Absolutely, and it will be the best grape juice you have ever tasted! The tricks are to find a source of high-quality true vinifera wine grapes, and to let the juice soak (macerate) on the skins for a day or two before pressing out the juice. read more
Table grapes make worse-tasting juice than vinifera (wine) grapes for four reasons: the have a lower skin to pulp ratio, the skins of table grapes have little flavor, and what flavor they have is often distasteful, and the pulp of most table grapes has a lower sugar content than that of wine grapes. read more
Place the juice in a fermentation vessel; white wine makers will have only juice to add to the vessel, but red wine makers will have both juice and pulp. Put the pulp in a mesh fermenting bag and submerge it in the juice. For both white and red wine, add any ingredients called for in your recipe, except for the wine yeast. read more
How to Make Grape Juice Let me start out by saying that making grape juice is a time consuming process. It’s worth it in the long run, but expect the process to take several hours. read more