As he speaks, he has already cut four or five arms of grapes and packed them in a bucket. Josep made it a little more interesting for the kids, but crap! Albert controls the position of the hand again and shows us how a real assembler is cut. It is very important to always keep one hand under the grapes and cut with the other. Never hold on top when you chop. This can quickly err in the jealousy of the fight. All grapes are pleasant. Another take on braids: brown. Cut out and place small balls in a bucket.

After a while everything was fine. They all empty buckets into large containers that stand on the edge of the vine. In addition, which are filled to the brim, the forklift leads our harvested crop to the main building. Then comes the second step, the main stage of Veroma. The little ones jump excitedly through the area. “Did you wash all your feet too?” Josep says rudely in the crowd. "Jaaaa!" Of course, all children have clean feet! Three or eight years old, babies can barely stop. The one-in-one configuration works more or less well.

Everyone wants to jump into one of the big pots first and stomp the grapes. You will all come! Enough work for each of you! Josep laughs. And then they stomp and kick and giggle and laugh and grind the grapes until the juice is finally formed. Olivia tries to squeeze somewhere between parents and children and walk over to the vats to pull off a big drink. After almost an hour, it's finally time. Whole fruit puree submitted to the press. Josep turns on the big wheel, and already the first drops of "our" juice run out down.

Must be professionally harvested and bottled. Then we can all try. Of course, our homemade grape juice taste so delicious! Sweet, fruity, with a slight touch of woods. Or what would an expert call it? Unfortunately, our juice does not have time to mature in good wine. We drink too much for that. They have a lot of fun when you learn how wine is made. To reinforce all efforts, there is a small buffet with meats, cheese, olives and typical Catalan tomato bread.

While we are trying it, the glass should be proudly in one, a piece of cheese, on the other hand, dear kids have been angry over the yard for a long time. Josep still gives gifts: everyone can take home a bottle of homemade wine juice. As we get into the car and drive home through the dark streets, there is another crate of red grape juice in the back of the back, next to two bottles. But this is only for adults.

Newcomer Markus Steinbecker swears by the taste of unripe grapes

And here are some photos from the harvest. Concentrated grape tasting 😉. Kicking and punching grapes is the biggest fun for the little ones. There is another one to say that only Columbus brought the gourd to Europe. green juice, which he receives from unripe grapes, and this was part of European cuisine for centuries. Even the papal chef once used to select porcupine with verjuice in the Vatican. Taste-wise, the juice is best described as sour grape juice, which, however, is much steeper and softer than vinegar.

With a tractor in the grapes

Responsible for harmonious taste is wine acid. In the past, grapes simply left these grapes on the ground, but now many are discovering a pleasant "waste product". However, for the 43-year-old newcomer, the initial focus was on the varied use of unripe grape juice: I was looking for a balance for my office work and wanted to create something you can finally hold in your hands.

Thus, for Styria, the field of application of unripe grapes is quickly explained: “Wherever we use lemon juice or vinegar. This applies to salads, as well as sorbets or desserts. By the way, in other parts of the world, Verus's culinary knowledge has been preserved: Eastern countries, such as Iran, sometimes refrain from bottling Ab Ghureh. There, the chefs press the unripe grapes with their hands right above the food.

It may seem strange, but basically we do nothing with a slice of lemon over a schnitzel or fish. Two terms are fairly quickly associated with unripe grapes: histamine-free and vegan. Because they are unripe grapes, they are low in histamine and low in fructose. Also health aspects speak for the use of unripe grape juice. Already in antiquity, Hippocrates spoke of therapeutic effect: "For stomach problems or indigestion, he recommended grape juice." As you know, wine also does not have to be vegetarian.

The pipe then settles and the juice is filtered and heated to preserve it. Boil potatoes, peel and slice. Chop onion and add to warm potatoes. Mix the kernel oil, vermige, sugar, salt and pepper, pour in the potatoes, add the lagta lettuce and mix.

Depending on your taste, sprinkle with croutons, bacon bits or roasted nuts. heat up olive oil, add the onion cube and fry carefully with the lid closed. Add the cut tomatoes and cook with the lid closed for 15 minutes on a little more heat. Then add the capers and verise and simmer uncovered until the sauce is creamy.

If you are interested in a more precise distinction, click here. Cherry plums are available in many color variations: green-yellow, orange-yellow, pink-reddish, deep red, red-purple, violet-black. Not all cherry plums delicious. Sometimes they don't taste good or sour. Once we even got very bitter and quickly spit it out again. Often, even delicious cherry plums turn cloudy quickly when skipped. My favorites so far are yellow. Is there really delicious flavors.

That is, they cause joy, if in next year the frost won't catch the flowers. However, there have been late frosts for a long time. The wine was out of luck, cherry plum luck, at least for the most part. We didn't start with cherry plums here. Basically, most of the cellulose sticks to it. Where to go with all the apples like Kernhaus and Chalen? The solution is homemade apple pectin for jams, jellies and the like! Pectin is a natural gelling agent that can also be found in gelling sugar.

But you can also add pectin pulp because you only get about 700g bowls and core of 10 apples. 1.4 kg sour apple waste 750 ml water knife large brew kettle with lid for cleaning dishes or gauze large vessel for pouring cans with screw cap. Alternatively, you can also use lemon and orange peel. Lemon pectin contains twice as much pectin and is more economical to use.

Gelling with Homemade Apple Pectin

For the gel test, you should also have two tablespoons of methylated spirits, a teaspoon, and a small container on hand. Cut out the main house and, if necessary, add coarsely separated pulp to the leftovers. Bring water and apple peel to a boil in a saucepan and simmer for 20-30 minutes just below boiling point, until the apple mass is soft. Pour the porridge into a large container through a sieve with a damp cloth and strain for 8-10 hours. It's all about quality, not weight. The amount applied gives about 500 ml of dried liquid. Reduce the sifted liquid by half at high temperature. Make a gel sample. Mix a teaspoon of pectin and two tablespoons of methylated spirits in a small container until it thickens. The largest gelling power has a large piece, followed by several small ones. Little heliefyagi are many small collections. If the gelling ability leaves much to be desired, continue to boil the pectin liquid in the pot. After a good gelation result, pour the liquid into the jars and close. Put on the lid so that any bacteria on the lid can be killed by the heat. After 10 minutes, turn and cook your homemade pectin apples for jelly.

• Wash apples thoroughly, remove stems and peel.
• IN large quantities it may take up to 24 hours.