Homemade Apple Cider Vinegar: Preparation Instructions

Industrial vinegar is made from apple waste production - peel, core, cuttings.It has great acidity, and it is undesirable to use for the treatment and weight loss. Home cider vinegar has a low acidity, and is prepared from products of higher quality than those that go into the production of apple cider vinegar that you buy at the store.

To prepare quality homemade apple vinegar use only natural fresh apples sweet varieties.The apples are sweet, the higher the alcohol content of original wort, respectively, the more easily formed acetic acid.

When apple juice will ferment, will appear at the top of the foam - "mother of vinegar."It is not necessary to remove, on the contrary, should be mixed with the rest of the liquid, as it is very useful.In the course of fermentation, in order not to damage the "mother of vinegar," it is not recommended to rearrange the vessel in which prepares vinegar, from place to place.Please note that the fortress homemade apple vinegar will be slightly lower than tha

t produced by industry.Sugar in the recipe can be replaced with honey.

How to make homemade apple vinegar: User

You will need a very mature (or ripe) apples.They must be well washed and cleaned of tails;then finely chop them, or twist in a meat grinder.Transfer to get a lot of enamel pot.Add sugar at the rate of 50 grams of sugar per 1 kg of sweet apples.If apples are sour, double the amount of sugar.Mix and pour over hot (not boiling!) Water.

The water should cover the apples and to be above their level at 3-4 cm. The pot in a warm place (not in the sun) and leave for 2 weeks.2 times a day or more often mix a lot, not to the top dries crust.After 2 weeks, strain the liquid through cheesecloth, folded in several layers, and pour into large banks, to which she wandered (spilling of banks, please note that up to the top of the banks should be 5-7 cm - the liquid will rise during fermentation).Leave the jars for another 2 weeks.Then homemade apple vinegar ready.

Now carefully pour vinegar bottles.Do not shake the sediment at the bottom of the can.This precipitate can then strain through a folded in several layers of cheesecloth and pour into bottles (up to the edge of the bottles should be a little more space).Well plug the bottle (better pour paraffin) and store at room temperature in a dark place.

second method of preparing homemade apple vinegar

This method is called "Cooking for DS Jarvis" in the author's name prescription.How to get longer, but the quality of the final product will be the best.

Collect ripe or over-ripe apples, wash, clean, remove the worm-eaten and rotten place.Grate the apples on a coarse grater or mince, along with core and peel.Got a lot of place in a large container -emalirovannuyu pot, a glass jar or crock.Pour the warm boiled water at the rate of 1: 1. Add 100 g of honey, 10 g of yeast and bread crumbs 20 g of black bread per liter of mixture.

Cover the container with a napkin and put in a dark warm place.The temperature should be about 30 ° C.So leave the mixture for 10 days.Three times a day, stir the mixture with a wooden spoon.After 10 days, strain the liquid through cheesecloth.Pour it into a jar with a wide neck and weigh them.When you subtract the weight of the weighing vessel.So you know the amount of the resulting liquid.Now, for every liter add another 50-100 g of honey or sugar and mix.Close the container folded in several layers of cheesecloth and put in the heat.

Rove liquid will be a long time - 40-50 days.The fermentation process is ended if cider vinegar became transparent.Strain it through cheesecloth once again and bottle.

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