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?
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?
