You hafta love fall! Not only is it gorgeous, but the cooler weather is so energizing.
And some of my favorite foods become available in the fall. Apples and crabapples, black walnuts, autumn olives . . . and grapes!
Most of the grapes we use are foraged, but they are readily available at farmer’s markets, neighbors yards, or maybe you grow them yourself.
Fermented Grape Juice
Grape juice is good. Fermented grape juice is over-the-top delicious. Something about that fizziness just makes me want to hoard the stuff.
And, of course, fermenting the juice adds probiotics and is a great way to preserve the harvest. It not only lasts for months in the refrigerator, but actually seems to improve.
Yes, there’s sugar in the recipe, but much of that is converted into lactic acid by the Lactobacillus bacteria in the whey that is added.
What great ways do you use your fall grapes?
Lacto-fermented Grape Juice
Ingredients
- fresh grapes
- organic sugar
- whey the liquid strained from plain yogurt
Instructions
- To make juice:
- Remove the grapes from the stem, rinse with cold water. Place them in a large pot and cover them with boiling water. Heat slowly and simmer until the grapes are very soft. Strain through a jelly bag, or through several thicknesses of cheesecloth.
- To ferment:
- For every gallon of juice, add 2 cups organic sugar, and 1 cup whey. Mix well until sugar is dissolved. Using a funnel, pour into glass swing top bottles and ferment for 3 days on the counter. Refrigerate.
- This will keep for months in the refrigerator and will get really fizzy.
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Jamie says
Can’t wait to try this! I need a little clarity on the recipe …How many pounds of grapes and how much boiling water is added into the large pot to render 1 gallon of juice? Thank you for your time! ~ Jamie <
Susan Vinskofski says
Hi Jamie, I’m really a “wing it” type of person and that makes giving precise amounts difficult at time. I just harvest the grapes and work with whatever I have. I put them in the pot, cover with boiling water, and see how much that makes. And then I adjust the other ingredients after I see how much juice I’ve produced. Hope that helps!
Norma says
I would like to know as well,please.
Susan Vinskofski says
Norma, as I mentioned it all depends on how many grapes I’ve harvested. There really is no need to measure until the end to determine how much juice you’ve produced. I just harvest the grapes and work with whatever I have. I put them in the pot, cover with boiling water, and see how much that makes. And then I adjust the other ingredients after I see how much juice I’ve produced. Hope that helps!
Cassandra Cornwell says
What do you adjust from? The recipe you share here says to use 2 cups of organic sugar and 1 cup of whey, but no mention of how much grape juice that is for. It’s just says “grapes” with no pound or cup measurement for adding it to the 2 cups of sugar and 1 cup of whey. Please provide all measurements even if they are approximate. I’m great at making adjustments if I have a clear starting point.
Susan Vinskofski says
Hi Cassandra, you must have missed it (I do that all the time). The recipe states: “For every gallon of juice, add 2 cups organic sugar, and 1 cup whey.”
Kathy Meger says
Did you put the lids on the bottles while fermenting? I’m really new to this…I’ve made lots of kefir but we always leave the lids loose so wondered about putting the tight swing top lids on the bottles during the fermenting process. I would use the whey from the strained kefir.
Susan Vinskofski says
Hi Kathy, I do put the lids on the bottles. The stopper allows gases to release without letting air in.
Susan Eapen says
Will liquid strained from curds be enough? It is fermented milk.
Susan Vinskofski says
That should work, Susan, although my only experience is with the liquid strained from yogurt.
Jessie D says
You can strain your yogurt over 24+ hours. The strained yogurt makes kefir cheese and then you’ll have more than plenty whey to use for the grape juice.
Fawn Brubaker says
Could you use canned grape juice? Homemade of course.
Susan Vinskofski says
Yes! Absolutely. You’ve already done the hard part.
Tom says
Susan, if I buy organic table grapes at the store would I have to use as much sugar as you are recommending?
Susan Vinskofski says
Hi Tom, yes, the amount of sugar should stay pretty much the same. The sugar is to feed the good bacteria and so the amount is reduced in the juice as it ferments.
Beverly Worthington says
For those watching their weight, grape leaves are very low in calories — about 14 calories for every five leaves. For general health and wellness, grape leaves are a good source of nutrients, including vitamins C, E, A, K and B6, plus niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese. A single heart-healthy serving, or one cup of grape leaves, has no fat or cholesterol and is very low in sodium and sugar.
