SC - Poppa's mustard

[Magdalena]

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)