How to make homemade apple cider vinegar. Recipes for making and using apple cider vinegar

The recipe, which was invented by naturopathic doctor D.S. Jarvis, is still considered one of the easiest and most popular ways to make homemade, 100% natural apple cider vinegar. The technology is described in Jarvis' book "Honey and other natural products" (1985). My recipe - with a detailed description of all stages of preparation and step by step photos, which are designed to help those who decide to make Apple vinegar at home for the first time.

Apple cider vinegar is prepared by the so-called natural fermentation process. In addition to apples, bread/yeast is used, as well as water, honey or sugar. Thanks to natural raw materials, vinegar acquires unique beneficial features, preserves a lot of vitamins and microelements, and due to the addition of honey, it acts as a rich source of potassium (“cores” know why this is important).

How does fermentation take place?

The process of making apple cider vinegar can be described in two sentences. Apple mass, sweetened with sugar or honey, is fermented for a long time due to the work of acetic bacteria. Bread and yeast speed up the fermentation process, and honey restores potassium deficiency.

The whole process can be conditionally divided into 5 phases:

1. Wort preparation. From fresh apples, water and honey (sugar) you need to prepare the wort and leave it warm to start fermentation.
2. Active fermentation - takes 10-14 days. In the sweet apple mass, the fermentation process starts. Bacteria are actively multiplying, which convert sugar into two substances: carbon dioxide and alcohol.
3. Extraction and removal of pulp. The resulting alcohol-containing mass should be squeezed out of the pulp and immediately add another sweetener.
4. Silent fermentation - proceeds 40-60 days. Acetic fungi are activated, which ferment and eat the resulting alcohol, transforming it into acid. Here your participation is not required, you just need to ensure unhindered access of oxygen to the wort.
5. Overflow. After the acetic acid bacteria have done their job and fermentation is over, it remains to pour finished product into bottles.

Choosing Foods for Apple Cider Vinegar

Apples

For cooking, you need whole apples, which are crushed together with a head of cabbage. Appearance does not matter, the fruits can be crushed, wormy, broken, and even slightly spoiled (need to be cut off). The main thing is to choose ripe and sweet apples, then the vinegar will be of high quality. Green and sour fruits are not suitable. On the contrary, they should be as ripe as possible, even overripe, then fermentation will go easier. Sweet varieties have more natural sugar, which means that the percentage of alcohol in the must will increase and vinegar will form faster.

Honey or sugar?

Of course, honey is much healthier than sugar, moreover, enriches the vinegar with the missing potassium. You can cook only with sugar, but I still recommend adding, albeit a small amount of honey available to you, at least in the second stage. You can partially use both products in any proportion, observing the norm: 100 g per 1 liter of water at the beginning of preparation, plus 50-100 g per 1 liter of juice at the second stage (for active fermentation). If the apples are sour, then the amount of sweetener can be slightly increased.

Leaven

To activate the fermentation process, rye bread is added to the must. Instead, you can use dry yeast in the amount of 10 g for every 1 liter of liquid. But you can do without yeast, using only bread crusts for sourdough, everything ferments wonderfully. You can add a handful of raisins if you like.

What utensils will be needed?

Enamel or glass containers are best for making vinegar at home. In the first phase of fermentation, it is worth taking a wide pot or bucket with an enamel coating to protect the wort from direct sunlight and provide air access. And at the second stage, when there is a quiet fermentation, it is more convenient to use a jar. The pan should be roomy, with a "reserve" so that there is free space for raising the foam and for oxygen to enter. You will also need a wooden spoon with a long handle (for stirring the wort) and a piece of gauze.

Total preparation time: 2 months
Cooking time: 10 minutes
Output: 1 l

Cooking

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I washed the apples, cut out the wormy and rotten flesh. It is not necessary to peel off the skin or cut the heads of cabbage, they also go for making the wort.



Then the apples, along with the peel and seeds, were crushed on a coarse grater. If you are preparing a large volume, then you can facilitate the process by using a meat grinder, blender or food processor.

I immediately put the resulting apple gruel into a saucepan - the volume is at least 3 liters (the must will rise during fermentation and bubble, so it should not reach the top of the saucepan by at least 10 cm). Do not use glass at this stage! Firstly, the walls let light through, and secondly, the wort will ferment in the jar longer due to the small contact with oxygen.



