The Cyder-Maker’s Instructor, Sweet-Maker’s Assistant, and Victualler’s and‪…‬

For five or six days, Thomas Chapman’s cider ferment is black and stiff. Leave it to work, he says, and by the fifteenth day it should turn “white and kind”—but stop it too late, and the drink may lose its strength.

In the cider-making country of eighteenth-century England, Chapman draws on long experience to guide makers through the delicate business of fermentation. His instructions range from cider and raisin wines to beer and ale, with remedies for sour, cloudy or otherwise troubled drink. A bung left out, a cask racked too often, a ferment allowed to run on: small errors can spoil a whole batch. Can Chapman’s exacting methods keep the liquor bright, sound and fit to pour?

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