[Sca-cooks] Apple cider

[Elaine Koogler]

CorwynWdwd at aol.com wrote:

> 
> 
>In a message dated 11/10/2005 10:06:14 P.M. Eastern Standard Time,  
>rcmann4 at earthlink.net writes:
>
>In  Britain, and other parts of the world, "cider" 
>means fermented apple juice  -- an alcoholic drink generally called "hard 
>cider" in the  U.S.
>
>
>
>In my refrigerator it means alcoholic drink too, but I start with the  sweet 
>stuff. As Mordonna might say it's kind of a family thing with me  though<G>. 
>I go every fall and buy from a local orchard, and they know I'm not  looking 
>for the freshest stuff<G>. Neither are a surprising number of  locals. The 
>only bad thing about hard cider the way I do it, is it's pretty much  seasonal.
> 
>  
>
You're very lucky, then.  Even the local farmers pasturize their cider.  
I asked a couple of them if I could get hold of some before they 
pasturized it and was told that it is against the law (at least in 
Maryland) to sell it that way.  sigh.  I understand that food laws are 
there to protect us, but they sometimes get really frustrating.   Like 
the local Mennonite farmer who can't sell his goat milk...nor even goat 
milk cheese because he doesn't have the proper licenses. 

Kiri