Name: Ciders. — Artificial, on Cider Without Apples.
Ingredients: 1 gallon cold water; 1 lb dark brown sugar; 1 oz tartaric acid; 3 tablespoons yeast

Ciders. — Artificial, on Cider Without Apples.

Ingredients

1 gallon cold water
1 lb dark brown sugar
1 oz tartaric acid
3 tablespoons yeast

Directions

Make the cider

Combine cold water, dark brown sugar, tartaric acid, and yeast in a container.
Shake well to mix the ingredients.
Make this mixture in the evening for use the next day.

Scale up and keep

For larger batches, use a keg and save a few quarts for the next batch without reusing yeast until the keg needs rinsing.
If it becomes sour, add more of the mixture.
Serve chilled with ice in hot weather or bottle and store in a cool cellar if sales are slow.

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: Provides sweetness and the fermentable sugar that the yeast converts.
Tartaric acid: Adds the sour, tart edge that makes the drink taste like cider.
Yeast: Ferments the sugar, producing the fizz and alcohol in the drink.

“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.