shouldn’t contain free moisture.
Step 17: Finish Drying in a Dehydrator if Necessary
If the weather changes or the grapes aren’t drying efficiently, move them into a food dehydrator.
For grapes, drying temperatures around 135°F (57°C) are commonly used.
Follow the dehydrator manufacturer’s recommendations and check the fruit regularly.
Because grape skins slow moisture loss, drying can take many hours.
The exact time varies.
An oven may also be used if it can maintain an appropriate low temperature with safe ventilation.
A dehydrator generally provides better control than
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