Cider, Kept Sweet
Ingredients
Directions
Prepare the barrel
Insert a bent tube airtight into the bung of the cider barrel, with the other end in a pail of water.
Roll the cask so the bung is down and fill it nearly to the faucet.
Attach the rubber tube to the faucet plug and place the other end in the pail.
Seal and store
Turn the plug to allow the cider to communicate with the pail.
Once the water stops bubbling, bottle or store the cider.
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
- Cider
- The liquid being preserved, kept in the barrel while the water seal protects it.
The step that matters
Keeping the tube airtight. The tube must seal airtight in the bung and dip into the water. The water acts as a one-way seal: gas can escape through it, but outside air is kept from entering the cider.
“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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