Madeleine Kamman

Verjus

Preparation info
  • About

    4 bottles

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is the method of making verjus I have used since I came to live in the wine country of California; you can make verjus out of any grape, with varieties grown for wine making as well as those raised for fruit consumption, I made an excellent one with Muscat Cannelli grapes.

Ingredients

  • 10 pounds fresh red or white grapes, juicy but still frankly acid (17 to 18 Brix)
  • ½

Method

Stem and crush the grapes well with your hands. Dissolve the yeast in the warm water and stir it into the crushed grapes. Melt the honey in a small, heavy saucepan and let it cool. Stir the honey into the juice and cover the bowl or container with a layer of cheesecloth to keep the fruit flies away. Let the mixture ferment until it finishes bubbling, 6 to 8 days, pushing the cap of grape skins