Food

1860

Artificial Cider, or Cider without Apples

To each gallon of cold water, put 1 lb. dark brown sugar, 1-2 oz. tartaric acid, 3 table-spoonfuls of yeast, shake well, make in the evening, and it will be fit for use next day. I make in a keg a few gallons at a time, leaving a few quarts to make into next time —not using yeast again until the keg needs rinsing. If it gets a little sour
make more into it. In hot weather draw in a pitcher with ice;
or if your sales are slow, bottle it and keep in a cool cellar according to the next recipe.