- Pour the juice in a saucepan large enough to fill just over half. This will allow you to prevent unwanted releases from your saucepan during boiling.
- Boil slowly for few hours until the volume reaches about 1 liter.
- Turn off the heat and let cool the mixture in the pan.
- Once reached the room temperature, pour the cooked must in a sterilised bottle for storage ….you can flavor the cooked must with spices (eg cinnamon, cardamom, black pepper, nutmeg ..) adding them during cooking.
