You’ll need to plan for 1 day’s drying time for every time you dip the strand into the grape syrup (although drying times could be longer depending on humidity and temperature). Plus you’ll need one night to drain the grape syrup. Planning a week for this project is probably a safe bet.
Our version is simplified for the home cook. First, it has significantly fewer layers. Second, we loop our strand so it is easier to dip in a small amount of liquid. Finally, we didn’t age our Churchkhela as long as they do in Georgia. Our ingredients and technique vary somewhat, so this recipe is designed to be eaten within a few days.
We only dipped ours twice due to time restraints. Still, you’ll be able to see the buildup of grape on the exterior is fairly dramatic each time.