Apple cider vinegar how to make. How to make apple cider vinegar with your own hands: a recipe

How to make Apple vinegar with your own hands? 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 Apple juice when converted into vinegar, it 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, its healing properties are 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

It is known that natural vinegar softer than synthetics from the store. 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 high quality product.

So, you need to have apples, brown 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.

The benefits of apple cider vinegar have been known for a long time. It helps to grow lush, shiny hair, is an excellent assistant in the fight against cellulite, stretch marks and acne. This infusion is used in combination with weight loss therapy, procedures to restore the functions of the gastrointestinal tract. Even with varicose veins, this apple product does an excellent job.

And everything would be fine, but in the store it is almost impossible to buy high-quality apple vinegar. Manufacturers sin by making an infusion from the remains of garden fruits, using cores, peels and other illiquid assets. But it just so happened that these parts of apples do not have any useful properties. And if, in addition, the waste is flavored with preservatives and dyes, then at the output we get a mixture that can also harm. Do not buy something that does not work a priori.

In the conditions of eternal lack of time, it is easier for people to buy ready-made and think “maybe it will blow over”, rather than work on the creation of raw materials on their own. But you must admit that it is better to spend time and prepare an assessment yourself than to solve problems later that a low-quality store product can cause.

And at home, you will surely prepare apple cider vinegar using only the best ingredients, which means that the product will serve you faithfully and show itself as a faithful companion on the way to your goal.

Composition of the product

As practice shows, not everyone understands what vinegar is. In fact, this is the most common fermented wine. Only wine sours under a tight lid, while vinegar needs air to fully transform. However, in both cases, it is fruit juice that becomes the basis of the preparation.

If we talk about chemical composition, then a homemade bite is more than 50 compounds and contains about 15 amino acids necessary for a person. That is, in your arsenal there will be a tool that surpasses the huge number of dietary supplements that the pharmacy chain offers us. But if an ocet will cost you a penny, then an additive from a pharmacy will significantly hit your wallet.

Let's summarize. Fruit cider contains:

• pectin is a complex carbohydrate that is necessary for the body to produce energy;
• vitamins A, B, C and E;
• natural acids - malic, citric;
• trace elements - sulfur, potassium, calcium, iron, magnesium and others.

Cooking methods

In order for the product to turn out to be of high quality, it is necessary to use solid raw materials. It does not matter what color the apples you choose will be, the main thing is that they are ripe and juicy.

On a note! The riper the apples, the less sugar will need to be added to the infusion for the cooking process. Therefore, if you see overripe fruits, feel free to take them.

In addition to apples, the recipe also contains water and honey. If honey disgusts you, replace it with sugar.

Some, to enhance fermentation, put a piece in a container with future vinegar. rye bread, or rather, his pink salmon or yeast.

Let's take a look at step by step how to make your own natural apple cider vinegar at home.

Classic recipe

Observe simple steps to get a quality product. We have described them in great detail so that you can avoid mistakes.

• Step 1. Never wash apples! Yes, yes, they, like grapes for wine, must retain on the skin a natural layer of fungi necessary for fermentation. Just tear off the cuttings and cut out the rotten places, if any.
• Step 2 You can grind fruits in any convenient way. They can be chopped, grated, passed through a meat grinder or turned into a pulp with a blender. Experienced people note that the best apple cider vinegar is obtained from raw materials processed in a food processor: not too thin, not too large, but just right.
• Step 3 By proportions. Good vinegar is obtained if you take a liter of water for one kilogram of apples. Sugar, as you understand, should be added to taste.

Mix foods in a deep bowl made of wood, glass or clay. But you can also take an enamel bowl. Products made of plastic, iron and aluminum will not work. Try not to fill the container to the brim, because the infusion will rise during fermentation.

• Step 4 The mixture of apples, water and sweetener must be covered with a clean cloth so as not to cut off full access to oxygen, and put in a warm, dark place for two weeks. Watch the temperature! It should not be lower than +28 degrees. Otherwise, the fermentation processes will be weak. Stir every day with a wooden spoon or spatula. It is better if you do it in the morning and in the evening.
• Step 5 After the specified time, it is necessary to strain our cider. It is most convenient to do this through a colander if you originally used pieces of fruit. If you had apple gruel, then you can separate the pulp from the liquid only with the help of a gauze cloth. Do not wrinkle the workpiece, just gently press it with your hands, thereby allowing the liquid to drain calmly.

Ideally, the infusion at this stage should be cleaned with several gauze bags. Even if you first used a colander, the second time you need to drive the juice through a mesh cloth.

