Must Juice is wrungfrom the grapeswith a wooden pressor, nicer, feet. This is donea few times, how manydepends on the grapes and what is left is must.Exhausted, pulpy,but, with essence given,imperative. The juice will,of course, make wine,ferment inside wetbarrels, gain potency. But the must, the structure,can lie on the tonguewithout change, slipdown into the throat,taste of sweetness,exhaustion. Oneiromancer You ask yourself for the hundredthtime how much fish sauce is toomuch, add it, throw in another twotablespoons for good …