Sqwertz ejaculated:

> > I think I'm going to MacGyver some hard cider this year (think unwashed
> > organic apple from a u-pick for the yeast, and a baloon with holes for
> > the airlock. ) A friend of mine did this a few years ago and it was
> > awesome.
>
> I never thought about using a balloon. Maybe that would work for my
> kimchi, too ;-) That way I could enjoy the smell of it all day long
> and tell when it's ready without having to open it.


Instead of a balloon, don't you have some used rubbers hanging around...???

;-P


> How do you get a clean hole that won't rip under pressure?
>


Ask the cyberpussy, Steve...


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

"Gloria P" > wrote

> George wrote:
>> Nancy Young wrote:

>>> As far as pasteurized, there
>>> was a case where children died/became very sick because some
>>> natural cider company wound up using apples that had fallen to the
>>> ground, therefore picking up salmonella poisoning from deer droppings
>>> or whatever.

>> I remember the case. They had let cows graze in the orchard and were
>> picking up and using apples that had dropped.

> It was Odwalla.

Exactly so. I assume I saw that on Forensic Files.

>I miss New England's self-pick o9rchards and fresh cider.

nancy

Sqwertz wrote:
> George > wrote:
>
>> I remember the case. They had let cows graze in the orchard and were
>> picking up and using apples that had dropped.
>
> It was Odwalla. They used manure to fertilize the orchard.
>
>> They won't sell unpasteurized to you if they don't
>> know you. They practice safe picking methods.
>
> That's a stupid criteria. Are people they know less likely to get
> sick from unpasteurized juice? Do they only want their friends to
> get sick?
>
> -sw

You can't legally sell unpasteurized cider in PA so they don't want a
megafine or maybe even harsher action. This is a family owned farm run
by sensible people not bigbox. So they make some quality unpasteurized
product available to people like me who appreciate the difference in
quality and grew up drinking it. It isn't any different than a safe,
competent cook making a large batch of something and selling some to
their neighbors. The government also prohibits that.

George > wrote:

> Sqwertz wrote:
>> George > wrote:
>>
>>> I remember the case. They had let cows graze in the orchard and were
>>> picking up and using apples that had dropped.
>>
>> It was Odwalla. They used manure to fertilize the orchard.
>>
>>> They won't sell unpasteurized to you if they don't
>>> know you. They practice safe picking methods.
>>
>> That's a stupid criteria. Are people they know less likely to get
>> sick from unpasteurized juice? Do they only want their friends to
>> get sick?
>
> You can't legally sell unpasteurized cider in PA so they don't want a
> megafine or maybe even harsher action.

The only law I see about Pennsylvania regarding selling
unpasteurized juice is that growers/processors must take a food
safety class. Which implies that selling unpasteurized juice is not
illegal. The usual USDA warning labels and HACCP controls are of
course mandatory for all states.

I think they're pulling your leg to make you feel special :-)

-sw

Saerah Gray > wrote:

> Of course, I would never distill my own liquor. No siree Bob.

I would have to have a pretty large setup to justify making my own
hard alcohol.

-sw

Sqwertz > wrote in
:

> enigma > wrote:
>
>> uh, no. it is illegal to use 'drops' (fallen apples) for
>> cider in the US.
>
> The USDA does not have any laws prohibiting the use of
> drops for apple juice production - pasteurized or not.

oh, right. the FDA put a moratorium on the use of drops in
1998 and hasn't lifted it yet. so it isn't technically
prohibited, it's just not allowed.
lee

--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

enigma > wrote:

> Sqwertz > wrote in
> :
>
>> enigma > wrote:
>>
>>> uh, no. it is illegal to use 'drops' (fallen apples) for
>>> cider in the US.
>>
>> The USDA does not have any laws prohibiting the use of
>> drops for apple juice production - pasteurized or not.
>
> oh, right. the on the use of drops in
> 1998 and hasn't lifted it yet. so it isn't technically
> prohibited, it's just not allowed.

It's allowed. It was never prohibited, at least not
on a federal level.

Got any other maneuvers?

-sw

Wayne Boatwright > fnord
5.247:

> On Sat 27 Sep 2008 03:24:19p, Saerah Gray told us...
>
>> Sqwertz > fnord news:270908.171742rfc1191.319
>> @sqwertz.com:
>>
>>> Saerah Gray > wrote:
>>>
>>>> I think I'm going to MacGyver some hard cider this year (think
>> unwashed
>>>> organic apple from a u-pick for the yeast, and a baloon with holes
>> for
>>>> the airlock. ) A friend of mine did this a few years ago and it was
>>>> awesome.
>>>
>>> I never thought about using a balloon. Maybe that would work for my
>>> kimchi, too ;-) That way I could enjoy the smell of it all day long
>>> and tell when it's ready without having to open it.
>>>
>>> How do you get a clean hole that won't rip under pressure?
>>>
>>> -sw
>>>
>>
>> My friend used a safety pin. We aren't friends any more, so I can't
ask
>> her; I was thinking of just winging it if I did... or google when the
>> time comes
>>
>
> Why, did she prick you with her safety pin?
>

eh. Wildly variant lifetyles and we just stopped talking... I actually
tried calling her a while back, but it was disconnected.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Sun 28 Sep 2008 06:09:42p, Saerah Gray told us...

