Step 1

Put the grapes in a heavy-bottomed, lidded 5-quart pot and mash them with a potato masher. Cover the pot, bring to a boil over medium heat, and then turn heat down slightly and simmer 10 minutes.

Step 2

Turn the heat off and cool to room temperature (this will take a couple hours).

Step 3

Strain the juice through a cheesecloth-lined sieve fitted over a bowl to catch the liquid. Gently wring the cheesecloth to extract as much liquid as possible (wear food-safe gloves if possible, as grape juice will stain your hands and take a few days to wear off. And yes, I’m speaking from experience, lol!).

Step 4

Transfer the juice to glass bottles or jars, and store in the fridge for up to 1 week.