[Sca-cooks] Vinegar Making?! Was Re: halloo the list??

[Wanda Pease]

Once more the list comes up with an answer!  So, if I had let the grape 
juice ferment before adding the "Mother" I would attain the desired 
vinegar?  Any idea about Verjuice with the unripe grape juice?

Regina

On 1/8/2019 8:28 PM, Matthew Maddoux wrote:
> What was the alcohol level prior to adding the mother?  The acetobacter
> will convert ethanol to acid, but not fructose.  So, if you're just
> starting with grape juice, you won't get a lot of conversion into vinegar.
>
> On Tue, Jan 8, 2019 at 8:28 PM Wanda Pease <wandap at hevanet.com> wrote:
>
>> I have two quarts of the juice of my very old Thompson seedless grape
>> sitting in the coolest part of my kitchen pantry.  I used some “mother”
>> from a bottle of Organic vinegar and so far no mold, so good.  I tried a
>> bit after letting it sit quietly for three months.  It was mildly vinegary
>> but still quite sweet, so I’ve left it alone.
>>      This coming year I would like to try making verjuice.  The time I
>> tried I was even more clueless so it developed interesting molds.
>>
>> Regina Romsey
>>
>> Sent from my iPad
>>
>>> On Jan 8, 2019, at 7:37 AM, Audrey Bergeron-Morin <
>> audreybmorin at gmail.com> wrote:
>>> I still like list format better. Facebook is hard to follow, you can't
>>> really know if you've read everything unless you scroll into infinity,
>> and
>>> it's a pain to post long blocks of text. But I understand why it's
>> popular.
>>> I just find myself using it less and less as time goes by. Actually, I
>> now
>>> use it almost only for events (not SCA, I mean, all kinds of events,
>> shows,
>>> gatherings, conferences, etc.).
>>>
>>> I miss the old list.
>>>
>>>> On Tue, 8 Jan 2019 at 07:52, Johnna Holloway <johnnae at mac.com> wrote:
>>>>
>>>> The problem is the Society has fully embraced Facebook. Events have
>>>> Facebook pages. Maybe they also have web pages but the current up to
>> date
>>>> news tends to be on the Facebook pages. Shires and baronies now post
>> only
>>>> to Facebook. They have dropped their web pages and email lists. It’s far
>>>> easier and quicker.
>>>>
>>>> Facebook is free, it’s easy to post to, and can be monitored on our
>>>> gadgets and smartphones. It is accepted by the younger generation, the
>> very
>>>> demographic we want to reach and have join us.
>>>>
>>>> SCA Cooks is one of those lists which has suffered.
>>>>
>>>> The Facebook group SCA Cooks has 2,208 Members <
>>>> https://www.facebook.com/groups/604657969575143/members/>. (Did this
>>>> group ever reach those numbers?)
>>>>
>>>> It promises---
>>>> DESCRIPTION
>>>> Since there seems to be no standard forum for SCA cooks to network, I
>> have
>>>> created this group. please share it and invite anyone who cooks in the
>> SCA
>>>> or has interest in authentic medieval cuisine. Share insights, ask
>>>> questions! Anything about Medieval cooking and cooking for the SCA.
>>>>
>>>> It is my objective to strengthen the feast as a part of all SCA events
>>>> through greater understanding and embracing of period cooking, the
>>>> elimination of misconceptions about the nature of medieval cooking, and
>> the
>>>> proper interpretation of cooking techniques so that they may be
>>>> successfully applied to modern techniques and performed within the
>> common
>>>> limitations of on-site kitchens.
>>>>
>>>> Does it offer anything that this list did not offer? Doubtful.
>>>>
>>>> If we do not want all our information and conversations to be on
>> Facebook,
>>>> then we need to write the BoD and demand  webpages and e lists be
>>>> maintained for the sake of the non-Facebook members.
>>>>
>>>> Otherwise everything will move to Facebook.
>>>>
>>>> Johnnae
>>>>
>>>>
>>>>
>>>>> On Jan 8, 2019, at 7:25 AM, Sandra J. Kisner <sjk3 at cornell.edu> wrote:
>>>>>
>>>>> Ditto <sigh>.  I don't have a Facebook account, and it is highly
>>>> unlikely I ever will.  I hate to think what I might be missing, but it's
>>>> not enough to get me to sign up.
>>>>> Sandra (not a frequent poster, but a very long-time reader)
>>>>>
>>>>> -----Original Message-----
>>>>> From: Sca-cooks <sca-cooks-bounces+sjk3=
>> cornell.edu at lists.ansteorra.org>
>>>> On Behalf Of Patricia Dunham
>>>>> Sent: Tuesday, January 8, 2019 4:40 AM
>>>>> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>>>>> Subject: Re: [Sca-cooks] halloo the list??
>>>>>
>>>>> thanks all who replied…
>>>>>
>>>>> I really really don't trust FB, avoid it at all costs. I hate that so
>>>> many subjects I'm interested in are now there, with locked access. I
>> mean,
>>>> where you have to sign in (open yourself to all kinds of privacy
>> concerns)
>>>> in order just to scan the contents, not even conversing…
>>>>> sigh.
>>>>>
>>>>> Chimene
>>>>>
>>>>>> On Jan 7, 2019, at 2:59 PM, Patricia Dunham <chimene at ravensgard.org>
>>>> wrote:
>>>>>> Has something happened to SCACooks list? I haven't seen any traffic
>>>> since Jan 2, and that post has something odd about the Sender's address…
>>>>>> thanks!
>>>>>> Chimene
>>>>>> _______________________________________________
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>>>>>>
>>>>> _______________________________________________
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>>>>
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