Scrumpy is a traditional cider originating from the West of England. It is made from apples using traditional methods and typically has higher alcohol content than mass-produced ciders.
How it is made
Traditional scrumpy is made by pulping and pressing apples, then adding the juice to a sealed vessel for fermentation. The process may involve adding a Campden tablet to prevent bacterial action, and the vessels must be sanitized. The cider is left to ferment for several months, often resulting in a cloudy, pulpy appearance.
History
The term 'scrumpy' was historically used to describe 'rough', a harsh cider made from unselected apples. In the 19th century, this type was preferred by farm laborers in the west of England, who received up to a quart daily as part of their wages. The name may derive from 'scrump', meaning something withered or dried up, or from a term for small apples.
Types and styles
Modern scrumpy can be either dry or sweet, and is typically still rather than carbonated. It tends to be stronger in alcohol and more tannic than commercial ciders. Variations include pear scrumpy, similar to perry, which uses pears instead of apples.