Name: Ciders.— Artilieial, or Cider Without Apples
Ingredients: 1 gallon cold water; 1 lb dark brown sugar; ½ oz tartaric acid; 3 tablespoons yeast

Ciders.— Artilieial, or Cider Without Apples

Ingredients

1 gallon cold water
1 lb dark brown sugar
½ oz tartaric acid
3 tablespoons yeast

Directions

Make the mixture

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

Serve and store

If it gets a little 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

Yeast: Ferments the sugar, producing carbon dioxide and alcohol that give the drink its fizz and body.
Dark brown sugar: Feeds the yeast and adds sweetness with a molasses-like depth of flavour.
Tartaric acid: Adds the sharp, tart bite that apples would normally supply in a cider.

“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.