TRAUBEN SAFT -- grape juice

This week we picked our Edleweiss grapes; a variety developed by the University of Minnesota.  The rush is on when they have finally ripened to get them off the vines before the birds and squirrels eat them.  A couple of years ago we admired our grapes one night and woke the next day to find not a single grape on any of our plants.  At first we thought it was a cruel joke played on us by a neighbor, but soon enough realized it had been the community of wild animals outside our back door that robbed us of our Edleweiss. 

By my account, I'd say we ended up with about 2 bushels of very fragrant grapes. 

Growing up in Amana, my aunt had a large trellis covered with Concord grapes.  At the end of each summer she would make Trauben Saft or a concentrated grape juice to which we would add water.  I used  the Amana recipe for saft this morning to make a white grape version.

                                          TRAUBEN SAFT
                               adapted from the cookbook Amana Recipes

• 2 cups water
• 3 quarts grapes, washed
• Sugar, 1 cup per quart of juice

   Heat water and grapes to boiling.  Cook slowly for 20 minutes.  Filter through jelly bag or cheese cloth.  Measure juice and add one cup of sugar for each quart of juice.  Bring to boil.  Pour into sterilized bottles.  To serve, dilute with equal amounts of sparkling water.