> Wayne Boatwright > fnord
> 5.247:

>> Why, did she prick you with her safety pin?
>>
>
> eh. Wildly variant lifetyles and we just stopped talking... I actually
> tried calling her a while back, but it was disconnected.
>

That certainly happens to most people at one time or another.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/28(XXVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 1dys 5hrs 36mins
*******************************************
Typos? Blame my cat.
*******************************************

Cindy Fuller wrote:

> I live in Washington, apple capital of the US. One would think that
> real sweet apple cider would be readily available in the fall. WRONG!!!
> Last night I wanted to braise pork chops, so I stopped at the local
> grocery to get some cider. The only item the store carried that was
> remotely close to cider was "Simply Apple" apple juice. The chops came
> out fine, but it is a befuddlement to me. Perhaps it's all the orchard
> owners here who insist on growing red delicious apples (which, in my
> opinion, are seriously overrated). My relatives and friends in the
> orchard business in NY would be appalled.
>
> Cindy

Well, I have the opposite problem, sort of. Tons
of apple cider but all of it made with mostly
golden delicious (which is a misnomer afaiac). I
wish I could get a pure MacIntosh "varietal" cider.
I have found it on rare occasions in the past but
almost no one makes it. When I'm in Vermont I can
get great cider which is mostly MacIntosh. But
here in the Pittsburgh area it's most bland, sweet
varieties like golden delicious that are used. I like
a nice sweet-tart cider. Sigh!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> Well, I have the opposite problem, sort of. Tons
> of apple cider but all of it made with mostly
> golden delicious (which is a misnomer afaiac). I
> wish I could get a pure MacIntosh "varietal" cider.
> I have found it on rare occasions in the past but
> almost no one makes it. When I'm in Vermont I can
> get great cider which is mostly MacIntosh. But
> here in the Pittsburgh area it's most bland, sweet
> varieties like golden delicious that are used. I like
> a nice sweet-tart cider. Sigh!

Once again, life imitates rfc. I went to Delicious Orchards
today. Whenever I mention that place, people remember
their apple cider donuts. They press their own apple cider,
so I know I can always find it there.

Today I walk in and there's an apple cider display near
the door where it usually isn't. They are advertizing the fact
that they now also make Tart apple cider. Wow, how weird
is that, I never even thought of it before this thread. Of
course I picked up a container, it really is superior in flavor.

Wandering through the place, I wind up in earshot of some
manager explaining something to a customer. Loud voice,
he explained how they don't make cider from the drops, and
if you hear about salmonella from cider, it's because of the
drops blah blah.

It's like rfc come to life. Scary.

nancy

Kate Connally > wrote:

> Well, I have the opposite problem, sort of. Tons
> of apple cider but all of it made with mostly
> golden delicious (which is a misnomer afaiac). I
> wish I could get a pure MacIntosh "varietal" cider.
> I have found it on rare occasions in the past but
> almost no one makes it. When I'm in Vermont I can
> get great cider which is mostly MacIntosh. But
> here in the Pittsburgh area it's most bland, sweet
> varieties like golden delicious that are used. I like
> a nice sweet-tart cider. Sigh!

I used to get the Kine cider in North Hills right outside of the
Kinvara neighborhood (Thompson Run and... Peebles?). Schramms farms
also had it. You have to have plenty of Macs in Zelienople, at
least.

I don't mean to throw around names, but there was always shitloads
of varietal apples around PGH. I was an apple freak-connoisseur
when I was kid in PGH. Haven't eaten an apple since. Drank plenty
though(*)

-sw

(*) Night Train

"Ranée at Arabian Knits" > wrote in message
...
> In article
> >
> ,
> Cindy Fuller > wrote:
>
>> I live in Washington, apple capital of the US. One would think that
>> real sweet apple cider would be readily available in the fall. WRONG!!!
>> Last night I wanted to braise pork chops, so I stopped at the local
>> grocery to get some cider. The only item the store carried that was
>> remotely close to cider was "Simply Apple" apple juice. The chops came
>> out fine, but it is a befuddlement to me. Perhaps it's all the orchard
>> owners here who insist on growing red delicious apples (which, in my
>> opinion, are seriously overrated). My relatives and friends in the
>> orchard business in NY would be appalled.
>
> You have to go to a small town to find them. We had it aplenty in
> the harbor. The farms out Puyallup way have lots, fresh pressed,
> usually. Out here on the east side, we have tons, every where you go.
>
Can't find the OP but what is the difference between "real sweet apple
cider" (fresh-pressed or otherwise) and "Simply Apple" apple juice?
Graham (to whom cider means an alcoholic drink)

