Apple cider vinegar natural of natural fermentation according to Jarvis

[Kokoschka]

Kokoschkawhat a fine fellow you are! Hurrah!!! I keep my fists! Wrapped it well on top? Air must penetrate without fail, but flies must not appear!

[Rada-dms]

Rada-dms, Olga, check the calculation in the previous message ...
Yes, I did everything, in several layers of gauze, secured with an elastic band.

Rada-dms, Olga, check the calculation in the previous message ...
Yes, I did everything, in several layers of gauze, secured with an elastic band.

Yes, everything is accurate, but cheesecloth in four layers, no less! At three they will crawl if they start!

[Kokoschka]

Kokoschka, well, how is the process going? : girl_in_dreams: I've already bottled mine, the first time I got ready so quickly! Now I will wait six months until it ripens, sweet, aromatic, not very strong yet, but we drink with honey!

I also did it quickly this year. Made from homemade Antonovka, did not add sugar when bottling. Already the uterus begins to form. But there is still a liter and a half of last year's supply, just enough until a new one.

Interestingly, is it possible to put vinegar in ourson fermenter? nobody tried?

Interestingly, is it possible to put vinegar in ourson fermenter? nobody tried?

Cooking vinegar requires the mandatory presence of oxygen, unlike wine. That is why we tie the container with gauze! Moreover, in Orsyush, the container is small for this, because the pulp rises strongly during fermentation. Yes, and the vinegar yield will be minimal, if at all ...

no sugar added when bottling

Ir, here I am sitting and thinking, maybe adding sugar additional strength gives vinegar later, because it again activates fermentation. More alcohol converts to acid. I also did not want to add honey, the apples were sooo sweet, but I added all the same!

Cooking vinegar requires the mandatory presence of oxygen, unlike wine. That is why we tie the container with gauze! Moreover, in Orsyush, the container is small for this, because the pulp rises strongly during fermentation. Yes, and the vinegar yield will be minimal, if at all ...

oh what a pity. but I planned it)))

[alenka_volga]

alenka_volga, Lenochka, just make it in a three-liter jar, since you don't need a large amount!

but I planned it)))

Plans can be nicely changed by making wine, not vinegar!

Plans can be pleasantly changed by making wine, not vinegar!

ahah wine is already the second. Rather, cherry liqueur on a moonshine

Kokoschka, well, how is the process going? I already poured mine into bottles, for the first time I prepared so quickly! Now I will wait six months until it ripens, sweet, aromatic, not very strong yet, but we drink with honey!

Dear Olechka is worth it!
Fermentation is very active. I have my sourdough beast ....
I interfere once a day! The smell is so good

I have a question . There were lemons in the marinade according to Romin's recipe, they were safely eaten. and in the marinade I look like a substance like a tea mushroom was formed.
So I understand the vinegar uterus. Admin asked she does not know what and how about her.
the substance sank to the bottom in the marinade, and now what to do with it?

the substance sank to the bottom in the marinade, and now what to do with it?

Say goodbye! Once sank to the bottom, then lifeless already ...

Once sank to the bottom, then lifeless already ...

I see ..... well, okay

[Kokoschka]

Kokoschka, you have so many born on vinegar that you won't know what to do with! I left one for now, I want to hold out until the summer.

[Rada-dms]

Rada-dmswhere will you keep? Or maybe you can freeze?

Here the plum seed vinegar has settled.
Below is the sediment (how difficult it was to take a photo of this sediment!)
Today I will take it off the sediment and set it up again, and so on a couple more times. Then I will pour it into glass bottles and remove the infusion.
Although you can use it even now.

Or maybe you can freeze?

Why freeze it ?!
In a jar of sweet tea her, let the drink do it!

This is red currant pomace vinegar.
I will also take off the sediment today.
It's a pity the bottle is thick and you can't see what a beautiful color it is.
I'll pour it into the glass, I'll take a picture.

[alba et atra]

alba et atra, Helen is great!
How do you do the same principle?
And where is it used?

How do you do the same principle?
And where is it used?

