[Sca-cooks] Was vinegar or verjuice most used in sauces?

[David Walddon]

That is a good point and begs the question will fresh verjuice turn to vinegar and how long would this take (given that the cull when the cull of grapes would happen). 
I am not sure we can test this with modern bottled verjuice but will need to have someone with access to unripe grapes press them and store them in an appropriate manner. 
Many juices will actively move from juice to alcohol fermentation to secondary vinegar fermentation. 
This also makes me wonder if it would still be used or considered "verjuice" or if they would recognize it as vinegar? 

Eduardo 


On Feb 23, 2014, at 1:56 PM, Andi wrote:

> Wouldn't the use of vinegar vs. verjus also have been influenced by the
> season? Verjus is a fresh juice, unfermented and before modern sanitation,
> with a fairly short shelf life. Could it be that in season, you used verjus
> and the rest of the time, you used vinegar?
> 
> Madhavi
> 
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
> Sent: Wednesday, February 19, 2014 7:10 PM
> To: SCA-Cooks maillist SCA-Cooks
> Subject: [Sca-cooks] Was vinegar or verjuice most used in sauces?
> 
> 
> Hmmm. This brings up an interesting question. Was it really more common to
> use verjuice instead of vinegar in period?
> 
> 
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