Apple Cider Vinegar & Raw Honey
9 years ago
Featured Answer
Sort by:Oldest
Comments (23)
Related Discussions
Apply Cider Vinegar - Why?
Comments (93)Hey! One thing to remember about ACV and other home remedies is that they have been effective for thousands of years, and in my book that's a lot of empirical evidence, AKA science. Think of "modern drugs," such as the lowly aspirin based on the biochemistry of Willow Bark, in many cases are pharmacological equivalents of these natural medicines.� As someone pointed out, modern medicines (and their drug company manufacturers) are motivated by profit. Synthesizing natural components allows these folks to use the empirical history of these common folk medicines to produce safe drugs that they can fancy up with a quasi Latin/Greek/Utopian name and call it a breakthrough: Avandia, Lyrika, etc � There's a wonderful book out there titled Anti-Cancer: A New Way of Life by David Servan-Schreiber. He explains the biology of cancer. Simply put, �the body becomes "inflamed" (think arthritis, infections, bad colds), weakening the body. In this environment, wild cancer cells which we all have (and more created all the time by environmental carcinogens as "free radicals") settle down in weak parts of the inflamed body. The microtumors then start to grow, especially helped by high blood sugar.� Servan-Schreiber explains the profound effect of diet in this process, namely that the Western high fat-high carb/sugar/high salt diet produces many of the preconditions of cancer and that eating foods that have anti-inflammatory and free radical-controlling properties can nip cancers in the bud and even reduce tumors' size. He explains the biochemistry of these factors and HOW they work.� My point is that these long-lived "home remedies" can work, including ACV, by balancing the body so that our diseases of excess can be mitigated.� Yes, everyone's results may differ. This goes with any allopathic medication as well.� For me, ACV has already (positively) affected my blood sugar and energy level. My daughter has been using it and it cleared up her acne. I'm hopeful about the weight loss and other benefits, realizing some of tge benefits may take a while.� On another note, the book Sugar Blues documents the transformation of beet/cane sugar from luxury item (1600s through ca. mid-1800s) to increasingly available (industrialization + British imperialism/trade) general food enhancer. In the late 1800s sugar was declared to be a poison, probably because of all those rotten teeth, diabetes, and other side effects. Then - surprise, surprise - the sugar lobby (probably one of the first with all those tropical perqs - cheap labor, rich tropical land, etc.) had thaw law reversed. Soon the Western world was awash in candy, cheap pastries (think: twinkles, those nasty artificial mass produced chocolate chip cookies) and sugar enhanced foods (ketchup, hot dogs, French fries, etc.).� So when in doubt grow your own food and make it yourself. Ever tasted a sun-warmed tomato? �There is absolutely no resemblance to the hard, flavorless things in the grocery store. I just made a (sooooo simple) batch of pickles, nothing like what Safeway has to offer.� The point is if you make it or grow, your food doesn't need all that sugar, salt, and fat to make it taste good. �Trust your own taste buds and don't trust those seductive dietary demons.� Sent from my iPod...See MoreHave I just made vinegar instead of cider?
Comments (30)Since you are aiming for a sparkling cider, and you still have Live yeast and sugar left in the cider -- it will keep fermenting.... and it will keep generating PRESSURE! DO NOT BOTTLE INTO ANY JARS THAT AREN'T MADE TO HOLD PRESSURE! THEY WILL EXPLODE! This is especially true if you try to pasteurize it.... Mason Jars are a No-No.. Wine bottles are a No-No... Miscellaneous glass bottles are a No-No... None of these are made to hold the sort of pressure the yeast will generate and they will explode... and they will shower you with sharp glass! You need to use either Beer bottles or Champagne bottles if you want to bottle a "Sparkling" beverage for long term storage.... Plastic soda bottles work quite well for short term storage. On the alcohol question - you got alcohol the 1st time it fermented.... Most fruit stand cider will ferment out to about 6% alcohol without any help from you... If it goes right, it won't have a sharp alcohol flavor.... but it's in there... Unfortunately, as you get closer and closer to the alcohol tolerance of your yeast by adding more and more sugar - it will start to generate weird, off flavors that taste like paint thinner, nail polish remover, and rocket fuel.... These are called "Fusel alcohols" because they generally taste "Hot".... Once you start generating this stuff -- there is nothing you can do but to let it age for a long time to mellow out. My advice - stop while you are ahead. Don't add any more sugar. If you want it a bit sweet - put it in the fridge to slow down fermentation and then siphon off the clear liquid off the muck in the bottom. Then, put it back in the fridge till you drink it. Don't be greedy here... Yeast doesn't taste particularly good.... Most sweet ciders and especially those fermented on their wild yeasts are best when they are young... Drink and enjoy. Thanks...See MoreHard Cider into Apple Cider Vinegar
Comments (13)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....See MoreLOOKING for: honey, oil & vinegar
Comments (15)To give credit where credit is due, the original HOV mixture came from a nutritionist by the name of Adelle Davis. Her books are from the 40's-60's. Google her or I made it easy go here https://en.wikipedia.org/wiki/Adelle_Davis The book it was in may have been "Let's Eat Right to Keep Fit" from 1954. I discovered her books in the early 70's. She was an early advocate of cutting out the processed foods and eating whole foods only and also she talked about how bad canned food were for you. She was WAY ahead of her time. Although the above proportions are not the original "recipe" as it was NOT equal portions but it was safflower oil, apple cider vinegar and honey. I do not remember the proportions, but you mixed up about a cup or so at a time and drink 1 tablespoon (?) or maybe 2 teaspoons before each meal. The reason for the oil is that on a diet, most people completely cut oils & fats out, but you need some oil in your diet, so this made up for it. The vinegar aids digestion. The honey was to make it palatable. And its supposed to cut your appetite....See More- 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years ago
- 9 years ago
Related Stories

HOUSEKEEPINGVinegar and Voilà: Clean Your House the Natural Way
Ditch the commercial cleaners for nontoxic, inexpensive and versatile white vinegar
Full Story
HEALTHY HOME12 Ways to Set Up Your Kitchen for Healthy Eating
Making smart food choices is easier when your kitchen is part of your support team
Full Story
FURNITURE10 Secrets of Successful Secondhand Furniture Shopping
Design professionals offer tips on how, where and what to buy
Full Story
MOST POPULARHow to Get Rid of Those Pesky Summer Fruit Flies
Learn what fruit flies are, how to prevent them and how to get rid of them in your home
Full Story
MOST POPULAR7 Ways to Design Your Kitchen to Help You Lose Weight
In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better
Full Story
HOUSEKEEPINGYour Guide to a Sparkling Clean Kitchen
Tackle food messes with this comprehensive collection of targeted and tested cleaning methods
Full Story
FEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full Story
GARDENING GUIDESGreat Design Plant: Sambucus Nigra Caerulea for the Birds
Blue elderberry is a favorite of birds and other wildlife in its native California
Full Story
KITCHEN DESIGNChristmas Recipes From ‘Love the Coopers’
Get the recipes for dishes seen in the new movie opening November 13
Full Story0

FUN HOUZZHouzz Quiz: What's Your Decorating Style?
Answer these 9 questions to find out what decorating style suits you best
Full Story
Anglophilia