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

Wed Jan 9 11:43:52 PST 2019

Looks like I will have to hit my brother's vineyard again!  I keep 
trying to get him to make wine vinegar or preferably Verjuice but he 
prefers wine.  Sigh!

Regina

On 1/9/2019 11:29 AM, Matthew Maddoux wrote:
> 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
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>