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

[Alec Story]

Update: it's pretty good!  Refreshing, like most of the sharbets.

On Fri, Sep 21, 2018, 6:33 PM Alec Story <avs38 at cornell.edu> wrote:

> 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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>