Name: CIDERS.—ARtrIricrAL, on Cider Without APPLEs
Ingredients: 1 gallon cold water; 1 pound dark brown sugar; 4 ounces tartaric acid; 3 tablespoons yeast

CIDERS.—ARtrIricrAL, on Cider Without APPLEs

Ingredients

1 gallon cold water
1 pound dark brown sugar
4 ounces tartaric acid
3 tablespoons yeast

Directions

Mix

Combine cold water, dark brown sugar, tartaric acid, and yeast in a large container, then shake well to mix the ingredients.
Make this mixture in the evening for it to be ready the next day.

Adjust and serve

If it gets a little sour, add more of the mixture.
Serve chilled with ice or bottle and store in a cool cellar.

Recipe from a historical cookbook (Internet Archive).

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: Feeds the yeast and adds sweetness and body to the drink.
Tartaric acid: Adds the sharp, tangy sourness that stands in for apple acidity.
Yeast: Ferments the sugar into alcohol and carbon dioxide, producing the fizz.

“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.