SC - Poppa's mustard
Elaine Koogler
ekoogler at chesapeake.net
Thu Jun 15 05:22:40 PDT 2000
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. I guess the question then would be whether or
not the must was left over after the fermentation process or collected prior to
fermentation. I had always assumed after. Can anyone state one way or the
other?
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.
Kiri
allilyn at juno.com wrote:
> Kiri,
>
> Scully says that must is grape juice that has been boiled down until
> syrupy. He uses undiluted frozen grape juice concentrate for his
> redactions. This might be a good thing to use for cooks not using
> alcohol. It was either Pliny or Cato that tossed the sealed bottles of
> must into the fish pond to keep them from spoiling, which also argues
> that must was not fermented.
>
> Give it a try, next time.
>
> Regards,
> Allison, allilyn at juno.com
>
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