[MR] Sapa......

[Alianora Munro]

In modern winemaking terminology, the early,
unfermented stage of wine is called the must, and is
grape juice.  Expensive grape juice, to be sure, but
grape juice.  Lees, on the other hand, are the
sediment that sinks to the bottom of the fermentation
vessel during fermentation and consist primarily of
the corpses of dead yeasts.  So is "sapa" expensive
unfermented grape juice, or is it the lees?  Or is it
something else?

baffled,
Alianora

--- ELAINE KOOGLER <ekoogler1 at comcast.net> wrote:
> Good Gentles All,
> I have a friend in the MidRealm who has access to
> sapa.  This is a 
> beginning stage of wine that hasn't yet fermented,
> and is something 
> that is frequently called for in period recipes by
> various names (lees, 
> etc.).  

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