How to make apple cider vinegar at home using water, sugar and yeast. Ways to make apple cider vinegar at home
Apple cider vinegar has a very pleasant taste and brings undeniable benefits. Eating it is not the only way to use it. It is popular in folk medicine for the treatment of various diseases of internal organs and skin. There are many recipes for preparing ointments, creams and compresses using vinegar from fresh apples.
Naturally, store-bought vinegar has virtually no resemblance to homemade vinegar. Its acidity is much higher, sometimes reaching 7%, while in homemade vinegar it cannot be higher than 5%. And also manufacturers often replace natural apple juice for harmful flavorings that have nothing to do with traditional ingredients. Making homemade apple cider vinegar is an opportunity to be completely confident in the naturalness of the finished product.
Before you start preparing aromatic essence from fresh apples, it is important to familiarize yourself with all the features of this process, so that the result obtained only brought joy and benefit to the body.
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As a result of cooking, the vinegar turns out opaque. A thick sediment can be found on the bottom of the container. This shouldn't scare or bother you. Since the product ferments during the infusion process, the sediment is quite impressive. It is as a result of fermentation acetic acid is released. The main element that you need to wait for to appear is the vinegar mother. Outwardly, it looks like a jellyfish and forms on the surface of the infusion. It is strictly forbidden to remove this film or move it!
The uterus is useful together with vinegar and separately from it. You can make tea or infusion from it to treat or prevent various diseases. It is impossible to see the uterus or sediment at the bottom of the container in purchased vinegar. . They can only be formed in the process preparing a product from natural ingredients.
Recipes for making apple cider vinegar at home
There are several options for making apple cider vinegar at home. They differ from each other in the list of ingredients and cooking times.
Quick Apple Cider Vinegar Recipe
Perfect for those who are looking for the fastest way to make apple cider vinegar at home. The process takes no more than one month. I'm pleased with the speed and minimum amount of products required for infusion: you only need sugar and homemade apples. The amount of sugar needed for cooking will vary depending on the type of apple and its sweetness.
So, to make vinegar at home as quickly as possible, you will need:
- 3 kg of apples (it is advisable to choose sweet varieties);
- 200 g sugar;
- water (the amount depends on the juiciness of the apples).
Fruits must be thoroughly washed under running water and cut into small cubes. To make them release juice, you can lightly crush them and place them in a prepared glass jar or enamel pan. The top of the apples is completely covered with sugar. and fill with warm water. The water level should be at least 3 cm above the fruit.
The dishes are placed in a warm room without access to sunlight. To prevent the mixture from drying out, you need to stir it with a wooden spoon 2 times a day.
After 14 days, the apples are filtered through a fine colander or cheesecloth, and the liquid is poured into large bottles.
After another 2 weeks, the vinegar will be ready and can be poured into sterile bottles. It is important to leave some space under the neck because the vinegar may continue to ferment, causing the liquid level to rise.
When all the liquid is in the bottles, you can drain the remaining sediment from the bottom of the pan and add it to the resulting vinegar. After this, you can tightly close the bottles and put them in a dark place for storage.
Homemade American style apple cider vinegar
This method appeared in America on the recommendation of Dr. Jarvis. It uses additional products that make the vinegar even more useful, while increasing its preparation time.
For Dr. Jarvis' vinegar you will need:
- 2 kg apples;
- 2 liters of water;
- 300 g linden honey;
- 20 grams of yeast;
- 40 grams of bread.
Apples must be chopped as much as possible. It is better to make a puree from them by grating them or passing them through a meat grinder directly with the skin and core. Transfer the resulting mass into a glass container and add water and dry ingredients, which make the fermentation process quick. Cover the top of the container with paper or cloth and place in the shade. The room should be very warm.
The first stage of fermentation lasts 10 days. All this time, the workpiece must be stirred with a wooden stick or spatula. Then you need to strain the infusion through a colander or gauze folded in 2-3 layers.
The mass is weighed and placed in different containers of 1 kilogram each, sugar is added to it and covered again, placing it in an isolated warm place. In this form, the workpiece will stand for almost 2 months until it becomes transparent. This will mean complete readiness for use. The product can be stored in the refrigerator.
Apple cider vinegar from fresh juice
In search of an answer to the question of how to make apple cider vinegar at home, you should consider the method of preparing it from fresh juice . Total weight of raw materials will depend on the variety, juiciness and sweetness, so it may vary. Apart from fresh apples, no other ingredients are required for the vinegar.
The fruits need to be coarsely cut into pieces and placed on a piece of cloth in an open space so that they oxidize. After darkening, the juice is squeezed out of them using a grater, juicer or ordinary gauze.
The juice is poured into glass bottles, with a thin rubber glove attached to the neck. Then they are placed in a dark place where the temperature does not drop below 30–32 degrees. During the fermentation process, air from the bottle will fill the glove and inflate it. When it is completely inflated, it must be removed. This usually occurs within 2–4 weeks.
The infusion is poured from a bottle into a wooden one or a clay container along with a vinegar uterus. There should be 8 to 12 centimeters of free space left to the edge of the dish. This way the area of contact with oxygen increases significantly, which causes the product to ferment even faster. The dishes must be covered with cloth or paper.
