Apple cider vinegar

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Apple cider vinegar

Ingredients

Apples
Water
Sugar
Bread yeast
Bread

Cooking method

  • Like this: Wash the apples, remove the rotten and wormy places, then crush or grate on a large grater (peel and cores are also used). Pour the raw gruel with warm boiled water (1: 1, that is, per kg of gruel - a liter of water), for each liter add 100 g of honey or sugar, and also (to accelerate fermentation) 10 g of bread yeast and 20 g of dry black bread. Store the vessel with the resulting mixture open at a temperature of 20-30 degrees, it (vessel) should be enameled, stored in the dark, since sunlight prevents fermentation. It should be kept warm for about 10 days, the gruel is stirred with a wooden spoon 2-3 times a day, then squeezed in a marley bag. The remaining liquid is filtered through marsh, the weight is determined and poured into a vessel with a wide neck. For each liter, add 50-100 g of honey or sugar again, stir well; the vessels are covered with marsh and kept warm to continue the fermentation process. When the liquid calms down and clears up, the yksys is ready. Fermentation takes about 40-60 days. The vinegar is poured into bottles, filtered through the marsh, and stored in a cool place.
  • I've been doing this for 5-6 years. This year, a mushroom (like a tea mushroom) grew there, I threw it into a jar of homemade wine and I got wine vinegar. And you can read about the benefits of apple cider vinegar in the net. Malakhov once said in his program that on an empty stomach a glass of warm boiled water + 1 hour. l. honey + 1h. l. vinegar and a person is provided with a sufficient amount of minerals for the day, especially in the winter time necessary for the body.
  • I keep vinegar in a three-liter jar in a cabinet in the kitchen under the sink. It tastes like a store-bought natural apple uscus (good, dear, which I haven't seen in our city for a long time, even the German "kyurche" is not the same as it used to be) in it (homemade vinegar) the apple smell remains. It is not as concentrated as the cheap vinegar 9% made from vinegar essence. Try to do a little.

Note

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rinishek
I will definitely do it! Moreover, I also have a lot of things under my sink - sunflower oil, a bottle of balsamic ...
I somehow experimented, having subtracted a recipe into some press - I poured the currants with ordinary vinegar - and supposedly then I should have got currant vinegar. No matter how it is! It turned out to be an ordinary dark blue dining room - beeee ..
And the kyurhe, when I use it, when I enter the kitchen they look around suspiciously and ask, sipping their nose:
- and we have not lost anything here? or what does it stink?
In general, grape Baltimore has taken root. I will try this one too.
bbbbekema
You have to try it ALWAYS !!! I have not used any other usus for 5 years. I have high acidity and strongly acidic, and even more so not natural vinegar, I can not stand, but every morning I use this one with water in a mill. Once I came across an old book with recipes and there I read about the benefits of apple cider vinegar, started using it, then I learned about the "naturalness" of apple cider vinegar and stopped using it, now I have my own high-quality vinegar every year, only there are some inconveniences ... when he wanders, it seems like home brew wanders, but this small inconvenience is paid off by the quality of the final product ... and I also add natural honey instead of sugar ... generally a fairy tale (if I can say so about vinegar).
krapivka
Quote: fugaska

apple cider vinegar recipe from bbbbekema

Like this: Wash the apples, remove the rotten and wormy places, then crush or rub on a large grater (peel and kernels are also used).Pour the raw gruel with warm boiled water (1: 1, that is, per kg of gruel - a liter of water), for each liter add 100 g of honey or sugar, and also (to accelerate fermentation) 10 g of bread yeast and 20 g of dry black bread.

is bread yeast dry? Or pressed? Which apple variety is best for vinegar?
bbbbekema
Pressed yeast (if it means yeast, which is sold in 1kg packaging). I tried apples of different varieties (or rather, the variety is the very last ... in the sense of the one that is cheaper, and even better with worms, with meat .... (joking). I come to the market, take apples from my grandmother, my aunt, but to from the village, and then see post # 1.
krapivka
Thank you. I used the cores, and took out the bones just in case. I won't take it out next time. Yesterday I put it, now I will wait ...
bbbbekema
Wait! True, the smell will stand in the kitchen (or where it is foolish for you) will be ... like home brew. My son always asks, what "smells" like that? But then !!!!
Alexandra
About the benefits of apple cider vinegar and a master class 🔗

