Off topic Apple Cider
- Thread starter Tom
- Start date
Ventura
Been here for ages!
oh !
in Pennsylvania they leave the bruises, rot, and yellowjackets
that survive the "rinse" through the big trough and squish it all..
your cut, trimmed apples are SO nice and even clean by comparison
heck we could just make some Pies
so now i will go and play "Don't sit under the apple tree"
as a tribute
in Pennsylvania they leave the bruises, rot, and yellowjackets
that survive the "rinse" through the big trough and squish it all..
your cut, trimmed apples are SO nice and even clean by comparison
heck we could just make some Pies
so now i will go and play "Don't sit under the apple tree"
as a tribute
Rosie C
Well-known member
Lovely! I can't think of anything better to drink while practising accordion than a pint of cider!
And simultaneously reading the Laurie Lee novel of the same name of course
I actually smelled baking apple pie when I saw the pic and read your post!
Rosie C
Well-known member
Tom, is that Stradella accordion chambered? I would like to see it in action in a video sometime.
Dingo40
Been here for ages!
Tom,
We used to brew a kind of beer ("kvass", see here*) from rye bread and honey and bottle it in 26 fluid ounce soft-drink bottles and empty 1/2 gallon vinegar flasks with the corks tied down.
Every now and then, there would be a very loud "bang", followed by a shower of home brew and glass or a hissing geyser as yet another container proved unequal to the building internal pressure of carbon dioxide.
The strongest containers were empties of a local lemonade, very thick walled and fitted with a screw type stopper)
The main problem with these was that you had no idea of the pressure that had built up inside.
Often, as you unscrewed the stopper it would fly out of your fingers and ricochet off the ceiling and walls, accompanied by a geyser of brew, up to the ceiling, leaving less than half the contents in the bottle!
But, I'm sure you have all these details under control!
•https://www.google.com.au/search?q=...hiABMICCBAuGLEDGIAE&sclient=mobile-gws-wiz-hp
We used to brew a kind of beer ("kvass", see here*) from rye bread and honey and bottle it in 26 fluid ounce soft-drink bottles and empty 1/2 gallon vinegar flasks with the corks tied down.
Every now and then, there would be a very loud "bang", followed by a shower of home brew and glass or a hissing geyser as yet another container proved unequal to the building internal pressure of carbon dioxide.
The strongest containers were empties of a local lemonade, very thick walled and fitted with a screw type stopper)
The main problem with these was that you had no idea of the pressure that had built up inside.
Often, as you unscrewed the stopper it would fly out of your fingers and ricochet off the ceiling and walls, accompanied by a geyser of brew, up to the ceiling, leaving less than half the contents in the bottle!
But, I'm sure you have all these details under control!
•https://www.google.com.au/search?q=...hiABMICCBAuGLEDGIAE&sclient=mobile-gws-wiz-hp
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One of the real benefits of hard cider is that most accordions sound completely in tune after enough.
Take that Mr. DeBras!
Take that Mr. DeBras!
Yeah, here in the US it’s an ambiguous term meaning either “hard” (alcoholic) or “soft” (non alcoholic). I’m making soft. It’s the Oktoberfest parties here this time of year that can get pretty “rowdy”.
Yes, both the Stradella and the B griff have cassotto and I believe AM reeds, so they qualify as “good”
. The FIAS is a monster with amazing sound, I imagine it belting out the old block chords in a smoky jazz club in Chicago back in the 60s. It’s been lovingly and beautifully restored (not by me) and I would play it more if I could lift it 
. I’m so busy now but hope to make more videos this winter. The Italo chromatic I don’t know how to play. The other Italo has a “vibrato bellows” which is bizarre that I may try to disable. So many accordions, so little time!
Be careful Dingo!!!! Wow, and who would of thought it was so good for you. No wonder you’re so bright and chipper!Tom,
We used to brew a kind of beer ("kvass", see here*) from rye bread and honey and bottle it in 26 fluid ounce soft-drink bottles and empty 1/2 gallon vinegar flasks with the corks tied down.
Every now and then, there would be a very loud "bang", followed by a shower of home brew and glass or a hissing geyser as yet another container proved unequal to the building internal pressure of carbon dioxide.
The strongest containers were empties of a local lemonade, very thick walled and fitted with a screw type stopper)
The main problem with these was that you had no idea of the pressure that had built up inside.
Often, as you unscrewed the stopper it would fly out of your fingers and ricochet off the ceiling and walls, accompanied by a geyser of brew, up to the ceiling, leaving less than half the contents in the bottle!
But, I'm sure you have all these details under control!
•https://www.google.com.au/search?q=kvass&client=safari&sca_esv=565038199&channel=iphone_bm&source=hp&
Even I would sound good at the hard cider fest! Interesting thing is that the soft cider turns hard for a limited opportunity after a couple weeks or so, by its own volition before turning to vinegar or worse. You have to catch it at exactly the right time.
Coming late to this one.
So do you drink it fresh Tom, or freeze it?
We juiced some of our apples a year or two back and Pasteurised it in Kilner (Mason) jars - about twenty minutes in the oven at 80-90C (180f?)
It then keeps very well.
We made some alcoholic cider also but with the equipment we have it wasn't really worth the effort - a lot of work for five or six bottles. I'd like to do more, we certainly have the apples, but we'd need machinery like yours Tom!
Apples this year are looking grim. Lots of tiny apples, loads of pest damage (we don't do any control.) We are normally able to store apples that last until after Christmas but I doubt it this year.
So do you drink it fresh Tom, or freeze it?
We juiced some of our apples a year or two back and Pasteurised it in Kilner (Mason) jars - about twenty minutes in the oven at 80-90C (180f?)
It then keeps very well.
We made some alcoholic cider also but with the equipment we have it wasn't really worth the effort - a lot of work for five or six bottles. I'd like to do more, we certainly have the apples, but we'd need machinery like yours Tom!
Apples this year are looking grim. Lots of tiny apples, loads of pest damage (we don't do any control.) We are normally able to store apples that last until after Christmas but I doubt it this year.
Thanks Tom! Yes, we kept some out to drink fresh and froze some. We did not pasteurize it. We do not ferment or distill it, but it does go hard for a short time because of natural yeast activity.
I agree, it's very difficult to get good apples organically. Some years good, some years bad. Sorry to hear you're having a bad year. These are from a farm which the owners go "as little spray as possible" so not organic.
I agree, it's very difficult to get good apples organically. Some years good, some years bad. Sorry to hear you're having a bad year. These are from a farm which the owners go "as little spray as possible" so not organic.
A group called the wurzels had a UK record chart hit in the 70's with the song "I am a Cider drinker " Tommy Banner " played accordion in the group
The tune they sang to was actually "Una Paloma Bianca "
You should sing and play the song at your farmer market gigs !!!
The tune they sang to was actually "Una Paloma Bianca "
You should sing and play the song at your farmer market gigs !!!
Dingo40
Been here for ages!
Thanks! Hmm, haven’t heard that one.
The Wurzels are considered a ”Scrumpy and Western” group, a form of music named after both the extremely strong traditional local version of cider “scrumpy” and the West Country of England. Definitely go well with very strong cider! The accordionist is from near Edinburgh. https://en.wikipedia.org/wiki/Scrumpy_and_Western
