scrumpy?

I could be wrong, but isn't scrumpy simply cider made from a particular type of crab-apple? We have a local cidery and they've made scrumpy in the past: it was wicked stuff! Very strong (I think roughly 12% ABV) but quite drinkable.

Bill

Well ...there are recipes including all kinds of things like raisins, raw meat ( im serious) and so on...And I think they are traditionally spontaneously fermented with the wild yeasts on the apples. But I used a yeast cake from a cream ale.

john

As I've read, traditional scrumpy is made without additives, just the juice from traditional cider apples and nothing else and fermented as you said from wild yeast.

Exactly, and it's usually a bit rough/rustic (i.e. plenty of acid and tannin).

Ben

I read somewhere that the name scrumpy originated from the use of scrumps (windfalls, etc) for making cider, however I don't have a reference handy.

According to the OED, a "scrump" is "Anything withered or dried up; spec., a withered or stunted apple." "Scrumpy" is given as "Rough cider, made from small or unselected apples. Also attrib. in scrumpy cider."

Cheers, Alec

Thanks. Nice to know I can remember things with a slight degree of accuracy.