Yes, the fruit sugars ferment, and then after that the alcohol would turn to acetic acid (vinegar) but it would take a good while. It'd be quicker to add some brewers yeast and maybe add sugar to add the 1st step. I leave my old cider in a wide neck glass (which is essentially your clay pot) until it develops what they call a mother off vinegar on it (which is a gelatanous blob on the top). This is what you want. To stop the process you can decant it into pan minus the mother and heat until pasturised, although I dont usually bother witht this part I just bottle it (which TBH is probably bad practice) You can then age it in barrels if you want to go one step further. Regards Nick

You'll get a higher yield if you do. Don't boil, just simmer. Carol

Canfan, I used the food processor too, but I used the grating disc instead of the regular blade. They looked like spaghetti noodles, and then I just gave them a couple of chops with a knife to make them into smaller pieces. Grating that much zucchini by hand is a workout! I just finished making a batch of grape jelly, but didn't take a picture, as it was not an attractive color. These were Reliance red seedless grapes, but I didn't cook and strain them, I used the fruit/vegetable strainer on the stand mixer, and the juice came out an unattractive green color. I wonder if I had cooked the grapes first if the skins would have imparted some of their red color to the juice? I know that when I have bought red grape juice at the store, it is a pretty ruby red color, and since it's labeled 100% juice, I'm assuming they didn't add any food coloring.

Those are my favourite grapes, kind of gross but when we were kids we called them "snot grapes" LOL because of the green insides. We would squeeze them until they burst. They always had seeds but the last few years they are seedless. What I have noticed though the grapes I knew as concord are now labeled coronation grapes. Look the same and taste the same and always appear in the stores in small baskets in the fall. I find the seedless red and green grapes from the grocery stores don't have much flavour so I always look forward to the fall grapes and grapes used for wine which I buy from farm stands. Concord grape pie is the best. Anne