SC - Re: Verjus
Stefan li Rous
stefan at texas.net
Fri Mar 10 22:42:10 PST 2000
In a message dated 3/10/2000 9:40:45 PM US Mountain Standard Time,
troy at asan.com writes:
<< e original product has little enough
fermentable sugar, and enough acid in it already, that there's no real
risk of producing an alcoholic product. At least to no significant extent.
>>
Not necessarily true. Crabapples probably have almost as much sugar per
pound as any apple, just as grapefruit has as many fruit sugars as any citrus
fruit, according to my Diabetes charts.
Mordonna the Cook,
SunDragon's Western Reaches
Atenveldt
(m.k.a. Buckeye, AZ)
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