SC - fruit pressings

[Balldrich BallBarian BoulderBain]

	When I was in Italy for a crown tourney for the Kingdom of Drachenwald, we
were at an Italian Alpine Infantry Units Hunting Lodge, I was priveldged to
be taken by one of its members into a back patio for a taste of grappa. . 
incredibly smooth, mixed extreamly well with anything . . . fruit juice,
cola, beer. . . didn't seem to hit too hard until I tried to stand up. .
WOW... I called it a night at about 11:30, was woken by the worst most
painfull hangover of my life!  It was worth it!
	Balldrich

- ----------
> From: Angie Malone <alm4 at cornell.edu>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - fruit  pressings
> Date: June 11, 1998 8:41 AM
> 
> >
> >Why wouldn't this be true for fruits, too? The fruit gets pressed
> >and the juice gets used for something, jelly? and then the resulting
> >mush its used for something else. I don't remember exactly what goes
> >into jellies as it has been years since I made any. Perhaps the juice
> >and some of the pulp goes in the preserves and the rest of the juice
> >is fermented? Either way, I doubt the entire produce of the manor
> >needed to go into preserves. And if you don't do something with the
> >fruit, its going to spoil. Sometimes quickly depending upon the fruit.
> >
> >Stefan li Rous
> >stefan at texas.net
> 
> In Italy, when they are done pressing the grapes for wine, they take the
> grape squeezings and distill them into a brandy called grappa (my
spelling
> may be off).  This usually has a proof of anywhere from 80 proof to 100
> proof.  IMHO the higher the proof the better it tastes.    The 100 proof
is
> not easy to find in the U.S.  and it is very expensive.
> 
> Angeline
> 
> Lady Angeline di Aquila
> email:alm4 at cornell.edu
> Deputy Seneschal Dominion of Myrkfaelinn
>   mka. Angie Malone       mundanely located in Ithaca, NY
> http://www.people.cornell.edu/pages/alm4/
> 
> 
>
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