Kicking off swine scrumpy

Ingredients ready to go. There's not much Danish bacon around; I certainly couldn't find any - apparently the Japs are paying more for it than we do so it's going all the way over there! More than happy with British smoked. Yeast is rehydrating over at the side, and there's a litre of apple juice just in case.



Seven litres of pulp! Gave the food processor a good battering. Bramleys are much softer apples and were harder to work with than the cox, but a few raisins in there and everything starts moving again once they find the blades. This FV won't do.



Mmmmm delicious! Probably not that bad as stuffing.



Almost impossible to get a specific gravity - a floor of chunks pushes the hydrometer up, and the floaty bits push it down - and definitely impossible to get a meaningful one what with all the sugar being in solid chunks of apple.



Reminds me why I don't go out on the town of a weekend



What better way to finish than a big bacon buttie, washed down with Bradfield Brewery Farmer's Stout (sadly not made in Yorkshire squares, but delicious nevertheless!)

I wonder what the bacon'll taste like after it comes out?