The completion of the fermentation process will be indicated by the transparency of the infusion and the complete cessation of the formation of bubbles on the surface. Typically the entire process takes 6 to 8 weeks depending on the cooking conditions.
Strained clear vinegar is poured into small glass bottles and stored with the lid closed in the refrigerator.
Apple cider vinegar with honey
This method allows you to prepare vinegar, similar to the one described in the previous recipe, but much simpler and faster. It does not use bread. The product contains:
- 1 kg of ripe apples (you need to choose the sweetest variety to use less sugar);
- 1 liter of cold boiled water;
- 200 g honey;
- 150 grams of granulated sugar;
- small package of yeast.
Puree is prepared from carefully washed fruits. To do this, they are passed through a meat grinder or grated on a fine grater. Honey and yeast are added to it, and the mixture is poured with cold boiled water on top. The ingredients are thoroughly mixed, the container is covered with a cloth and stored in a warm place for 2 weeks. To make the fermentation process faster, apples need to be stirred daily with a wooden spoon.
After 14 days, the mass is squeezed out, the resulting juice is mixed with the infusion. Granulated sugar is added to the liquid and placed in heat again to continue fermentation. It will last from 6 to 8 weeks. The transparency of the vinegar will indicate readiness.
Apple cider vinegar infused with sugar
This is one of the most popular ways preparing a healthy product. Making vinegar according to this recipe is not difficult even for beginners. The most important rule is control over the terms and conditions of production.
For vinegar with sugar you will need:
- 2 kg of ripe, sweet apples;
- 250 grams of granulated sugar;
- 2 liters of cold boiled water.
Apples, along with their skins and seeds, are useful for cooking. The fruits should be ground into puree using a grater or meat grinder and placed in an enamel pan. Add half the total amount of granulated sugar and water to the puree.
Cover the pan with a cloth or paper napkin and leave it warm for 20 days. Every day you need to check the workpiece and stir it with a spoon. In the process of infusion to the mass add the remaining sugar and place the mixture in wide-necked glass jars.
The container is left for another 4-5 weeks for the second stage of fermentation to take place. Once the vinegar becomes colorless and clear, it is ready to use.
Apple cider vinegar with yeast dough
Yeast dough accelerates the natural fermentation process and acts as a good natural catalyst in this method. This reduces the vinegar preparation time significantly.
List of ingredients for cooking:
- 2 kg of large, sweet apples;
- 1 tsp. granulated sugar;
- 1/4 small packet of yeast;
- 4 tablespoons of warm boiled water.
Using a juicer or a fine grater and gauze, squeeze the juice from the fruit and pour it into a glass jar. In a separate glass, mix water, yeast and granulated sugar and leave for a while to obtain a foamy dough. When bubbles appear in the glass, add the dough to the fruit juice and put a medical glove on the jar.
When the glove is completely filled with air, it can be removed and the can left in the open air for another 8 weeks.
Important to remember that vinegar matte is the main ingredient of the product. From it you can make a new infusion, which will ferment much faster, improve the taste and add a lot of beneficial properties to vinegar.
Apple cider vinegar is a medicinal product that can be consumed during a cold. This is especially true in the fall, when the body is weak and more susceptible to viral and infectious diseases. It's also a diet drink., which helps to get rid of excess weight.
Attention, TODAY only!
Is it possible to make homemade apple cider vinegar in a city apartment? Easily! Today I will share with you not only a recipe for natural apple vinegar, but also my impressions of the preparation process. Products for apple cider vinegar will always be found in any housewife’s kitchen, so all you need is patience. Time will do its work and you will be surprised how simple and easy everything is, and homemade apple cider vinegar will certainly delight you.
Apple cider vinegar can be prepared at home from any variety of apples. In general, it is advised to choose sweet fruits - then fermentation goes better. To speed up the process (fermentation and souring), yeast (just a little) or rye bread (literally a little edge) is added if desired. Plain white sugar or natural honey, which is needed to feed bacteria - the choice is yours.
You can often find a lot of information on the benefits and harms of apple cider vinegar. Undoubtedly, the benefits can only come from a natural product. I won’t tell you about the miraculous and healing power of homemade apple cider vinegar - it’s better for you to independently choose the necessary information on the Internet (there is a lot of it, believe me).
In general terms, I will only say that the use of apple cider vinegar is wide and multifaceted: it is used not only in cooking, but also for weight loss (I haven’t tried it myself), as a cosmetic for the face and hair, to make compresses for colds, to treat headaches...
I prepared homemade apple cider vinegar exclusively for culinary purposes. It can be used in marinades and sauces, acidified salads and appetizers, added to preparations for the winter... Natural apple cider vinegar, prepared with your own hands, is much tastier, more aromatic and healthier than a synthetic store-bought product.
Ingredients:
Cooking the dish step by step with photos:
Lightly heat 1 liter of drinking water in a saucepan. Add 50 grams of natural honey and 1 teaspoon (without a slide, that is, under the knife) of yeast. Mix everything thoroughly so that the honey and yeast are completely dissolved.
Cover the neck of the jar with thick natural fabric or gauze (5-6 layers) and tighten with an elastic band. It is very important that air penetrates into the jar, but midges and other insects cannot penetrate. Place the jar of apple pulp in a dark, dry place (away from sunlight), where the future apple cider vinegar will ferment at room temperature for 10 days.
