Wash your grapes and remove any stems or shriveled fruit.

Place grapes to a large pot about two-thirds full. Pour in enough water to just cover the grapes.

Bring to a boil, then reduce to a simmer. Let it gently bubble for about 10 to 15 minutes, mashing the grapes occasionally to release their juices.

Strain the mixture through a fine mesh sieve, cheesecloth, or jelly strainer into a large bowl or another pot.

Taste test. You can enjoy it as is or add a little honey or sugar while it’s still warm if you prefer it sweeter.

Cool and bottle. Store in the fridge, freezer, or can it following the instructions above.

Fill the bottom section with water almost until full (check manufacturer's instructions) and assemble the steam juicer making sure the tube is pinched closed.

Wash grapes and add grapes to the top section. You can leave stems or pull grapes off. I find that keeping stems on can make the juice more bitter. Pulling them off is worth it in my opinion. Plus, if you pull them off you can use the grape pulp to make fruit leather or grape jam.

Turn on the heat on high and bring to a boil. Then reduce to medium heat. It takes about two to three hours for the grapes to lay flat and release all of their juices. Remove juice with the tube several times during this time to prevent the juice from overflowing.

Drain it into clean containers or bottles or into a pot if you plan on canning the juice. It is helpful to have two sets of hands for this. One person to tip the

Check water levels in the bottom section, fill if needed, and start the process over again.

To can, bring the juice back to a roaring boil and boil for 5 minutes. Carefully place the fruit juice into sterilized jars*, and process for 10 minutes for quarts and pints. See more under canning instructions for how to process.