[Sca-cooks] More on sapa/saba

David Walddon david at vastrepast.com
Thu Jun 24 07:18:28 PDT 2010

That is exactly what I did but I purchased the juice and it was already
concentrated by almost half. A good wine supply store will have varietal
juices. Also the wine supply store I have been going to also does fresh
juice in the fall so I am going to order some of that as well.
If you do get some juice from a wine store be prepared to share! It made 25

On 6/24/10 4:52 AM, "Elaine Koogler" <kiridono at gmail.com> wrote:

> OK, so then the next thing to get sorted out is what is meant by "must."  I
> was under the impression that modern wineries interpreted this to mean
> what's left over after the juice is squeezed from the grape.  But I'm now
> seeing that it is, rather, juice that has not been fermented...in other
> words, it's been squeezed from the fruit, with all seeds, skins, pulp
> removed.  Is that correct?  If so, then should I be able to take some
> grapes, squeeze them, strain them then boil down the resulting juice to 1/3
> of its original volume and produce sapa?
> Kiri
> On Thu, Jun 24, 2010 at 1:18 AM, Stefan li Rous
> <StefanliRous at austin.rr.com>wrote:
>> Bear answered my questions about sapa with:
>> <<<
>> To quote Flower and Rosenbaum...
>> "Now about the preparation of 'defrutum,' 'caroenum,' and 'sapa.'  Although
>> all three are made from the same substance, namely from must, the nethod of
>> their preparation modifies both their names and their properties.  For
>> 'defrutum' has its name from "boiling down," and it is ready when it it is
>> reduced to a thick consistency.  'Caroenum' is ready when it is reduced to
>> one-third of its volume with two-thirds remaning, 'sapa,' when it has been
>> reduced to one-third.  The latter is improved when quinces are cooked with
>> it and fig wood is added to the fire." >>>
>> And later he concluded:
>> <<< Sapa is primarily an ingredient for sauces although ISTR one recipe
>> where it
>> is used as a condiment.  Apicius tends to use defrutum, which is definitely
>> lighter (and I suspect sweeter) rather than sapa. >>>
>> Okay, maybe I have this straight. It sounds like sapa is the one that is
>> reduced more, to 1/3 of its original volume.
>> So wouldn't the thicker one be sweeter since it contains more concentrated
>> sugar, so it sounds like sapa should be sweeter than the lighter defrutum.
>> Stefan
>> --------
>> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>   Mark S. Harris           Austin, Texas
>> StefanliRous at austin.rr.com
>> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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