SC - Picky eaters

[Poong]

Just a thought, but I do a little bit of home brewing, and at the home brew shops that I have visited they have containers of grape juice or concentrated grape juice for making wine. would this be a good substitute or at least a starting point for making verjuice?

Also, there was one that used to get grapes in and would mash them for you for wine making. 


Ilia

In a message dated Sat, 31 Mar 2001  9:50:40 AM Eastern Standard Time, Elaine Koogler <ekoogler at chesapeake.net> writes:

<< I agree with what you are saying, but until we can get vintners to produce things like verjuice and sappa, we will have to "make do" with the substitutions or, as some have suggested, just not use any recipe that calls for these...which would cut a sizeable swath through our available period recipes!

Kiri

grizly at mindspring.com wrote:

> sca-cooks at ansteorra.org wrote:
> > >I use wine vinegar cut with unsweetened white or red grape juice >(generally tarter than Concord), about three parts vinegar to one of >juice.  Cider vinegar and unsweetened apple juice, in similar >proportions works well, too.
>
> The verjus i bought was drinkable. I even drank about 4 oz. While i
> like things tart, i would consider 3 parts vinegar to one part juice
> not very drinkable. In my experience, a verjus substitute should be
> tart, but not as sharp as fresh lemon juice.
>
> Of course, i don't think i can determine whether my modern California
> verjus has the same degree of acidity as the Medieval... > > > > >
>
> The problem you'll find with the various substitues people will recommend is that none of them has a resemblant balance of the sour and astringent that you get with underripe grapes or crabapples.  There is so much more going on than just the sour and 'not sweet', and it is nigh impossible to approximate it unless you try adding stuff like tannin to it . . . but then we are losing the simplicity of substitutes.
>
> niccolo difrancesco
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