[Sca-cooks] sour apple sauce

[Sharon Palmer]

>Is this sour apple a reference to the crab apple?

It could be. Thank you.

>
><<<  The only reference to sour apples "saur
>Epffel" is in the winemaking section. >>>
>
>>Was this making wine (cider) from the apples? 
>>Or flavoring wine with the apples?
>
It suggests adding 3 or 4 sour apples to a barrel 
of wine to help it ferment. I'd guess they are a 
source of yeast and/or nutrients, not a flavoring.

To make wine very fermented/ that it will be fresh.
Item:  Take three or four sour apples (or perhaps 
crab apples)/  and cut them in it/ and when their 
taste goes away/ then put as many in it/ do this 
as long/ until it becomes well fermented (biß er 
wol geren wirt)/ then it  will be fresh and good.

Ranvaig