CIDERS.—ArtiFiciaL, or Criper witHovr Apples
Ingredients
Directions
Prepare
Combine cold water, dark brown sugar, tartaric acid, and yeast in a large container, then shake well to mix the ingredients.
Prepare this mixture in the evening for use the next day.
Serve and store
If it gets sour, add a little more of the mixture.
Serve chilled with ice.
Or bottle it 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
- Tartaric acid
- Provides the sharp, sour bite that gives the drink its cider-like tang.
- Yeast
- Ferments the sugar over time, developing flavor and some fizz in the drink.
- Dark brown sugar
- Supplies the sweetness and food for the yeast, plus a molasses-like depth of flavor.
The step that matters
Prepare the mixture in the evening for the next day. Yeast needs hours to ferment the sugar, so the drink develops its flavor and fizz only after it has rested. Using it too soon leaves it flat and underdeveloped.
“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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