• Step 6 Next, the purified infusion is sweetened again, poured into a clean container and covered with a towel. In this state, our future vinegar should stand for about a month and a half, sometimes a little less, sometimes a little more. The product will be considered ready when the drink stops fermenting and acquires a characteristic transparency.

apple juice recipe

The easiest way to make an ocet at home from all existing ones.

The ingredients are the same as in the traditional version: water, sugar or honey. But instead of apples, apple juice is already used. According to the proportions: the juice should only be slightly diluted with water, somewhere around 1: 4.

And you should also add a product that will stimulate the fermentation processes. It can be a crust of black bread or a briquette of yeast (10 g), as well as a wort from previously made vinegar or its unstrained mass with sediment.

The steps for preparing vinegar are the same: fermentation, sediment removal, preparation for storage.

Yeast apple cider vinegar

The yeast in this recipe greatly simplifies the manufacturing process. apple cider at home. The secret is that fermentation using this product is an inevitable process. In addition, the yeast itself is very useful, which means that the output infusion will be of high quality.

Prepare, as in previous recipes, a kilogram of apples, about a liter of water, about a glass of sugar and live yeast. Enough 10 grams. Chop the apples, transfer to a container and pour hot water. After 10 days of fermentation, add sugar, put yeast, wrap the container with a towel and send it to a warm place for another month and a half. After this period, rid the vinegar of sediment and pour into bottles for storage.

apple cider vinegar recipe

At the beginning of the article, we talked about the fact that vinegar from the skins and cores has a low utility. But thrifty housewives strive to home production was wasteless. And if you made juice from apples, then vinegar can be made from waste. He will still retain some of the vitamins and microelements in himself and in any case will be of better quality than a store product.

The proportions are the same: for a kilogram of apple peels, one liter of water, sugar to taste and a third of a teaspoon of yeast.

We advise you to pass the peel and cores through a meat grinder, after which they can be filled with water. After a week and a half, add sugar and yeast to the filtered semi-finished product, leave for a month or two to complete the preparation.

At the moment of saturation of the infusion with sugar and yeast, you can add the zest from a lemon or orange. Pleasant taste and this step guarantees you additional usefulness.

honey vinegar recipe

This guide is rarely used because honey apple cider is more difficult to make. But at the same time, this drink is the most useful of all. Doctors advise this recipe.

Choose quality apples. The sweeter they are, the better. You will need a kilogram of chopped washed fruits, which must be poured with warm boiled water. Add about 100 grams of honey, a crust of black bread and a little yeast on the tip of a teaspoon to the mixture. The container with the infusion must be carefully insulated and placed in a dark place for 10 days. Do not forget to stir the workpiece daily.

After a week and a half, strain the future vinegar. Add honey to the juice again, focusing on your taste. The approximate amount of the additive is about 50-100 grams.

Cover the container again with a towel and send for fermentation in a dark place. There vinegar should reach about two months. If the liquid becomes transparent, you have a high-quality product rich in vitamins and microelements. Pour it into bottles and use on the farm.

If you cannot live without sweets, then we advise you to drink a teaspoon of vinegar diluted with water in the morning after eating. This will allow your potassium-sodium balance to return to normal, which will significantly reduce the desire to eat a chocolate bar. You will see changes in food preferences in a couple of days.

dill vinegar recipe

It is easy to prepare such an infusion if you already have acetic acid and greens from the garden.

Dill, preferably a whole bunch, grind with sugar. It is important that the juice stands out. Pour the resulting mixture with half a liter of vinegar and leave in a warm place for 3-4 hours. After that, strain the solution.

An infusion prepared according to this recipe is most often used in cooking: it is added to sauces.

berry vinegar recipe

Raspberries, cherries or sea buckthorn can be used as raw materials. The proportions are as follows: per kilogram of berries, a liter of apple cider vinegar, 2-4 tablespoons of sugar. Grind the berries with sugar - it should completely dissolve. Then fill with vinegar and close the lid.

After two days, the vinegar on the berries must be filtered, and then sent for storage in a kitchen cabinet.

Frequent problems

Even though the recipe is strictly followed, vinegar may not work. You can understand this by the early stop of fermentation, sour or even unpleasant odor, cloudy color.

Let's analyze the most common mistakes.

• Young apples were chosen as raw materials. The bacteria that cause fermentation feed on alcohol. Sweet fruits contain approximately 12% sugar, which gives 7% alcohol. Young apples tend to be sour, which means that their sugar content may not be enough for full fermentation. Some solve this problem by introducing sugar, pieces of black bread, yeast, or even red wine into the infusion. You can choose any of these options.
• Cut off access to oxygen. You may have overdone the insulation. And without oxygen, the infusion sours, and is closer to wine than to vinegar. Correcting this mistake is simple - put aside the towel that covers the container.

