SC - Re: crabapple verjus

[Mordonna22 at aol.com]

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)