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Post by newsround on Jul 8, 2011 9:48:42 GMT 1
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Post by mirabelle on Jul 8, 2011 12:05:37 GMT 1
Not so long ago they were chucking anti-freeze in it! Reminds me though of when my Grandad made cider over forty years ago. He dropped in a couple of slices of burnt toast to boost the flavour, fortunately he did not add what he described as another flavour improver - a dead rat!!  yukkkkk |
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Post by Ali on Jul 8, 2011 12:10:45 GMT 1
Agggggg cack to a dead rat blergggggg - he never did did he?
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Post by mirabelle on Jul 8, 2011 12:24:44 GMT 1
Fortunately no because he could'nt catch one! The cider was a spectacular success though because years later my Dad discovered a few flagons at the back of the shed & stuck them on the table at a party. It vanished rapidly but there were some cracking headaches next day, not to mention finding some random bloke asleep in the wheelbarrow cuddling an empty flagon! It was the stuff of legends. |
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Post by ianh on Jul 8, 2011 13:08:41 GMT 1
Not necessarily dead rats, but a chunk of meat was, and is, often thrown into the farmhouse cider barrel - a yeast nutrient perhaps?
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