"graham" > wrote:
>
> what is the difference between "real sweet apple
>cider" (fresh-pressed or otherwise) and "Simply Apple" apple juice?
>Graham (to whom cider means an alcoholic drink)
>
http://en.wikipedia.org/wiki/Apple_juice

cider
Apple cider was a highly popular early American beverage. Cider is
made by pressing the juice from fruit (usually apples). It can be
drunk straight or diluted with water. Before FERMENTATION, it's
referred to as "sweet" cider. It becomes "hard" cider after
fermentation, and can range widely in alcohol content. Apple cider is
also used to make vinegar and brandy.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

graham wrote:

>>
> Can't find the OP but what is the difference between "real sweet apple
> cider" (fresh-pressed or otherwise) and "Simply Apple" apple juice?
> Graham (to whom cider means an alcoholic drink)
>
>

cider = fresh pressed apple juice, no preservatives; it spoils or
ferments rather quickly, often cloudy

apple juice = juice that has been filtered, pasteurized or has
preservatives added; some are even diluted with water

hard cider = alcoholic cider, sales are controlled as other alcoholic
products

The flavor of cider is usually better if it contains a variety of apples
and it is sweeter if pressed after a frost or a series of cold nights.

gloria p

Gloria P wrote:
> graham wrote:
>
>>>
>> Can't find the OP but what is the difference between "real sweet
>> apple cider" (fresh-pressed or otherwise) and "Simply Apple" apple
>> juice? Graham (to whom cider means an alcoholic drink)
>>
>>
>
> cider = fresh pressed apple juice, no preservatives; it spoils or
> ferments rather quickly, often cloudy
>
> apple juice = juice that has been filtered, pasteurized or has
> preservatives added; some are even diluted with water
>
> hard cider = alcoholic cider, sales are controlled as other
> alcoholic
> products
>
> The flavor of cider is usually better if it contains a variety of
> apples and it is sweeter if pressed after a frost or a series of
> cold
> nights.
> gloria p

In Maryland, what is called cider is required to be pasteurized so
doesn't ferment. To me, it's apple juice. What I call cider is known
as "hard cider" and is alcoholic. The only kind I've found here in
the US is called "Woodchuck" and has a pretty low alcohol content.

Dora

Dora wrote on Thu, 24 Sep 2009 16:42:16 -0400:

> Gloria P wrote:
>> graham wrote:
>>
>>> Can't find the OP but what is the difference between "real
>>> sweet apple cider" (fresh-pressed or otherwise) and "Simply Apple"
>>> apple juice? Graham (to whom cider means an alcoholic
>>> drink)
>>>
>> cider = fresh pressed apple juice, no preservatives; it
>> spoils or ferments rather quickly, often cloudy
>>
>> apple juice = juice that has been filtered, pasteurized or
>> has preservatives added; some are even diluted with water
>>
>> hard cider = alcoholic cider, sales are controlled as other alcoholic
>> products
>>
>> The flavor of cider is usually better if it contains a
>> variety of apples and it is sweeter if pressed after a frost or a
>> series of cold nights. gloria p

> In Maryland, what is called cider is required to be
> pasteurized so doesn't ferment. To me, it's apple juice. What I call
> cider is known as "hard cider" and is alcoholic. The only kind I've
> found here in the US is called "Woodchuck" and has a pretty low
> alcohol content.

This is an international group and I think care is needed. I know "hard
cider" is used in the the US for the alcoholic producr but I was brought
up in Britain and there "cider" is always hard. You can buy domestic and
imported hard cider in liquor stores around here. One that comes to mind
is the British "Strongbow".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Dora wrote on Thu, 24 Sep 2009 16:42:16 -0400:
>
>> Gloria P wrote:
>>> graham wrote:
>>>
>>>> Can't find the OP but what is the difference between "real
>>>> sweet apple cider" (fresh-pressed or otherwise) and "Simply
>>>> Apple"
>>>> apple juice? Graham (to whom cider means an alcoholic
>>>> drink)
>>>>
>>> cider = fresh pressed apple juice, no preservatives; it
>>> spoils or ferments rather quickly, often cloudy
>>>
>>> apple juice = juice that has been filtered, pasteurized or
>>> has preservatives added; some are even diluted with water
>>>
>>> hard cider = alcoholic cider, sales are controlled as other
>>> alcoholic products
>>>
>>> The flavor of cider is usually better if it contains a
>>> variety of apples and it is sweeter if pressed after a frost or a
>>> series of cold nights. gloria p
>
>> In Maryland, what is called cider is required to be
>> pasteurized so doesn't ferment. To me, it's apple juice. What I
>> call
>> cider is known as "hard cider" and is alcoholic. The only kind
>> I've
>> found here in the US is called "Woodchuck" and has a pretty low
>> alcohol content.
>
> This is an international group and I think care is needed. I know
> "hard cider" is used in the the US for the alcoholic producr but I
> was brought up in Britain and there "cider" is always hard. You can
> buy domestic and imported hard cider in liquor stores around here.
> One that comes to mind is the British "Strongbow".

