For those over 21 years old...

I love this stuff. Apple juice that gives you a buzz! Woodchuck Draft Cider from Vermont (US).

I have had plain old apple juice, I like it. This stuff is nice! Reminds me of the Lambic or Krieck (sp) beers I can't afford, but love. $9 for a 6 pack of Cider, $10 for one 12oz Belgium fruit beer...

I need to find a way to go to Belgium.

E

 

Hey Fred_G you need to talk to our BillMCC66 really nice he lives there

 

And he could use the extra cash, as his plans to sell Belgium have been foiled.roflmao
Sounds like a good drink you're talking about. Might have to see if I can find some.

 

Hey, I bid $10! I know BillMCC66 is in Belgium. I wish I had the cash to go there, I love the Belgium beers, and would love to try some fresh at the source.

One day...

And with the Woodchuck Cider, no, you can't go wrong unless you hate apples and a nice buzz...:drool

E

 

Woodchuck sounds like our Scrumpy Cider :drool

2 pints and you feel just great - but your legs don't respond roflmao

http://bestsmileys.com/fainting/4.gif

 

Yeah you get drunk from the feet up!

 

If you liked that, try this :

Adirondack Apple Pie (Warning: Alcohol Inside)
From “My Adirondack Way of Cooking” by Musky Bob


The old Mountain Men, trapping beaver in the high country, loved the same things they used to have at home, but often couldn't have them because of logistical problems. One of those problems was overcome when it was discovered how to keep apple pie in a bottle. Best of all, it won't spoil...

Here's the recipe for apple pie, mountain man style:

Apple Pie
· 1 can frozen apple juice, 1/2 gallon size
· Apple pie seasoning, to taste.
· 1 bottle of Everclear (fifth) or Vodka if you can’t find Everclear
· 1 empty liquor bottle (fifth)

Mix the apple juice in a 2 quart saucepan, using approximately 1/2 the normal amount of water. Ideally, make it so it is a little more than 1/5 gallon.

Add your favorite apple pie seasoning until it tastes right.

Heat the apple juice to boiling, reduce heat to simmer. Simmer until the remaining volume of seasoned apple juice will just fit into the empty liquor bottle (OK to guess.)

Let it cool until you can hold your hand on the side of the pan. Now add the fifth of Everclear.

Stir thoroughly, then immediately pour the mixture into the two empty fifths you now have.

Seal the bottles. Wait a minimum of three weeks before opening.

 

Sounds interesting. Will have to use Vodka, no everclear for me. What are apple pie seasonings?

E

 

I love me a Woodchuck in the moring whenI get home from work

Friend of mine turned me onto them back when they first came out and I have been ooked ever since. I have tried a few other 'hard ciders' available commercially, None ever reaally measured up. And try to find real apple cider that ahsn'e been pasturized and homogenized to death nowadays to make your own.... sheesh, all the fun is gone

I remember when I was a kid, mom and dad would always leave a couple gallons of fresh cider out onthe porch to make Apple Jack (naturally fermented cider) that stuff was killer, but oh man what I wouldn't give to be able to crank out some of that... much higher alcohol content.


~C

 

I'm a keen home-brewer and usually drink ale on the rare occasions I get to go out. But if you have the time try this:

Get yourself a clean 15 litre bucket with lid, preferably of white, food grade plastic. Add 2kg raisins (or 3kg grapes if you can afford them) and 2kg sugar. Cut clean apples in until the bucket is about 3/4 full and then cover with water. Cover. Add a couple of spoonfuls of yeast. Bakers yeast will do but proper wine yeast is better. You need to have a couple of other containers. I use the old water containers that companies provide water for their employees in. Stir it 3 times a day. If it froths excessively, strain some off into your second container but make sure air is excluded as the fermentation slows down. Let any gases out but not in. Clingfilm works well if you put a couple of pinpricks in the top. Strain the liquor off after about 5 days serious fermentation, and start again (i.e. throw out the apple and raisin pulp) By the time you have two or three containers in your production line you will probably find that you have a clear, alcoholic, liquid of about 15% ABV. I'm a single dad and hence poor and can't afford European prices for alcohol. I've been making my own for over 30 years now and like making it almost as much as I enjoy drinking it. You can use almost any fruit if you stick to the basic principles. I will have my Strawberry wine on offer to the supermarkets next year! It's my ambition. Forget Belgium. It's just strong beer with a bit of fruit juice in it to mask the disgusting flavour.