Apparently apples were primarily used for making booze right from the start of the country, which does indeed make Johnny Appleseed’s story feel rather different.
Washington was a big fan of apple jack, which is what you get when apple cider is freeze distilled.
Much of the US is experiencing prime weather for apple jack actually, though it’s a little late to get a mash started in time for this weekend’s weather.
Probably not primarily booze, but vinegar. Prior to refrigeration and canning, food preservation was massively important. This meant salting, smoking or pickling. Apples that weren’t good for eating were important as a source for producing vinegar.
It was for cider. They drank a staggering amount of beer, cider and rum on a daily basis in the early 1800’s. Cider consumption per capita in the was around 15 gallons/year. They drank even more beer and rum. They were also drinking around 5 gallons/year of distilled spirits.
Most people were what we would classify as functional alcoholics today.
If you know what brewing with apples and not having access to modern equipment, sanitation and yeast is like then I highly doubt they were in short supply of vinegar.
Apparently apples were primarily used for making booze right from the start of the country, which does indeed make Johnny Appleseed’s story feel rather different.
Washington was a big fan of apple jack, which is what you get when apple cider is freeze distilled.
Much of the US is experiencing prime weather for apple jack actually, though it’s a little late to get a mash started in time for this weekend’s weather.
Probably not primarily booze, but vinegar. Prior to refrigeration and canning, food preservation was massively important. This meant salting, smoking or pickling. Apples that weren’t good for eating were important as a source for producing vinegar.
It was for cider. They drank a staggering amount of beer, cider and rum on a daily basis in the early 1800’s. Cider consumption per capita in the was around 15 gallons/year. They drank even more beer and rum. They were also drinking around 5 gallons/year of distilled spirits.
Most people were what we would classify as functional alcoholics today.
If you know what brewing with apples and not having access to modern equipment, sanitation and yeast is like then I highly doubt they were in short supply of vinegar.
Yeah, that’s… that’s what they’re saying.