[Sca-cooks] Stefan finally succeeds in making cider

[Melanie Wilson]

>Well, in the US there's a perceived difference between what is sold
as apple juice with is a filtered and clarified, thus nearly
transparent, amber colored liquid, and what is called cider, which is
often close to freshly pressed, unfiltered, thus opaque and cloudy
liquid.

Ok We'd not make a distinction

>However, in my experience, which is limited, and therefore not
necessarily exemplary, most folks in the SCA just make what we call
"cordial" - liqueur

We have do various brews trying to replicate period possibles, spirits were 
uncommon so why is this done ?


>. I generally do not care for
beers, although i find some ales more appealing.

When we do our Whit camp we like to have an ample supply of small ale :)

>Anyway, most folks in the US have a fear of bacteria and yeasts, so
most folks edge way from brewing and vintning - plus it's a fair bit
of work.

Having brewed most of my life generally I'd disagree there are odd moments 
of time involved but I know many SCA folk used to spend hours days months 
even on projects Compared to that dedication brewing is easy ;)

>some people spend about 4
hours total commuting to and from work, then minimum 9 hours at work


Thank goodness I'm an Eurpean and roll on the EU working rules

>Some folks are just too impatient to wait. And some folks are afraid
of the possibility of explosions.

That is tiny I've seen a lot on list re that but I've had few if any 
explosions, using airlocks & strong vessels helps

>few wines i like (and
those i usually can't afford).

Are they French ;) My 18 yo son is a complete wine snob after living in 
France at 10 :))

>There's room in my apartment for a couple jugs.

I'm not sure what you mean by jug certainly I'd not brew in anything I'd 
name a jug :) We use things called demi johns in the main, or modern methods 
use plastic bins with airlock bungs in them

Mel



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