SC - must

[harper at idt.net]

> I have been working up a menu for a feast using Milham's platina and some 
> of the recipes have something called must
[snip]
> 	Angeline

According to the Food Dictionary at epicurious.com is is:
"The freshly pressed juice of grapes or other fruit before fermentation occurs. 
Must can include pulp, skins and seeds."

I just made a batch of the second French Mustard recipe out of Nola, which 
calls for boiled must -- red grapes cooked down to 1/2 volume, then strained.  
It's very sweet.

I have read on this list that bottled grape juice is *not* an acceptable 
substitute for must, because it's made from Concord grapes, which are New 
World, and have a distincly different taste.


Brighid



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