Home Manufacture and Use of Unfermented Grape Juice

A practical guide describes how to make and preserve sweet, unfermented grape juice at home, beginning with historical uses and the grape's composition (sugars, acids, skins, seeds). It explains that fermentation is caused by yeast and other spores on fruit and outlines prevention methods, favoring heat treatment and sanitary handling over chemical preservatives. The text gives recommended temperatures and times for sterilizing juice and bottles, discusses simple and larger-scale equipment and procedures, and summarizes the beverage's flavor, nutritive value, domestic uses, and a few home recipes.