Homemade Apple Cider Vinegar
Why make Homemade Apple Cider Vinegar (ACV)?
Well, you may already know, good quality apple cider vinegar can be expensive - especially if it also has the mother, so homemade apple cider vinegar can be a great alternative.
If you make it yourself it is a fraction of the cost, although there is a bit of time involved. But the result can be absolutely amazing.
And as an alternative consider Pine Needle Tea.
One of the other great uses for this to reduce fat in a week with ACV.
Apple Cider Vinegar Homemade Equipment:
Imperfect apples from the market or farm gate stand can cost less than a buck a pound. Any sort of apple will do really.
You are going to need some
- Jars - like a quart canning jars
- Cloth like cheesecloth or muslin cloth. If you do not have that then you can use a new coffee filter (lets the gas escape during fermentation)
Tip do not use any metal as the process produces acid and the metal will kill the fermentation process.
Apple Cider Vinegar Homemade Recipe
First top up a sterilized quart jar with clean pealed apple and cores. Add natural, distilled or filtered water, free of chlorine and other additives, to the jar. Ensuring that the apple bits are completely covered.
To help speed up the fermentation process add 1 tablespoon of sugar to the jar and stir.
Cover the filled jar with a circle of muslin cloth or coffee filter and hold it in place with a rubber band. This will help keep any insects out of the jar and let the mixture to breathe.
4. Place the jar out of any direct sunlight. But not in a cold place either. Keeping the jars warm (but not hot) will speed up the fermentation process.
5. After 2-3 days, you will see the contents start to change and the mixture will begin to bubble. (This is good - it means that fermentation is started)
6. After 10-14 days, filter out the apple bits (not through a metal filter though!). Pour the liquid into a clean quart jar. Cover the same as before with a muslin cloth or fresh coffee filter. Store somewhere safe and out of the way.
7. After another 2 weeks, the mixture should appear cloudy and a film will form on the surface. This film is the homemade vinegar “mother”. This mother can be used to start new batches of ACV.
8. After another 4 weeks, the fermentation process should be complete. There will be a residue on the bottom of the jar. The taste of your vinegar will be tangy.
9. If the ACV smell or taste feels weak, allow it to ferment for another week.
10. Once you are happy with the ACV - the taste/smell. Cap the jar with a lid and store in your pantry.
11. Now if you want to make more - use the “mother”. When you’re ready add it to a new batch of apples and water and repeat the process.
Homemade Apple Cider Vinegar Tips
Use organic apples that are free of pesticides.
Select fruit with no mold or rot.
Rinse fresh apples under running water.
If you’re using whole apples, soak them in a bowl of water and acv (2 Tablespoons) for 5 minutes before peeling. The apple cider vinegar will kill bacteria.