Frozen grapes replace ice cubes, keeping the sangria cold without watering it down.
Freeze half of the grapes on a parchment lined baking sheet.
Place remaining grapes in a large pitcher with kiwis and apples. Stir in wine, cider, and brandy.
Cover and refrigerate at least 4 hours and up to 24 hours. Partially fill drinking glasses with frozen grapes and fill with sangria.