Wash and stem grapes. Juice the grapes. You can use a regular juicer or a steamer juicer. The steamer juicer can handle many more grapes at once making it ideal if you are processing large amounts of grapes. Once you have the juice, you can strain it if you like. Use a jelly bag or several layers of cheesecloth. You can also set the juice in the refrigerator over night, allowing the sediment to settle. Simply pour off the clear juice in the morning, leaving the sediment behind. This method doesn't work very well if you are dealing with large amounts of juice. I don't usually worry about straining, I like the more rustic look of the unstrained juice. Plus I just really don't want another step to complete. You can sweeten the juice at this point if you want to. I don't.