The scrumpy is ready.

[Dinner]

Ladies and gentlemen, my geniune English scrumpy is now ready made with an old English recipe complete with a month of fermination containing such traditional ingredients as rotting meat. Laz will be proud of this one. It has been tested and found to be both safe and effective (by that I mean I didn't get sick and it got me drunk).

If people are unfamiliar with my scrumpy tale then please refer to the following thread: http://www.counterglow.com/forum/sho...threadid=29486

After one year of aging it has finally reached the peak of its perfection and I am very pleased by its flavor. It isn't some store bought stuff which has been pre-market tested to appeal to the lowest common denominator, it has far more character then that, but instead it is as traditional as you can get. If you want a bottle then pm me and I will mail it out to you.

[Dinner]

It's not every day you get to try a cider made with real rotting beef. Well, it wasn't rotting when I put it in but it was rotting around a month later, but, that is beside the point. This stuff is traditional my friends. It maybe years or even decades before anyone is crazy enough to follow Laz's brewing advice so you need to try this before it is gone.

[Dinner]

Ah, bugger. I bet 90% of you don't even know what scrumpy is.

[Cort Haus]

I know what scrumpy is, but I didn't know rotting beef was supposed to be mandatory.

[Dinner]

I hear dead rats are the most traditional flavoring ingredient though I was short of dead rats so I chucked in ground beef.

[Cort Haus]

http://www.devon-calling.com/food%20and%20drink/cider.htm

Ingredients:

12 pounds apples
1/2 pound raisins
1/2 pound raw meat
1 gallon water at 70 degrees
champagne yeast (tradition calls for bakers yeast)

Method

* Chop and grind the apples and raisins. These days a food processor will do the trick
* Use a brewing barrel with an airlock - sort of thing Boots sell
* Put the ground apples and raisins into the water with the chopped meat.
* Stir thoroughly
* Add the yeast and seal the brewing barrel with the airlock
* Everyday swirl the barrel to stir the ingredients
* after the first fermentation slows, about 8-10 days, move to a similar vessal for seconary fermentation.
* If you like a dry cider, add a second dose of yeast to the secondary fermentation. Seal with an airlock.
* Let it sit until it the fermentation slows to a very slow, almost imperceptible bubble.
* Move to a carboy to let the heavier particles settle out.
* 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.

Doesn't mention rats

[BeBMan]

" 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."

Why not simply dig out death people and eat those?

[Drake Tungsten]

Do dead people get you drunk?

[BeBMan]

Lol....no (or better: I'm not sure )...but then there are better ways I guess to get drunk

[BeBMan]

dp

[Drake Tungsten]

There's no such thing as a bad way to get drunk.

[BeBMan]

Ok

[Cort Haus]

Originally posted by Drake Tungsten
There's no such thing as a bad way to get drunk.

Mainlining Southern Comfort isn't a good idea, though. I know a guy that tried it.

[Drake Tungsten]

I think I saw that episode of Booze Britain...

[chequita guevara]

I think I'm going to go for it.