Cider Without Apples
Ingredients
Directions
Make the mixture
Combine soft water, tartaric acid, brown sugar, and yeast in a clean cask.
Let the mixture stand in a warm place for 24 hours with the bung out.
Finish and rest
After 24 hours, bung up the cask and add whiskey.
Let it stand for 48 hours before using.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown sugar
- Provides the sugar that yeast ferments into alcohol, and adds sweetness and flavor.
- Yeast
- Ferments the sugar into alcohol and carbon dioxide, driving the fermentation.
- Tartaric acid
- Adds acidity that gives the drink a tart, sharp taste and helps balance the sweetness.
- Whiskey
- Adds alcohol strength and whiskey flavor to the finished drink.
The step that matters
Leaving the bung out during the first 24 hours. The bung is left out so carbon dioxide produced by fermentation can escape. Sealing the cask too early could cause pressure to build up while the yeast is still active.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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