Apple cider vinegar natural of natural fermentation according to Jarvis

[Svetlana Kravchenko]

Girls, there was someone's advice: tighten the cling film and a couple of holes with a sewing needle. Gas comes out, but flies have no entrance

Lena, you can't hide vinegar under the film at the first stage! Lena correctly said that without oxygen, the fermentation process will go wrong. At the second stage you can.

Added Thursday, 01 Sep 2016 10:49 PM

Thank you, Olga, for the advice! The new one is still on the forum .. that's why I appeal to you. But if I allowed it, then we’ll be on you. I read it a month and a half ago .. in what topic I don’t remember ... Kubanochka wrote that she makes pear vinegar out of waste and she likes it most in salads. My trees, one or two, and missed .. cherry and plum in total .. there is very little land. And then the neighbor gave pears, cooked jam twice and ran vinegar out of the waste. At the bazaar, I bought an excellent apple carrion, made a marshmallow, and ran the rest with vinegar. As the result, I will report on pear vinegar. There are also plans to make grapes ... the middle grapes are almost ripe. It was not possible to deliver from the early ..

Helen! Nothing, everyone here quickly masters! We will also see your recipes!
There is little land, but the harvests are not the same as ours, and the taste of southern fruits and vegetables is such that we can only dream of!

Added Thursday, 01 Sep 2016 10:50 PM

Please tell me more, do you need to pick the grapes? Or with twigs?

With twigs you can! But I would cut off!

Added Thursday, 01 Sep 2016 10:54 PM

And I put it out of sweet apples, I don't know what happens, I never made vinegar or used it. But this recipe inspired me. I loaded two three-liter cans at once. Unfortunately, there are no larger containers.

Added Wednesday 31 Aug 2016 06:16 PM

I tightened as many as 8 layers of gauze and secured with an elastic band. I hope the flies won't get through)) they got through 4 layers, I had to throw everything out.

Thank you for trusting and supplying my recipe! : a-kiss: That is, according to Jarvis! I did it in various ways, for me this is the best and most useful! All substances are preserved, and from all parts of the apple they pass into vinegar during the fermentation process, while there is still less oxidation area than when juicing, especially when squeezing with a centrifugal juicer.
Flies will definitely not pull 8 layers, everything will work out! !
The best container for vinegar is a five-liter jar with a wide mouth! It fits a lot, a wide enough throat for air access and a rather small throat in terms of evaporation. Optimal!

Added Thursday, 01 Sep 2016 11:03 PM

Girls, tell me, how many apples should you cut into a 3 liter jar?

I fill about one-third and add slightly more than two-thirds more water! The mass rises during fermentation, you need to leave a place for this.

Added Thursday, 01 Sep 2016 11:08 PM

Svetlana Kravchenko, Svetochka, I would carefully remove this film, I hope that this is a uterus, and not white mold. Would add a little sugar, stir it well with a clean wooden spoon and see if it starts to ferment actively? Photo can't show the surface?
On the other hand, if the taste is sour, without a bad putrid taste, you can try to remove the plaque and then make it according to the recipe.

Added Thursday, 01 Sep 2016 11:12 PM

alba et atra, Lenus, thank you for consulting, while I'm here rushing about Crimea

do not envy, for business! Maybe tomorrow at least it will be possible to swim!

On arrival, I want to put vinegar on juice (through a screw without metal) and on crushed apples and honey, so that in general it turns out a purely medicinal option for internal use for medicinal purposes. Then it will turn out to be the very best in my understanding!

Added Thursday, 01 Sep 2016 11:20 PM

Poured 1.5 liters of water. And accordingly, 1.2 kg of apples. The first days it rises a lot, you have to watch out, I got sick of gauze. And then normally, I interfered 2 times a day.

Dash, that is, you already have vinegar on the way! Strained already?

[Rada-dms]

Rada-dms, well, I have never cooked vinegar before, but in your recipe everything is so well described that I could not pass by. Moreover, apples are heaps this year :)

Svetlana Kravchenko, Svetochka, I would carefully remove this film, I hope it is a uterus, not white mold. Would add a little sugar, stir it well with a clean wooden spoon and see if it starts to ferment actively? Photo can't show the surface?
On the other hand, if the taste is sour, without a bad putrid taste, you can try to remove the plaque and then make it according to the recipe.