Every day the contents of the jar will need to be shaken or stirred with a wooden spoon for more uniform fermentation. After 10 days, you will see (although you will see changes every day) how the apple mass will rise, and apple juice will appear at the bottom.
We carefully squeeze the apples with our hands so that the pulp remains dry (it is no longer needed, so we just throw it away). In total, from the specified amount of apples and water (including 50 grams of honey with a teaspoon of yeast), I got 1460 milliliters of apple mash (or maybe that’s not what it’s called).
Tighten again with fabric and elastic. It is very important here that insects cannot get inside - I don’t know how, but even tiny midges easily find secret paths.
But then the real magic begins - the apple base will sour! In this case, our participation and even presence is no longer required. We put the jar in a dark, dry and warm place (not near the radiator, of course, but somewhere where it’s really warm in the apartment) for 40-60 days. It is clear that for the first 20 days I constantly walked around and checked what was happening with the contents of the jar. At first, no significant changes were observed: the cloudy liquid gradually began to separate into sediment and the juice itself, which became more and more transparent. And then a thin light film appeared on the surface - the vinegar uterus (a film of yeast-like fungi) was born. Over time, it became thicker and thicker - such a jellyfish-like substance.
After 40 days, the vinegar uterus became as thick as an index finger and I waited for it to sink to the bottom - this is a sign that homemade apple cider vinegar is ready. However, time passed, and she not only did not decline, but grew by leaps and bounds. A couple of times I wanted to move the jar to the kitchen to film the processes taking place, but according to experts, you shouldn’t disturb apple cider vinegar during the souring process. The fact is that the vinegar queen is a living organism, which is unlikely to like being disturbed. For example, he will get offended and die... It probably sounds funny, but I decided not to risk it.
On the contrary, it seems to me that she was so comfortable in apple cider vinegar that she decided to grow to her full potential and fill the entire jar. But I was already tired of waiting, especially since, judging by the characteristic pleasant smell and sharp sour taste, the vinegar was ready. It became light and absolutely transparent, and at the bottom there was a fairly decent layer of cloudy sediment.
People have been using apple cider vinegar for medicinal purposes for a long time. Since the mid-twentieth century, its beneficial properties began to be studied in detail. We began to think about ways to obtain it at home.
Secrets in making apple cider vinegar
Its secrets have long been revealed, but perhaps the most important thing is that the valuable qualities of apples are completely preserved in vinegar, which is prepared at home in any housewife’s ordinary kitchen. There are many ways to obtain this wonderful elixir. You can use whole raw apples, but you can use apple juice.
This natural apple product is good because it eliminates pasteurization during the preparation process. By eliminating heating, it is possible to ensure that the beneficial substances contained in apples remain untouched. They are completely transferred to the product obtained from the fruit.
Recipes require ripe winter apples or their juice. If these conditions are met, the fermentation process will be more successful. I would like to hope that no chemicals were used in growing the apples. Apples are not washed, everything must be natural.
Homemade Apple Cider Vinegar Recipes
We present the best and simple apple cider vinegar recipes that are suitable for making at home.
First recipe (juice is used)
Juice should be squeezed out of garden apples and strained. Pour the juice into a container: enamel, glass or wood. The latest container material is the best. Place the container with juice in a room with a temperature of 16 to 20 degrees. The temperature must be maintained so that fermentation takes place more actively.
This process is accelerated by adding one of the following components:
- wine starter;
- sugar;
- yeast;
- ready vinegar.
But even without such additives, the juice turns into wine, and then after some time it is converted into the final product. To do this, cover the container containing the semi-finished product tightly with film, making holes in it the diameter of a toothpick. The apple juice will begin to ferment actively.
The vinegar queen that appears on the surface will soon sink to the bottom of the dish, which will mean that homemade vinegar is ready. Now you can take a sample from the finished product and bottle it. Before this, take out the vinegar uterus and mix the liquid without straining. Store in a cool and dark place.
What is fermentation?
Biochemical process of processing raw materials under the influence of enzymes. As a result, organic matter decomposes and energy is released.
What is vinegar queen?
Vinegar mother is a dense mass formed on the surface of a liquid from foam. It appears when fermentation is activated. When it sinks to the bottom, the fermentation process is complete, there is no more sugar, and it is no longer needed. The uterus has fulfilled its function.
Second recipe (from apples)
For this recipe you will need apples of late ripening varieties, but always very sweet.
Grind the fruit together with the core and place in a similar bowl as in the first recipe. The apples should be filled with warm water (you can also fill it with apple juice). Add sugar to the resulting mixture at the rate of fifty grams per liter. Sugar, if desired, can be replaced with honey.
To speed up the fermentation process, add black bread or yeast. The dishes must be placed in a warm place. If, after a week, no fermentation is observed, repeat adding sugar in the same amount as at the very beginning. After a month, the apples need to be removed from the resulting liquid, strained, rinsed with water, put it back, cover the container with film and do not disturb it for fourteen days. Now the vinegar is ready.
The third simple recipe for home use
They take 1.5 kilograms of garden apples and rub together with the seminal canals, placing it in a glass or enamel bowl, adding two liters of cooled boiled water to the contents. Place a small slice of black bread weighing fifty grams and one hundred and fifty grams of honey in the same container.
