Why it works: Cider and sugar are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 3,308 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cider Wine
Ingredients
Directions
Make the wine
Put the cider and sugar in a cask and let it ferment.
Keep the vessel full so it will run over.
Let it stand for fifteen days.
Tighten the corks a little more each day.
Bottle
After three months, bottle and seal up.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet cider
- Provides the base liquid and natural sugars that ferment into wine.
- Sugar
- Adds extra sugar for the yeast to ferment, raising the alcohol level and body.
The step that matters
Keep the vessel full. Keeping the cask topped up limits contact with air, which can let vinegar bacteria or spoilage organisms take hold while the cider ferments.
“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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