(livingwell.com)
Grape leaves are not only nutritious, but also taste great. You can make the like a Greek Stuffed grape leaf with onion, rice and mint or with a ground meat mixture. I don’t even wrap the leaves anymore. I use scissors to cut them into a chiffonade, and then add whatever else I need. The leaves are a little ‘tough’ so they require a little extra cooking, or a pressure cooker, but the taste and nutrition are well worth the extra effort. And if you grow your own or wildcraft, they are free. You can’t beat free.
Norma says
Does it matter if non organic grapes are used?
Susan Vinskofski says
Norma, I really don’t know how pesticides and herbicides affect fermentation, but since herbicides are meant to kill life, I suspect they would interfere with the process. And since grapes are on the dirty dozen list of items to buy organically, I would certainly hesitate to use non-organic.
K Koecher says
I understand that organic gardening does not mean pesticides are not used. An organic vegetable producer gave me that information, and you can confirm that in on-line research. What I do is soak all produce in a baking soda and water solution for a couple of minutes. From what I have read that procedure removes virtually all or most of the chemicals.
Sari says
I think I might try some freeze dried yogurt starter I found on Amazon. I don’t have access to that much whey at any one time. My question is, can you use some of the fermented juice to start another batch?
Susan Vinskofski says
Hi Sari! I have never done that so I don’t want to give a definitive answer, but I don’t see why that wouldn’t work.
M says
The biggest risk in using a previous batch is contamination assuming that the bacteria are still active. I find yogurt cultures are generally weaker than kefir cultures. Kefir seems quite sturdy, I have had some forgotten kefir that had turned quite foul and strained out the colonies and gave them a quick rinse under the tap and put them in some fresh milk. The first batch was weak, but after a second or third go they always bounce back. Adding some commercial kefir can jump start the recovery process. Commercial kefir just tastes like buttermilk and lacks the strength and fermented flavor of real kefir. If you are in a hurry, a big glass of real kefir made right can keep you going for hours.
Now when I made kombucha I did eventually have a problem with mold contamination and had to throw it out. It worked fine for a while though.
Of course when I make Ukrainian kvass with a good dark Ukrainian rye bread I use baking yeast although I have hold you can use the strained yeast from a previous batch. I have heard that the bread and yeast muck can stay in the fridge for months, but I think the chances of going moldy are higher than kefir. I don’t know why more Americans do not love kvass, it’s sooo good and refreshing. Great mixed with eggnog during Christmas or plain on a hot summer day.
Cat says
Sari, you could use a ginger beer starter or water kefir grains as starters.
Brittany says
Do you know if you could subsitute honey with the sugar? I don’t like using processed sugar. Or coconut sugar? I no normally it’s subsided cup for cup.
Susan Vinskofski says
I think either would work, Brittany, although I haven’t tried them.
M says
Keep in mind that honey does have some natural antibacterial properties, but there are alcoholic drinks made with honey such as mead and tej. I know many people recommend not using honey when making tibicos (water kefir) unless they add it during a secondary ferment when the colonies of bacteria and yeast are removed.
If you heat the honey there is probably less risk, but you lose the benefits of raw honey if it is heated. You can always give it a try anyway. Might taste great!
Amy says
I am confused… I have been reading so much on the internet and there are different ways suggested to make lacto-fermented grape juice. I used one quart of organic grape juice, I tried my whey which I made myself and after 4 days of nothing happening, I threw it out! I then tried a second time with organic grape juice and put in a packet of milk kefir … after two days nothing happened and I didn’t check the third day until late in the day .. I gave up on stirring it and it was FULL of bubbles and weird looking grape colored dots… I stirred it up and “thought” I remembered somewhere to take off this foam.. so I did. I tasted it and it didn’t seem sweet enough so I “added more sugar”… and a few hours later there was tons of foam again. I took the foam off and tasted it and it is SO bitter! It is not pleasant… I have NO idea what I created and I hope I feel ok in a few hours since I tasted it… I can’t find success with this and I SO want to LOL!
I did all of this in a half gallon jar I use for fermenting my dill pickles. I bought these bottles to put the juice into, so maybe next time just create the product with the juice, bacteria and sugar I want and then put it directly into the bottles first? Other suggestions were to let it stay for 3 days in the big jar and then transfer to the bottles… I am not giving up, I WILL get this right.. your carefree response to just “adjust” is cool.. but since I don’t know what I’m doing, I’m not sure what adjusting could even occur.. obviously I tried more sugar and ew.. LOL!
