Why it works: Sugar and wort work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 24 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
English Sherry
Ingredients
Directions
Boil the sugar in water and skim it well.
Allow the mixture to cool.
Add 1 quart of new ale wort for every gallon of the liquid.
Stir in a little yeast.
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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Sugar + worttop 28% of all pairsSmell alikelowCooked together24 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lump sugar
- Provides the fermentable sugar that the yeast converts into alcohol and carbon dioxide.
- New ale wort
- Supplies malt sugars and nutrients that help the yeast get started and add flavour.
- Yeast
- Ferments the sugar, producing alcohol and carbon dioxide.
The step that matters
Allow the mixture to cool. The boiled liquid must cool before the wort and yeast go in. Yeast is killed or weakened by high heat, so adding them to hot liquid can stop fermentation before it starts.
“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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