[Sca-cooks] Wine must???

[Elaine Koogler]

I used some sapa that Dame Hauviette has been kind enough to obtain for 
me a couple of times. However, if you were to contact a beer and 
wine-making supply place near where you are, they often sell wine 
must...it's used to make wine.

Kiri

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....
>
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Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
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