• Sugar was added after the liquid was given away from the apple must and the second stage of fermentation began. Sometimes housewives try infused juice and decide that it is very sour. The decision to add sugar is fundamentally wrong. Remember that vinegar is not wine, adding sugar during the fermentation process is prohibited. You can try adding souring accelerators: black bread or yeast. Some go to extreme measures - they infect the wort with acetic acid bacteria that fruit flies carry. If you leave a piece of an apple on the table, in a day or two it will be covered with these same insects. The method is very effective, but it still needs to be decided.

• They moved containers from place to place. After the infusion has been filtered and left to ferment, the dishes must not be touched, even just moved. All oxidation processes can stop. If this happens, it is important for you to restart the work of bacteria by adding yeast or a crust of gray bread.
• Put the container in an insufficiently warm place. Remember that the optimum temperature for souring juice is not lower than +27 degrees. Therefore, it is best to place the dishes with the infusion closer to the heaters or stove. The last three problems are easily fixable if you have a vinegar queen. We are talking about a fungus-film that can form in a container with apples and water when you prepare vinegar. Carefully place the mushroom in a jar, fill with apple juice or cider. With its help, in the future, you will put on stream the production of ocet from apples. The uterus contributes to the rapid start of fermentation processes and can be used repeatedly until its very "death". "Lethal outcome" is diagnosed if the mushroom has darkened and sank to the bottom.
• Poorly filtered infusion. If the drink does not acquire a characteristic transparent color, do not worry. Vinegar already has all the useful properties, you just strained it badly. Pass it through several layers of gauze. And the problem will be solved.

How to store?

Before vinegar can be used for its intended purpose, it must be properly packaged for storage.

The first thing to do is get rid of the sediment. You will see it at the bottom of the dishes in which the otset wandered. You can try to carefully pour the solution into a bottle. But, most likely, the precipitate will still fall into the pure product.

Therefore, use a rubber tube to pump out pure infusion. To do this, lower one end of the tube into the container without touching the sediment. Inhale deeply from the second end and quickly lower it into a clean bottle. It is necessary that the storage container is located below the first. You just have to make sure that the tube does not touch the sediment and does not jump out.

Do not be discouraged if you did everything as we advise, but the vinegar still does not become transparent. Just repeat the cleaning after a few days again - the first time is rarely possible to achieve a perfect result.

finished product can be enhanced with medicinal herbs. To do this, in the process of bottling in containers, add twigs and leaves of the desired plants to some of them. In a month, the otset will have all the properties that are inherent in the grass.

The general shelf life of our apple helper is 3 years. With proper storage, this number will increase by another year.

How to lose weight on apple cider vinegar, see the following video.

Vinegar is the end result of the fermentation process, the destruction of sugar by yeast bacteria, which is contained in the original product. First, alcohol is obtained from sugar, and if the fermentation process is not stopped, then later alcohol becomes vinegar.

As a raw material for vinegar, you can use fruits, vegetables, grains. Apple cider vinegar is produced from apples, which is widely used not only in cooking, cosmetology, but also in traditional medicine. It is even called the cure for all diseases. Such widespread use of this product is explained by the content in it: potassium, calcium, iron, amino acids, boron, etc.

For the industrial preparation of vinegar, apple peel, core and apple pomace are used as raw materials, which remain as waste in the production of juices, jams and jams. Homemade recipes use whole apples, apple juice, and pomace, making homemade vinegar richer in nutrients.

You can additionally enrich homemade apple cider vinegar with useful macro- and microelements if you use honey instead of sugar to prepare it. This bee product makes the end product rich in potassium. For the first time, such a recipe for making vinegar was proposed by an American doctor D-S. Jarvis.

If after cooking you still have apples, be sure to prepare apple cider vinegar according to one of the recipes below.

Homemade Apple Cider Vinegar: A Simple Recipe

There are many recipes for making apple cider vinegar at home. They differ not only in the ingredients needed for cooking, but also in the length and complexity of the cooking steps.

The recipe below is simple in every sense. It will require only 3 ingredients and 4 weeks to prepare, but first things first.

Ingredients:

• apples - 1 kilogram,
• sugar - 50 grams for sweet apples or 100 for sour ones,
• water - about 1 liter.

1. Wash the apples and cut off all spoiled places. Then, together with the peel and core, cut into not very small pieces and put in glass, enamel or earthenware.
2. Add sugar to apples.
3. Boil water, cool to 70 degrees and pour apples.
4. Remove the container in a dark and warm place for 2 weeks, remembering to stir the contents 2-3 times a day.
5. After 14 days, carefully strain the liquid through 3-4 layers of gauze into glass jar, underfilling to the edges of 5 - 7 centimeters.
6. Cover the jar with several layers of gauze and put it back in heat for another 2 weeks.

