SC - Apples for Cider
CBlackwill at aol.com
CBlackwill at aol.com
Wed Apr 5 00:40:28 PDT 2000
Greetings to this fair assembly!
I am anticipating the arrival of a much awaited strain of wild yeast from
Lmbeek (spelling?), Belgium (the home of that now famous sour beer, the
Lambic), and was considering making some cider out of a portion of it. Does
anyone have any information of which particular family of apples would be
most appropriate for a "period style" cider? I would like to use "belgian
apples", but have no information regarding which, if any, were grown in
medieval times. If all else fails, I will use Granny Smith. I am looking
for a tart apple cider, but the apples themselves need not be tart. The
yeast should take care of that nicely. Any ideas?
Balthazar of Blackmoor
Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
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