[Sca-cooks] Wine must???

[John Kemker]

Wine must is the unfermented grape juice that either uses the natural 
yeasts from the grape skins or you add yeast to in order to begin 
fermentation.

In other words, proto-wine.

The same term is sometimes used for the water/honey mixture prior to 
fermentation.

The beer equivalent is "wort," pronounced "wert."

--Cian
(who seriously needs to brew again...soon!)

Sue Clemenger wrote:

> Greetings everyone.
> 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....
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks