I am starting to use more and more apple cider vinegar. While it's not the most expensive thing out there, it's also not the cheapest. I ended up coming across this video talking about how to make your own apple cider vinegar and I was shocked at how easy it seems to be. It almost feels a little too good to be true! Three ingredients y'all, three (four if you want). Apples, filtered water and sugar..... that.... is .... it! And TIME.
Your amount of apples will be dependent on how big your jar is. You are going to want to fill your jar halfway full with apples of your choice. That's right, I said apples. I read that using different kinds of apples can help enrich the taste and flavor of your cider. There are different ways to make your Apple Cider Vinegar (ACV). Some use just peels, but you can also use the entire apple, stem included!
Once your apples are cut and your jar is halfway full, you will need to top it off with filtered water. Make sure to keep track of how many cups of water you use because that's how many table spoons of sugar you will be using.
3. My jar took 6 cups of filtered water, so I added 6 Table spoons of sugar and stirred.
4. Next I added a splash of apple cider vinegar to help things get started. This step is optional. One advantage to doing this is it can help stave off mold from developing in your apples.
5. Finally you will want to cover your container with a breathable material, such as a lint-free tea towel, old pillow case, or coffee filter. It's not suggested to use a cheese cloth or any loser-knit material- it may allow fruit flies in (yuck!).
6. After your first two weeks you will want to strain your apples to separate them from your juice. Once strained you can add the apples to your composting bin and add your juice back into a clean, proper sized container.
7. Your going to want to store your covered container of juice in a temperate and dark location for a minimum of one month, if not longer. During this time is when the bacteria keeps working to convert the sugars or alcohol to acetic acid, creating vinegar. There are several facotors that come into play when considering the rate at which your partially fermented apple cider turns into full-blown vinegar. The types of apples used and storage coniditons are a few of those factors. The longer it sits the better it gets. Some people have left their apple cider vinegar sit for about 2 to 3 more months before bottle it. If you are not quite sure if your vinegar is ready you can test it by using pH test strips. Finished apple cider vinegar should have a pH in the range of 2-3.
Note: During this time, sometimes the vinegar develops a layer of SCOBY on the top – sort of like kombucha does! Scoby is a thin, smooth, off-white membrane made up of accumulated beneficial bacteria and yeast. Have no fear, this is normal and harmless. simply discard it once you are ready to bottle the vinegar.
8. Time to bottle and enjoy! Once you feel your ACV has reached that perfect fermentation level, it's time to transfer the apple cider vinegar into bottles of your choosing. It's imporatant to note that the bottles need to have tight fitting lids. You can re-use old ACV bottles, or store it in our swing-top kombucha bottles, (I ended up purchasing some of these) As an acidic concoction, homemade apple cider vinegar does not have to be refrigerated for safety-sake! It is best to store it in a relatively cool, dark place. If you do choose to refrigerate some of your ACV, once they’re refrigerated, the bacteria activity will slow down considerably which prevents the vinegar from fermenting beyond the point you would like.
Did you know that even stored at room temperature, homemade apple cider vinegar will stay good for up to five years?! However, the quality and flavor is usually be best within the first two years
Notes:
For the first two weeks you will want to stir your fermenting apples. This will help to ensure that the sugar does not simply collect at the bottom of your container.
Because you need access to your container for the first two weeks, you will want to cover your container with a dark colored towel or pillow case.
Your ideal location will be in a dark place with a temperature of 70 -75 degrees. This is the ideal temperature range for fermentation, if possible. You will also want to keep your container in the dark.
If you see the apples turning brown and the liquid becoming cloudy this is normal.
Day 3 is when you should start noticing bubbles forming. You might also notice its beginning to smell like hard apple cider.
Any obvious, fuzzy, green or white raised mold on the surface is not.
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