Send to a dark place, covered with a cloth for twelve days, leave to ferment. After the specified period, be sure to strain, pour into a clean container and let it brew for about a month. Then a second time, using gauze, remove excess impurities from the resulting vinegar. Place everything in bottles, close, and place in a cool, dark place. Vinegar can be used.
Fourth recipe
Now different varieties of apples will do. Two kilograms of fruits taken from trees, one and a half liters of raw cold water and sugar - that’s what you need for this recipe. The amount of sugar will vary depending on the varieties of apples used. For sour apples you need three hundred grams of sugar, and for the sweet ones there will be a hundred grams is enough.
Now take a coarse grater and grate the apples, without first removing the peel and core. Place in a saucepan, add the specified amount of water, add only half the amount of sugar. Mix everything with a wooden spoon. Do not close the container with a lid on top, cover it with any material that allows air to pass through. Otherwise, the fermentation process may be delayed or may not begin at all.
Do not leave the container unattended for three weeks; the contents must be stirred periodically. Then strain, add the remaining half of the sugar, stir until it is completely dissolved and pour the resulting liquid into the jars. Cover the jars again with napkins and set them aside to continue preparing the vinegar; the fermentation process should continue.
At first it will take place quite violently; by the end of the process, the liquid will acquire a light shade, and will soon become completely transparent. Fermentation has reached its completion stage. Vinegar can be used for its intended purpose. First, you will need to strain it again, pour it into clean bottles, seal it and place it in the cold.
Recipe five (coming from antiquity)
This recipe is very economical, because even overripe apples will be used.
They are thoroughly washed, first cut as small as possible, and then pounded. The result was apple porridge or puree with pieces of fruit. Now it is transferred to a pan with an enamel coating. Such dishes will not allow oxidation products to disrupt the vinegar preparation process. Pour hot water over the resulting apple mixture.
To be precise and measure the water temperature, it should be seventy degrees Celsius. Water is poured a few centimeters above the level of the apple mixture. For sweet apples, use fifty grams of granulated sugar per kilogram. For sour apples – one hundred grams.
The pan should be in a warm and dark place, which should provide normal conditions for the fermentation process. The contents are stirred periodically. After two weeks, the apple cider vinegar stock is filtered and poured into jars, but not to the very neck. Leave it for another two weeks. Now that the vinegar is ready, it is poured into containers in which it will be stored. The resulting product must not be shaken. The resulting sediment can be filtered.
Store vinegar in the cellar, on the balcony, in the refrigerator.
Recipe six (using juice)
Using a juicer, separate the liquid from the pulp. In order for the fermentation process to occur very quickly, you can add one fourth of a teaspoon of dry yeast, a teaspoon of sugar, diluted in warm water. This will be a dough. It is prepared in a separate bowl and poured into the squeezed juice only when it begins to foam and rise. If you have rye bread in the house, then the added rye crust can also speed up the fermentation process.
The neck of the jar with the contents can be closed by wearing a medical glove. Air should not enter the container. Carbon dioxide will accumulate in the glove; if too much of it accumulates, it can tear it. A replacement needs to be made, but the process should continue for exactly a month. During this period of time, the sugar in the apples should turn into alcohol. You will get young apple wine, let it ferment for another two months in the warmth. When you feel that the pungent odor disappears as a result of fermentation, you can talk about the readiness of the resulting finished product.
Vinegar prepared at home is natural. It can be used in cooking and to treat many diseases.
Industrial vinegar is highly acidic , before use it will need to be diluted with plenty of water. We should not forget that in industrial production, only apple waste is used to produce vinegar: peels and cores. Its strength is 4-5 percent; homemade vinegar has a lower strength.
Seventh recipe (from rejected apples)
Apples that are suitable are those that are considered substandard when harvested. The fruits are washed thoroughly, finely chopped, and placed in a container. The amount of sugar is calculated in this way: for one kilogram of very fructose-rich apples you need to add only fifty grams of sugar, twice as much if the apples taste very sour.
The water with which the apples are poured should be hot, but it should not be brought to boiling water. Avoiding exposure to sunlight, place the pan with apples in a warm place. Once every two days, the mass must be mixed, not allowing it to form a dry top crust. When half a month has passed, the liquid is filtered and poured into jars for further fermentation. After two weeks, you can taste the vinegar and use it at your discretion.
Store this product in bottles in the room.
Eighth recipe (like Jarvis)
American doctor D.S. Jarvis came up with and tested his own version of making apple cider vinegar at home. Its product is enriched with potassium. This vinegar takes longer to prepare than previous recipes. But the quality of the substance he obtained is superior to the usual home product in many respects.
The recipe mentions ripe and overripe apple fruits. They must be prepared as follows: washed, freed from rottenness and wormholes. You can grate it, or you can scroll through a regular meat grinder until a homogeneous mass is obtained. Place in a regular jar, but preferably a large one made of glass or clay, fill with boiled warm water.
The amount of water should be the same as the apple mass. Add natural honey, because it is what increases the potassium content. Next, ten grams of yeast and twenty grams of crackers made from black bread are added. This will speed up the fermentation of the juice. Do not close the container tightly; place it in a warm and dark place as usual. Stirring with a kitchen spatula at least three times a day, keep the dishes in the same place for ten days.