Susan Vinskofski says
Well I love your attitude and determined spirit, Amy. So, I assume you are starting with store-bought juice, which is fine. Did you add sugar to that juice? Be sure that the whey is coming from a high-quality plain yogurt with lots of good probiotics. I’m of the mind that there are lots of ways to accomplish the same goals (thus the different recipes online), but I do realize that that can also cause confusion. It is also really important that the jar you are using is very clean and rinsed well. Soap and other bacteria can interfere with the fermentation. I do always put mine right into the swing-top bottle. Is your kitchen cold? That would cause the ferment to slow down and take longer. I sincerely hope this works out for you – it’s so delicious!
M says
I wouldn’t be too worried about getting sick unless there was some fuzzy mold on top and you ate it anyway. Make sure you can recognize the difference between Kahm yeast which is harmless, but produces off flavors and mushy pickles and mold. However, I do not think this was the problem, but with no pictures it is hard to know and even then unless you are a microbiologist/chemist we may never know.
Cat says
It would have been better to use water kefir grains, I reackon it was the milk kefir made it funny.
sharpinla says
OK so now for a third time (!) I have inadvertently made bubbly fermented grape juice with a heck of a kick and am enjoying a glass right now. It was Welch’s Concord Grape juice in a glass carafe with an el cheapo aluminum foil sealed cover. I then allowed it to move to the back of the fridge and be forgotten about for five or so weeks.
Susan Vinskofski says
LOL. Sounds like some wild yeast or bacteria is helping you out!!!
SharpinLA says
Now I have a yeast culture to start with and when I add the new Welch’s can and make as instructed on the can, it broke a record on fermenting in 36 hours for me – it was made new yesterday – Saturday, November 11 morning and already post foaming bubbles and to a nice fizzy state of fermentation this evening 🙂 ).
Susan Vinskofski says
Wow! Very awesome.
Phil D says
Mine developed mold ??; can I salvage it (like cutting mold off cheese)?
Susan Vinskofski says
This article should help, Phil: http://www.culturesforhealth.com/learn/natural-fermentation/vegetable-ferments-mold/.
Steph says
Cutting mold off cheese is not a good idea. You can’t always see it throughout the block of cheese, but once it’s moldy on the outside, it’s time to toss it. Got this from a Serv safe food seminar.
Phil says
Another issue: I make my own yogurt using lactose-free milk (or milk to which I’ve added drops to take out the lactose) and use the whey from this. Could this whey not work as well as ‘regular’ whey? I’m having trouble with another batch not ‘working’.
Susan Vinskofski says
My understanding is that people who are lactose intolerant can consume whey made from regular milk because whey is a milk protein, not a milk sugar (lactose is milk sugar). I don’t have experience with lactose-free yogurt so I’m afraid I don’t know the answer to your question.
Wiki Juices says
The health benefits of grapes are just far too many that it would be such a waste if you do not juice grapes and drink as much as you can. It is always better to drink the grape juice without any sweetener as this helps in retaining the necessary nutrients that your body needs. You need to drink the fruit juice made out of a juicer as soon as you can to avoid the juice losing its nutritional value. I’m talking about fresh juice, not fermented juice …
Billy says
When I first saw this recipe I thought to myself ‘Isn’t this wine?’ but it looks as if its definitely not! I love the idea of this, I am curious to see how this ends up tasting. I have seen recipes for fermented juices and sodas but I think this one might take the cake for the one I end up trying to make! Thank you for sharing!
Susan Vinskofski says
Definitely not wine. lol.
Jennifer says
I made some grpe jelly with pectin and sugar that didn’t set. 🙁 Do you think the syrup could be turned into this?
Susan Vinskofski says
Yes, Jennifer, I’m inclined to think that that will work. It will be syrup, of course, not juice, but I think it will be wonderful.
Frank says
hi Susan, on the topic of lactose intolerance can water kefir replace the whey?
Susan Vinskofski says
That should work just fine, Frank, although I haven’t tried it myself.
Laurel says
Do you have to strain the solids after lacto- fermening the grapes, before you bottle and refrigerate? There is no mention in the recipe but I’m just thinking about the grape seeds etc. Thanks
Susan Vinskofski says
Hi Laurel, check the recipe again under “to make the juice”. The straining is done before you begin the fermenting process. 🙂
Kathy Gower says
Hope you can help me.
Grapes gathered whilst foraging as they’d been abandoned and grown up into the surrounding bushes.
