[Sca-cooks] More on sapa/saba
kiridono at gmail.com
Thu Jun 24 07:41:57 PDT 2010
Actually I may be able to get some directly from the vineyards. We have
several in our county now...and I've established a good working relationship
with a couple of them. I know it probably wouldn't be period, but we have
one winery that makes an absolutely terrific black raspberry merlot.
Hmmmmmmmmm.......that would be yummmy!
On Thu, Jun 24, 2010 at 10:18 AM, David Walddon <david at vastrepast.com>wrote:
> 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."
> > 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
> > 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.'
> >> all three are made from the same substance, namely from must, the nethod
> >> their preparation modifies both their names and their properties. For
> >> 'defrutum' has its name from "boiling down," and it is ready when it it
> >> reduced to a thick consistency. 'Caroenum' is ready when it is reduced
> >> one-third of its volume with two-thirds remaning, 'sapa,' when it has
> >> reduced to one-third. The latter is improved when quinces are cooked
> >> 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
> >> 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
> >> sugar, so it sounds like sapa should be sweeter than the lighter
> >> 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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