Growing up, my grandparents had a couple of acres of zinfandel.
Each year, a winery would pay to pick & keep them, and my grandmother would go pick the late ripeners about two weeks later.
She juiced them, and canned them in mason jars.
The stuff was wonderful, heavy, and pulpy. It did, however, etch the jars . . .
Today, my father tries to see it to me every year or two, but I live a few hundred miles away. (anyone want to buy a couple of acres of northern californian zinfandel?