[Sca-cooks] Verjus

[Elaine Koogler]

And I would be delighted to purchase verjuice from your brother, if he 
would make it...especially if he could beat Navarro's prices!  But I 
don't have a clue as to how it's made, beyond using green grapes and not 
fermenting it.

Kiri

Wanda Pease wrote:

>My brother has a small experimental vineyard on the Oregon coast.  His wines
>are very drinkable, but since he doesn't want to mess with the ATF and
>licenses, he can only make the amount for himself and his wife, and he can't
>sell that.  A mildly expensive hobby.  I keep after him to make verjuice,
>which he could sell since it is non-alcoholic, but we can't seem to get
>instructions for when you pick the unripe grapes and what you do with them
>after (vat, bottle).
>
>Truth probably is that he enjoys making wine, but he got over 500 gallons of
>juice out of the little plot and that's a lot of specialized grape juice.
>
>Wonder when the wineries go out and pick for verjuice.  How big are the
>grapes?  Since it was used all year around, how do you store it? Any spies
>out there?  I'll supply you with verjuice if we can easily figure it out.
>
>Regina Romsey
>
>  
>
>>-----Original Message-----
>>From: sca-cooks-bounces at ansteorra.org
>>[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Elaine Koogler
>>Sent: Friday, April 09, 2004 2:45 PM
>>To: Cooks within the SCA
>>Subject: Re: [Sca-cooks] Verjus
>>
>>
>>Where is it you plan to get verjus?  I am looking for some to use with
>>an upcoming feast...I need it in about 3 weeks.  Navarro is the only
>>place I've found that will ship to me, so far.  And I can't seem to find
>>either verjus or a substitute locally.
>>
>>Kiri
>>    
>>
>
>
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Learning is a lifetime journey...growing older merely adds experience to 
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					-- C.E. Lawrence