Thanks for the "Strongbow" reference. The only one I have found is
Woodchuck (a US brand) so that's good to know.
This is making me miss Devonshire!

Gloria P wrote:

> graham wrote:
>
> > >
> > Can't find the OP but what is the difference between "real sweet
> > apple cider" (fresh-pressed or otherwise) and "Simply Apple" apple
> > juice? Graham (to whom cider means an alcoholic drink)
>
> cider = fresh pressed apple juice, no preservatives; it spoils or
> ferments rather quickly, often cloudy
>
> apple juice = juice that has been filtered, pasteurized or has
> preservatives added; some are even diluted with water

The new Simply Apple product (from Coca-Cola) is unfiltered juice, not
from concentrate. It is pasteurtized.




Brian

--
Day 234 of the "no grouchy usenet posts" project

Default wrote on 24 Sep 2009 21:14:18 GMT:

>> graham wrote:
>>
> >> Can't find the OP but what is the difference between "real
> >> sweet apple cider" (fresh-pressed or otherwise) and
> >> "Simply Apple" apple juice? Graham (to whom cider means an
> >> alcoholic drink)
>>
>> cider = fresh pressed apple juice, no preservatives; it
>> spoils or ferments rather quickly, often cloudy
>>
>> apple juice = juice that has been filtered, pasteurized or
>> has preservatives added; some are even diluted with water

> The new Simply Apple product (from Coca-Cola) is unfiltered
> juice, not from concentrate. It is pasteurtized.

I am reminded of the story of the grape juice that was popular in
Probihition times. It was sold labelled "Take care, may ferment at room
temperature".



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Gloria P > wrote:

> cider = fresh pressed apple juice, no preservatives; it spoils or
> ferments rather quickly, often cloudy
>
> apple juice = juice that has been filtered, pasteurized or has
> preservatives added; some are even diluted with water
>
> hard cider = alcoholic cider, sales are controlled as other alcoholic
> products

So, if one were to remain half-way consistent, then perry would be
freshly pressed pear juice and hard perry would be fermented/alcoholic
pear juice. I think both - and all the cider versions - should be
called Alfredo.

Victor

In article >,
"James Silverton" > wrote:

> Default wrote on 24 Sep 2009 21:14:18 GMT:
>
> >> graham wrote:
> >>
> > >> Can't find the OP but what is the difference between "real
> > >> sweet apple cider" (fresh-pressed or otherwise) and
> > >> "Simply Apple" apple juice? Graham (to whom cider means an
> > >> alcoholic drink)
> >>
> >> cider = fresh pressed apple juice, no preservatives; it
> >> spoils or ferments rather quickly, often cloudy
> >>
> >> apple juice = juice that has been filtered, pasteurized or
> >> has preservatives added; some are even diluted with water
>
> > The new Simply Apple product (from Coca-Cola) is unfiltered
> > juice, not from concentrate. It is pasteurtized.
>
> I am reminded of the story of the grape juice that was popular in
> Probihition times. It was sold labelled "Take care, may ferment at room
> temperature".

There are a couple of roadside stores around here. They sell cherry
cider among other things. In my younger days, I couldn't buy a bottle
of the stuff without the clerk explaining under what conditions it would
ferment to produce an alcoholic beverage, and how long it would keep
after that.

