Devon Cider - how to make your own

Here is a recipe for a strong scrumpy. One glass and the world seems a better place, two glasses and you probably do not remember.

You should let the scrumpy mature for a year to become smoother and mellower

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.
  

And if you just want to drink Cider, here's where you can get it in Devon

• Grays Farm Cider, Halstow, Tedburn St Mary                                   tel 01 647 61236
• Churchwards Cider Farm, Yalberton Farm, Yalberton Rd, Paignton  tel 01 803 558 157
• Green Valley Cider, Marsh Barton Farm, Clyst St George                 tel 01 392 876658
• Lyme Bay Cider, Manor Farm, Seaton

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