hist-brewing: ancient ale

Aurelia de Montfort aureellia at gmail.com
Thu Feb 25 09:02:38 PST 2010

I wonder if they waited until the apples had dropped to the ground and begun
to rot.  It means fermented cider might precede apple juice.  My great
grandmother used to swear the wormy, brown apples on the ground were just as
useful as the ones in the tree.  I press pears every year and have found
that the yield is a bit higher when the fruit is extremely soft.  I think
you could avoid mechanical juicing this way, but the mechanical juicing
would yield a nicer product.


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