Talk:Scrumpy

Untitled
I believe that this definition is wrong. My understanding is that scrumpy is cider made from old and left over fruit.JohnC (talk) 07:14, 23 August 2009 (UTC)

Making sense, first sentence
At the risk of being either a needless grammar pedant or overly defensive, or probably both, contrary to this edit summary the previous wording did make sense, in that it was saying Scrumpy usually refers to ciders that are made locally in smaller quantities and/or using traditional methods - as opposed to mass produced branded ciders, to which neither description applies. That is, the "from" was referring back to the "distinguish", with all the words inbetween to be read as one clause. However, as worded post-edit, the sentence now appears to be contrasting the methods used to make traditional cider with "[the methods] of mass-produced branded ciders", which actually makes far less sense, since ciders don't of course have or own methods as such. Anyway .... --Nickhh (talk) 16:54, 14 October 2009 (UTC)

Method of Production
Scrumpy is made by putting apple juice into oak barrels and leaving it to ferment. No yeast is added, as natural yeasts on the fruit do the job. Any Co2 made by the fermentation process disperses naturally, making scrumpy a 'flat' drink. Scrumpy is not filtered, making proper scrumpy somewhat cloudy. Sweeteners are not added, so scrumpy is 'dry', unless it has been made using a process known as keeve, which produces a naturally sweet scrumpy. —Preceding unsigned comment added by 82.32.218.73 (talk) 16:38, 14 February 2010 (UTC)

Yeah, I always thought scrumpy was the name for naturally fermented cider. Is this not the case, as the article suggests? 143.210.123.173 (talk) 17:35, 15 June 2010 (UTC)


 * The thing is, it's quite a vague term surely - there is no specific, single definition. It's also quite hard to find any serious third party reliable sources to build decent authoritative content on the topic.  N-HH   talk / edits  18:12, 15 June 2010 (UTC)

Not Hilda palacio (talk) 16:45, 14 January 2017 (UTC)

Scrumpy is always cloudy and is usually aged in non-pressurerized containers, so has little or no carbonation. It is the easiest cider for the amateur to make requiring little equipment. The apple crush is coarsly filtered, usually using burlap, and lot of the solid pulp winds up in the ferment. The extra pulp ensures a good fermentation and full sugar conversion making the product dry. Ferments lasting only 4 days in summer are usual. Clear sweet French cider, in contrast, takes 6months to ferment since it is heavily filtered and there is insufficent nutrient to ensure that all the sugar is converted. If aged in oak barrels the oak must be depleted of tanins. New oak will greatly darken the cider and make it taste like whisky or beer. Depleted beer or wine barrels are cheaply available. — Preceding unsigned comment added by 61.68.67.147 (talk) 06:00, 8 October 2017 (UTC)

Meaning
The section on the meaning of the word has a couple of references that I find dubious. The H2G2 reference makes no claim to be authoritative, and the reverso entry is all the more dubious that it doesn't include other meanings. Neither correspond to the meanings described in the Oxford English Dictionary. I'd suggest removing this altogether. Comments? Groogle (talk) 01:25, 3 January 2015 (UTC)

scrumpy = crumpled?
English is an old germanic language, and in German, the word "schrumpelig" means "crumpled". You can say that of a human face with many wrinkles, but mostly you say it of apples. Could it be that the old English word "scrumpy" is related to that? 93.219.173.133 (talk) 05:39, 12 October 2017 (UTC)

Evolution of cider
It’s inaccurate to say that the term scrumpy describes “locally made ciders produced in smaller quantities and using traditional methods, from mass-produced brandedciders.”

Cidermaking has undergone a renaissance to such a point where small craft ciders are an important market segment standing out from the big factory ciders but they are certainly not scrumpy. To refer to small scale cider makers as producers of scrumpy is very patronising and inaccurate.

Growing up in the West Country I understand the term scrumpy to describe a very rough cider and therefore to discuss the term it’s important to understand the methods of production but the article barely mentions these.

Wild yeasts, unfiltered, cloudy, random fruit, no bottle conditioning, no blending or aging etc it’s a raw and unrefined cider and the term traditional can possibly be applied in light of the evolution of cider as a more sophisticated drink but this certainly needs further clarification to establish that context because many well crafted and refined ciders will also use some traditional techniques but certainly not be defined as scrumpy. Duncan Chard (talk) 09:24, 6 October 2023 (UTC)