Instructions

1. Prepare the Grapes: Start by washing the grapes thoroughly under cool running water. Remove the stems and any damaged fruit. You want only firm, ripe grapes for the best flavor.
2. Cook the Base: In a large saucepan, combine the **Grapes**, **Sugar**, **Water**, **Lemon juice**, and **Cinnamon stick** (if using). Bring the mixture to a gentle boil over medium-high heat, stirring occasionally. Once it starts bubbling, reduce the heat and let it simmer for **20–30 minutes**, or until the grapes soften and burst open. The kitchen will smell incredible—sweet, fruity, and slightly spicy if you used cinnamon.
3. Extract the Juice: Turn off the heat and allow the mixture to **cool completely**. Once it’s at room temperature, strain everything through a fine mesh sieve or cheesecloth into a large bowl. Press down on the grape solids to extract every drop of juice—you don’t want to waste that flavorful liquid. Discard the pulp and cinnamon stick.
4. Combine with Alcohol: Pour the grape liquid into a clean glass container or large pitcher. Slowly stir in the **grain alcohol**, mixing thoroughly. Be careful—this step involves high-proof alcohol, so make sure there are no open flames or sparks nearby. The alcohol will preserve the grape flavor while giving the drink its signature moonshine strength.
5. Bottle and Age: Transfer your mixture into sterilized mason jars or glass bottles. Seal them tightly, label the date, and store them in a **cool, dark place**—a cabinet or pantry works perfectly. Let the moonshine rest for at least **2 weeks**, though a full month gives even better flavor.
   During this time, the alcohol will mellow out, the sweetness will balance, and the grape notes will deepen into something smooth and sophisticated.
6. Serve and Enjoy: When ready, give each jar a gentle shake before opening. Serve your Grape Moonshine **chilled or over ice** for a refreshing hit, or use it as a cocktail base for something truly original.