Once my friend, who for 10 years could not get pregnant in marriage, began to drink and give her husband homemade apple cider vinegar with honey. After reading Jarvis's book "Honey and Other Natural Products". Maybe a coincidence, but after six months she got pregnant. As a result, she gave birth to one after the other, two children ...
This is not only for increasing fertility - for strengthening the body as a whole, too.
Gaby
bbbbekema And you can ask a question - approximately how much from 1 kg. apples poured in 1 liter of water is the output of the finished product? One litre? ... Or less than a liter or more than a liter? I can't imagine even.
bbbbekema
I don't know ... Approximately how much water and vinegar (straining several times takes a lot of volume), although you can squeeze it out very carefully, but I'm lazy ... and I am satisfied with such quantity, such quality and at such a ridiculous price ...
MariV
There are a lot of apples in the Moscow region this year! So my "brezhka" is worth it! Already 10 days. Strained, added sugar. While there is clearly alcoholic fermentation. We are waiting, sir, when the vinegar begins. I added sourdough instead of yeast. There are not so many containers in the country house to turn all apples into vinegar, it's a pity.
Zhivchik
Any apples suitable for vinegar? I mean sour or can you be sweet?
bbbbekema
That's it ... right away - it stinks of mash ... Wait !!! Everything will be OK!
bbbbekema
Zhivchik, I made both sour and sweet, but add sugar a little more to sour ones.
MariV
Quote: Zhivchik

Any apples suitable for vinegar? I mean sour or can you be sweet?
Any, but from their (neighbor's) garden, that is, without chemicals.
bbbbekema
Yes, yes ... and with worms it's even better ... and I'm not joking. If a worm eats an apple, then it is without chemicals. Have you seen at least one imported wormy apple?
Zhivchik
Quote: MariV

Any, but from their (neighbor's) garden, that is, without chemicals.

OK! My mother has an apple tree growing, of some kind of winter variety, sour apples .... to climb out my eyes ... So I post them.

Quote: bbbbekema

add a little more sugar to sour ones.

Good. And I'll add sugar.
wind rose
We also have a lot of apples this year. Horror We Eat. Bake. Jam, mashed potatoes, juice ... I decided to make vinegar. So on the 6th day I got white worms. But I did it according to a different recipe. Maybe it's midges. Do they live in our kitchen? Nobody came across?
Zhivchik
Quote: Compass Rose

I decided to make vinegar. So on the 6th day I got white worms. But I did it according to a different recipe. Maybe it's midges. Do they live in our kitchen? Nobody came across?

Did you close the container with gauze tightly tied or an elastic band or string?

Quote: Compass Rose

Maybe it's midges. Do they live in our kitchen?

Plates help from midges, such as from mosquitoes, only from flies.
krapivka
Quote: Compass Rose

We also have a lot of apples this year. Horror We Eat. Bake. Jam, mashed potatoes, juice ... I decided to make vinegar. So on the 6th day I got white worms. But I did it according to a different recipe. Maybe it's midges. Do they live in our kitchen? Nobody came across?
Oyoyoyo, I also got such worms in the same can.I did cover with gauze, but did not tie it with an elastic band. And in one bank these bastards were wound up. I pulled out the vinegar film along with them and threw it away and I think now what to pour it out?
wind rose
I just closed it too. So how should it be?
Zhivchik
I do not know how bbbbekema is needed according to the recipe, but I would definitely cover it with gauze tightly tying it with an elastic band. And then these midges ... these are the very first drunks.
krapivka
Now I, too, closed and folded the gauze in four. Only now I do not know what happens if I threw out the vinegar uterus - will a new one grow? Until I get on there, I don't look.
bbbbekema
Girls!!!! Read the recipe !!! It says - close with gauze !!!!! And tie or put on an elastic band ... do not worry krapivka will grow a new vinegar mushroom (for some reason I call it a mushroom, an association with kombucha). Midges, yes ... but only the first time, until you strain and pour into jars for further fermentation, then you can close the nylon lid.
wind rose
I'm in the second stage. And there were midges. ... So they are arrogant, when they filtered, they climbed into the finished
bbbbekema
It is necessary to strain and discard the impudent midges ... or maybe there will be worms (although I don’t know ... I once had it, but I don’t know why they got started ...)
krapivka
Yes, I have already grown a new mushroom and such a thick mushroom. What about these midges? They sneaked through cheesecloth in 4 layers. I understand that a plastic lid can be closed already when you pour ready-made vinegar into jars, but while it wanders still needs to be kept under gauze? And yet I wonder why the worms start? I poured the grape cake according to the recipe from the book on canning over wine vinegar, covered it with thick gauze and such small worms began to appear there too ...
Zhivchik
Quote: krapivka

covered with thick gauze and such small worms began to appear there too ...

