Editing Scrumpy (section)

==Production==
Traditional "rough" was invariably fermented out to absolute dryness, with a strong, full bodied character but no distinguishable apple flavour: in 19th century [[Devon]] "rough" was much preferred for home consumption, while sweeter, less alcoholic cider was produced for an 'export' market outside the county.<ref name=shapter>Shapter, ''The Climate of the South of Devon'', 1842, pp.223-4</ref> "Rough" was known as the customary drink of farm labourers in the west of England, who would generally receive up to a [[quart]] ({{convert|1|impqt|L|disp=out|abbr=off}}) daily as an incentive on top of their wages.

Modern scrumpy can be dry or sweet, and is usually still rather than [[carbonated]], but may have some degree of carbonation. However, it tends to be stronger in [[alcohol (drug)|alcohol]] and more [[tannin|tannic]] than most commercial ciders. Due to its traditional methods of production, it is usually very pulpy, and resultantly often cloudy in appearance.<ref name=CAMRA>{{cite book|title=Cider|author=Campaign for Real Ale|author-link=Campaign for Real Ale|publisher=CAMRA Books|date=15 April 2009|isbn=978-1852492595}}</ref>

It is produced by pulping and pressing a quantity of apples, and then adding the juice to a vessel with a special lid to ensure the pressure does not rise too much. It may be necessary to add a [[Campden tablet]] to prevent undesirable bacterial action, and the vessel must be sanitized.<ref name=some/> The vessels are sealed and left to ferment for a few months.<ref name=some>{{cite web |url=http://www.somersetmade.co.uk/oldscrump/recipec8.php |title=Paul Gunningham's Own Scrumpy |publisher=Somersetmade Ltd. |access-date=4 December 2013 |url-status=dead |archive-url=https://web.archive.org/web/20100822031732/https://www.somersetmade.co.uk/oldscrump/recipec8.php |archive-date=22 August 2010}}</ref>