I measured out 1 liter of water - warm, but not too hot, previously boiled. I dissolved 100 g of honey (or sugar) in it. And filled the contents of the pan with sweet water. Mixed well with a wooden spoon. Put crusts on top rye bread(better, of course, homemade, although store-bought is fine). If desired, at this stage, you can add 10 g of dry yeast, but I did not add them, and fermentation goes fine without them.



Then she gently mixed with a spoon and covered the pan with gauze folded in 4 layers. Be sure to tie it tightly so that flies do not appear and spoil all our work! I put the resulting blank in a dark and warm place for 10 days. The optimum temperature is 25-30 degrees, without direct light.



During these 10 days, the apple mass will ferment and foam (the first foam will rise to the surface somewhere on the second or third day). It needs to be stirred with a wooden spoon every day - I stirred in the morning and in the evening.



After ten days, it's time to remove the pulp (squeeze). You will need a sieve, gauze and a 1-liter jar. First, I sifted the apple mixture into a sieve, and then strained the liquid into a jar through cheesecloth, folded in several layers. So it is much easier to remove the pulp. Do not even try to immediately squeeze it through gauze, it will not work, it will quickly score it.



I deliberately poured the juice first into a liter jar to determine its volume. Based on each 1 liter of liquid, add 100 g of honey (or sugar), stir vigorously.



I then poured the sugary liquid into a clean, larger jar (2 liter). Now the stage of quiet fermentation begins. I tightly tied the jar with gauze and set it to ferment in a dark and now cool place for 40-60 days. You can put it somewhere in the kitchen cabinet, the main thing is that all this time you can’t disturb the jar, twist and turn your hands. Raw materials should stand quietly and “breathe”, all processes take place absolutely without your participation. During this time, the foam will first rise to the surface, then it will settle, and the liquid will gradually become lighter.



The readiness of vinegar is determined by its transparency. Of course, it will not be completely clean, but it will become noticeably lighter, all the dregs will settle to the bottom.



A whitish thick film may form at the top - an acetic uterus. It must be carefully removed.



I poured the finished vinegar into clean bottles. I sealed the container and sent it to the refrigerator. Over time, a small sediment may fall to the bottom, which is considered the norm. The strength of homemade vinegar is 4-6%. Fully prepared apple cider vinegar can be stored indoors at a cool temperature, such as in a pantry. It can be used for both food and cosmetic purposes. Be healthy!

Apple vinegar the product is very useful, it does not cause anyone the slightest doubt. In addition to purely culinary use, it is used at least (or even more often) as a healing agent for cleansing the body, for weight loss, as a tonic. There is no point in listing all the useful properties of apple cider vinegar. It will be about something else.

The product called "Apple Cider Vinegar", which can often be found on sale, in the vast majority is not. Most often, this is the most common flavored vinegar or some other muck. Real apple cider vinegar, in my firm opinion, is the one that is made at home, with your own hands and from natural raw materials. There are a lot of recipes for its preparation, but I will give just a couple of the simplest ones. After all, in this case, it is not the process that matters, but the result.

Making apple cider vinegar at home

Whatever recipe you prepare vinegar at home, you must follow the basic rule - apples for its preparation must be ripe and even overripe, it is highly desirable sweet varieties. The more sugar they contain, the better.

In terms of acidity, home-made apple cider vinegar is weaker than its store-bought counterparts, and even more so than ordinary vinegar, but it depends on apples. The sweeter they are, the more sour the final product will be. Vinegar can be prepared from both squeezed juice and apple porridge. I'll give you both recipes, and you can choose for yourself.

Recipe one. Vinegar from apple juice.

Squeeze juice from apples in any convenient way and pour it into a spacious glass or wooden container. An enamel pan will also work, but without damaging the enamel. Do not fill the juice to the top, leave about a third of the space in the container, the juice will increase in volume during the fermentation process. If you want to speed up the process, you can add wine sourdough, a little honey, a handful of rye crackers or just a little wine or bread yeast to the juice. With such an additive, the process will go faster and take about a month. But even if you do not add anything, the fermentation process will still begin, although it will last two to three times longer.

