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Grape Wine

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  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 4 ingredients

  1. three pounds sugar
  2. Grapes
  3. Grape juice
  4. Water

Possible health benefits

General information, not medical advice.

  1. Grape High in riboflavin · High in manganese

    High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Use any variety grapes, green, red, and dark grapes may be mixed.
  2. Wash and pick from stems.
  3. Crush well.
  4. Put crushed grapes and juice in stone jar, cover tightly, let stand ten days to ferment.
  5. Squeeze through jelly bag.
  6. Measure, and for each gallon juice, allow three pounds sugar.
  7. Mix sugar with just enough cold water to cover.
  8. Boil until syrupy, then let cool.
  9. When cold, add to grape juice, put back in washed jar, cover and let stand ten days longer.
  10. Strain until perfectly clear, then bottle.
  11. Do not seal bottles for three weeks.
  12. ”

Plating

Cookware for this recipe

  • Saucepan
  • Sieve