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Old 09-08-2007, 03:25 AM   #1
Finn
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Jul 2007
Albany, Oregon
Posts: 202


OK, so my last couple batches have been, uh, mixed victories. Well, OK, so they've both been pretty hard to drink. The last one particularly -- the apples I used for it were a bit green and with the sugar gone (I fermented it almost to full dryness) it was just really sour, nearly undrinkable. The one before that came out OK but I really didn't like the molasses tone I got from the brown sugar I fortified it with.

To top that off, a buddy of mine who got out of homebrewing (he thought he was turning himself into an alcoholic) gave me a bunch of high-end beermaking goodies. Two carboys, a grain mill and a bunch of other stuff. I started thinking about a nice high-powered IPA ...

I'd pretty much decided I was getting out of cider.

Then ...

I picked up a bottle of this Scrumpy stuff at the Whiteside Brewing Supply.

Disclaimer -- I've no idea who these people are, other than I heard the stuff mentioned on this forum before in connection with some kind of spiced cider they made. But I really, really like this stuff.

Anyway, I would really like to make a similar cider -- some sweetness, not much acid, light sparkle -- I'm not asking for proprietary secrets but does anybody have a recipe that's in the same style?

Cheers!

--Finn

 
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Old 09-08-2007, 04:22 AM   #2
OdinOneEye
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Jan 2006
Posts: 128
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Be careful what you wish for. Found this after a google search

12 pounds, mixed apples (make sure they're clean with no blemishes)
1/2 pound, raisins
1/2 pound, raw meat
1 gallon, water at 70 degrees
champagne yeast (tradition calls for bakers yeast)

Method

Chop all ingredients. Then grind the apples and raisins. A food processor is helpful. Toss the ingredients into the water and stir. Add the yeast and seal the brew bucket with an airlock. Each day, stir the ingredients by swirling the ingredients in the closed bucket. After the first fermentation slows, about 8-10 days, move to a secondary fermenter. If you like a dry cider, add a second dose of yeast to the secondary fermenter. Seal with an airlock. Let sit until the fermentation slows to a very slow, almost imperceptable bubble. Move to a carboy to get out more of the particulates. Let it sit for about a week and bottle.

The scrumpy will need to mature for about four months before you will want to even try it since it will give off a strong unpleasant smell and almost vinegary taste. The longer it is allowed to mature, the better, smoother and drier it will get.

Comments:

This is a recipe for a strong British cider called scrumpy. It is really strong. One glass and the world begins to glow. A second glass, makes it all go.

It is wonderful served cold when mature. I have let it sit for a year and it is quite fine
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Old 09-08-2007, 04:57 PM   #3
BrewFrick
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Feb 2007
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RAW MEAT?

Tell me that this is a typo and you meant to put something else there, that is insane!

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Old 09-08-2007, 05:04 PM   #4
OdinOneEye
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Jan 2006
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Nope! This was copy/pasted directly.
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Old 09-08-2007, 05:33 PM   #5
BrewFrick
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Feb 2007
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Ok, so what would be the point of putting raw meat into the cider?
Would it provide some chemical that is now commercially available and clean that was not readily available then? I can just imagine the potential contamination possibilities with raw meat. And what kind of meat too boot, anything?
Beef, pork, chicken, deer, moose, rabbit, duck, bear, cougar, anything goes?

 
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Old 09-08-2007, 08:29 PM   #6
jo7hs2
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Aug 2007
Posts: 51

I'm curious, too. What does the meat bring to the table?
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Old 09-09-2007, 04:34 AM   #7
OdinOneEye
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Jan 2006
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Hey, it's a British drink, fellahs.

You can't always explain the British.
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Old 09-09-2007, 06:12 AM   #8
BrewFrick
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Feb 2007
Posts: 251
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You cannot, with a sound concience, put meat in anything you brew.
This must have been to either set and settle the pectin without the original recipe author knowing it or just to be totally crazy.

Insanity, insanity I tells ya!

 
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Old 09-11-2007, 07:33 PM   #9
Drew966
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Sep 2007
Posts: 9

I think this is probably the scrumpy Finn is talking about: http://www.organicscrumpy.com/ I've had it and it's pretty good. I'm pretty sure the recipe that includes the meat is archaic/not in common use and definitely not in the scrumpy he refers to.

 
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Old 09-12-2007, 12:03 AM   #10
Travis KilPatrick
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Jul 2007
Southwest Chicago Burbs
Posts: 28

don't know if it's true or not, but I heard quite a while back something about Guinness putting raw meat in their fermentors too.

 
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