voodoobass
a table, mes enfants...
Registered: Sep 2003
Posts: 33336 - Threads: 983
Location: somewhere else
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Quote:
| Coops wrote on 10-07-2012 10:57 AM
Quote:
| voodoobass wrote on 09-07-2012 11:19 PM
Yeah there's loads, me and mates have made the odd batch ourselves as well - with varying results! One year we made about 500 pints of possibly the best cider I've ever tasted, a couple of years it was OK if you chucked a slug of elderflower cordial (also home made) in, one year we managed to make the most delicious tasting but evil stuff, gave you a headache after half a pint... we turned that into raspberry infused apple balsamic vinegar... well, some of it, we chucked most of it.
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Years ago I used to visit farms that were well off of the beaten track to buy my scrumpy. But we either can't find them anymore or they no longer exist. I would imagine that legislation and enforcement of food hygiene laws stopped most of them selling their product.
Most of the scrumpy farms I have visited lately have been much more commercial and clinical looking places. I'm not saying they are bad, but they don't seem to produce the scrumpy with that ultra cloudy look. The farmers used to warn us about the old stuff, you couldn't knock back pints of it as it was very strong, half a pint would get you merry.
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Oh the cloudy stuff is still out there, in fact most of the stuff down here is fairly cloudy. Obviously elfinsaftey means if people want to make a go of selling it and aren't just getting rid of the stuff they don't want for themselves, then they have to pass basic hygeine certificates and so on, so the standard should be fairly high. The local farm shops are normally a good bet and generally stock several different local ones, a couple of them have an in-house press too. Green Valley Cyder's medium scrumpy was amazing last autumn, obviously the weather at the moment is kinda gash so it'll be interesting to see what this year's output is like.
If you're ever in Exeter I'll take you to my local which normally has four or five different farm ciders on at any one time in addition to the usual thatchers/stowford etc. They usually range from a declared 6% up to one that is matured in rum barrels and is around 9%. However I reckon the 6% could be a conservative estimate too as I've ended up unusually  after 3-4 pints.
However, scrumpy head the next day is always a bit of an issue.
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10-07-2012 14:49 PM
