[Sca-cooks] Verjuice grape question?

[Sue Clemenger]

Wow! Where are you located? The my neighbor's grapes are about the size
of pinheads, and don't ripen until September....
Your in-laws grapes would probably work just fine, although I don't know
that concord-type grapes are period.  But what the heck, they're free,
right?  I'm gonna try verjuice this fall, too, and was talking about it 
with a friend who's a professional brewer (has her own winery), and she 
says that for verjuice, you actually want them partly on the way to 
being ripe, instead of completely green.  Something about maximizing the 
juice and getting a *little* of the natural sugars.  She also said that 
when you mash up the grapes, to use, IIRC, a little pectic enzyme?, 
which will also help give you more juice, and to let the treated grapes 
sit for 24 hours before you actually juice them.
--maire

Christiane wrote:

> At my in-laws yesterday for Father's Day, I noticed that the 
> grapevines on their back porch are loaded with bunches of green 
> grapes. My mother-in-law says these grapes, a Concord variety, never 
> fully ripen (they have a lot of shade in their back yard). Would 
> these be good grapes to make verjuice from?