The main condition for good fermentation is a sufficiently high temperature. The lower the temperature, the longer the process will take. Optimally, it should not be below +20 degrees. At the same time, the container should stand in a dark place, bright light slows down fermentation. In extreme cases, it can be covered with something dark.

Cover the juice container from above, but not tightly. The carbon dioxide produced during the fermentation process must have an outlet. An ordinary food-grade PE film is ideal for this, in which holes are made with a needle or a toothpick. You can cover it with a napkin or towel, but in this case the liquid will evaporate more intensively and there will be less apple cider vinegar at the exit.

In about a week, active fermentation should begin. If it does not come, then there is not enough sugar in apple juice. Add sugar and a pinch of yeast to the juice. Usually, the so-called “vinegar queen” begins to form on the surface of homemade vinegar during the fermentation process. At first, it looks like ordinary foam, and then turns into a jelly-like film.

Vinegar queen is a very useful by-product when making apple cider vinegar at home. It is often used for health and cosmetic purposes, but even more often for the preparation of apple cider vinegar itself. Stored in pure apple juice (in a tightly closed container) until the next year, the vinegar uterus is added to the apple must, as a result of which the vinegar preparation process is much faster and more successful.

Apple cider vinegar is considered ready when the vinegar uterus sinks to the bottom. But there are times when the acetic uterus does not form for some reason. Then the readiness of vinegar is determined by taste.

Ready-made homemade apple cider vinegar is bottled and stored in a dark, cool place. You don't need to filter it! Just stir it thoroughly before bottling so that the sediment is evenly distributed throughout the bottles.

Recipe two. Apple cider vinegar.

The harvested apples, after you wash them and remove all damaged and rotten places, are rubbed on a coarse grater (or very finely chopped), after which they are transferred to a bowl with a wide mouth and poured with boiled, warm water. The calculation of proportions is something like this:

500 grams grated apples —

0.5 liters of water;

50 grams of honey or sugar;

5 grams of yeast or 10 grams of rye crackers.

Mix all the ingredients thoroughly and put the container in a warm, dark place. You can leave it completely open, or you can cover it with a clean napkin or towel. At a temperature of + 20-25 degrees, our future apple cider vinegar should stand in this form for ten days, at which time it will ferment intensively. During this time, it must be constantly stirred with a wooden spoon or spatula at least twice a day (but more often is better).

After ten days, we decant the liquid through gauze into another vessel and set it to continue fermentation. With this method, homemade apple cider vinegar matures in 40-60 days. During this time, the fermentation should stop, the sediment and the acetic uterus (if it has formed) sink to the bottom. Further, everything is as in the first recipe - the vinegar uterus is separated, and the finished vinegar is bottled.

And the last

Do not rush to pour out the sediment remaining at the bottom of the bottle. This cloudy and ugly liquid is an excellent vinegar starter, which, like the vinegar mother, can be used to make a new batch of apple cider vinegar.

I suggest not to buy fruit vinegar anymore, but to master the knowledge and cook it yourself. It will serve not only natural food product in cooking, but also a useful healing property.
Recipe content:

Fruit vinegar is a liquid seasoning that is made from fermented cider, juice, fruit wine, beer wort, naturally sour fruits and berries. The fruit supplement has been known since the times ancient egypt, Rome and Greece. Then Cleopatra made a rejuvenating drink based on fruit vinegar in order to preserve her beauty and health. In those days, it was used not only in cooking, but also as a cure for ailments. Today, fruit vinegar is, of course, sold on store shelves, but a lot of fake goods, not of high quality and not natural. Therefore, it is better to learn how to cook this product yourself, exclusively from fruit juice with the addition of honey or sugar. During the manufacturing process, the juice is fermented and alcohol is obtained, and with further machining formed acetic acid.

Fruit vinegar is used for marinades and homemade preparations, salad dressings and snacks, added to sauces and mayonnaise, served with jelly, cold and aspic, added to cocktails and desserts, quenched soda, etc. The product creates an acidic environment, which is favorable for the long-term preservation of the aroma and taste of dishes.

In southern countries, fruit vinegar is diluted with water and quenches thirst, replacing sparkling water. It is drunk to lower the temperature, strengthen the immune system, remove toxins, restore the acid-base balance, effective weight loss and amplification metabolic processes. In addition, the product has an antiseptic and bactericidal effect, preventing the growth of bacteria. It is indispensable for cooking fish and meat, because. promotes their fermentation.

