[Sca-cooks] Cinnamon in German cooking, esp knodeln

[otsisto]

Wouldn't cider vinegar have been used in the more northerly areas of Europe
where apples were more common then grapes?
And if so, wouldn't that apple have been more tart, like a Jonathan then a
red Delicious back then?
Perhaps the gentleman was meaning tartness and not acidity. Or perhaps the
cider was more acidic back then due to the type of apple being grown. When
speaking about acidity one needs to consider the region's soil, type of
apple, process, and era.
De

-----Original Message-----
Just a quick further comment on the vinegar.
So the red wine vinegar is at 5.1% acidity following a period recipe.
BUT the complexity of flavor is VERY different than a modern Red Wine
Vinegar.
I am using dregs from several different red wines (I have in the past used
one type and found it to be pretty much the same) and a purchased mother.
It seems more astringent than a modern one and more acid but when tested it
is not. And the aroma is way more interesting.
It is not at all like modern red wine vinegar. BUT it is NOT more acid.
Eduardo