SC - questions
margali
margali at 99main.com
Thu Jun 15 06:14:51 PDT 2000
Elaine Koogler wrote:
> Additional thoughts: (sorry for the second message)
> I have always been told (by those in the brewing and vintning areas) that must
> is left over from making wine.
It kind of depends on the person you ask, actually. Lots and lots of people feel
that is is the unfermented beginnings of wine. I want to know what Platina thought
it was. ;>
> Also: I always allow my mustard to age for at least 6 weeks before using. How
> much of the alcohol would be left after that amount of time? I do this because
> it has a rather unpleasant edge to it when it's first made, and this edge
> mellows as the mustard ages.
>
If the alcohol isn't boiled, and the container is sealed, you still have alcohol.
- -Magdalena
(who agrees about the edge)
More information about the Sca-cooks
mailing list