SC - Verjuice - just a couple of questions
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Mon Nov 2 17:24:30 PST 1998
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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