Strain, then pour into another container and add honey at the rate of one liter of juice to one hundred grams of sweet delicacy, mix everything thoroughly. Cover the top with gauze and leave for forty, or even more, days. A change in the color of the liquid and its transparency will indicate the completion of the process. After re-filtering, the vinegar can be stored.
Ninth recipe (uncommon)
Unusual, simple and also at home:
Cut sweet ripe apples into large pieces and leave until dark. Oxygen will oxidize the iron present in the fruit pulp. Now the juice is squeezed out of these apples and poured into a bottle. The neck is decorated with a balloon. The warmth and darkness will cause the apples to start fermenting. The ball above the bottle will begin to increase in size.
This can last up to six weeks. Then the fully inflated ball is removed, the fermented liquid is poured once again for the next fermentation and left for forty or even sixty days. The liquid will boil strongly, so it is not recommended to pour it to the very top, otherwise it will splash out. When the peculiar “boiling” stops, the liquid turns from cloudy to clear, the vinegar completes its last stage.
It is perfectly stored at a temperature of 15 degrees. Storing vinegar for longer increases its beneficial properties.
How do you know if apple cider vinegar is prepared correctly?
To do this, you need to look at the bottom of the bottle. If you find a substance similar to jellyfish or mucus there, then everything is prepared correctly. This is a accumulation of beneficial bacteria - probiotics and enzymes. They are what give vinegar additional beneficial qualities.
What is apple cider vinegar used for?
Apple cider vinegar is used in cooking for preparing salads and baking, for winter preparations.
IN for cosmetic purposes. Used for hair strengthening, skin care, . They take baths with him.
Due to its large quantity, it is used as an ingredient in many recipes. during treatment diseases such as:
- elevated temperature,
- poisoning,
- cough,
- bruises,
- skin diseases.
Real, natural apple cider vinegar works wonders when used correctly.
Since I already had a whole battery of wonderful berry and fruit vinegars at home, I decided to prepare it in this apple (and also wine). Moreover, from time to time my dad brings me homemade fragrant apples from his dacha. I can’t eat much fresh, I don’t make jam or prepare it in any way, so fate itself suggests the idea that there should be apple cider vinegar.
Why do I do about apple, such a separate article? But because I will use a slightly different recipe. This Apple Cider Vinegar Recipe has one fundamental difference from my berry recipes .So, sugar (honey) is added to vinegar twice: when mixed with fruit must at the first stage of fermentation, as well as after straining, when sent for passive fermentation.
Using my logic, I thought that vinegar with a high sugar content would better gain acidity and be stronger, since it first ferments the first portion of sugar in full (as is the case with berries), and then ferments another portion of sugar. If my guess is wrong, please correct me.
I've made apple cider vinegar using this recipe before, and decided to use it again. And according to this one recipe I will prepare both apple and wine vinegars. In addition, I suspect that using the same recipe it is quite possible to prepare all vinegars (including berry ones). This recipe was taken from here - it is written in very detail and is accessible, and therefore I advise those who like to delve into the process to take a look.
Of all the vinegars Only apple has, so to speak, a shelf life of about 3 years., after which it begins to weaken. But young vinegar also has very weak acidity - I noticed this when I poured one of my vinegars and, of course, tried it. In terms of sweetness, it tasted like compote without any added sugar at all - neutrally sour. So it is best to keep any vinegar for at least a couple of months after it is completely prepared and bottled for storage. It’s even better to wait a year for the vinegar to strengthen and gain strength. The strength of natural apple cider vinegar cannot be higher than 6-7%.
Ingredients (per 3 liter jar)
1 kg apples
1.25 liters of water
125 g honey/sugar + 100 g for every 1 liter of liquid before sending for passive fermentation
50 grams of dry rye bread (I took my ownsourdough )
Apples need to be taken ripe, sweet, aromatic. The aroma of the finished vinegar depends on how fragrant the apples themselves are. Any fruit will do - padded, stale, straight with peel and seeds. Do not take moldy or rotten fruits, and wormy places must be cut out. You can use high-quality trimmings (for example, you made jam, and you still have peels and heads of cabbage - use vinegar).
Unwashed apples (if there is dirt, you just need to rinse them lightly, and keep the natural coating of the fruit - it contains wild yeast) cut very finely, grate on a coarse grater... I was lazy, I just cut it the way it turned out.
Place the apples in a jar (or enamel pan), add bread and add water dissolved with honey or sugar (water temperature is room temperature). I used honey - it's more flavorful.
When all the ingredients are in the jar, you will see that there is still a little empty space left. This is a stock for fermentation. Now cover the container with several layers of gauze or non-woven fabric and tie it (air access is needed, and therefore you cannot close the container, but no midges should get inside). Send the container to a warm (20-30 degrees) and dark place for fermentation. Let me remind you that the sun's rays prevent fermentation, so put the container somewhere in a closet, nightstand or, in extreme cases, under the table so that direct sunlight does not hit it.
Next 10-14 days you will need to stir 2-3 times daily future vinegar, since the apples will rise, and the process should proceed evenly. In addition, if the mixture is not stirred, mold may form on the surface because the vinegar has not yet reached the necessary acidity to inhibit mold.
For me, fermentation began already in the evening of the first day, and this is what the jar looks like on the second day (that is, today).
After 10-14 days, you need to strain the vinegar, squeeze out all the pulp, and then filter the liquid through cheesecloth.
