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Version 1:
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Crush grapes in a food mill and extract as much juice as possible and discard the all parts of the grape sans juice.
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Transfer juice to a strainer lined with cheesecloth set over a large pot.
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Allow to drain thoroughly, pressing down on the pulp occasionally until all the juice has collected in the pot - this can be done in batches if your strainer is not large enough to hold all the grapes.
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Tie the ash or bread in a small piece of the cloth and submerge it in the grape juice. Place the pot on the stove and bring the juice to boil over medium heat.
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Reduce the heat and simmer, uncovered for 15 minutes.
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Set the pot aside and let it stand overnight. (The ash brings the juice to the top and any sediment will sink to the bottom.).
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The next day, remove the ask and carefully pour the clarified grape juice into a second pot, leaving all the sediment behind in the first pot.
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Place the juice over medium heat, bring it to a boil, then reduce the heat and simmer until the juice reaches the consistency of of maple syrup or molasses - 235 F on a candy thermometer or about 45-60 minutes. Do not let the liquid boil over or burn but just bubble briskly.
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Allow the syrup to cool slightly and then transfer it to clean glass containers. Stir in any optional leaves now.
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Store in the refrigerator indefinitely.
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Version 2:
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Bring juice to boil over medium to medium-high heat and cook until 235 F on a candy thermometer or about 1 hour.
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The liquid should be dense but pourable, like honey, when cooled.