The most common, well-known and popular fruit vinegar in cooking, made from apples. In addition to preparing a healthy and vitamin drink, it can be used for cosmetic purposes. For example, after taking a bath, wipe the skin of the body with a cotton pad moistened with vinegar.

Experienced chefs give some advice. When preparing vinegar, keep the "vinegar uterus". It speeds up the fermentation process and becomes richer in useful substances than the rest of the acetic liquid. In addition, for the greatest benefit of the product, sugar can be replaced with honey. If a sediment similar to red flakes appears during storage in vinegar, then filter the product before use, keeping this sediment in the bottle. This is perfectly acceptable.

• Calorie content per 100 g - 11 kcal.
• Number of servings - 300 ml
• Cooking time - 2 months

Ingredients:

• Green apples - 800 g
• Sugar - 100 g (for a sweeter vinegar, the amount of sugar can be increased)
• Honey - 50 g
• Drinking water- 1.5 l

Cooking:

1. Wash well-ripened apples, cut into quarters, remove the core and grate on a coarse grater.
2. Combine water with sugar and heat until completely dissolved.
3. In a glass jar, combine grated apples and liquid, leaving 10 cm to the top, because. the fruit will ferment, forming a "cap" on top.
4. Leave the mass in a warm place for 10 days, stirring occasionally. Tie the neck of the jar with gauze.
5. After this time, strain the pulp through cheesecloth and squeeze.
6. Add and dissolve honey.
7. Pour the contents into a bottle, tie the neck with gauze and send for fermentation in a dark place for 40 days.
8. After this time, the juice will brighten, and a whitish film will form on top, which indicates readiness organically. useful product! Pour the mass into bottles, cork and keep in the pantry.

Making vinegar at home from redcurrant

You can prepare fruit vinegar from any fruit and berries. The essence of preparation is as follows. In the process of fermentation of fruit and berry mass or juice, cider is formed. It is enriched with oxygen and formed into vinegar. At the same time, all vitamins and minerals found in fruits are preserved, the liquid is filled with organic compounds and useful substances.

At home, fruit vinegar is prepared in enamel or glassware. After that, the finished vinegar is drained, filtered through a filter or boiled, and bottled. During fermentation, the container is covered with gauze or a lid with holes so that air remains. The product is stored in a cool place, and the longer, the more useful it becomes. It is only necessary to observe the storage rules - a dark place.

The culinary experiments of making fruit vinegar are unlimited. There is a lot of scope for creative imagination here. For getting original flavors it is allowed to mix fruits and berries, add lemon balm, oregano, mint, tarragon, etc.

Ingredients:

• Red currant - 500 g
• Sugar - 200 g
• Water - 2 l

Cooking:

1. Pour water into a saucepan, put sugar, boil and cool.
2. Wash the berries, dry and remember.
3. Combine the berries with the syrup and leave to ferment in a glass jar with a wide mouth, which you place in a dark place. Do not close the container with a lid, cover it with a napkin or gauze.
4. Keep the mass for about 2 months, while periodically stirring the surfaced pulp. During this time, the fermentation process will end.
5. Strain the vinegar through cheesecloth and discard the pulp.
6. Such vinegar is stored up to 10 years.

How to make vinegar at home from grapes

Grape vinegar is successfully used in cooking, because. thanks to the aroma and taste, it compares favorably with other essences, which include acetic acid. The product contains vitamins (A, C) and minerals (potassium, phosphorus, fluorine, calcium, magnesium and iron), therefore it is successfully used in the treatment and prevention of various diseases. Making grape vinegar yourself at home is quite simple. Moreover, damaged berries after sorting grapes, or waste, yeast residues and pomace from processing grapes for wine can be used as the main component.

