Cider Digest #0141

eZine lover (@eZine)

Published in 

Cider Digest

 · 6 months ago

Subject: Cider Digest #141 Tue Aug 4 18:00:06 EDT 1992 
Date: Tue, 4 Aug 92 18:00:08 EDT 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #141          Tue Aug 4 18:00:07 EDT 1992 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 
                              
Contents: 
  Cider Digest #140 Tue Aug 4 11:00:06 EDT 1992 (gkushmer) 
  raw meat (Jay Hersh) 
                              
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Date: Tue, 4 Aug 92 12:30:11 EDT 
From: gkushmer@jade.tufts.edu 
Subject: Cider Digest #140 Tue Aug 4 11:00:06 EDT 1992 

>From: ithaca!amber!phoebe@uunet.uu.net (P. Couch) 

>Like I asked before on HBD: 
>What is the raw meat for? 
>What kind of Raw meat? 
>Is this serious? 

Dan Hall, president of Brew Free or Die, was telling me about this as 
well a couple of months back. 

Apparently, scrumpy makers added the meat a little after the fermentation 
slowed down.  I guess they thought that putrification is the same thing 
as fermentation.   

Best I know, this is an old practice that you don't find too much anymore. 

I would recommend that you don't even try this.  I can't see 
the point. 

- --gk 

 
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Date: Tue, 04 Aug 92 14:02:59 EDT 
From: Jay Hersh <hersh@expo.lcs.mit.edu> 
Subject: raw meat 

 
I would strongly suggest leaving this item out 
I can't see how it could really contribute anything good 
and will likely spoil the cider. 

Just my opinion. 
               JaH 

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