The principle is the same, only a little simpler, but the vinegar is apparently weaker, 3-4 percent.
My recipe is in this thread, but I don't remember on which page.
I also wrote about the application.
Canning, salads.
You can insist this vinegar on herbs, it will turn out fragrant. Right now I insist on the purple basil and tarragon (as I filter, I will also put a photo).
Wipe the skin from mosquitoes or after a bite.
Rinse hair.

[alba et atra]

alba et atra, very interesting! For me, this is still new!

[alba et atra]

alba et atra, very interesting! For me, this is still new!

Ask if difficulties arise.
I've been making vinegar for 20 years.
I love everything I own, it's safer, health is a pity.

[Elena]

Elena, OK.

[Kokoschka]

Kokoschka, Lilechka, mother did not freeze vinegar, an experiment must be carried out !!
Can I ask you to do this if they appear on your vinegar? !! It's even interesting, after all, these are bacteria, maybe they will remain viable ?! Although hardly ... But we freeze the leaven? Let's try! Maybe I'll put an apple one!

[Rada-dms]

Rada-dmsWell I will definitely try!
Kefir fungus is frozen, I heard that tea is possible!
I have a teahouse, can I try with it?

[alba et atra]

alba et atra, Flax, I really like vinegar from red currant or cherry plum. My grandmother always preferred it. Plum with us did not go very well, although now I have a three-liter jar, I will try to supplement it with some interesting taste or make a mix.
There are not enough raw materials in the bones, you practically fill them completely with water, at the level of the bones?

[Kokoschka]

Kokoschka, but try with tea! Then defrost and see if it pops up !! Here we are the flayers - Michurinists !!

There are not enough raw materials in the bones, you practically fill them completely with water, at the level of the bones?

No, there is enough pulp.
And not all bones can be pushed out with bald ones, and plums are crooked, the bone is not pushed out at all, the cream breaks and also goes to waste, and as a result, into uxkus.
And according to the recipe, it turns out that the raw materials are completely filled. I mean, according to my recipe for vinegar from grape leaves.
I put everything on vinegar.
I cut out the middle from pears for jam, for vinegar, pits from apricots, pits from cherries. It's just very interesting.
And I never grind the raw materials, the vinegar is clearer and there is less dancing around. The truth is that weak.
But in this, according to Jarvis, what percentage?

[Kokoschka]

Kokoschka, but try with tea! Then defrost and see if it pops up !! Here we are the flayers - Michurinists !!

Sadists ...
Send the mushroom to tea, let it work, and not take up space in the freezer!

[alba et atra]

alba et atra, well, the percentage, when it is insisted for six months or more, increases. I compared it with a purchased expensive apple taste, I would say that my 5 percent definitely has a year.
And I also noticed that the first stage should not be completed in a hurry and not overdo it with sugar or honey. It is better to add at the second stage.
I had one more thought, how to raise the fortress, I will check!
In the next. Once I try to add sugar in several steps at the second stage, so that more alcohol appears during the broderie and then, accordingly, more of it turns into acid.
By the way, I noticed that honey + sugar gave me a lot of strength.

Sadists ...
Send the mushroom to tea, let it work, and not take up space in the freezer!

Nothing, we will give him a chance, and he will fly into the bucket!
A sacrifice for the sake of science is honorable and noble!
I also made kombucha before, but then I exhausted it, I think it is very useful to constantly consume such an amount of carbohydrates and acids. And for a small amount, too much trouble with it.

I just never disperse wine.
If dispersed, fermentation is vigorous and the wine turns out to be stronger and harder.
And if everything is smooth, then the taste is more harmonious, well, the degrees, of course, are less. The wine tastes really better.
And if according to Jarvis only 5 percent, and I have 3-4, is it worth overclocking?
More forgiveness because of 1%.
Instead of sugar and honey, I should also try.
Meads ferment, which means that vinegar will ferment.

Meads ferment, which means that vinegar will ferment.

This year with me on pure honey, I wandered a little less actively. Flax, you know, but one degree is very much felt, and savings are obtained when canning. And then, I only assume this degree, maybe there is more, but much sour.
But for food and for treatment is not so important.
In the next. In a year I will make wine according to a German recipe, my dad did, and Tokay wines were right to taste.
I am not as master as he is, of course.

