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Cider Digest #0145
Subject: Cider Digest #145 Fri Aug 7 11:00:08 EDT 1992
Date: Fri, 7 Aug 92 11:00:10 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #145 Fri Aug 7 11:00:08 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Scrumpy (gkushmer)
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Date: Thu, 6 Aug 92 18:09:36 EDT
From: gkushmer@jade.tufts.edu
Subject: Scrumpy
> From: cjh@diaspar.hq.ileaf.com (Chip Hitchcock)
> I wouldn't automatically junk a feature of a recipe that somebody says
> has worked for them.
Fair enough, but I was put under the impression that the meat was thrown
in only to continue activity in the batch - activity most likely from something
other than fermentation. My recommendation was made to prevent the addition
of off flavors (really off flavors :-)
> I would also note that when I was in England scrumpy had a rather rough
> reputation, although it wasn't clear why...maybe the meat gives it an
> acquired taste.
When I lived in England for a while, I made good with a Cornish guy (Scrumpy
comes from Cornwall, the southwestern end of England. It's considered the
boonies by many). The impression I got about scrumpy is that it's rough
since it is both highly alcoholic and thick with particles. I don't, however,
remember anyone saying that they use meat in today's scrumpy.
> vitamin C is ascorbic ("anti-scurvy") acid,
I stand corrected.
- --gk
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End of Cider Digest
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