SC - Re: Sappa

[CorwynWdwd at aol.com]

Actually, you have a couple of choices that might not have been explored on 
this thread yet.

1. There are, in many brewing and vinting supply shops, canned grape 
concentrates of just about any wine variety available. Most are of a size to 
make a five gallon batch of wine, but I'd assume you'd boil them down further 
to make a syrup anyway, and once it's concentrated, it's less likely to mold, 
and might be of a size to be in the fridge.

2. Middle Eastern markets have grape syrup in as a cooking ingredient. I 
don't know the variety, but I'll look on the label the next time I go to the 
best local one here.

Sorry if I'm repeating old information, I just opened this thread on a whim.

Corwyn

In a message dated 6/19/2000 9:27:57 AM Eastern Daylight Time, 
ekoogler at chesapeake.net writes:

> I don't suppose there is any chance of getting them to bottle and peddle 
the 
> must
>  for those of us who don't have any vintners nearby who do something like 
> this?
>  
>  Kiri