Apple cider vinegar
11 years ago
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- 11 years ago
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Braggs Apple Cider Vinegar
Comments (2)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...See MoreApple cider vinegar in small batches--a recipe that works for me.
Comments (0)There have been a number of speculations on methods of making your own apple cider vinegar, many of which go from apples to cider to hard cider, finally to apple cider vinegar (ACV), a process that can be simplified. I'm not an expert on this, but did find information, and my small batches are well on their way, and smell wonderful. My first batch, in 2 one-quart canning jars, consisted of approx 3 apples per jar. I removed/trimmed the stem/blossom ends of the fruit, and washed them. These were cut into coarse chunk, skins and all, and packed lightly into cleaned jars, 2/3 or less full. If the jars are too full, you'll have overflow later as the apples ferment. Add enough non-chlorinated water to cover the apples, and add 2/3 tsp of sugar to each jar. Place a double layer of paper towel on each jar, and tie it on with twine or a rubber band. The apples will be obviously fermenting in a few days, and the apples should be pressed down/stirred a little at least daily for the first few weeks. I found it useful to "knock" the jars to get air bubbles to the surface and discourage overflow. The smell should be pleasant. If it's not, consider throwing this out and starting over. The apples, skins and all, will look like tan applesauce after a few weeks. Add more non-chlorinated water to bring the level back up, if necessary. The scent should be distinctly of vinegar. A 2nd batch I made used apples from a neighbor's tree, and these turned to 'mush' much more slowly than the others, but the progress seems the same. I'm half-way through this 12 week process, and stir the jars only once a week, checking to make sure no 'unfriendly' cultures or mold starts. Again, use the sniff test. The first batch of jars have 1/3 clear tan ACV over dense sediment. The 2nd batch only just finished losing its chunkiness, probably because the apples were granny smiths. This jar also has a somewhat solid disc of "mother', whitish and translucent, which I'm told is desirable. I press this down with a clean spoon every few days when stirring the mixtures, just to keep unwanted cultures from taking hold here. I'm guessing that at the 12th week, the jars should be strained through a coarse sieve, and the ACV bottled and saved. The organic ACV from the health food store has substantial mushy mother in it, so that's what I'll aim for. Any suggestions of what to do with the mother 'disc' from the later batch? Some of the solids after filtering will be used to inoculate new batches of ACV, and I guess the rest will go to compost? The organic ACV from the store was ~$5 for less than a pint--hopefully these batches at home will be worth the wait! The next batch will be in a much larger container. Has anyone used a method like this? I'm starting to ferment a lot in my quart jars--sourdough starter, yogurt, sauerkraut, etc. There's a trend here! --Rick in CT first batch, after 11 days:...See MoreACV apple cider vinegar--translucent disc is also mother?
Comments (13)I realize that I'm a newbie to making vinegar, but my process was quite different from that shown in the video, and was still successful. I started my ACV by cutting up (washed) organic apples, and stuffing them in a mason jar ~2/3 full, with a tsp of sugar and non-chlorinated water to cover. No fruit flies, fermentation as a separate step, etc. I put a double layer of paper towel over the top, secured with twine, and that was more or less all I did. It got stirred, often at first bc it was fermenting, less later on. The apples in this case turned to mush after ~2 weeks. I realize I was somewhat fortunate getting a good culture the first time. Would this culture still count as 'natural' since the microorganisms were either on the fruit or in the air? Another later attempt went bad. So, it seems in my 1st attempt, that the fermentation and conversion to vinegar were simultaneous. I definitely agree that starting with organic cider and cultured wine yeast would simplify the process quite a bit. I'm also making sauerkraut via a similar fermentation process, as well as sourdough, which was easily inoculated just by leaving the container open for a while--it was winter, so no flies to worry about. Thanks, Habj--it's all good experience. I really appreciate being able to compare notes here! Rick...See MoreApple Cider Vinegar & Raw Honey
Comments (23)I always have tea with raw honey and lemon when I have a cold. It makes me feel better. I have a sister that had been taking benadryl every day for years because of her allergies. My other sister gave her a bottle of raw local honey and told her to take a spoon every day for her allergies. She has not taken a benadryl since! I have a friend that suffered horribly from seasonal allergies and began to take a local raw honey every day and has not had any allergies since. You can believe it or not but I know it works. I refuse to be a slave to pharmaceutical companies unless it's something serious....See More- 11 years ago
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