Organic apple cider vinegar ?

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MissPrissy said:
Fresh filtered apple cider or frozen juice - don't use the bottled juice from the grocery, it has an additive in it to keep it from turning to vinegar.

Raw organic ACV with the mother (unfiltered).

You need to use a glass container! Don't use aluminum or other metal products as it will leach out into the vinegar and ruin it.

Mix 1 qt juice with 1 qt vinegar. Set in a dark warmish place. Check it once a month for the strength you desire.

It is really a good idea to set a big jar of it (gallon) in spring and have it 'incubate' all summer. Then you have awesome vinegar in the fall and winter.

In cold weather it can take up to 6 months for the right mellowness to ripen.
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Wow your process is much easier than I was going to go through. A friend told me I could make my own but it involves juicing my own apples. If I buy the Braggs (I found it online) is there any way to be sure they are including the "mother"? Also, if I do go the route of juicing my own apples, is there a specific kind of apple to use or any red apple? Also, I think I read somewhere that apple seeds are toxic to chickens, is that true? And if so, do I need to take the seeds out before juicing?
Sorry, so many questions.
I am really enjoying this forum, but there is sooo much to learn.
 
Just saw your post since the thread is old. Braggs brand is organic which means they dont filter out the good stuff, the bacteria. If vinegar is clear, don't buy it for this.

Sort of like milk versus yogurt. It "spoils" but actually gets better.

If you get apples cheap and want to juice them, go for it. I would quarter them first and remove most of the seeds. It may not be necessary, but the juicers that grind up the stuff instead of pressing it will possibly release some of the arsenic. Probably a small amount but I wouldn't chance it.

As to the type of apple, it will turn into vinegar and doesn't matter. Make sure the container isn't sealed tight or it will explode from the fermentation gasses!

I just buy the Braggs and don't bother making vinegar. A 16 oz bottle was under $5 and has lasted 6 months for my 6 chickens. I'm a real cheapskate, but unless there was a big cost saving with a large flock, it just doesn't seem worth the trouble.

Unless you just think it would be cool to do. I get that.
 
Chicken Woman said:
Apple cider vinagar from the grocery store is not the same as what we are talking about here.

I bought a gallon at health food store and used half to make my own. Each time I go to use that gallon I made i will half it and make another gallon.


If you use frozen apple juice it does make the cost considerably less ! 2 cans of frozen apple juice costs about $3.00 if it is not on sale. I bought mine for $1 a can on sale.


The origanal gallon cost me $12.00. So whan I make my own I never have to buy it again. It's basically a one time purchase if you continue to use one gallon and have one fermenting in a dark pantry at the same time.


Hope that you understand what IM trying to say. it has worked really well for me.


By the way I did use it in a galvanized waterer in the begining because I didn't know any better. within 6 months it started rusting ! You do not want to use a galvanized waterer if it is rusting as it is leaching toxins into the water. Vinagar is an acid and will greak down galvanized containers over time.
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Hello so you can get the initial at GNC ? Then you half that into another jug correct? What do you put back into the two jugs to top them off? Also you mentioned caned apple juice at the store. So can you use the can juice to start your own?
 
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Hello!

I wanted to know if anyone adds ACV to their feed? I have 8 ducks and 1 goose, who prefer to play with most of their water and drink some of it. So I was going to try diluting 1 tablespoon ACV in 4 cups water, and mixing that into a serving (3 cups) of their feed. What kind of reactions do you all have to this idea?
 

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