mixture and squeeze again, add to the saucepan with juice.
4. Put the container on the stove, turn the burner on the middle mark, heat until the first bubbles appear. In no case do not allow the composition to boil, the duration of the heat treatment is about 15-20 minutes. As soon as you notice that the mixture begins to boil, set the temperature to a minimum mark.
5. At the end of the boiling period, remove the container from the heat, leave for 1.5-2 hours. This period is necessary in order for the juice to become more pure, transparent. Next, place the pan on the stove, bring to a boil (second pasteurization). At this stage, you can add granulated sugar (optional), waiting for the crystals to dissolve.
6. Start cleaning and sterilizing the cans. Wash the containers with baking soda, then send them to a wide pot with a wooden backing or a cotton towel at the bottom. Fill the cavity with water, boil for 15-20 minutes. Sterilize the covers for a quarter of an hour.
7. Pour more warm juice into hot jars, do not allow a sharp drop in temperature of the liquid with the glass. Roll up the container, turn the neck down, wrap it in a warm blanket. Wait for cooling to room temperature, transfer the drink to a cool place for long-term storage.

Grape Juice: Manual Spin

It is impossible to prepare a lot of grape juice in this way, since the manual method is considered quite time-consuming. However, the recipe has a positive feature: the final product does not have a specific taste, which is obtained by crushing the seeds. To get rid of sourness (it will definitely be present), add granulated sugar in the quantities you need.

• grapes (any) - 8 kg.
• sugar beet - at the discretion (to taste)

1. Wash the grapes, paying attention to each berry. Peel the bunches of branches, crush the fruits with your hands until juice and pulp are formed. Strain the liquid by making a filter: fold the cheesecloth in 3 layers, place on the bottom of the colander, squeeze the liquid into a separate pan.
2. The processed cake, which is wrapped in cheesecloth, put in an enameled container. Pour purified water in a proportion of 1 liter. liquids per 1 kg. pulp, put on the stove. Set the medium heat, boil the product for about 10-15 minutes, then turn off the burner and cool the composition.
3. After this, strain the cake decoction in a convenient way, pour it into a pan with pure grape juice. Pour sugar on request (1 liter of drink accounts for 120 grams of sugar), wait until the granules dissolve.
4. Wash the container with baking soda, then sterilize it in a convenient way. You can put the cans upside down in the oven, and then heat for 15 minutes, gradually raising the temperature from 60 to 140 degrees. The same must be done with tin lids.
5. After sterilization, pour grape juice, twist, turn upside down. Cool at room temperature, store in a cellar or basement.

Grape Juice: Juicer

In the face of technological progress, many housewives resort to using a juicer, and this is not surprising. The device allows you to get a quality product in the shortest possible time. Consider the technology step by step.

• black grapes - 3.5 kg.
• white grapes - 1.5 kg.
• granulated sugar - optional

1. Rinse the grapes thoroughly, sort out the fruits, sifting out the rumpled and spoiled. Separate the berries from the branches, collect the juicer.
2. Choose the best dish with a neck, the diameter of which matches the tap of the appliance. Such a move will reduce the degree of contact of juice with air.
3. Send grape fruits into the cavity of the device in stages in small parts. Stop the process periodically to clear the blades and compartments.
4. When all the grapes are squeezed, pass the juice through several layers of gauze, squeezing the flesh. Send the product to an enamelled pot.
5. Take the cake, dilute it with water in a ratio of 2: 1, mix, squeeze through cheesecloth and colander, pour into a container with juice. Add granulated sugar (optional).
6. Turn the stove on to medium heat, bring the mass to the appearance of the first bubbles, reduce power to a minimum, simmer for another quarter hour.
7. Sterilize containers, then pour juice into hot jars and immediately cork. Check if the lid is leaking: turn the container with its neck down, slide your finger around the perimeter.
8. Cool the juice by wrapping it in a towel. When reaching room temperature, move the cans to the basement or cellar, use after 1 month.

Grape Juice: Juice Maker

Thanks to the optimal mode, making juice in a juicer will be an excellent solution for preserving the product. Consider the important aspects in order.

• grapes - 8 kg.
• granulated sugar to taste

1. Sort the grapes by removing unripe, mashed and spoiled fruits. Do not remove the berries from the branch. Wash them, place them in the juice cooker compartment according to the weight instructions.
2. Regarding the addition of sugar, shift them over each layer of grapes so that the juice is evenly sweetened. Install a container or bowl to collect fluid, pour water into the cavity.
3. Boil the juice for about 1-1.5 hours (the exact time is indicated in the user manual). At the end of the period, pour the drink into pre-sterilized cans, seal with clean lids.
4. Turn the container upside down, wrap it with a warm towel, wait for it to cool completely (about 12-14 hours). Take juice cans to the cellar, shake well before use.

The taste of the juice depends on a number of features, such as the grade and color of the grapes, the ripening and harvesting time, the spin option and, in fact, the preparation itself. In cases where you have enough raw materials, the final product can be obtained manually or mechanically. The first option is considered ineffective, the second is achieved by using a blender, juicer, meat grinder or special press.

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