--
Dan Abel
Petaluma, California USA

Gloria P wrote:
>
> graham wrote:
>
> >>
> > Can't find the OP but what is the difference between "real sweet apple
> > cider" (fresh-pressed or otherwise) and "Simply Apple" apple juice?
> > Graham (to whom cider means an alcoholic drink)
> >
> >
>
> cider = fresh pressed apple juice, no preservatives; it spoils or
> ferments rather quickly, often cloudy
>
> apple juice = juice that has been filtered, pasteurized or has
> preservatives added; some are even diluted with water
>
> hard cider = alcoholic cider, sales are controlled as other alcoholic
> products
>
> The flavor of cider is usually better if it contains a variety of apples
> and it is sweeter if pressed after a frost or a series of cold nights.
>
> gloria p

And then there is 'scrumpy', which is homemade (alcoholic) cider.
Powerful, often opaque and doesn't taste of apples at all LOL. And then
there is the fictional 'scumble', which is even more powerful and made
of apples. Mostly apples ;P

Victor Sack wrote:
>
> Gloria P > wrote:
>
> > cider = fresh pressed apple juice, no preservatives; it spoils or
> > ferments rather quickly, often cloudy
> >
> > apple juice = juice that has been filtered, pasteurized or has
> > preservatives added; some are even diluted with water
> >
> > hard cider = alcoholic cider, sales are controlled as other alcoholic
> > products
>
> So, if one were to remain half-way consistent, then perry would be
> freshly pressed pear juice and hard perry would be fermented/alcoholic
> pear juice. I think both - and all the cider versions - should be
> called Alfredo.
>
> Victor

LOL but perry is *always* fermented in the UK. Otherwise it's pear juice
or pear nectar.

On Sep 24, 5:57*pm, (Victor Sack) wrote:
> Gloria P > wrote:
> > cider = fresh pressed apple juice, no preservatives; it spoils or
> > ferments rather quickly, often cloudy
>
> > apple juice = juice that has been filtered, pasteurized or has
> > preservatives added; some are even diluted with water
>
> > hard cider = alcoholic cider, sales are controlled as other alcoholic
> > products
>
> So, if one were to remain half-way consistent, then perry would be
> freshly pressed pear juice and hard perry would be fermented/alcoholic
> pear juice. *I think both - and all the cider versions - should be
> called Alfredo.

We don't have perry in the U.S., except possibly as a specialty
product
at extremely low volumes. I've never seen it, although I can't say
I've
looked.

I'd say that most of the pear crop ends up canned, most of the
remainder
is eaten fresh, and some is dried or prepared in other ways (e.g.,
juiced).
I probably should Google to back up my impressions, but I can talk
without
any hard data just as well as anybody on Usenet.

Cindy Hamilton

Cindy Hamilton wrote:

> We don't have perry in the U.S., except possibly as a specialty
> product
> at extremely low volumes. I've never seen it, although I can't say
> I've
> looked.

It does look like it is rare in the USA and it tends to be called "pear
cider". Here are a couple of producers:
<http://www.fishbrewing.com/spire-mountain-cider/pear-cider/>
<http://www.woodchuck.com/woody/wp-content/themes/woodchuck-2/images/lb/cider-styles/pear.jpg>

Victor

On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:

> Gloria P wrote:
>>
>>
>> cider = fresh pressed apple juice, no preservatives; it spoils or
>> ferments rather quickly, often cloudy
>>
>> apple juice = juice that has been filtered, pasteurized or has
>> preservatives added; some are even diluted with water
>>
>> hard cider = alcoholic cider, sales are controlled as other alcoholic
>> products
>>
>> The flavor of cider is usually better if it contains a variety of apples
>> and it is sweeter if pressed after a frost or a series of cold nights.
>>
>> gloria p
>
> And then there is 'scrumpy', which is homemade (alcoholic) cider.
> Powerful, often opaque and doesn't taste of apples at all LOL. And then
> there is the fictional 'scumble', which is even more powerful and made
> of apples. Mostly apples ;P

i don't think i'd heard the term 'scrumpy' before. charming word.
'scumble' i'd only heard as an artists' word.

your pal,
blake

blake murphy wrote:
>
> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
>
> > Gloria P wrote:
> >>
> >>
> >> cider = fresh pressed apple juice, no preservatives; it spoils or
> >> ferments rather quickly, often cloudy
> >>
> >> apple juice = juice that has been filtered, pasteurized or has
> >> preservatives added; some are even diluted with water
> >>
> >> hard cider = alcoholic cider, sales are controlled as other alcoholic
> >> products
> >>
> >> The flavor of cider is usually better if it contains a variety of apples
> >> and it is sweeter if pressed after a frost or a series of cold nights.
> >>
> >> gloria p
> >
> > And then there is 'scrumpy', which is homemade (alcoholic) cider.
> > Powerful, often opaque and doesn't taste of apples at all LOL. And then
> > there is the fictional 'scumble', which is even more powerful and made
> > of apples. Mostly apples ;P
>
> i don't think i'd heard the term 'scrumpy' before. charming word.
> 'scumble' i'd only heard as an artists' word.
>
> your pal,
> blake

Scrumpy is a dialect word from the West Country in the UK; Somerset
(which is cider country), Avon etc. http://en.wikipedia.org/wiki/Scrumpy
sums it up reasonably well.

