dissolve in a year and blend into the cider? I was told that when they raise the chain,all that is left is some bones. A British Marine stationed near the Sinai told me this.
I'm not sure this is still done, however in the old days a joint of meat was often placed in a hogshead of fermenting cider or strong beer. Fermentation is a simple, yet very complex process, and protein in the brew assists in feeding the yeast, making for a more potent final product. If you read the works by British author and champion of home brewing Michael Jackson (for real...) he goes into great detail about the old practices and recipes for some pretty fearsome brews. Great reading.
no. not anymore. certainly not with the advent of modern artificial enzymes and addatives that are vegan or vegetarian and tested and approved for the use in fermentation. possibly in home brewing, but i doubt it very much. by the way, in England. it it just Cider. not apple cider. cider is ALWAYS apple! this is like calling regular wine, grape wine. occasionally you get a pear cider, but traditionally this is called Perry or Pear Cider.
