Grape molasses

When it comes to grape must, it is necessary to halt the fermentation process as soon as possible; otherwise, the container might “burst” open.

1. Place the must in a pot and add the ash – this is how we “freeze” it.
2. Bring to a boil with care, making sure it does not spill over.
3. Remove from fire and skim the surface with a spoon to remove the foamy top layer. Leave to stand overnight.
4. Find a very fine cheesecloth, folded 3-4 times over, or a French coffee filter lined with gauze.
5. Taking care not to upset the must and to keep the sediment at the bottom of the pot, strain into a clean pot.
6. Strain again.
7. “After this process, the grape must can be stored in the refrigerator for 3 days, and in the freezer for 3 months.”
8. After straining the must twice (see above), place in a pot and bring to a boil.
9. Skim any residue off the surface.
10. Boil on a low heat for about 1 hour and 30 minutes, or until its texture resembles a runny syrup.

TIP

Fine quality grape must will make exceptional grape molasses; the amount you need really depends on how much you want. Remember that 2.6 quarts grape must yields about 16 fl. oz grape molasses.