Many farm households have cider presses in the front garden. All along
the roads there are working and abandoned apple orchards, the apples
just for cider making. Used to get on my bike on Sundays with a plastic
bag to pick up the windfall apples. They are quite sour but cook up
nicely.

A temporary landlord of mine (in Somerset) offered scrumpy with a meal.
He said 'you won't find anything like this in London'. No indeed...local
health and safety laws would forbid it LOL.

Scumble is from Terry Pratchett's 'Discworld' series. High power drink
that 'should never touch metal'.

Arri London > wrote:
>
>> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
>>
>> And then there is 'scrumpy', which is homemade (alcoholic) cider.
>> Powerful, often opaque and doesn't taste of apples at all LOL. And then
>> there is the fictional 'scumble', which is even more powerful and made
>> of apples. Mostly apples ;P
>>
> Scrumpy is a dialect word from the West Country in the UK; Somerset
> (which is cider country), Avon etc. http://en.wikipedia.org/wiki/Scrumpy
> sums it up reasonably well.

Arri. You've taken me back to the late 1950's. I was a corporal in the
Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
annual camp at Tavistock, in Devon. One Saturday we were allowed a
trip into Plymouth. Four of us tackled the local pubs.

We'd heard of the strength of scrumpy, the local delicacy and being
youthfully cocky, asked for four pints. A local, seeing the uniforms
and noting the foreign dialect warned us to drink only halves. Three
of us agreed but one of our bolshy pals ignored the old sage. The
booze was drawn from the barrel and although cloudy, went down a
treat. In less that an hour four had been sunk. We exited.

On hitting the outside air the four pint fella went totally berserk.
He swung round the nearest lamppost shouting and singing. Just as
quickly he slid to the concrete and went out like a light.

He had to be trucked back to the barracks. I've never drunk scrumpy
from that day to this.
--
Don

Don Gray wrote:
> Arri London > wrote:
>>
>>> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
>>>
>>> And then there is 'scrumpy', which is homemade (alcoholic) cider.
>>> Powerful, often opaque and doesn't taste of apples at all LOL. And
>>> then there is the fictional 'scumble', which is even more powerful
>>> and made of apples. Mostly apples ;P
>>>
>> Scrumpy is a dialect word from the West Country in the UK; Somerset
>> (which is cider country), Avon etc.
>> http://en.wikipedia.org/wiki/Scrumpy sums it up reasonably well.
>
> Arri. You've taken me back to the late 1950's. I was a corporal in the
> Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
> annual camp at Tavistock, in Devon. One Saturday we were allowed a
> trip into Plymouth. Four of us tackled the local pubs.
>
> We'd heard of the strength of scrumpy, the local delicacy and being
> youthfully cocky, asked for four pints. A local, seeing the uniforms
> and noting the foreign dialect warned us to drink only halves. Three
> of us agreed but one of our bolshy pals ignored the old sage. The
> booze was drawn from the barrel and although cloudy, went down a
> treat. In less that an hour four had been sunk. We exited.
>
> On hitting the outside air the four pint fella went totally berserk.
> He swung round the nearest lamppost shouting and singing. Just as
> quickly he slid to the concrete and went out like a light.
>
> He had to be trucked back to the barracks. I've never drunk scrumpy
> from that day to this.

LOL One only makes that mistake once)

Don Gray wrote:
>
> Arri London > wrote:
> >
> >> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
> >>
> >> And then there is 'scrumpy', which is homemade (alcoholic) cider.
> >> Powerful, often opaque and doesn't taste of apples at all LOL. And then
> >> there is the fictional 'scumble', which is even more powerful and made
> >> of apples. Mostly apples ;P
> >>
> > Scrumpy is a dialect word from the West Country in the UK; Somerset
> > (which is cider country), Avon etc. http://en.wikipedia.org/wiki/Scrumpy
> > sums it up reasonably well.
>
> Arri. You've taken me back to the late 1950's. I was a corporal in the
> Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
> annual camp at Tavistock, in Devon. One Saturday we were allowed a
> trip into Plymouth. Four of us tackled the local pubs.
>
> We'd heard of the strength of scrumpy, the local delicacy and being
> youthfully cocky, asked for four pints. A local, seeing the uniforms
> and noting the foreign dialect warned us to drink only halves. Three
> of us agreed but one of our bolshy pals ignored the old sage. The
> booze was drawn from the barrel and although cloudy, went down a
> treat. In less that an hour four had been sunk. We exited.
>
> On hitting the outside air the four pint fella went totally berserk.
> He swung round the nearest lamppost shouting and singing. Just as
> quickly he slid to the concrete and went out like a light.
>
> He had to be trucked back to the barracks. I've never drunk scrumpy
> from that day to this.
> --
> Don

ROTFL! That's what he got for being bolshy My landlord gave me a
one-pint jug of it to eat with my fish and chips. Drank a very lean half
*very slowly*, thinking the grease would sop it up and still felt it.