I crushed them but didn’t boil them to soften. Have very little juice (of course) through jelly bag and it was a slow process. My juice is no fermenting with just natural yeast from the atmosphere. Will this be okay to process….today is Day 4.
Thanks.
Susan Vinskofski says
Hi Kathy, I’m not sure what you mean by process? Did you wish to can your juice? Have you tasted it, and is it still good? If so, adding whey should start the fermenting process, but canning it will kill any probiotics.
Dana says
Hi Susan, thank you for the recipe 🙂 I have fermented other things before and have some questions about sealing the bottles. While the juice ferments, are the bottles closed tight? If they are, what about the danger of bottle-cracking (exploding, actually) since there is a lot of gas creation inside? And is keeping them in the freezer enough to stop the fermentation and again bottle-cracking? Do we need to open them from time to tome to prevent this? Sorry for so many questions, but I had experience with kimchi and stopping the fermentation was a problem. Thank you and all the best, Dana
Susan Vinskofski says
Dana, if you use a good quality bottle like this one with a stopper you should have no problem with explosions – http://amzn.to/2xG1RSN. The stopper allows gases to release without letting air in. I’ve seen look-alike bottles in discount stores but the glass is not made for the pressure of fermentation. I don’t have any experience with freezing to stop the fermentation. Refrigeration certainly slows it down. I hope that helps.
Maggie says
Hey, Susan….just read your article….been successfully for several months making kombucha and kraut…anyways with that knowledge, I did an unorthodox version of your recipe. I didn’t have whey, but had a fruit fermentation starter(learned about on website, Rain Country)..had some fresh concord grapes. Took the ripest ones, froze them to use over the next months in my kombucha. The not as ripe ones I put in processor, strained out residue and had in fridge in mason jar. Trying this experiment: added to grape juice some organic cane sugar and some fermentation starter…made 16oz in a swivel top bottle. Will leave out for 3-‘4 days. Very interested in the outcome, only concern is that the grapes have never been cooked…your thoughts on my project 🙂
Susan Vinskofski says
I think this will work. The fact that the grapes weren’t cooked may mean that wild yeasts are still alive on them to help with the fermentation. Check out this post I wrote on fermenting a beverage with wild yeasts. https://learningandyearning.com/pine-needle-and-raspberry-soda/. It sounds like your fruit fermentation starter may be similar.
Janet says
Can I use this recipe using welch’s Grape juice in a jar or do I have to use fresh grapes? If so do I still use the same amount of sugar and whey?
Erica Aselage says
This blog about Make Your Own Lacto-fermented Grape Juice
has helped me a lot, is very well written. I used this fat burner product:
https://s96.me/fit and I reached the ideal weight. Kiss you All!
Dorothy says
How much yogurt do I need to get 1 cup whey for my one gallon Mustang grape juice? I dont eat yogurt.
Susan Vinskofski says
Hi Dorothy, 1 quart of yogurt should produce about a cup of whey. Don’t worry if it’s not exact. 🙂
Dorothy says
Thank you so much. I’m so anxious to see how this taste! Dorothy
Iri says
Hi, thank you for this recipe! Excuse my ignorance, I’m a newbie in fermentation, it’s possible to use the juice raw instead of boil it before?
Susan Vinskofski says
There are ways to ferment raw juices (think hard cider), but in a recipe using whey the concern is the naturally occurring yeasts in the raw juice may compete with the whey. So, until you get some experience under your belt, I do recommend cooking.
Angie Howkins says
This looks amazing I am going to try with kraut juice instead when I make with whey I don’t the “pop”.
Also has anyone tried without cooking the fruit. I was going to try to blend in my blender then juice?
Susan Vinskofski says
The fresh grape juice should work just fine, but be sure they are seedless grapes. 🙂
J L says
Would using the KNF LABS work instead of using whey from yogurt?
Susan Vinskofski says
Hi JL, I’m afraid I have no experience using this bacteria to lacto-ferment. I would say to try it on a small batch of juice and see how it goes!
Abigail Putnam says
I made this and it was going great, until the second day of fermenting. One of my jars of juice has a layer of black, very fine mold growing on top. I didn’t use swing top jars because I didn’t have any that weren’t being used. I used half-gallon jars instead. Would that affect mold growth at all? Or do you have any ideas of how else this could have happened? How should I fix it?
Susan Vinskofski says
Hi Abigail, more than likely your jar was not completely clean when you started your ferment. Exposure to air can also cause mold.