[Sca-cooks] grapes for verjuice

[Nick Sasso]

Low sugar content should make fementation a small issue, though acetobacter would make a lovely starter is if caught onto the little alcohol generated.

niccolo difrancesco

-----Original Message-----
From: Sue Clemenger <mooncat at in-tch.com>
Sent: Apr 19, 2005 9:49 AM
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] grapes for verjuice

I want to preserve it so that *I* can experiment with it during the 
year.  If I wanted to create an A&S entry with it, say, or give some 
away as largesse, I wouldn't want it to go bad, or only be useable a few 
weeks out of the year.
The sourness might allow me to use "x" method over "y" method, but I 
don't think I could depend on it.  Too many unknowns about it for me to 
be comfortable with the risk, plus, I'd hate to lose all that work!
So the preservation would be a quality that's a reflection of my life, 
rather than medieval reality, I guess.
--maire

Stefan li Rous wrote:


> But does verjuice need to be preserved? It seems to show up in an awful 
> lot in medieval recipes to only be available for a few weeks during the 
> year. Perhaps the fact that it is sour keeps it from going bad? Or does 
> it actually ferment enough that the alcohol acts as a preservative? So, 
> perhaps if it is made correctly you don't have to worry about doing 
> something special to preserve it.


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Nick Sasso