A traditional drink made during the fall grape harvest, grape must is prepared by crushing fresh grapes, straining the juice, and simmering it for a long time while skimming off the foam. It is nonalcoholic with natural sweetness.
Remove the stems from the fresh grapes and crush them in a large bowl by hand or with a pestle.
Strain the crushed grapes through a fine cheesecloth and separate out the pulp. Pour the juice into a large pot.
Add the water and cinnamon stick to the strained grape juice and bring to a boil. Reduce the heat and simmer for 60 minutes, skimming off the foam with a spoon as it collects, until thickened.
Remove the cinnamon stick and let the grape must cool to room temperature. Pour it into clean bottles.
Important: Skim off the foam that collects on the surface as it boils; otherwise, the grape must may turn cloudy and develop a sour taste.
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