Ingredients:

• Grape pomace (pulp) - 800 g
• Sugar - 100 g (the more sugar, the more acidic and concentrated the vinegar)
• Boiled water - 1 l

Cooking:

1. Pour the pulp into the bottom of a glass jar with a wide mouth.
2. Pour in water and add sugar.
3. Tie the neck of the container with gauze and place in a warm, dark place at a temperature of 20-30 degrees.
4. Leave the must to ferment for 10-14 days, stirring the contents of the jar daily with a wooden spoon. This will speed up the fermentation process and saturate the mass with oxygen.
5. After fermentation, transfer the pulp to a gauze bag and squeeze well.
6. Strain the remaining juice through cheesecloth and pour into a glass vessel. Pour sugar in proportion to 1 liter of mash - 50 g of sugar and stir until dissolved.
7. Wrap the neck of the container with gauze and leave in a warm place for 40-60 days until the final fermentation. The liquid will brighten and stop fermenting.
8. Strain the finished vinegar and pour into glass bottles.

How to make your own apple cider vinegar? Why is he good? You will find answers to these and other questions in the article.

It is known that apple cider vinegar is a multifunctional product. It is used in cosmetology, it is an excellent aid for weight loss, which contributes to the improvement of the human body. However, you should not shift all responsibility for your health and beauty to apple cider vinegar. This remedy can help improve well-being and appearance, but him useful qualities appear only when its purpose of use is precisely defined, and also if there are no contraindications to it.

Where can it be applied?

Have you made your own apple cider vinegar? When healing serious ailments, he can work a miracle. Of course, here you need to observe the dosage. Before you start using it for healing, first consult a doctor who will advise you on how to use it.

Apple cider vinegar, prepared with your own hands, can be used in cooking. It improves the quality of food, improves its taste and biological value. The product is in demand in cooking variety of sauces, homemade mayonnaise, during conservation. In addition, it can be served with vegetables, fish, meat, potatoes and other dishes.

amazing product

Making your own apple cider vinegar is easy. It should be noted that every housewife should have it in the kitchen, especially in summer. After all, they can rinse fruits and vegetables, destroying intestinal infections, and disinfect various foods. If you soak meat in it, it will become tasty, safe and healthy.

However, it must be remembered that when using such vinegar for healing ailments, and not in the form of a culinary spice, the following concepts should become the main ones: accuracy, duration and gradualness. Remember that this substance is not safe product. If you go too far with it, you can even harm yourself.

Every housewife dreams of making apple cider vinegar with her own hands. It must be of high quality. Unfortunately, with its factory refining and capping, everything useful material disappear. Next, we will tell you how to make apple cider vinegar with your own hands correctly.

As it turns out?

It is known that apple cider vinegar is an acid that is obtained naturally, without the addition of "chemistry". The process of transformation into apple vinegar looks like this: juice is squeezed out of the fruit, which preserves all its most valuable qualities.

Apple juice needs to ensure good fermentation. To do this, use bread crusts (or bread yeast). Under their influence, fruit acids found in apple juice release alcohol, from which cider is formed - an alcohol-containing special drink. Cider is saturated with oxygen and specific acetic bacteria, providing an environment for an acid reaction, during which it is converted to acetic acid.

The nuances of the cooking process

It should be noted that when converted into vinegar, apple juice does not lose its delicious qualities inherited from apples. Moreover, it acquires new organic acids (acetic, citric, oxalo-acetic) and mineral substances. All this "inherited" apple cider vinegar, created at home.

But the base mass of useful substances that provide healing qualities is, unfortunately, destroyed by improper cleaning, which the product is subjected to to give it a marketable appearance, and storage (which we have already talked about). Therefore, you need to know how to make apple cider vinegar yourself, and prepare it annually for personal purposes.

First recipe

We present to your attention the first recipe for apple cider vinegar, made by hand. Gather apples of any variety that are well overripe (also called scavenger). If you have a personal dacha, then this is great, since you probably do not treat your plants with harmful chemicals. Next, wash the apples, cut into small pieces and mash them.

Move all this mass at once to enamel pan. Add sugar here in the proportion of 50 g of sugar per 1 kg applesauce. If your apples are very sour, then you can increase the amount of sugar to 100 g per 1 kg. Then fill the composition with hot water (about 70 degrees) so that its layer above the puree is 3-4 cm. Next, send the pan to a warm place.

Sometimes the mass needs to be mixed (at least twice a day). So it won't dry out. Leave it for a few weeks, then strain the liquid through cheesecloth (fold it in several layers) and pour into large jars in which it will begin to ferment. By the way, the liquid should not reach the neck - it is necessary that there is a gap of 7-8 cm. This is dictated by the fact that as the fermentation progresses, the liquid will begin to rise. The jars will stay like this for two weeks, after which you will get a great home-made apple cider vinegar.

