Must, from the Latin “Mustum” came into Old English some time before the 12th century. The same word is used in Slovak, but with a soft “s” – mušt.
Picking a field of grapes, crushing them, and collecting their juice (which often ends up with a bunch of bees in it prior to filtering) will leave you with what is called must. Sometimes the crushed grape skins and seeds are also called must.
The juice called must can be drunk fresh, but promises to leave you with a bit of a tummy ache if you overconsume this deliciously sweet non-alcoholic, unpasteurized delicacy.
The grape harvests that I have been privy to have not been incredibly hygienic, but tasty wine still comes from the process. Filtering, the fermentation process, and the acidity of the wine are believed to get rid of anything that you don’t want living in the wine.
Allan Stevo writes on Slovak culture at www.52inSk.com. He is from Chicago and spends most of his time travelling Europe and writing. You can find more of his writing at www.AllanStevo.com. If you enjoyed this post, please use the buttons below to like it on Facebook or to share it with your friends by email. You can sign up for emails on Slovak culture from 52 Weeks in Slovakia by clicking here.