[Sca-Cooks] Verjus question
selene at earthlink.net
Wed Jul 25 23:41:09 PDT 2007
> Selene then responded with:
> <<< If you want to keep them for any length of time, I suggest
> boiling the
> juice and using standard canning procedures. Or, of course, freezing.
> Otherwise, it will ferment like any other grape juice and the wine may
> be just a bit hard to drink. >>>
> I thought period verjuice was unfermented or didn't ferment. If they
> didn't have a problem with the juice fermenting, why would Margaret?
> Because you fear Margaret's grapes are more ripe? Or a different
> type? Or something else? Was medieval verjuice used so quickly that
> it didn't have time to ferment?
Where did you get that idea? It is fruit juice. There is certainly
enough sugar in it to ferment, even if it tastes a bit sour to the
average human tongue. Aliter, let's avoid mold and any other type of
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