Can anyone give me a recipe and procedure for making traditional english
scrumpy?

John

In article >,
says...
> Can anyone give me a recipe and procedure for making traditional english
> scrumpy?
>

I could be wrong, but isn't scrumpy simply cider made from a particular
type of crab-apple? We have a local cidery and they've made scrumpy in
the past: it was wicked stuff! Very strong (I think roughly 12% ABV) but
quite drinkable.

Bill

Bill Riel wrote in message ...
>In article >,
says...
>> Can anyone give me a recipe and procedure for making traditional english
>> scrumpy?
>>
>
>I could be wrong, but isn't scrumpy simply cider made from a particular
>type of crab-apple? We have a local cidery and they've made scrumpy in
>the past: it was wicked stuff! Very strong (I think roughly 12% ABV) but
>quite drinkable.
>
>Bill

Well ...there are recipes including all kinds of things like raisins, raw
meat ( im serious) and so on...And I think they are traditionally
spontaneously fermented with the wild yeasts on the apples. But I used a
yeast cake from a cream ale.

john

As I've read, traditional scrumpy is made without additives, just the juice
from traditional cider apples and nothing else and fermented as you said
from wild yeast.

"John D. Misrahi" > wrote in message
news
> Well ...there are recipes including all kinds of things like raisins, raw
> meat ( im serious) and so on...And I think they are traditionally
> spontaneously fermented with the wild yeasts on the apples. But I used a
> yeast cake from a cream ale.
>

"TechnoShroom" > wrote in message:
> As I've read, traditional scrumpy is made without additives, just the juice
> from traditional cider apples and nothing else and fermented as you said
> from wild yeast.

Exactly, and it's usually a bit rough/rustic (i.e. plenty of acid and tannin).

Ben

Ben Rotter wrote:

> "TechnoShroom" > wrote in message:
> > As I've read, traditional scrumpy is made without additives, just the juice
> > from traditional cider apples and nothing else and fermented as you said
> > from wild yeast.
>
> Exactly, and it's usually a bit rough/rustic (i.e. plenty of acid and tannin).

I read somewhere that the name scrumpy originated from the use of
scrumps (windfalls, etc) for making cider, however I don't have a
reference handy.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields