Chicken Carcass In An Apple Cider?

[kierent]

Hi.
I was talking to a Welsh mate thismorning and I mentioned to him that I wanted to make a cider. I've never made one before but want to try my first. He said that the best cider is made my putting a chicken carcass in your fermenter with everything else. Not sure if it's supposed to be raw or cooked.... Of course my first reaction was NO WAY but he reckons all the good traditional ales in Wales had animal carcasses in them to enhance the flavour. I'm sceptical so I thought I'd ask on here if anyone's heard of it or done it. I did a search on here and on google but didn't come up with anything..... Any thoughts? I'm thinking maybe it makes it taste more traditional, but maybe that's not a good thing! Then again maybe he's just taking me for a ride but I wouldn't think he'd do that

 

[Effect]

Hi.
I was talking to a Welsh mate thismorning and I mentioned to him that I wanted to make a cider. I've never made one before but want to try my first. He said that the best cider is made my putting a chicken carcass in your fermenter with everything else. Not sure if it's supposed to be raw or cooked.... Of course my first reaction was NO WAY but he reckons all the good traditional ales in Wales had animal carcasses in them to enhance the flavour. I'm sceptical so I thought I'd ask on here if anyone's heard of it or done it. I did a search on here and on google but didn't come up with anything..... Any thoughts? I'm thinking maybe it makes it taste more traditional, but maybe that's not a good thing! Then again maybe he's just taking me for a ride but I wouldn't think he'd do that

Linky Link

Do it the other way round, put apple cider in your chicken.

If you put a chicken carcass in your apple cider...well, I would hate to see the infection you'd get.

Cheers
Phil

 

[manticle]

I reckon he's pulling your leg. Sounds like a great journey towards botulism.

I could be wrong but it sounds horrible and counter-intuitive and none of the tarditional cidermaking things I've read (admittedly not loads) suggest anything of the sort.

Fresh apples of different varieties, pressed, clarified and left to ferment at cool temperatures with no additives (no extra yeast or sugar etc) is the most traditional method I've heard of (breton cidermaking method).

I'd be very interested to hear if I'm wrong.

 

[Kleiny]

botulism.

Dont start that word off again

 

[Kai]

I reckon he's pulling your leg. Sounds like a great journey towards botulism.

Not in cider, far too acidic.

I wonder if the gelatin from the connective tissue aided fining.

 

[bum]

I think this gag is reasonably common - I've heard people making the same claim about cats in cider.

Maybe it has been done, maybe it has not but I assure you that you can make a great cider without the inclusion of any sentient beings.

 

[b_thomas]

If you've got a copy of Charlie Papazian's books there's a recipe in there for Cock Beer... some 17/18th century recipe and no doubt long before micro organisms were even known about.

I'll dig it up if I can, or at least reference it.

 

[b_thomas]

Here we go

In order to make this, the Complete Housewife instructs us to take 10 gallons of ale and a large cock, the older the better. Parboil the cock, flea [flay?] him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flea him), then put the cock in 2 quarts of sack [16th century dry spanish wine], and put to it 3 pounds of raisins of the sun stoned, some blades of mace, a few cloves; put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel; in a week or 9 days bottle it up, fill the bottles but just above the neck, and give it the same time to ripen as other ale.

(Pg 96,The Complete Joy of Homebrewing 3rd ed, Papazian, 2003)

:icon_vomit:

 

[bum]

take 10 gallons of ale and a large cock, the older the better.

I'm pretty sure 10 gallons isn't enough.

 

[manticle]

If you've got a copy of Charlie Papazian's books there's a recipe in there for Cock Beer... some 17/18th century recipe and no doubt long before micro organisms were even known about.

I'll dig it up if I can, or at least reference it.

Please keep your cock out of my beer.

 

[winkle]

I think this gag is reasonably common - I've heard people making the same claim about cats in cider.

Maybe it has been done, maybe it has not but I assure you that you can make a great cider without the inclusion of any sentient beings.

Scrumpy = cider + rat.

 

[MHB]

Try searching for Cocked Ale, it was allegedly practiced in Wales and Cornwall, tho I suspect it might have been talked about more than actually done perhaps to keep the visiting English away from the better ales.

There is a tribe in the Andes Mountains of Peru who inoculate their beer with the faeces of babies (before they are weened) tests show it contains a very pure yeast culture.

I dont think i want to experiment with either practice thanks.

MHB

 

[Screwtop]

Yes you should add a cock to cider, and, watch out for drop bears :lol:

Screwy

 

[bradsbrew]

Incider stirs all of his ciders with a cock............and its not his though :huh:

 

[kierent]

i think i'll leave cock beer for someone else. not sure anyone would want to try it just beacuse of the name! you've gotta wonder who thought of cock ale first though!

 

[///]

2 words:

Yeast

Nutrient

Scotty

 

[O'Henry]

+1 for the nutrient. The version of cock ale in a 1960's homebrew book I saw was using the leftovers from a roast chicken, not the whole thing.

 

[peas_and_corn]

Isn't there enough cock in AHB without putting it in the beer?

 

[Jono_w]

Iv'e heard of Dick n Cider, but Cock that's new..

 

[stillscottish]

Here we go

In order to make this, the Complete Housewife instructs us to take 10 gallons of ale and a large cock, the older the better.

I'm quite old and I have a large cock.

What do I do again........?







:blink: