Update on the homemade ACV....All went well. I used peelings, and cores from the fruit. Let it go brown for about 4 days in a clean bucket, stirred daily & covered with a towel to keep out fruit flies. Then placed the pieces in a gallon pickle jar I had saved and poured nonchlorinated water over the fruit, filling to within about 3 inches from the top. Placed doubled cheesecloth over the top and secured with a rubberband. Placed the jar in my laundry room beside my clothes dryer to ferment. In a week I was really seeing action. No problem with mold, but I did stir down my fruit pieces once and let it continue. At 3 weeks, I gently removed the chunks of fruit and returned the jar to it's happy home. Taste test proved it to be sour. A mother formed nicely in a solid gel across the top .It's been 5 weeks and I just put the mother in a bowl, strained my vinegar, and am drying some empty/clean Braggs bottles in the oven at 200*F. Will pour into the jars when they dry and cool. Yield was 6 full cups of ACV I am thrilled with the results.
Here is what the mother looks like:
2. My First Batch of Homemade ACV
3. And here is the fruit scrap after removing from the jug of my 2nd batch
using home grown apples...golden variety.
4. Strained fermented apple juice/cider in the jug with the
"old mother" from the first batch...then the cloth
will go back on and back beside the dryer it goes!
I read somewhere that it is best to refrigerate non pasteurized ACV...does anybody know about that?