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Make your own Apple Cider Vinegar - Page 5

post #41 of 48

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!

       This is so easy!

I read somewhere that it is best to refrigerate non pasteurized ACV...does anybody know about that?

post #42 of 48

:ya:clap

That looks great! I saw the post title and I suddenly remembered That I have some doing it's thing in the pantry room. I had forgotten all about it!

"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from a corn field" Dwight Eisenhower
Yep. And he said that before fire ants took over.
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"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from a corn field" Dwight Eisenhower
Yep. And he said that before fire ants took over.
Reply
post #43 of 48

Thanky Ma'am/ Sir!  I really enjoyed doing this experiment and appreciate your comments!

post #44 of 48

Do different brands/kinds of apples make different tasting vinegar? Or does it all end up tasting the same?

How strong can it get?

post #45 of 48

:idunnoDon't know for sure...this is my first (and second unfinished attempt)...I DID READ that there are mild differences in the outcomes of different variety apples.

But several sources...which I did not save...said that different kinds of fruits yield different flavors of vinegar.  Mine tastes different from the Braggs, but

it is a good flavor.  Wish I could tell you more.  Maybe somebody that's had experience will pipe up and let us know for sure!:old

post #46 of 48
Quote:
Originally Posted by DrakeMaiden View Post

For those who may be interested, it is really easy to make your own vinegar.


1.  Buy unfiltered, unpasteurized Apple Cider Vinegar (w/ "mother")


2.  Get some fresh or frozen apple juice (you could also use other fruit juices, but then it wouldn't be ACV!) -- make sure it has no added chemicals (some can inhibit vinegar formation). 


3.  Combine the store-bought ACV with your juice in a large glass jar or stoneware crock -- don't use metal and avoid plastic.  Mix well with a non-reactive spoon (or just swirl the jar around).


4.  Cover with cheesecloth or similar fabric -- I use a somewhat porous dish towel.  You want to keep bugs, dust, etc. out but let air in.


5.  Set in a mildly warm (60-80 degrees F), dark place for weeks. 


6.  Taste it to check on strength, until you feel it is done.


Then you can filter it and keep it in a jar . . . I think  you might want to refrig it just to be safe, or


You can keep your "mother" (the bacterial culture responsible for converting your juice to vinegar) alive by regularly taking small amounts out and then adding small amounts of juice back (and then waiting a few weeks for the vinegar to regain strength).


I'm still learning this, but I thought I'd share it in case some of you are interested in trying it too.  smile.png
sounds like kombucha tea 😬
post #47 of 48
Quote:
Originally Posted by Sylviaanne View Post
 

Do different brands/kinds of apples make different tasting vinegar? Or does it all end up tasting the same?

How strong can it get?


LOL my batches have gone the next level and are rather alcoholic and about knock me off my feet just smelling the fruity batches........ lol

 

Clearly I have erred somewhere in the process!

 

 

Grow where you are planted. --Unknown

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Grow where you are planted. --Unknown

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post #48 of 48

you can now have apple wine vinegar! Add some mother from a bottle of Braggs.

Toss in a shot and cover with some cheese cloth. You will need the oxygen for the bacteria.

 

or,, imbibe in your hard cider and call it a day.

win win.;)

"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from a corn field" Dwight Eisenhower
Yep. And he said that before fire ants took over.
Reply
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from a corn field" Dwight Eisenhower
Yep. And he said that before fire ants took over.
Reply
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