SC - Aqua vitae recipes from The Art of Distilation (fwd)

[Joan Nicholson]

Ok.  I am still very much interested in getting at least one, maybe 2 of the
bottles you describe, depending on what others want.

I've got another question, however.  I just contacted a local source for brewing
supplies, Maryland Homebrew.  They tell me that they sell must as a kind of
concentrate to which yeast and water are added as the first step in making wine.
Is this what I need for the mustard, which I would then boil down to concentrate
even more?  If so, any suggestions as to a specific type of must...I know it
should be grape, and, given the fact that the mustard is "red", I would assume a
red wine...but should I go for a particular type of red?

Thanks!

Kiri

ChannonM at aol.com wrote:

> Hello everyone,
>
> We had talked a few weeks ago about grape must and sappa. I have spoken with
> a vinting supply company who has a Valpolicella wine must available but
> hasn't been able to siphon off a gallon from a batch for me yet.
>
> They are happy to sell me the whole pail (5 gallons) for $50 Cdn dollars tho!
> Is anyone interested in getting some of this product. I will be willing to
> condense it and bring it to war in wine bottles if ENOUGH people want to get
> into it. This would make approximately 3 gallons of finished product. At 1lt
> bottles that would be around 12 bottles. Anyone interested in a 1 lt bottle
> of period must for about $3 bottle US?  I just can't afford to hold onto that
> much must, but the thought of using Welch's Concord grape juice is revolting.
>
> Or, does anyone have a suggestion as to how to get a smaller quantity?
>
> Hauviette
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