Second recipe

And now we will tell you how else you can make apple cider vinegar with your own hands. This is a simple recipe. To create a product, you need to coarsely chop unpeeled sweet apples and leave for 30 minutes so that they become dark. Then squeeze the juice out of them and pour it into a glass container. Next, seal the neck of the jar with a rubber glove.

You can also wrap the neck with duct tape to keep air out. Leave this jar in a dark and warm (at least 26°C) place for 6 weeks.

When the rubber glove is fully inflated, remove it. On the surface of apple cider vinegar at this stage, yeast-like fungi form a film, which is called the "vinegar womb". Next, pour the vinegar along with the film into a wide dish (wooden or earthenware) and cover with a cloth. Leave the product for 7-8 weeks for secondary fermentation.

Remember that during fermentation, the liquid in volume increases. Therefore, leave a place for her 7-9 cm, otherwise she will spill out of the jar. By the way, you can’t throw out the film, because without it, fermentation will be slow. In addition, her healing properties higher than apple cider vinegar.

As soon as the liquid is cleared of turbidity and stops bubbling, we can say that fermentation is complete. Now you can filter the vinegar through the gauze and bottle it. It must be stored at a temperature of 6 to 15 ° C in a dark place. The product retains useful properties throughout the year.

Vinegar according to Jarvis

Natural vinegar is known to be milder than store-bought synthetics. After all, when the amount of acid reaches 6%, they die. Did you know that the famous American doctor D. S. Jarvis invented unique recipe making your own apple cider vinegar? It's quite easy to do it step by step. If obtained in this way, vinegar will be the richest source of potassium. The creation method is very long, but you will get a high-quality product.

So, you need to have apples, black bread, bread yeast and honey. To create Jarvis apple cider vinegar, follow these steps:

1. On a coarse grater, grate the apples together with the core and peel, or pass them through a meat grinder.
2. Determine the resulting puree in a large glass jar, enamel pan or clay pot and pour boiled warm water in a ratio of 1:1.
3. Add 10 g of bread yeast, 100 g of honey and 20 g of black dry bread for each liter of mixture. This is necessary in order for the fermentation process of apple juice to accelerate.
4. It is not necessary to clog the dishes with the workpiece. Put it in a warm (with a temperature of about 30 ° C) dark place for 10 days. Stir the mixture every day 3 times with a wooden spoon, then strain through cheesecloth.
5. Measure the volume of the resulting liquid and pour it into a vessel with a wide neck.
6. Add another 50-100 g of honey (you can use sugar) for each liter and mix well.
7. Cover the dishes with gauze folded in a couple of layers and keep warm for another 40-50 days.
8. When the apple cider vinegar becomes clear, strain it again through cheesecloth and fill bottles with it.

dill

And you can also concoct dill vinegar. To prepare it, you need to have 1 bunch of herbs, 0.5 liters of apple cider vinegar, a pinch of sugar. This product will be ready in 3-4 hours. So, knead dill with sugar until moist, pour vinegar. The product must be insisted and filtered. This vinegar is good for making sauces and dumplings.

Crimson

How do you make raspberry vinegar? It is necessary to prepare 0.5 liters of apple cider vinegar, 1-2 tbsp. l. sugar sand, 0.5 kg of raspberries (can be frozen).

Mix raspberries with sugar and lightly knead. Wait until sugar dissolves. Pour the resulting mixture with vinegar, close tightly and leave for a couple of days. Then filter and store in a dark place. In the same way, you can prepare vinegar from cherries or sea buckthorn.

Apple cider vinegar at home, simple recipes

There is one magical product that you want to keep for the whole year. I'm talking about apple cider vinegar now. Some people think that it makes no sense to harvest it, because it's easier to buy it in a store. But to be honest it's better. home product you won't find anywhere. And it’s not a fact that store manufacturers used apples at all. It's worth considering, isn't it?

And now let's talk about what is needed for such a workpiece.

First, of course, we need apples. Ripe fruits of late sweet varieties are best suited, they are better fermented. They also require the addition of less sugar.

Fruit can be taken from a tree, but even carrion will do, the main thing is that there are no signs of decay on it. And most importantly, we do not use store-bought fruit. I'll explain why.