Thanks for the answer! I also thought about sugar, I will add, probably, I'll look. The smell is vinegar, the taste is sour, pleasant. So you need to remove the plaque? And I've been mixing with him for two days







Here, it seems not mold. And there is no fermentation, only two bubbles sit and do not move)

[Svetlana Kravchenko]

Svetlana Kravchenko, of course, it was necessary to remove the film. You can close the vinegar with a clean lid until the evening and see if mold visible to the eye forms around the edges? It could have been on apples, something was brought in by the wind, I always pour boiling water over the container a couple of times. There may be many reasons beyond your control. But until I saw the food, most likely this is still the result of the action of acetic bacteria, which convert alcohol into acetic acid. I am not a wine specialist, but a couple of times I had such a coating on the wine, and I immediately transferred it to vinegar.
So I think it is better to remove everything with a clean cloth (pour boiling water over it well), add sugar to activate fermentation and after a few days drain it and go to the second stage.

Svetlana Kravchenko, it was necessary, of course, to remove this film. You can close the vinegar with a clean lid until the evening and see if mold visible to the eye forms around the edges? It could have been on apples, something was brought in by the wind, I always pour boiling water over the container a couple of times. There may be many reasons beyond your control. But until I saw the food, most likely this is still the result of the action of acetic bacteria, which convert alcohol into acetic acid. I am not a wine specialist, but a couple of times I had such a coating on the wine, and I immediately transferred it to vinegar.
So I think it is better to remove everything with a clean cloth (pour boiling water over it well), add sugar to activate fermentation and after a few days drain it and go to the second stage.

Thank you!!! So I will.

[Rada-dms]

Dash, that is, you already have vinegar on the way! Strained already?

Yes!
And the cake was well squeezed through the tights, it remained almost dry. 2 incomplete cans of 2 and 3 liters came out. Stand
Also, on the surface, some kind of film is not a film. In general, the surface is covered with something. Muddy ... They have been standing for a couple of weeks.
I'm still waiting for the light to start. I also wanted to put in vinegar, but now there are so many blanks that there is no time for it. And that's enough for the first time, I decided)
But the desire to make grapes from grapes still wanders in my head. If it was somewhere cheaper, some substandard.
Rada-dms, thanks for the support

Muddy ... They have been standing for a couple of weeks.
I'm still waiting for the light to start.

Dasha, do not worry, the vinegar will become transparent, give it time, ripen and settle.
Look at mine from the skins of red currant, at the bottom is the same dregs, and itself like a tear.


And this one is from grape leaves.
It is necessary to remove the sediment and pour it into bottles, but all hands do not reach.

[Elena]

Elena, is it in plastic bottles? It was necessary too, otherwise there is not enough glass for the blanks.
Thank you! I will continue to wait. Defends for a couple of months, right?
From grape leaves ... I wonder what scent it has. In my head immediately south, warm, sun

[Elena]

Elena, is it in plastic bottles? It was necessary too, otherwise there is not enough glass for the blanks.

Yes, in plastic.
It is convenient to remove the sediment in them and discard the bottles together with the sediment.

[Elena]

Elena, is it in plastic bottles? It was necessary too, otherwise there is not enough glass for the blanks.
Thank you! I will continue to wait. Defends for a couple of months, right?
From grape leaves ... I wonder what scent it has. In my head immediately south, warm, sun

Glass jars are not so expensive! Glass is an inert material, so it's best to store and do such things in glass. Or in an enamel bowl. Plastic bottles from water and other drinks are not recommended for reuse, especially for acid-containing liquids. Please note that expensive branded imported vinegar is always sold in glass containers.
A friend of mine, a PhD student, weaned me off the use of plastic storage utensils. I even try to pour oil into glass. I'm so calmer, and I don't feel the taste of plastic. This recipe is from the category "For health", and therefore I try to make at least part of it with pure honey and in the right container.
Even understanding and complacency about the purity of the resulting vinegar has a therapeutic effect!

Girls, there was someone's advice: tighten the cling film and a couple of holes with a sewing needle. Gas comes out, but flies have no entrance

Yesterday I made a trap for a fruit fly. There was a lot of it in the jar. And the tank with the wort is covered with a cotton napkin, tied with a linen rubber band.

[Rada-dms]

Rada-dms, Good day! I added a little sugar last night, today the mass fermented again. Now I will wait a few days until it dies down and I will filter.

, you cannot hide vinegar under the film at the first stage! Lena correctly said that without oxygen, the fermentation process will go wrong. At the second stage you can.

On the first one it is technically impossible - everything gurgles and tries to get out.
Today my cherry plum vinegar is exactly a month old. It tastes slightly acidic, let it ripen or give some more sugar?

A month straight from peeling apples or a month in the second stage?

[Svetlana Kravchenko]

Svetlana Kravchenko, good day! : rose: Well, everything is fine then! It must have been very hot, and everything quickly fermented. In my amateurish understanding - more alcohol - stronger vinegar! So we did everything right.

