Glossary entry for
scrumpy
In the song "The Story Of Them", Van sings the following:
Barred from pubs, clubs and dancing halls
Made the scene at the Spanish Rooms on the Falls
And then four pints of that scrumpy was enough to have you
out of your mind, climbing up the walls, out of your mind.
The following description/recipe for "scrumpy" is taken from
http://hbd.org/brewery/cm3/recs/11_13.html
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.
Ingredients:
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)
Procedure:
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.
Contributed by David Chance
Van references in:
Part of the van-the-man.info unofficial website
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