The fact is that beneficial bacteria live on them, they act as yeast during fermentation. But in order for them to remain in their place and benefit us, we do not wash the fruits, but only wipe them with a cloth from dust and earth.

But store-bought fruits there are not just washed, but also treated with chemicals or wax. In general, as you guessed, there will be no sense from them.

The process of making apple cider vinegar is very simple, but takes a lot of time. There are two main cooking options: traditional and simplified. They differ mainly in the production time.

And a little more about supplements. The fact is that if you did not wash the fruits and they have a natural coating, then you will not need additives. But to speed up the process, rye bread, sweetener, raisins or yeast are often introduced. Here, the latter, I do not recommend using at all. It is better to take 7-8 pieces of grapes, crush them with a pusher and put them in apple pulp.

And I will immediately answer the popular question, how to understand that the fermentation process is over. To do this, take your container of semi-finished vinegar and look inside. If the liquid becomes translucent, this means that the fermentation is over.

By the way, the container itself is better to take with a wide neck and bottom. After all, the wider the surface, the more active the fermentation itself will go. The material of the container used must be free of impurities: glass, ceramic or clay.

Apple cider vinegar with honey at home, a simple recipe

I will write a recipe that I really like. There is no sugar or yeast here. But to start fermentation, we introduce honey and rye bread.

Let's take:

• 1 liter applesauce


• 1 l warm water,


• 3 tbsp honey,


• 30 g rye bread.

The amount of honey per three liter jar can vary from 50-100 g.

So, let's start with the very first milestone. Take the apples and wipe them with a dry towel. At the same time we sort so that there is no rot in the pulp or on the skins. Even if cut off, it will still spoil the final product with an unpleasant odor.

Now we take three liters. You may need not one bank, but two. It depends on how much pomace you have made.

Containers must be washed clean with soda. Now the second stage - we fill the banks. We need to lay the cake in a container for 1/3 of the volume. And fill with warm water. You should get it like this: a three-liter jar is filled with about 2 liters.

Why not to the top? But because in a week this mass will increase in volume and can flow over the edge. That is why we leave 6-7 centimeters to the neck of the jar unfilled.

Here we also introduce a piece of bread. By the way, it is better to use spring water.
Now you need to cover the neck of the container well, but so that air enters to activate fermentation.

It is better to cover with a dense cloth or 6-7 layers of gauze. Rubber gloves are also used, in which one puncture is made.

To fix the cloth well on the neck of the jar, it is better to use thin rubber bands.

This stage is also very important, because plenty of midges will flock to the sweet smell of the fermenting liquid. And so that in the end you don’t have fly worms inside you, you need to close it correctly. By the way, a life hack: nylon socks are great for covering necks.

Next, put the container in a warm but dark place for 15 days. You know that the sun's rays slow down fermentation. If you do not have a dark warm place, then put a black T-shirt on the jar. Then it will work too. The ideal temperature for standing is 20 degrees. And the higher it is, the more actively the process goes.

Every day, the semi-finished product should be stirred with a wooden spoon. But if you forget, don't worry.

Then we filter the mass through three times folded gauze. Separate the pulp from the liquid. This process can be done twice.

But the resulting liquid is not yet vinegar. Add another 50 g of honey to it and mix. We close banks for another 15 days.

As soon as the liquid becomes clear and the smell of alcohol disappears, the vinegar is ready.

Store in glass bottles.

Video recipe for making apple cider vinegar without sugar and yeast

In order not to be unfounded, watch one visual video recipe for making a healthy drink.

The cooking method is similar to what I described earlier.

Easy Apple Juice Vinegar Recipe Without Adding Water

The easiest way to make vinegar is to use homemade apple juice.
You can not put sugar at all, but it is better to add it to activate fermentation. Moreover, it is completely processed into acid.

Need:

• 2 liters of juice


• 2 tbsp Sahara.

We take apples, we will not wash them, you already know why. We just cut off the darkened places from the blows from each fruit.

Then we pass them through a screw or manual juicer. And pour into a 3-liter jar, without adding 5-7 cm to the top.

Stir the sugar and tie the neck with gauze or canvas. We remove the jar in a dark place, the temperature of exposure is 20-25 degrees.

