"It's made from the finest apples, you know. Well, mainly apples." - Nanny Ogg
This recipe is time-consuming, and not for the faint of heart. You'll need a large pan, a reliable cooking thermometer, a sealable 5-gallon container with a fermenting airlock, iodophor (for sterilizing), a siphon, and at least 5 Mason jars.
Finally, you'll want some sterilized thimbles to serve this stuff in. Mix with dwarfish beer to make the highly alcoholic "Fluff" cocktail.
— Featured In —
How to Make Scumble
— Ingredients —
— Instructions —
Make sure the apple juice (or cider) you use has no preservatives or added sugar.
Heat 1 gallon of juice over medium. Use the thermometer to check the temperature as it heats.
When the juice has reached 110 degrees F (43 degrees C), stir in brown sugar well.
While maintaining the same temperature, add yeast. Continue to stir until yeast have activated (refer to brewer's yeast package directions).
Remove from heat and allow to cool (about ten minutes).
Add three remaining gallons of juice to the container.
When the heated cider has cooled, add to the container as well. Top off with the final gallon.
Attach the brewer's airlock and seal the container.
Store in a cool, dark place (not inside your house!) for 6-9 days. Too much sunlight will kill the yeast, and waiting longer ensures the scumble will have a higher alcohol content.
Every day, lightly tap the container to prevent pressure from building up inside the container.
Sterilize the original apple cider jugs and siphon.
Siphon the applejack liquid (not the sediment at the bottom) into the jugs.
Freeze the containers until the scumble is solid.
Open the containers and let the alcohol drain from the ice and drip into mason jars (about 1-2 hours).
Pour out the melted water, refreeze, and let the alcohol drain again two or three more times.
When the contents are stubborn to freeze, you will have about 80 proof scumble.