Scrumpy

[Duffbeer]

No doubt. Particularly if the meat began its own life as a "little body".... for instance, a rat.

I'll be sure to steer clear of any scrumpy that Pat brings to the next WineFest.

Now I know what to do when the judges comments state "lacks a little body" top man Steve.

Puts a whole new dimention on the fault known as "mouse"

[goldseal]

... now you know why Woodpecker cider is called Woodpecker.

[NorthernWiner]

I live in Hereford, within a stone's throw of the Bulmers cider factory.

Do you happen to be acquainted with any of these fine gents (all workers at Bulmers)...

http://www.truveo.com/Working-hard-at-Bulmers/id/3770783463

[goldseal]

No, but I believe it's an extract from the official training video.

[lockwood1956]

I wonder if they have any vacancies!

[P cuthbert]

Thanks all for the interesting dissertation of the wiles of scrumpy, and cider in general.

Steve, fear not, I will not be adding extra protein to any scrumpy I may bring to winefest. It won't likely be ready until 2010.

[bugle]

I am fairly sure raw meat would be added as a yeast nutrient, to make up for what's not in apples... Pure scrumpy brewers still use it, and shun the use of sulphite!

[Richard S]

I am sure I have seen a recipe for mead that involved the addition of sausage meat, chillis and red diesel.

[Duffbeer]

I am sure I have seen a recipe for mead that involved the addition of sausage meat, chillis and red diesel.

Lmaoo, yes I remember it it too, but I think it's now within the depths of the MOD area...Top recipe though if I remember correctly.

[Richard S]

The methodology was a little strange as well.