SC - Re: grape must

[Elaine Koogler]

Actually, the fellow on the phone said I could purchase just the must...said it
would run $17 - $23 depending on the type I wanted.  I know I prefer a red wine as
the mustard is "reddish", but in case you can't get yours to me in time, I'd still
like to know what reds would be period, or at least similar to ones that are
period.

Kiri

ChannonM at aol.com wrote:

> In a message dated 6/28/00 5:18:22 PM Eastern Daylight Time,
> owner-sca-cooks at ansteorra.org writes:
>
> > 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
>
> What they are offering you is a "KIT" to make wine. You want the must without
> the other ingredients to get sappa (IMO).
>
> The type that I have found that best fits the descriptions of ancient wines
> is Valpolicella. The specific grape is vitis vinifera, an ancient grape known
> in Europe. There are other grapes that are period, I don't have time to post
> them but there is a good website out there on wines. We are heading out to
> the fireworks (biggest display in N.A. is the claim) so I can post tomorrow
> if you need more info still.
>
> Hauviette
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