Measure the resulting volume of liquid, add a second portion of honey or sugar to it(100 grams per liter), stir until completely dissolved, pour into a container, again leaving a little free space. Coming passive fermentation stage for 40-60 days, during which you no longer need to stir the vinegar, and you can completely forget about it for a while. Cover the container with gauze or non-woven fabric and place it in a dark, warm place.
The liquid will begin to ferment. This will not happen as rapidly as in the first stage, but you will still notice that something is happening in the bank. First, foam will begin to form on the surface, which will gradually begin to subside and then disappear altogether. After this, a precipitate will begin to fall out, and the vinegar itself will become transparent. When the vinegar becomes clear and a sediment has formed, it is ready!
You can remove this liquid from the sediment and immediately bottle it for storage, but the author of the article from which the recipe is taken (link at the very beginning) recommends removing it from the sediment the first time, letting the vinegar sit, and then removing it again for greater transparency, since the sediment it will still fall out. And although the vinegar is ready, it is still a little weak, so the recommendation for aging the vinegar comes into play.
Vinegar can be stored at a temperature of 4-20 degrees. Yes, the range is wide, but it is best to choose a temperature of about 8-10 degrees. Storage will now work to withstand the bite and it will become stronger. At the same time, there is no need to tightly close the containers with vinegar (or open the containers from time to time, smell, taste) for aeration to occur.
Grape (wine) I cook according to the same recipe, and, most likely, all berries and fruits next year I will cook according to it.
This article will be updated from time to time, so check back!
Article updated.
The seasoning is easy to prepare. There is no need to carry out complex manipulations; the raw materials used are inexpensive and accessible. However, finishing the job requires patience and step-by-step implementation of the recipe. On average, vinegar matures for two months.
Composition, benefits, contraindications
Dr. Jarvis, an American naturopath who devoted his life to the study of traditional methods of treatment, wrote a single work on the benefits of natural vinegar. He recommended drinking a glass of water with one tablespoon of vinegar every day to maintain alertness and health. Thanks to the popularizing doctor, apple cider vinegar began to be valued not only for its taste, but also for its medicinal qualities.
Natural homemade apple cider vinegar contains acetic, citric, oxalic, lactic acids, enzymes, vitamins, and chemical elements. During the fermentation process, amino acids are synthesized in vinegar. Active substances help digestion and blood circulation, strengthen muscles and vascular walls. The table describes the beneficial effects on human health.
Table - Chemical composition and beneficial properties of natural apple cider vinegar
Compound | Effect on the body |
---|---|
Potassium | - Relieves cramps, swelling; - helps the work of muscles, bones, tendons; - maintains water-salt and acid-base balances |
Calcium | - Part of bone and muscle tissue; - affects blood clotting; - participates in protein synthesis |
Magnesium | - Improves memory; - stimulates brain activity; - improves mood, relieves anxiety |
Sodium | - Participates in water-salt balance; - maintains normal blood circulation; - stimulates the production of gastric juice |
Phosphorus | - Forms the human body; - promotes growth; - is a source of vital energy |
Copper | - Converts iron into hemoglobin; - synthesizes endorphins; - promotes collagen formation |
Iron | - Promotes the absorption of B vitamins; - carries oxygen; |
Zinc | - Heals wounds; - promotes brain activity; - forms bones |
Manganese | - Regulates blood glucose levels; - promotes the restoration and development of cartilage and bone tissue; - participates in lipid metabolism, controlling fat deposits |
Selenium | - Part of enzymes and hormones; - promotes sperm production; - strengthens the immune system |
Vitamin A | - Regulates protein synthesis; - slows down the aging process, stimulates cell growth and division; - forms teeth and bones |
Vitamin B1 | - Tones the intestinal muscles; - reduces the negative effects of tobacco and alcohol; - stimulates brain activity, improves memory and mood |
Vitamin B2 | - Regulates the functioning of the thyroid gland; - protects the retina from ultraviolet radiation; - participates in metabolism |
Vitamin B6 | - Helps absorb proteins and fats; - relieves cramps, muscle numbness; - is a diuretic |
Vitamin C | - Helps fight viruses; - strengthens nails, hair, teeth; - makes the walls of blood vessels elastic |
Vitamin E | - Regenerates tissue; - makes the skin elastic; - participates in the synthesis of hormones |
Vinegar is an acid that can harm the body. First of all, people with high stomach acidity should use the product carefully. Gastritis, heartburn, ulcers, nephrosis are contraindications. Acid has a detrimental effect on tooth enamel. It is not recommended to give dishes with vinegar to children under 14 years of age.
5 Homemade Apple Cider Vinegar Recipes
To prepare apple cider vinegar at home, you need to prepare large glass and enamel containers, ripe apples, boiled water and granulated sugar. This is enough to obtain a clear and aromatic vinegar solution after two months. Before becoming part of a dish, the product must go through the following stages of formation:
- alcoholic fermentation- sucrose is converted into ethyl alcohol;
- vinegar fermentation- alcohol turns into acid;
- filtration - sediment is retained, only clear liquid is drained.
