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

[Guenievre de Monmarche]

Do you have something enamel lined? Might be easier to get than a
“stoneware” pot...
On Thu, Sep 20, 2018 at 10:13 AM Joel Lord <jpl at ilk.org> wrote:

> 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
>
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