Recipe: juice from grapes

This is from another site I frequent. So, I just copied what the lady had to say about making the juice and jelly. Also, if you don't have a jelly bag, I find that a nice cotton flour sack towel works really well for making juice for jelly. Cheesecloth works,too, but I prefer the flour sack towel. Moisten the towel or whatever you use first.
So, here is what she has to say:
Making your own grape juice has a special challenge, which is that grapes contain tartaric acid that you don't really want in your juice or jelly. It sometimes crystallises, and leaves a nasty pinching sensation in the back of the throat. (For some reason it's never happened to me with jam). So you will want to follow the instructions in the recipe very carefully, especially about the repeated straining techniques and NOT squeezing the jellybag/cheesecloth. The Joy of Cooking canning book has a good grape jelly recipe I think, one that doesn't involve separating the skins from the grapes first. My sister-in-law makes her jelly by separating them and cooking them separately. So there are some very different recipes out there.

Jelly recipes aside, what I do to get the juice is cook up the grapes with just a little bit of water until they are very liquid, then I strain them out through a large-hole strainer to get rid of the seeds and skins. This is an "extra" step but I'm too impatient to wait for all that goo to filter through the cheesecloth otherwise. Then I pour all the remaining juice and pulp through the four layers of cheesecloth into a clean stockpot, and put the stockpot in the refrigerator overnight. The next morning, I carefully pour the juice through another batch of cheesecloth, leaving all of the sedimenty and cloudy juices (which sink) in the pot to be composted later. This juice can then be used for drinking or making jelly. I almost never get to make any jelly because my husband is crazy about grape juice and drinks it all as soon as it's made. Sigh.

This probably seems like an awful lot of work but it's not too bad. Last year I had about four bushels of Concord grapes and I got them all juiced and canned in about 24 hours.

I also know that it is recommended to make the juice, then refrigerate for 24-48 hours, being careful to not stir it up, let the sediment go to the bottom. Then use the clear juice from the top.