Casey Wilson wrote:

The first batch, I cooked according to directions provided by the =
USDA
and cooked to 214=EF=BF=BDF, just like I do peaches. The result was a s=
ticky, gooey
ooze that clings to the roof of the mouth. It tastes great, but has the=

consistency of honey and sort of flows off the toast.

You may have made "pekmez" or the Turkish grape "molasses." Lots of=20
recipes with that about, just do a search.

What I do with grapes is set 'em into a jar of white wine vinegar and a=20
couple sprigs of tarragon for a week. Nice pickle to have for chopped=20
liver or pates.

B/