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

[Galefridus Peregrinus]

I’m about 1/4 - 1/3 done with reducing 3 qts to 1 qt. As you mention, there’s a fair bit of foaming, but it stops about 40 minutes into the simmer. BTW, if you save your syrup for any length of time, you’ll see a precipitate form, which I’m pretty sure is tartaric acid — it’s not particularly sour, but it’s very gritty. 
— Galefridus 
> 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