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
1 gallon water at 70 degrees
champagne yeast (tradition calls
for bakers yeast)
- 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
- 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
- The longer it is allowed to mature, the better,smoother and drier it will
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