[Sca-cooks] Wine must???

[Volker Bach]

it must what?

well, I was under the impression that must was just pre-fermentation juice, 
but what you are describing sounds like what some Italian delicatessen sell 
as 'sapa' - reduced must. It tastes quite interesting, and if you don't 
feel like shelling out large amounts of money for small and hard-to-find 
bottles of the stuff, you can also boil down grape juice. Reduced by 1/2 to 
2/3 it acquires the consistency you need (you can go further if you want, 
but I never dared. My ceiling still has spots from that quince bread 
experiment). 

Winecan also be reduced this way, but it always struckl me as pointless to 
first ferment it, the boil off the alcohol. Of course, there are wines the 
juice for which you don't normally get (raisin wine, Eiswein, Shiraz) so if 
you're looking for a special flavour that could be the way to go

Giano

On Sun, 18 Apr 2004 22:54:27 -0600, Sue Clemenger <mooncat at in-tch.com> 
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....
> 
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