Have you tied the gauze tightly with an elastic band?
wind rose
I also got through two layers. I'm still on top with a paper towel and everything is on an elastic band. I don't see those who have broken through yet.
krapivka
Regular elastic, but kind of tight. A paper towel is a good idea, gotta try it too ...
Gaby
And I covered the first batch with a bandage folded 4 times, naturally covered it with an elastic band and there were certainly midges in the same jar, once I took off the gauze for stirring and saw how one midge crawled through two layers and was just halfway to the vinegar. And the second batch was covered with gauze in 8 additions and there were no midges.
Belko
Quote: bbbbekema

Girls!!!! Read the recipe !!! It says - close with gauze !!!!! And tie or put on an elastic band ... do not worry krapivka will grow a new vinegar mushroom (for some reason I call him a mushroom, an association with kombucha). Midges, yes ... but only for the first time, until you strain and pour into jars for further fermentation, then you can close the nylon lid.
I didn't quite understand when it is already possible to close the nylon lid? Here I already have no cake, but it has not lightened yet, can I already close it with a lid?
Gaby
Yes Yes Yes. already close just the same it is necessary.
krapivka
so it seems that I will soon have vinegar ready, now the problem is what to do with vinegar mushrooms? They are so thick, beautiful .... And how to find out that the vinegar has already cleared up? I have it already for 38 days, it no longer wanders, but a little unclear.
bbbbekema
Girls, I haven't been there for a long time. I was just able to enter (they didn't want to know me here for some reason). Glad. that many vinegars have appeared !!! All my best wishes !!!! So I put it ... I'm chasing midges ...
krapivka you will see when it is ready, it will become transparent. and all the dregs will settle to the bottom.
krapivka
But if you throw this vinegar mushroom into homemade wine, you also need to wait 40 days to get wine vinegar, or faster with the mushroom?
bbbbekema
I honestly don’t remember, but it seems that in less than 40 days I got vinegar. I tried it from time to time.
Gaby
bbbbekema I have a question for you as an experienced vinegar maker - in one jar there is no white foam cap on top of vinegar, is this normal or not? The smell seems to be the same and the color, but ... no.
bbbbekema
Probably fermented already ...Sometimes it happens to me, sometimes not ... Flavor it ... Just a little, it's vinegar ...
Gaby
bbbbekema tried and he is somehow sour in that jar. The fact is that I prepared the vinegar in two passes and this one is from the second batch and it should be ready somewhere by the new year based on the numbers 40-60 days after the spin. I put sugar everywhere, in all the jars it is sweet and sour except for this one and it will look more like apple juice in lighter color, did it really cook so quickly? Wash something is wrong here.
bbbbekema
if it is light and sour, then it is ready !!!
Gaby
THANKS !!! Does the finished vinegar taste completely sweet? Sorry for the many questions.
bbbbekema
Of course not !!!! In general, the simplest vinegar is made from acetic acid, diluted with water to the desired consistency. And apple and wine are obtained if the proportions or conditions are not correctly observed during the preparation of wine and it sour. Here comes the vinegar !!!!
Congratulations, Gabi, on your first apple cider vinegar !!!!
krapivka
Today I looked into one tub (it is not transparent, ceramic), like there the vinegar is already transparent, I tried - sour. But in the bank, it seems still unclear. I just feel so sorry for this mushroom, if I pour vinegar into bottles, what to do with it?
bbbbekema
HE (the mushroom) then has to "start" again ... or do so. add a little bit of uscus, sweet water or sugar in a separate jar and put the mushroom there, he will live there and enjoy !!!!
krapivka
And how often should he change the water? Everyday? How is kombucha?
bbbbekema
I left him there, when I remember a little sweet, I will add, he lived like this almost until spring ...
krapivka
When you look at me in a spoon, it seems to be transparent, but if you pour a non-transparent matte into the bottle. I decided to let it come ...
bbbbekema
I'm in shock !!!! I flew in from Turkey today, my mother managed to get worms there and flush them down the toilet ... I have to start all over again ...
And about the turbidity of the vinegar, I can only say one thing - then you need to strain it a few more times, that is, not in one day, but in a week, then another ... and until you achieve the desired transparency!
Zhivchik
bbbbekema, do not be upset too much.
Now with renewed vigor, having rested, as you close up vinegar twice as much and twice as light.
As in a cartoon: "Now we will reserve twice as much hay for my cow" ...

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