SC - Nobility and Feasts

[Bronwynmgn@aol.com]

In a message dated 10/30/98 11:21:03 AM Eastern Standard Time,
Erin.Kenny at sofkin.ca writes:

<< 2.  I'm considering making some verjuice - having looked at Ras' 
 recipe (the one that involves crabapples).  The recipe says to let it 
 sit for 48 hours.  Is this for fermentation?  (I have no clue when it 
 comes to this sort of thing)  I have sensitivities to something in 
 wine (although I can eat grapes), as well as religious reasons for 
 avoiding any form of alcohol, so if it's going to ferment I guess I 
 have a complication. >>

Not necessarily.  Do your religious laws and food sensitivities allow you to
eat bread?  Sourdough bread? Vinegar?  All of these are the products of
fermentation.  Verjuice falls under the vinegar category, so if vinegar is OK,
verjuice should be.

Brangwayna Morgan
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