With sugar
Description . Apple cider vinegar made from chopped apples is easy to make at home. You can do without yeast; the apples will ferment naturally. The process is long, but does not require active intervention; the bite practically does itself. Both sour and sweet varieties of apples are suitable. An excellent option is “Antonovka” - a moderately sour but pleasant-tasting apple. Based on the sweetness of the fruit, the amount of granulated sugar per 1 kg of fruit is calculated: 50 g for sweet apples and 100 g for sour apples. Water is taken in sufficient volume to cover the fruit 3-4 cm higher.
What you will need:
- apples - 2 kg;
- sugar - 100 g;
- hot water (70 °C).
How to do
- Quarter the washed apples and cut out the seeds.
- Grate along with the skin.
- Place the puree in an enamel container.
- Pour in water, add granulated sugar.
- Cover the neck of the pan with several layers of gauze or any other fabric that allows air to pass through and traps insects and debris.
- Leave for two weeks in a warm, dark room or wrap in black plastic.
- Stir the mixture twice every day with a wooden spoon.
- Strain the liquid after 14 days and pour into glass jars, leaving 5-7 cm of the neck.
- Tighten with gauze and wait another two weeks.
- Strain and bottle into clean, dry bottles.
Determining the readiness of vinegar is easy. The liquid stops “playing” and becomes light and transparent.
From juice
Description . An economical way to make vinegar is from home-squeezed apple juice. The recipe includes only fresh apples and is prepared without water or granulated sugar. For successful fermentation, you need to take sweet and ripe varieties. You will also need a blender or juicer, glass bottles, an enamel saucepan and gauze.
What you will need:
- apples - 2 kg.
How to do
- Cut the washed apples into pieces.
- Leave in air until brown.
- Pass the slices through a juicer or grind into porridge with a blender.
- Pour the juice into a glass jar, not reaching the edge of the neck 5-7 cm.
- Place a medical glove over the neck.
- Place in a warm (20°C) dark place.
- Wait for the glove to inflate (this happens after about a week).
- Remove the glove and pour the liquid, along with the film formed on the surface, into an enamel pan, leaving a space of 10 cm to the edge.
- Cover the edges of the pan with gauze and leave in a warm, dark place for one and a half to two months.
- As soon as sediment appears and the liquid becomes clearer, filter the resulting vinegar and pour into bottles.
To reduce fermentation time, you can use wine starter, yeast, granulated sugar or ready-made vinegar. Any of these products is added directly to the juice.
On the vinegar uterus
Description . The process is much simpler if you use a recipe for making apple cider vinegar with a ready-made vinegar mother. This is the same film of yeast that forms on the surface during natural fermentation of juice. The matka can be used for a second batch of vinegar, which will be ready in three to four weeks. The film can be quite wide and dense, resembling kombucha or jellyfish. The reused uterus, which has become denser, can be preserved in a small amount of vinegar until next time. Handle the queen carefully; she may die if the jar is moved suddenly. If during the cooking process the queen sank and fermentation did not occur (a new film did not form on the surface), then the apples were treated with chemicals. Therefore, it is better to use fruits grown on your own plot.
What you will need:
- apples - 1 kg;
- vinegar mother;
- granulated sugar - 100 g;
- water.
How to do
- Cut the washed apples into slices and, without cutting out the seeds, pass through a juicer.
- Fill the remaining spin with water, stir and squeeze through a cloth.
- Add the resulting liquid to the previously squeezed juice.
- Add granulated sugar and dissolve completely.
- Fill the glass jar about three-quarters full.
- Carefully place the uterus inside.
- Fold the gauze in three layers and tighten the neck of the jar.
- Place in a dark, warm place for three weeks.
- Remove the uterus, strain off the vinegar, and discard the resulting sediment.
The juice can be squeezed out using a meat grinder. Roll the slices and squeeze the resulting mass through cheesecloth. It is more effective to hang the “bag” of applesauce over the container and leave it overnight.
From cake
Description . A simple way to make apple cider vinegar at home from the pulp remaining after preparing apple juice. The result is waste-free production.
What you will need:
- fresh cake - 1 kg;
- granulated sugar - 100 g;
- water (70 °C) - 1.5 l.
How to do
- Place the apple juice in a glass container.
- Cover with granulated sugar.
- Pour in water to cover the contents by 3-4 cm, not reaching the edge of the container by 5-7 cm.
- Tighten the neck with gauze.
- Place in a dark, warm place for two to three months.
- Drain and strain the resulting vinegar.
- Bottle.
From Dr. Jarvis
Description . Dr. Jarvis, in his book, offered his own recipe for apple cider vinegar at home. According to Jarvis, yeast and rye bread are used for fermentation. The components are designed for a liter of liquid, so to prepare a double portion, the proportions are doubled.
What you will need:
- apples - 800 g;
- water - 1 l;
- honey - 100 g;
- bread yeast - 10 g;
- dry black bread - 20 g.
How to do
- Wash the apples, cut into slices and pass through a meat grinder.
- Place the puree in a glass container and pour in water, leaving 10 cm to the edge.
- Add yeast, bread crumbs, and honey.
- Cover with a cloth and leave in a warm (20-30°C) dark place for ten days.
- Stir the mixture three times a day with a wooden spoon.
- Strain the liquid and pour into an enamel container.
- Cover again with gauze and place in a warm, dark place for 40-50 days.
- Filter the cleared liquid and pour into bottles.
Vinegar is stored at room temperature under sealed, boiled stoppers. If long-term storage is planned, the cork can be sealed with wax.