Arri London > wrote:

> Don Gray wrote:
>>
>> Arri London > wrote:
>>
>> Arri. You've taken me back to the late 1950's. I was a corporal in the
>> Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
>> annual camp at Tavistock, in Devon. One Saturday we were allowed a
>> trip into Plymouth. Four of us tackled the local pubs.
>>
>> We'd heard of the strength of scrumpy, the local delicacy and being
>> youthfully cocky, asked for four pints. A local, seeing the uniforms
>> and noting the foreign dialect warned us to drink only halves. Three
>> of us agreed but one of our bolshy pals ignored the old sage. The
>> booze was drawn from the barrel and although cloudy, went down a
>> treat. In less that an hour four had been sunk. We exited.
>>
>> On hitting the outside air the four pint fella went totally berserk.
>> He swung round the nearest lamppost shouting and singing. Just as
>> quickly he slid to the concrete and went out like a light.
>>
>> He had to be trucked back to the barracks. I've never drunk scrumpy
>> from that day to this.
>> --
>> Don

> ROTFL! That's what he got for being bolshy My landlord gave me a
> one-pint jug of it to eat with my fish and chips. Drank a very lean half
> *very slowly*, thinking the grease would sop it up and still felt it.

Ain't that a fact! The ignorance of youth. Having said that, today's
lot are a right set of ******s. They deliberately set out to get drunk
and finish up laid out in the gutter or being sick. They've no shame.
They are the pariahs of Europe. Then the government brought in 24 hr
drinking!! Just typical of this lot. Talk about lighting a match in a
coal mine. We upped sticks and emigrated to Belgium. Great beer. Still
miss the old country though, but over here there's never any trouble
and you can drink in peace.

--
Don

In message >
"Ophelia" > wrote:

> Don Gray wrote:
>> Arri London > wrote:
>>>
>>>> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
>>>>
>>>> And then there is 'scrumpy', which is homemade (alcoholic) cider.
>>>> Powerful, often opaque and doesn't taste of apples at all LOL. And
>>>> then there is the fictional 'scumble', which is even more powerful
>>>> and made of apples. Mostly apples ;P
>>>>
>>> Scrumpy is a dialect word from the West Country in the UK; Somerset
>>> (which is cider country), Avon etc.
>>> http://en.wikipedia.org/wiki/Scrumpy sums it up reasonably well.
>>
>> Arri. You've taken me back to the late 1950's. I was a corporal in the
>> Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
>> annual camp at Tavistock, in Devon. One Saturday we were allowed a
>> trip into Plymouth. Four of us tackled the local pubs.
>>
>> We'd heard of the strength of scrumpy, the local delicacy and being
>> youthfully cocky, asked for four pints. A local, seeing the uniforms
>> and noting the foreign dialect warned us to drink only halves. Three
>> of us agreed but one of our bolshy pals ignored the old sage. The
>> booze was drawn from the barrel and although cloudy, went down a
>> treat. In less that an hour four had been sunk. We exited.
>>
>> On hitting the outside air the four pint fella went totally berserk.
>> He swung round the nearest lamppost shouting and singing. Just as
>> quickly he slid to the concrete and went out like a light.
>>
>> He had to be trucked back to the barracks. I've never drunk scrumpy
>> from that day to this.

> LOL One only makes that mistake once)

Sure thing and he got a real dressing down, when he eventually sobered
up the following morning




--
Don

Don Gray > wrote:

> "Ophelia" > wrote:

>> Don Gray wrote:

>>> Arri London > wrote:

>>>>> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
>>>>>
>>>>> And then there is 'scrumpy', which is homemade (alcoholic) cider.
>>>>> Powerful, often opaque and doesn't taste of apples at all LOL. And
>>>>> then there is the fictional 'scumble', which is even more powerful
>>>>> and made of apples. Mostly apples ;P
>>>>>
>>>> Scrumpy is a dialect word from the West Country in the UK; Somerset
>>>> (which is cider country), Avon etc.
>>>> http://en.wikipedia.org/wiki/Scrumpy sums it up reasonably well.
>>>
>>> Arri. You've taken me back to the late 1950's. I was a corporal in the
>>> Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
>>> annual camp at Tavistock, in Devon. One Saturday we were allowed a
>>> trip into Plymouth. Four of us tackled the local pubs.
>>>
>>> We'd heard of the strength of scrumpy, the local delicacy and being
>>> youthfully cocky, asked for four pints. A local, seeing the uniforms
>>> and noting the foreign dialect warned us to drink only halves. Three
>>> of us agreed but one of our bolshy pals ignored the old sage. The
>>> booze was drawn from the barrel and although cloudy, went down a
>>> treat. In less that an hour four had been sunk. We exited.
>>>
>>> On hitting the outside air the four pint fella went totally berserk.
>>> He swung round the nearest lamppost shouting and singing. Just as
>>> quickly he slid to the concrete and went out like a light.
>>>
>>> He had to be trucked back to the barracks. I've never drunk scrumpy
>>> from that day to this.
>
>> LOL One only makes that mistake once)
>
>Sure thing and he got a real dressing down, when he eventually sobered
>up the following morning