In the next. In a year I will make wine according to a German recipe, my dad did, and Tokay wines were right to taste.
I am not as master as he is, of course.

And share the recipe?

Irina, you shouldn't have grown the uterus, but strain the vinegar earlier as soon as it started to appear. Your uterus has not fallen to the bottom, is it on the surface? So she's alive. You can also take the wort and transfer the uterus to fresh juice. Thanks to her, the vinegar will ripen a whole month earlier, it will accelerate its ripening. But what happened, drain and cork. It does not have to be very acidic, this is natural, not synthetic vinegar.

The uterus is on the surface. Rather, in the center of the pulp. I drained the liquid from one can, but not from the other. So it blooms and smells there. Already a few centimeters thick.
The taste of the liquid is one to one, like in kombucha.
I suspect that this is what I got.

By the way, I season salads with it, half and half with French mustard. Delicious!

Kokoschka, try it with tea! Then defrost and see if it pops up !! Here we are the flayers - Michurinists !!

A sacrifice for science!
I'll tear off a piece and try it! Then I'll write how he lives!

A sacrifice for science!
I'll tear off a piece and try it! Then I'll write how he lives!

Listen, you need to peel it, I'm afraid if you tear it off, it won't live up to the freezer!

[Rada-dms]

Rada-dms, don't be afraid, then I'll separate it first, I'll grow it up, and then ... the freezer ... .. sorry kombucha!

[alba et atra]

alba et atra, Helen, I didn't do it myself, but there is a detailed recipe! I propose to stir up together in the next. year, only I need to remind you ... And there may be a construction site and other things with us .... I also ask my mother!

The uterus is on the surface. Rather, in the center of the pulp. I drained the liquid from one can, but not from the other. So it blooms and smells there. Already a few centimeters thick.
The taste of the liquid is one to one, like in kombucha.
I suspect that this is what I got.

By the way, I season salads with it, half with French mustard. Delicious!

I think that everything should be in bottles and sent for a long standing! It will be where it will go! The mother may sink a little under the weight, but she may even start with that ...

[Rada-dms]

Rada-dms, don't be afraid, then I'll separate it first, I'll grow it up, and then ...freezer.... .. sorry kombucha!

Maybe he will rejuvenate there !! Then let's create a database of mothers of successful years! In general, you need to read how they keep them in Italy until the next. season.

I propose to stir up together in the next. year,

Oh, sorry ...
Well, what to do next, so next!
It's just that Moldova can still be bought at an affordable price.
Here I even dreamed about a new recipe in Food City to dash, find out what kind of animal it is and maybe you can buy a box of grapes there at a cheaper price.

then I'll separate it first, I'll grow it up, and then ... the freezer ... .. sorry kombucha!

Poor, small, defenseless, innocent Kombucha ...
They are also going to torture him before freezing!

[alba et atra]

alba et atra, Flax, he had fruit and berry wines for the most part, but grapes were present. It is difficult to find a recipe now, if my mother has it at hand, I will write in a personal!
And what about Food City !? Throwing, especially at night, is our way!

Poor, small, defenseless, innocent Kombucha ...
They are also going to torture him before freezing!

Before frost, on the contrary, attention and separate tea!

[alba et atra]

alba et atra, Flax, he had fruit and berry wines for the most part, but grapes were present. It is difficult to find a recipe now, if my mother has it at hand, I will write in a personal!
And what about Food City !? Throwing, especially at night, is our way!

And what is it in a personal? The public also wants to know. I don't know how to make wine. We rarely drink. But for myself for the holiday I want a good homemade wine, at least once a year.

It is difficult to find a recipe now, if my mother has it at hand, I will write in a personal!

No need to look!
I'll really wait!
It's just my passion, like that dog that took the trail ...
As I came to the forum, I named so many things, there is nowhere to put, I put them in boxes and shove them into the cabinets. Well, there are many friends, there is someone to treat ...
And now she instructed all sorts of liqueurs, liqueurs.
The main thing is that we don't drink practically, my husband looks at me with suspicion, but he still buys vodka for liqueurs, although aloud he wonders where so much ...

Before frost, on the contrary, attention and separate tea!

Well, yes, yes, the sentenced to death is supposed to have dinner from the best restaurant ...