CIDERS.—ArtiriciaL, or CipEn wirHouT APpLES
Ingredients
Directions
Make the mixture
In a large container, combine 1 gallon of cold water with 1 lb of dark brown sugar and 4 oz of tartaric acid.
Add 3 tablespoons of yeast and shake well to mix.
Prepare this mixture in the evening; it will be ready for use the next day.
Batches and care
For larger batches, use a keg and save some of the mixture for the next batch without adding more yeast until the keg needs rinsing.
If the mixture gets sour, add a little more sugar.
Serve and store
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
- Dark brown sugar
- Provides sweetness and food for the yeast to ferment.
- Yeast
- Ferments the sugar, producing the drink's fizz and alcohol.
- Tartaric acid
- Adds sourness that gives the drink its tart, cider-like bite.
The step that matters
Adding more sugar when the mixture turns sour. Sourness signals the mixture has over-fermented or is turning acidic. Adding a little sugar gives the yeast more fuel, but adding too much can make the drink overly sweet or stall fermentation, so add it sparingly.
“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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