1.   The ham was desiccated, the scrambled eggs congealed, and the fruit juice fermented.

2.   If possible, make the slaw a day ahead to let the juices ferment a bit.

3.   Only an occasional carbon dioxide bubble works through to the surface to indicate that the juice is fermenting actively underneath.

4.   The appropriate grapes are typically picked with a high acid content, then pressed and their juice fermented in stainless steel tanks.