So, we forget about our semi-finished product for 3-4 weeks. In this recipe, the mass can not be mixed.
By the way, you will see a whitish layer inside the jar - it is called the uterus.

There are legends that it is very useful and is formed only in vinegar that is not mixed and properly stood. It is better to catch it by hand. This uterus is perfectly stored all year in the same acetic liquid. And also it can be used for further more fast food this tool.

Then we filter the liquid twice. After the first time, let it settle again and strain again. Pour into glass bottles and store in a cold place.

Classic Jarvis Apple Cider Vinegar Recipe

And now the most popular recipe among our compatriots at the suggestion of Dr. Jarvis. I will try to give it in more detail.

Vinegar is prepared in two stages.

Let's take:

• for 0.8 kg of apples,


• 100 g honey or sugar


• 1 liter of water


• 10 g of yeast or 20 g of rye bread or a handful of unwashed raisins,


• 50 g of honey-sugar for the second time.

Unwashed apples need to be chopped in a way that suits you, along with the peel and seed portion.


Here is the resulting volume.

Stirring daily, keep the semi-finished product for 30 days in a dark and warm place. Provide air access. cover with a thick cloth.

Then transfer the mass to a gauze bag and squeeze. Then we filter the squeezed liquid again and pour it into a vessel with a wide neck.

There, if desired, you can add 50-100 g of sugar or honey to it.

We close the jar with gauze and put it in a warm place, where fermentation will still go on for 40-60 days.
Then you need to filter, pour into containers and close with stoppers.

Store in the refrigerator at a temperature of 6-8 degrees.

Cake recipe

Another detailed cooking process, but with an extended fermentation period.
By the amount of sugar: 100 g of sugar is added to sour apples, if sweet - then 50 g.

Let's take:

• 1 kg of apples


• 1 liter of water


• 10 g of bread


• 50-100 g of sugar.

I also do not wash the fruits. We cut into slices, removing everything inedible: the core and damage. We twist through the large grate of the meat grinder.

We shift the resulting cake in three liter jars. You need to fill the container by 2/3, a little more than half of the can.

Pour water so that it slightly covers the surface of the cake, about 2-3 cm.

Pour sugar there and put a piece of rye bread.

We cover a three-liter bottle with a thick cotton cloth or gauze folded 6-8 times.

We leave them in a warm place for 1.5 months.

It is normal for the product to peel off. Strain it into a separate jar and add 50 g of honey to this strained liquid.

Close with a tight lid and put again for 2 weeks in a warm place.

And now the vinegar is bottled and put away for storage.

How to make vinegar without juicing sour apples in Czech

Now I will tell you the cooking option in Czech. It is more simple and understandable.

Let's take:

• 1 kg of apples


• 100-200 g of sugar,


• 1 liter of water


• 100 ml table vinegar 9%.

Transfer chopped fruit to glass jars and fill with water.

Add sugar. We close with a cork made of cotton wool, and on top with gauze and put it in a warm place. For fermentation, after a week, the semi-finished product must be squeezed out and vinegar added.


Again, close the jar with gauze and put it in a warm place for 1 month. If your place is cold, below 20 degrees, then it will take more time, about 3 months.

The finished product is filtered through gauze and poured into bottles.

Seal well and store in a cool place.

Tips for making apple cider vinegar

But there are times when vinegar still does not work. Let's consider the most common of them. First, you shouldn't get black mold. Its appearance means that the fermentation process has not started. Perhaps the apples were still washed. To prevent this, next time throw 10 pieces of raisins into the cake. And some sugar. Then the natural process will definitely start.

Please note that the liquid will still not be completely transparent. And the longer the product stands, the more sediment falls. It's applesauce and that's okay.

On a quality, properly made product, an acetic uterus is formed, resembling tea mushroom. It must be removed from the jar, because it feeds on fermentation bacteria, and transferred to a jar, you can fill it with the remaining sediment. Looks like kombucha.

If you leave it, then the vinegar will not work, it will eat all the acid. It is harvested 30-60 days after the start of preparation.

Uses and benefits of apple cider vinegar

It is used for medicinal, food and cosmetic purposes.

Briefly, for the purpose of familiarization, the scope of its application is described in this video.

It is even used for cleaning.
All the best to you.