Strain the finished apple cider vinegar and bottle it without loosening the sediment at the bottom of the jar. Close bottles tightly.

Easy apple cider vinegar recipe

After the preparation of preservation from apples (for example, juice), the cake remains, which can be used for apple cider vinegar. The only downside to this recipe is that very fine pulp will be difficult to filter.

Ingredients:

• fresh apple pomace - 1 kilogram,
• sugar - 0.5 cups,
• water - 1.5 liters.

Cooking sequence:

1. In a glass jar with a wide mouth, put the cake, sugar and pour warm boiled water. The water should be a few centimeters above the cake.
2. Cover the jar with several layers of gauze and put it in a dark and warm place for 60-90 days.
3. After time, drain the finished vinegar, strain through cheesecloth and bottle for storage.

Apple juice vinegar

You can get the lightest apple cider vinegar from apple juice. Juice for vinegar should be without cake. To prepare it, you can use a juicer.

Ingredients:

• apple juice - 3 liters.

Cooking sequence:

1. Pour apple juice into a 4 liter bottle. Put on a medical glove on the neck of the jar and leave to ferment for 4 weeks in warmth. If the glove bursts during this time, then replace it with a new one.
2. After a month, pour the contents into an enameled pan with a wide bottom, cover with several layers of gauze and leave to ferment for another 1.5 - 2 months.
3. When the sharp unpleasant odor disappears, the vinegar is ready.

Ready-made homemade apple cider vinegar is stored in tightly closed glass bottles at temperatures from 5 to 25C. The ideal place to store it is the refrigerator door or a shelf in a cool pantry. The shelf life of homemade vinegar is 2-3 years.

Good day to all! As promised in the previous article, today's article will be about easy way making apple cider vinegar at home.

I advise you to bookmark this article, because it will come in handy more than once, because apple cider vinegar is really a unique remedy and it’s simply a sin not to use its healing properties.

In general, there are quite a few recipes for making homemade apple cider vinegar. All of them are somewhat similar and there is no need to describe them all. I will tell you about a simple recipe that I myself have used more than once and continue to use until now. In principle, this recipe alone is enough and there is no point in bothering with others.

Scope of apple cider vinegar

The scope of its application without any exaggeration is simply huge! It is used for a wide variety of diseases. Here are just a few:

• flu ()
• excessive sweating
• pain in the legs
• shingles
• runny nose
• diabetes
• and many others. others

Use homemade vinegar and as cosmetic product, for example, masks and lotions for hair and skin are made on its basis. And women simply make up legends about successful cases of losing weight with the help of apple cider vinegar.

Without exaggeration, there are hundreds of recipes for its use. They are easy to find on the World Wide Web, but remember the basic rule - for all of them to be truly effective, you must prepare really high-quality vinegar.

The easiest homemade apple cider vinegar recipe

Making healing vinegar at home is easy. Any apples are suitable for its manufacture, but if there is Antonovka, then use them. It will be the most perfect option! So, the recipe is the following.

We take apples and rub them on a coarse grater, without peeling, right along with the skin and core. We put the resulting slurry in a glass vessel or an enameled pan and pour boiled, slightly warm water. The proportions are as follows: per 1 liter of water / 800 grams of gruel from apples.

Then we add 100 grams of sugar or, if available, honey, and 10 grams of raw yeast for every liter of water. I also put about 20 grams of dry rye bread along with yeast.

Be sure to leave the vessel with future vinegar open, you do not need to close it, it must breathe. It should be stored in a dark, preferably warm place. He must stay there for exactly 10 days.

Approximately 2 times a day, you need to stir it with a wooden spoon or just a clean stick. After 10 days, the apple gruel is transferred to a bag of gauze and filtered into another jar, covered with gauze and left for subsequent fermentation.

At this stage of preparation, to improve the quality of vinegar, you need to add 50 grams of sugar per liter of liquid. After adding sugar, without stirring, you need to tie a jar with gauze and put in a warm place.

The ripening period for apple cider vinegar is 40 to 60 days. You can find out about the end of the term by the following signs: the liquid will brighten and become pleasant to the taste.

Drain the liquid through a hose or filter through gauze. The remaining thick must be thrown away, since it is of no value.

Ready apple cider vinegar should be bottled or small jars and tightly closed with lids or corks. You can store it in the refrigerator and just in the closet. Feature homemade apple cider vinegar - the longer it sits, the more healing qualities it has. Its healing properties are preserved for more than 2 - 3 years, then you can prepare a new one.

