[Sca-cooks] Chinese Sharbets (Was The Rock)

[Joel Lord]

Grape juice is just acidic enough to pick up the metal.  Taste would go 
metallic very quickly.  Just say no.


On 9/20/18 10:09 AM, Alec Story wrote:
> Since you asked me to share...
>
> Here's what I've been working on:
> https://brewing.alecstory.org/2018/07/two-thirst-waters-for-pennsic.html -
> there are some posts immediately before it exploring other examples.
>
> Last weekend I bought 72 pounds of zinfandel grapes to make wine with (and
> hauled them back on the bus, because this is my life, apparently), and I've
> reserved a few cups of unfermented juice to make a sharbet:
>
> """
> Grape Thirst-Water
> Take some quantity of fresh grapes.  Crush them and strain off the dregs so
> that it’s clean.  Boil over a slow fire.  Use thickness as a signal.  Take
> it out and store it in a clean stoneware vessel.  By no means put it in a
> copper or iron vessel.  If the grapes are [already] cooked, you may not use
> them.  When done, you may make wine with it.  When the time approaches,
> consider adding refined honey and rosewood [Dalbergia hupeana, D.
> odorifera, or sandalwood Santalum album] powder, and a little borneol and
> musk.
> """
>
> I'm considering just saying "heck with it" and using an aluminum pot,
> although it's really interesting that the recipe admonishes you to not use
> metal.  I probably need to do this soon before the refrigerated juice
> starts to go off, and may not have time to go shopping for something more
> appropriate.
>
> - Þórfinnr
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-- 
Joel Lord