[Sca-Cooks] Verjus question

[Susan Fox]

>
> 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 
spoilage.

Selene