North American Fruit Explorers mailing list at ibiblio

["Helga and Bert Dunn" <helbert@idirect.com>]

When in UK some years ago, I asked for 'scrumpi" in small town  taverns. My
impression-bone dry, bitter, hugh in tannin[---just superb!! Inour party of
three I was the only scrumpi enthusiat.
Hav e tried to duplicate it for some years- can only get 1/2 way there- will
keep trying
Have bought 6-7 store bought varieties, none IMO were near as good as
scrumpi- why not?--sweet to start , and too bland and_____ and ______- you
get the idea
Bert
----- Original Message -----
From: "Ginda Fisher" <ginda@concentric.net>
To: <nafex@yahoogroups.com>
Sent: Wednesday, December 26, 2001 9:51 AM
Subject: Re: [nafex] Re: Off topic- Cider history opinions


> Not that long ago, "acoustic guitar" was redundant, too.  As times
> change, so must our modifiers.
>
> Ginda
>
>
> > And yeah, I guess, if the author of that article is correct, we don't
> > need to specify the "hard" in hard cider, but most people
> > nowadays, including me, need the clarification otherwise they think
> > fresh, unfermented cider. (I call that "sweet cider" to distinguish it
> > from fermented apple juice [hard cider] and from pasterized, filtered
> > apple juice [or what we normally call 'apple juice'])
> > Kevin B
>
>
>
>
>
>
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