[Sca-cooks] Was: Wine must/Now: raisens

[Carper, Rachel]

Are raisens period? 

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of
lilinah at earthlink.net
Sent: Monday, April 19, 2004 11:44 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Wine must???


I purchased a small bottle of must for a comparatively large amount 
of money ($7 for somewhere between 8 and 12 oz. i don't recall now) 
for my Greco-Roman feast. I made must cookies that were quite tasty.

BUT

I tasted a small spoon of the stuff before adding it all to the cookie
dough.

It was very sweet, didn't have any alcoholic zing and didn't taste 
wine-y. Basically the must i bought tasted like the liquid one gets 
from soaking raisins in water for a long time. It was a little bit 
more tasty than soaked raisin liquid, but once mixed into a dish, i 
don't think the difference would be significant. I might consider 
adding a few drops of balsamic vinegar to perk up the raisin juice 
and give it a more complex flavor, but the must wasn't vinegar-y 
either, although that's where i found it in the market - with the 
vinegars.

Next time i need to use must, i'm making my own out of soaked raisins.

Anahita

>I've been poking about, online, trying to find out some information 
>about wine must.  I'd been under the impression (sort of) that it was a

>by-product of the initial pressing of wine grapes--made from the stuff 
>left over? possibly high in sugars? From some of the online references,

>it seems to be somewhat concentrated and syrupy.  Even shows up as an 
>ingredient in these greek cookies....Since it's very much the wrong 
>season for wine grapes locally, and I'm not exactly a vintner anyway, 
>I'm casting about looking for an acceptable substitute for my recipe 
>(mustard).
>
>Would I be better off trying to smash some table grapes (if I can find 
>any imports), and cook those down? or use a bottle of 100% red grape 
>juice, and cook that down? or a bottle of wine (reduced to a syrupy 
>state)? I'm not sure if I'm after a more-pronounce grapey flavor (if 
>you know what I mean), or a winey flavor.  Heck, dunno if the must was 
>even fermented!
>
>Any assistance would be much appreciated!
>
>--maire, who really wouldn't know a good vintage if it up and bit 
>her....
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