[Sca-cooks] Verjuice recipe

[Mark S. Harris]

Peldyn asked:
> I have grapes vines in my back yard and I was wondering if anyone has a
> recipe for verjuice that they can post. I want to try out a few recipes that
> call for it.

Did you miss the thread on verjuice within the last week or so? I've
pasted one of the messages which had some directions below.

For more information, but I don't think any directions, check the

verjuice-msg file in the FOOD section of the Florilegium.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> From: Bronwynmgn at aol.com
> Date: Sun, 21 Jul 2002 09:52:19 EDT
> Subject: Re: [Sca-cooks] Verjuice
> To: sca-cooks at ansteorra.org
>
> wandap at hevanet.com writes:
>> When do you thin grapes, at what size?
>>
>> Second question:  Do you let the juice ferment or use it straight.
>
> The one time I made verjuice, my husband had cleaned a friend's Concord grape
> vines to make wine, and I claimed all the ones that weren't ripe all the way.
>  In my case, I just crushed them and left them in a non-metallic bowl on the
> counter, covered with plastic wrap, for three or four days, and then put them
> into a Mason jar and in the fridge.  It kept for the week or so that I needed
> it. It definitely had fermented somewhat - it was like a very fruity,
> flavorful vinegar.  I haven't had access to unripe grapes to do it again.  I
> imagine of you could get it to at least the 5% acidity of store-bought
> vinegar, it should keep fine.
>
> Brangwayna