Product Application
Judging by the reviews, some consumers consider vinegar to be practically a panacea for all diseases and a universal cosmetic product. Natural apple cider vinegar is drunk to strengthen blood vessels, rubbed into temples to relieve headaches, and added to face masks and shampoos. Vinegar can be used in three directions.
- Cooking. First of all, apple cider vinegar is made at home to obtain a natural seasoning. Meat, fish, and vegetables are marinated in aromatic, alcohol-free apple cider vinegar. The vinegar solution gives a pleasant sour taste to fresh vegetable salad. Unlike industrial table vinegar, apple seasoning has a pleasant, subtle aroma.
- Cosmetology. Helps brighten and soften the skin. To get rid of acne, it is recommended to wipe the skin with a solution: two teaspoons in half a glass of water. A warm bath with a glass of vinegar will help restore strength and renew the epidermis. It is not recommended to lie in the bath for more than 20 minutes. Vinegar conditioner will make your hair soft and shiny and strengthen the roots. Dissolve a tablespoon of apple cider vinegar in 1 liter of cool water and rinse your hair after each wash.
- Medicine. To improve your general condition, adherents of traditional medicine recommend drinking a glass of honey-vinegar cocktail every day. A teaspoon of ingredients is diluted in warm water. Rub the apple solution on your legs for varicose veins. To relieve a sore throat, gargle with water and vinegar in a 1:1 ratio. Vinegar helps to quickly cool the body, so it is recommended to rub the patient at elevated temperatures.
It is not recommended to drink vinegar on an empty stomach, even in diluted form. Before using the product for medical purposes, you should consult your doctor, especially if you have chronic diseases. When using, you need to follow the dosage, dilute it correctly and not overuse it.
Knowing how to make apple cider vinegar at home, you can completely abandon the store-bought vinegar solution. A natural product made from juicy ripe apples will complement the dish and preserve health and beauty.
Reviews: “Promotes the breakdown of fats and carbohydrates”
I haven’t done anything with the vinegar mother yet, and it’s not really clear to me what can be done with it or made from it, nothing is really written anywhere. I found it
“….a very valuable and useful formation called the “vinegar queen.” It is considered a miracle cure, a spoon of which can alleviate the patient’s condition even in cases where vinegar itself does not help. This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes.At the same time, they write everywhere that it is very tender, you can’t even move dishes with it from place to place, it dies immediately (and this is true), how then can you pinch off pieces from it. A friend came to see me and I poured her some vinegar from a jar (I didn’t want to go into the basement for pre-packaged vinegar). The vinegar queen immediately began to sink to the bottom, and after a day it became clear that she had died. But a week later, when I wanted to strain the vinegar and throw away the dead queen, I saw that a film had formed in the jar again, i.e. new vinegar queen. So about 4 of them settled to the bottom of the jar, and it looks like a multi-layered kombucha, and all because of my sluggishness (I don’t have time to throw away the dead one before a new one is born).
Sanovna, http://www.forumdacha.ru/forum/viewtopic.php?t=3411
Apple cider vinegar contains valuable minerals (for example, a lot of potassium, necessary for the functioning of the nervous system) and organic acids: acetic, malic, citric, oxalic and others. Hence the effect: apple cider vinegar reduces appetite (including the desire for sweets), stimulates metabolism and promotes the breakdown of fats and carbohydrates. Of course, all this is individual: some people use vinegar to lose weight before their eyes, others improve their skin condition, and for others, there is no effect at all.
It is better to use homemade apple cider vinegar. To do this, take apples (overripe ones are possible), wash them thoroughly and chop them finely, then put them in an enamel pan and fill them with hot (60-70 degrees) water. The water should be 3-4 cm above the level of the apples. Add sugar (at the rate of 50g sugar per 1kg of sweet apples and 100g per 1kg of sour apples) and place the pan for 2 weeks in a warm place, but not in the sun. Be sure to stir 2-3 times a day to prevent a crust from forming. After 2 weeks, strain the liquid through cheesecloth folded in 2-3 layers and pour into glass jars (it is better not to add 5-7 cm to the jars) for fermentation for another 2 weeks.
Bat, http://www.forum.kalor.ru/recept-yablochnogo-uksusa-t584.html
I would like to offer, if anyone is interested, a recipe for apple cider vinegar, which I have been using for a very long time. This was just the first time I made vinegar from apples. For each liter of fresh apple juice, add 70-80 grams of sugar and stir. Pour the juice into 0.5 liter bottles 3/4 full. Add 10 crushed raspberries or 15 white currants (whole) to each bottle. I don’t wash the berries to preserve the wild yeast. I plug the bottles with cotton wool. The juice ferments for 2 weeks. 25-28 heat. Then I filter and again into 0.5 liter bottles. I add 1 tbsp to each bottle. l. apple cider vinegar, but you can add wine (as indicated in the recipe). I leave it in a warm place for 2 months, capping the bottles. The vinegar is strong and can last for years. To get rid of a herd of midges, I drop fairy (or any dishwashing liquid) into a container of water and pour in a spoonful of apple cider vinegar (grape vinegar is fine, the main thing is a light smell). You can also leave a little wine in a wine bottle, they will also sink well. One year I tried using honey instead of sugar, but it didn’t work.
Arci, http://www.povarenok.ru/recipes/show/110479/