I have drunken the real southwestern cider. It is 10 to 12%
alcohol, and heavy with cogeners and sediment. Knock you
straight flat, which is the idea.

Steve

"Steve Pope" > wrote in message
...
> Don Gray > wrote:
>
>> "Ophelia" > wrote:
>
>>> Don Gray wrote:
>
>>>> Arri London > wrote:
>
>>>>>> On Mon, 28 Sep 2009 18:24:46 -0600, Arri London wrote:
>>>>>>
>>>>>> And then there is 'scrumpy', which is homemade (alcoholic) cider.
>>>>>> Powerful, often opaque and doesn't taste of apples at all LOL. And
>>>>>> then there is the fictional 'scumble', which is even more powerful
>>>>>> and made of apples. Mostly apples ;P
>>>>>>
>>>>> Scrumpy is a dialect word from the West Country in the UK; Somerset
>>>>> (which is cider country), Avon etc.
>>>>> http://en.wikipedia.org/wiki/Scrumpy sums it up reasonably well.
>>>>
>>>> Arri. You've taken me back to the late 1950's. I was a corporal in the
>>>> Territorial Army, R.E.M.E division. Our Yorkshire division spent it's
>>>> annual camp at Tavistock, in Devon. One Saturday we were allowed a
>>>> trip into Plymouth. Four of us tackled the local pubs.
>>>>
>>>> We'd heard of the strength of scrumpy, the local delicacy and being
>>>> youthfully cocky, asked for four pints. A local, seeing the uniforms
>>>> and noting the foreign dialect warned us to drink only halves. Three
>>>> of us agreed but one of our bolshy pals ignored the old sage. The
>>>> booze was drawn from the barrel and although cloudy, went down a
>>>> treat. In less that an hour four had been sunk. We exited.
>>>>
>>>> On hitting the outside air the four pint fella went totally berserk.
>>>> He swung round the nearest lamppost shouting and singing. Just as
>>>> quickly he slid to the concrete and went out like a light.
>>>>
>>>> He had to be trucked back to the barracks. I've never drunk scrumpy
>>>> from that day to this.
>>
>>> LOL One only makes that mistake once)
>>
>>Sure thing and he got a real dressing down, when he eventually sobered
>>up the following morning
>
> I have drunken the real southwestern cider. It is 10 to 12%
> alcohol, and heavy with cogeners and sediment. Knock you
> straight flat, which is the idea.
>
I was teaching a party of female geological students how to map in the
Mendips some years ago. We went to a pub for lunch and they all ordered
1/2pts of cider. "What, scrumpy?" said the landlord. "Yes!" was the reply
and they were bloody useless that afternoon.
Graham

Don Gray wrote:
>
> Arri London > wrote:

<snip>

> >>
> >> On hitting the outside air the four pint fella went totally berserk.
> >> He swung round the nearest lamppost shouting and singing. Just as
> >> quickly he slid to the concrete and went out like a light.
> >>
> >> He had to be trucked back to the barracks. I've never drunk scrumpy
> >> from that day to this.
> >> --
> >> Don
>
> > ROTFL! That's what he got for being bolshy My landlord gave me a
> > one-pint jug of it to eat with my fish and chips. Drank a very lean half
> > *very slowly*, thinking the grease would sop it up and still felt it.
>
> Ain't that a fact! The ignorance of youth. Having said that, today's
> lot are a right set of ******s. They deliberately set out to get drunk
> and finish up laid out in the gutter or being sick. They've no shame.
> They are the pariahs of Europe. Then the government brought in 24 hr
> drinking!! Just typical of this lot. Talk about lighting a match in a
> coal mine. We upped sticks and emigrated to Belgium. Great beer. Still
> miss the old country though, but over here there's never any trouble
> and you can drink in peace.
>
> --
> Don

True enough. Never thought about the phrase 'drunk as a stockbroker'
until living in the East End. Had to cross the City late at night to
get home from work, living right on the border as it were. Could see
these people, in charge of many millions of any world currency, just
leaning against the nearest insurance/bank building and losing it all on
the pavement. ;P One wonders about their financial judgement the next
morning...takes longer than that to work off all the alchol.