Grape Molasses

Making molasses is one of the most beautiful rituals of Anatolia. Fresh grapes are plucked from the branches and picked by neighbors. The grapes are washed one by one with great care and are ready to be crushed in huge basins. Rubber boots are worn to crush grapes on the feet. This is where the great fun begins. Making molasses becomes the biggest fun of children.

Thoroughly crushed grapes are boiled in cauldrons to be healing and to be enjoyed both in summer and winter. Moreover, it has many benefits. It is good for anemia. It reduces our need for sugar. It combines with tahini and warms us up. Do not buy ready-made products. But like everything else, the best molasses comes from home. What are we waiting for? To do the best thing, let's start washing the grapes.

Wash your grapes thoroughly and remove their stems.

Place it in a deep pot or cauldron. If you are doing it in your garden, trample it while wearing clean boots. If you are preparing it at home, crush it thoroughly with the help of a crushing tool.

Then, put it in a cheesecloth and ensure that the water and pulp are separated.

Then put the water you reserved into a deep pot. Boil a few times over low heat, stirring and being careful not to let it stick to the bottom.

Spread clean soil or wood ash in a large basin. Pour the lightly aged grape must over it. Let it rest, covered, for about 1 day.

During this rest, sediment-forming substances will settle to the bottom, the acidity of your wort will decrease and fermentation will be prevented.

Next, strain the wort and place it in the boiling pot, taking care not to mix the solids in it.

Boil your grape must thoroughly while stirring. If foam forms on top at this stage, remove it with a wooden spoon.