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

[David Walddon]

You might be right about the unfermetability (new word alert) because of the low sugar content but I might just try it out this season. 
The verjuice I made from homemade grapes several years back was not shelf stable because of the biological matter that remained. Better straining and some boiling might have helped this. I will try several different methods this year. 
The modern verjuice seems to vary in sweetness and also in shelf stability. 
Some I have used seem to do fine in the camping box for several weeks at a time but others mold and or oxidize into yuck pretty quickly. 
Eduardo 

On Feb 23, 2014, at 2:30 PM, TerryDecker wrote:

> Verjuice is produced from unripened fruit.  It's low in sugar and high in tannins, making it very acidic and probably close to unfermentable.  I suspect it is as shelf stable vinegar.
> 
> Bear
> 
> -----Original Message----- 
> 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
> 
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