Apple Cider Vinegar & Raw Honey
9 years ago
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Organic Apple Cider Vinegar and Honey
Comments (6)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....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 MoreCider Vinegar question
Comments (6)Yuck! I'd take it back too. Since most of us do canning because we like the flavor of real food, using the best quality ingredients produces the best flavor, and "colored" vinegar isn't at all the same! I can't believe the "cost cutting" food manufacturers do these days. I was just at our state fair, and they were giving away "Crustables" samples (pre-made sandwiches without crusts, for kids) One flavor was peanut butter and honey, and I checked the ingredients. The "honey" was actually mostly corn syrup, with honey flavoring. When I asked them why there was corn syrup in it at all, they told me that it made the honey more "spreadable" when they were making the product. (You know, because honey is so difficult to spread in its pure form!) I am allergic to corn syrup, and so I passed on that free sample... Carla in Sac...See Moreapple cider vinegar anyone?
Comments (2)I have tried a few home remedies, none worked. My 3 sisters are health nuts, always looking for natural things. My Mom had trouble with swelling in her legs and ankles, which leads to congestive heart failure. My sisters were telling her to drink a quart of water an hour when she worked in the heat. They also told her to put vinegar in her drinking water. When I question the doctor about those issues he was a little unhappy to say the least. He told her, "I am giving you lasics (sp) to get rid of the water and you are replacing it. The vinegar makes you retain fluids. Drink only when you are thirsty." Of course she told me I was a tattle tale. LOL When she stopped doing those things and her legs went back to normal and she lived to 97 years of age....See More- 9 years ago
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