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

Wed Jan 9 11:29:31 PST 2019

It is the best that I can think of, without putting my hands on it.

As for making Verjuice, you will want to use wine grapes and not table
grapes.  Table grapes tend to be sweeter while wine grapes are often too
tart to eat.  Gouais blanc would be a great candidate - and its not
commonly grown these days.

On Wed, Jan 9, 2019 at 1:21 PM Wanda Pease <wandap at hevanet.com> wrote:

> 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
> >>>>>> _______________________________________________
> >>>>>> Sca-cooks mailing list
> >>>>>> Sca-cooks at lists.ansteorra.org
> >>>>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >>>>>>
> >>>>> _______________________________________________
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> >>>> _______________________________________________
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> >>>>
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> >>
> >
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-- 
Goðbrandr Njalsson
Holder of the Sable Thistle for Meadmaking
mka
Matthew Maddoux