Artificial, or Cider Without Apples
Ingredients
Directions
Combine cold water, dark brown sugar, tartaric acid, and yeast in a container.
Shake well to mix the ingredients.
Make it in the evening for use the next day.
If it gets sour, add more ingredients to improve the flavor.
Serve chilled with ice or bottle and store in a cool cellar.
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
- Dark brown sugar
- Provides sweetness and fuel for the yeast to produce flavor and fizz.
- Tartaric acid
- Adds the tart, sharp acidity that gives the drink its cider-like bite.
- Yeast
- Ferments the sugar, creating the drink's alcohol and carbonation.
The step that matters
Combine and shake well. Yeast needs the sugar and acid evenly dispersed in cold water to start fermenting consistently. Shaking distributes the yeast so the batch does not ferment unevenly or turn sour.
“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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