AN ORIGINAL RECIPE FROM THE 70’S ON THE COOKING OF GRAPE MUST, BASE OF STARTING, NOT ONLY OF BALSAMIC VINEGARS BUT ALSO, OF BALSAMIC FOOD CONDIMENTS OBTAINED WITH TRADITIONAL METHODS.
Grape must 50% trebbiano-25% salamino-25% lambrusco di Sorbara
1. Filter the must and let it evaporate at a temperature of 80 degrees in pans (originally copper, then steel) constant for 10 hours, foaming the surface when necessary.
2. Stop cooking and pour the liquid into a stainless steel tank and allow it to evaporate until it has completely cooled.
3. Continue cooking for another 8/10 hours and again pour into a large steel container to cool.
4. The reduction thus obtained will correspond to approximately 33% of the quantity of must used at the start.
At this point you enter the following phases, as described in the next paragraphs, of acetic fermentation and aging in batteries or barrels of various woods.