Petimezi (grape juice syrup)
In the period of vintage, you will buy must (5- 10 kilos) from the wine presses.
You put the must in a stewpot and pour some ash, 2 cups, tied well in a piece of tullecloth.
Put the stewpot to boil by cleaning the top of the must of its foams. After half an hour take the stewpot away from the fire and throw ash (from the fireplace) inside, strain carefully from the tullecloth, all the must.
Put again the stewpot on the fire to boil until it becomes grape juice syrup.
It should become thick syrup.
You can keep it in bottles. If it is thick enough, it can be preserved for years.
Years ago, housewives were using it on every winter’s delight. Moustokouloura (Must rolls), bobotas (corn bread),bazinas, petimezopitta (grape juice syrup pie).
Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.