Trope95 do you guy's in the old world call it "Turba de Uva" as well ?
In Germany it is called "Apfelmost" popular in the Hessen region (around Frankfurt ) it is sold refined as by product of Cider (Äpelwoi) production, I've seen also in the Lake Constance region the so called "Traubenmost".
My Grandmother did it in 2 different ways, one was with only Red Grapes of a particularly sweet variety, it is grown mostly in the Center of Portugal, it's called "Morangueira". It's characterized by small grapes, very sweet, but with a thick and unpleasant to eat skin. It produces a low alcohol wine, in spite of the sugar content, because it is meant to be drunk quite young and not fully fermented. Almost a "Green" wine (another Portuguese way of making wine). But, this "Mosto" is only drunk on the time of the Harvest, it is taken from the pressed result of the first Harvest, filtered, watered, and chilled. It is not meant to last more than 2 or 3 days.
Then the one she made with Red and White grapes, less sweet, but more tasty, also lasted longer, this was done with select grapes through the Harvest, the biggest more juicy ones were set apart to be kept in water and in the dark so they wouldn't mature further. These were lately pressed on a clean machine, filtered and chilled. There was no need to water it down, the grapes had filled completely and were full of water. This was quite special and kept in bottles in the dark to last until Christmas. Why it didn't ferment, is still a mystery to me. Near Christmas, my Grandmother poured the bottles into a large vat, added some weak "Aguardente" from the first pass of the Alambique, and bottled it again. It is now called "Jeropiga" and even being low alcohol it is very sweet and goes famously with braised chestnuts.
Thanks for this trip to my memories, it has been a while since I had been there.
Peace
