[Sca-cooks] Grape syrup (was: Rock)

[Alec Story]

I wound up using my pyrex over a very low heat, and reduced about 400 mL of
juice down to 100, skimming off the muck on top.  Lots of foaming.  Took
about an hour and a half.

Perhaps unsurprisingly, it tastes like a very nice grape jelly.  I'm not
sure how it'll taste diluted and with the suggested flavorants.

- Þórfinnr


On Fri, Sep 21, 2018, 5:58 PM Galefridus Peregrinus <galefridus at optimum.net>
wrote:

> I’m finding the discussion of grape syrup interesting, particularly since
> I’ll be spending some time this evening rendering down a gallon or so of
> muscat grape juice to syrup for an olive cure. I’ve done this previously
> using a standard copper bottom Revereware stainless steel pot. Butbased on
> this discussion, maybe I should use one of our glazed steel or earthenware
> pots.
>
> The olive recipe gives no instructions on preparing the syrup — it only
> suggests using hepsema (έψημα) as an alternative for honey. I figured out
> that hepsema is more or less equivalent to sapa, which (according to Pliny)
> can be made by reducing grape juice to 1/3 of its original volume.
>
> — Galefridus
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