During the preparation and subsequent ripening of vinegar, small flies will appear around it. No need to worry, this is normal, everything is as it should be. Once bottled, they will quickly disappear.

When apple cider vinegar is infused, a film in the form of a small jellyfish may appear on its surface. This is a vinegar uterus. She has elevated healing properties and in general her appearance is a great success, since she appears quite rarely.

The appearance of the vinegar uterus means that you were able to make premium apple cider vinegar!

And in conclusion, I want to say the following. Real apple cider vinegar of excellent quality is never transparent. It will always be a little hazy.

On average, it takes 3-4 hours to write 1 article. By sharing the article in social networks, you express gratitude to the authors of the blog for their work!!!

Autumn... Apples have been harvested, now it's time to make apple cider vinegar. Its benefits and applications are described in another article, but here we will only consider the recipe for making apple cider vinegar at home.

Natural apple cider vinegar is so called because it is made exclusively from apple juice with a little honey or sugar added. The principle is this: the juice is fermented during the manufacturing process and alcohol is obtained, and acetic acid is formed during further processing.

For the preparation of apple cider vinegar, it is advisable to take sweet varieties of apples, as they give more alcohol and require less sugar. You can take both whole fruits and ready-made juice from them.

apple cider vinegar recipes

Easy apple cider vinegar recipe

It will take 1.5 kg of apples. Grate them whole on a coarse grater, without discarding the core, put in a glass jar or in an enamel bowl and pour 2 liters of boiled cold water.

Then put in a container a piece of rye bread, approximately 50 - 60 g and add 150 g of natural honey. Do not cover with a lid, but only cover with a towel or gauze on top, keep warm for 10 days, the apples should ferment during this time.

The recipe is a little more complicated.

Take 2 kg of apples and 1.5 liters of pure raw water, for sweet apples take 100 g of sugar, and for sour ones - 300 g.

Apples of any variety are suitable for cooking, it is enough to grate them on a coarse grater along with the peel and seeds, put them in an enamel pan and pour water, adding half the sugar and mixing everything well.

Cover the container with the vinegar being prepared with a towel or gauze, as fermentation should occur with air access. Leave to ferment for 3 weeks. Stir occasionally with a wooden spoon.

After 3 weeks, strain the mass, add the remaining sugar, stir so that it dissolves, and pour into jars, covering them with gauze. Wait another 40-50 days, let everything ferment. Over time, the liquid will brighten, and then completely become transparent - this means that the fermentation is completed and the vinegar is ready for use.

Filter it, bottle it, cork it and place it in a dark, cool place for storage.

An old recipe for homemade apple cider vinegar

In principle, it is also simple. Vinegar is prepared from overripe apples. Wash them, chop and crush them finely. Transfer the resulting slurry to an enameled pan and fill with hot water (about 70 degrees). The water level should be 3-5 cm higher than the gruel. Add sugar at the rate of 50 g per 1 kg of sweet apples or 100 g per 1 kg of sour apples.

Put the pot with gruel in a warm dark place, and do not forget to occasionally stir the contents. After 2 weeks, strain and leave for further fermentation. After another 2 weeks, homemade apple cider vinegar is ready, it must be poured into the container in which it will be stored. Drain without shaking, and strain the sediment. Store vinegar in a dark, cool place, sealing well.

How to make apple cider vinegar from juice

Natural apple juice without pulp is taken. Yeast and sugar can be omitted, but to speed up the process, it is better to take quite a bit of dry yeast, about a quarter of a teaspoon, add 1 teaspoon of sugar and dilute in a small amount warm water, it will turn out dough. When the dough begins to foam and rises a little, it is poured into a container with juice. To speed up the fermentation process, you can also put a crust of rye bread in a bowl with juice.

A medical glove is usually put on the neck of the container with the vinegar being prepared so that air does not enter the vessel. Carbon dioxide, which is formed during the fermentation process, will gradually fill the glove, and if it breaks, you need to put on a new one. So the juice should stand for 4 weeks, during which time the fruit sugar will completely turn into alcohol.

The result is something like a young wine, but we need vinegar, so we leave the contents to ferment further, only now open. It is best to pour the liquid into a saucepan, cover with something and ferment for 1.5-2 months at room temperature.

The vinegar is ready when the strong unpleasant odor that usually appears during the processing of alcohol into vinegar has disappeared.

Making apple cider vinegar - video

If you have your own methods and recipes for making apple cider vinegar, please write them in the comments. Which apples make the best apple cider vinegar (in your opinion).