SC - Re: crabapple verjus

[Philip & Susan Troy]

ChannonM at aol.com wrote:
> 
> In a message dated 3/10/00 11:45:01 AM Eastern Standard Time,
> owner-sca-cooks at ansteorra.org writes:
> 
> << I also use crab apples for the making of verjuis. I do however, put the
> juice
>  in a carboy and let it ferment until it stops, then can it in a pressure
>  canner for 10 minutes @ 10 LB pressure.  >>
> 
> That's a good idea.
> Do you think that this was a period method? I hadn't thought about the stuff
> being alcoholic at all, or would that not be a result of letting it ferment
> then pressure canning it?
> I had the impression ( and I emphasize the word impression, I have no hard
> facts only observation) that the preserving quality would have been the acid
> or sugar content. I have only seen references to the composition of verjus in
> a few manuscripts ie Le Viander, mentions "verjus grapes" but never a
> direction to ferment the product.
> 
> Please add your thoughts on this.

Markham suggests an open fermentation, IIRC, before sealing in kegs. It
may be that the idea is that any available sugars (of which there are
probably few) ferment into alcohol, which may in turn go sour as either
acetic or lactic acid, but the 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.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com