I am trying the apple cider vinegar, garlic, and honey recipe, but I have a few questions. The recipe calls for 1 cup acv, 1 cup honey, and 8 cloves of garlic. Then it says to store in the refrigerator for 5 days and take 2 tsps daily. I have a container that holds 4 cups. this would leave the container half empty. Is this all right, even though it says the container should be air tight? Also, should I refrigerate it for 5 days before I start to take, and keep it stored it in the refrigerator while I am taking it? Any help would be greatly appreciated.

I have been making hard cider for a couple of years now. First year I started fermentation in the carboy - and was getting the explosions. This year, I started fermentation in a large mouth 5 gallon tub. It came with a lid and a hole in which you put the bung and air lock. Use the champagne yeast, not brewer's yeast or baker's yeast as this will increase the alcohol content. Cider only takes about 2 weeks to get done - some people keep wine for 30 or 60 days. In the first few days, you'll see "head" and bubbles, you will also see the yeast in suspension. After a week, the bubbles will disappear but the yeast is still there. I tried drinking it - and it gave me a pretty bad hang over - the reason is that the organic products in suspension give off trace quantities of methanol. After a week more, the yeast will die and fall to bottom and the cider will clarify. You won't see the yeast in suspension. Now it's done and ready for bottling. I tried drinking it again - and no hangover. The taste is not quite cider - more like white wine. --- Regarding your question - you can add the sugar and the yeast. If the vinegar is not "strong" enough as a pickling agent - then the yeast will continue to ferment. If it is strong enough - then the yeast will not - which means it is a strong enough pickling agent. However, be sure to add champagne yeast - as that can tolerate the highest alcohol content and acidity - I believe around 18%. Also, you can just taste the vinegar and compare it to another product with a published acetic acid content of 5%. Is it more or less sour - if it is more sour - it should have higher vinegar concentration. It sounds to me like you vinegar is still oxidizing. You have to stir the vinegar and keep it open to air to allow oxygen to interact with the alcohol. If it is unstirred, in a large barrel it can take six months, with an automatic stirrer it could take a two or three weeks. The more surface area that is exposed to air and the frequent agitation will reduce the time to complete the process.

I was going to post the same thread malna did and I think it answers your questions. It would seem that the taste 'might' be improved but the appearance would suffer. And yes you might as well strain the mother because the processing is going to kill it anyway. As for subbing regular Heinz apple cider vinegar in Dilly Beans, yes I do so as I much prefer its flavor over white. We use cider vinegar rather than white in most all our pickling recipes. Dave

Well there is always sugar but in this case I think I'd go with lots of carrots for sweeting it. They would blend in with all the other vegetables and if they don't add enough to off-set the vinegar - doubt you can cover all of it - you can always add a bit of sugar. Dave