North American Fruit Explorers mailing list at ibiblio

["Mark Lee" <markl@nytec.com>]

The Fluffy Bunny said..."And here is one for some of you.  I am working with
one of those snobby blokes from across the pond whom loudly informed this
ignorant colonist that the trouble with America is "you wankers don't' have
any good fermenting apples here".   Apparently in good ol' England the
blokes like to get snockered at work by eating apples that ferment to a
rather high alcohol content "naturally".   Now, I suspect that if you let
any apple with a bit of sugar sit around it will ferment naturally but I had
no idea there was an entire classification of such apples that were grown
for such intent."

This seemed like an interesting topic, so I broke this out from the Fluffy
One's message as a separate thread.  Anyone know of the English practice of
eating apples that have fermented on the shelf?  I know I prefer to eat
fresh peaches that are slightly effervescent.  When I find apples in the
same state, they are usually too mushy to eat out-of-hand.  How do the
English do this, and what varieties do they use?

-Mark