Added Saturday 03 Sep 2016 02:19 PM

Piano, Flax, I would add a little sugar, let it gurgle, and put it under the shutter. Cherry plum itself is sour, it should taste sour.

Svetlana Kravchenko, good afternoon! Well, everything is fine then! It must have been very hot, and everything quickly fermented. In my amateurish understanding - more alcohol - stronger vinegar! So we did everything right.

Yes, it's hot here now, more than 30 degrees during the day) Thank you for your help!

A month straight from peeling apples or a month in the second stage?

Eeee .... mine is from cherry plum, not from apples. Month as delivered.

Added Saturday 03 Sep 2016 2:53 PM

and put under the shutter

I mean, like wine? So that it gurgles into the water?

Alas, it didn't work out. Fermentation was poor, after 5 days everything was covered with mold, as I understand it, should you pour out the wort? makes no sense to remove the mold? disputes in the bank will still sprout.

Mmm, I'm interested in the vinegar recipe! Especially after I read that it can be set from the remains of apples after cutting. I will just cook the jam this year and there will be a lot of cuttings in the middle. The only question is that our Amur apples are sour, they do not have enough time to collect sweets, it will not spoil vinegar, will it not be necessary to add a little more sugar and honey to them than indicated in the recipe? Or still adhere to the indicated proportions?

[svetn]

svetn, sorry, very sorry! Toss out! It means that something went right off the bat, the good bacteria could not defeat the bad ones. I sympathize, such work was gone! It is necessary to analyze what could have led to this.

Added Monday 05 Sep 2016 02:31 PM

Olekma, set according to the recipe, the main thing is to start the fermentation immediately, and then you can add it.Scald the dishes with boiling water, put bad cuttings.

Added Monday 05 Sep 2016 02:34 PM

Piano, but it will not gurgle, it has already fermented, I did not have enough caps, so before the bottle was spilled, there were several cans under the shutter. It turned out great.

Olekma, set according to the recipe, the main thing is to start the fermentation immediately, and then you can add it. Scald the dishes with boiling water, put bad cuttings.

Well, I will not be willful, but can you put wheat leaven there or you need rye?
Olya, you and I are already on You switched to the topic about calories

Hello! Has anyone made vinegar without yeast? I put another portion in the vinegar, chopped up the apples, added water and sugar. There was no yeast right away, the next day I wanted to add it, I look, but the apples have already fermented, foam and all that. Only now the liquid is kind of stretching. The smell is pleasant, vinegar, the color is good, it has not darkened, but it lasts. I looked for information on the net, did not find it. Here, to you for advice

So I put the vinegar, it's been worth a week. My daughter brought apples from the village. Let's see what happens))) I didn't add yeast, only homemade bread with sourdough.

Doesn't it last?

There is no yeast in the recipe.
I did it without them, I just added a piece of bread.

Doesn't it last?

No, it doesn't.

Thanks, I feel that something went wrong with me (((

[Svetlana Kravchenko]

Svetlana Kravchenko, maybe the owner of the topic will answer what is the reason. I put it on myself for the first time.

Thanks, I hope)))

Added Sunday, September 11, 2016 2:10 pm

There is no yeast in the recipe.
I did it without them, I just added a piece of bread.

Exactly, I read it, there is no yeast. I just already rummaged through so much information on vinegar and also came across Jarvis, but with yeast and bread. The first time I did it with yeast. And now, it turns out, I did the right thing, according to this recipe, but something is wrong with my vinegar (((

I found information yesterday that a similar symptom in wine is called wine obesity. Now I'm studying, maybe, by analogy with wine, it will turn out to correct the situation.

Girls, I'm on the road, the Internet does not load in the woods, in a day we will try to figure it out. I think that the process of fermentation has started not alcoholic, in the type of lactic acid. You can drain, if the wort is miserable, strain, boil a little and then ferment with yeast, bread or bread rye sourdough, in order to immediately start the desired fermentation process with the right bacteria. Once I got snot like cabbage, although its taste was normal. Despite the fact that I always scald everything, wash, etc.

Thank you!

[Rada-dms]

Rada-dms, Olya, how to understand when it's time to filter? I put the numbers on August 28, the smell is such a pleasant sour-apple-cider-vinegar, it seems like two weeks have passed, and the mass is still slightly bubbling. True, I don't have 28-30 degrees at home, a maximum of 25, or even 22 ... It got colder, the heating has not been turned on yet.

[Venera007]

Venera007, Tatyana, do you still have a "fur coat" upstairs? As soon as everything sinks to the bottom and brightens, then you need to remove it from the sediment, otherwise mold may appear. But even if it appears with a film, then remove it from the sediment and add sugar or honey.

Has anyone made vinegar without yeast?

I have never added yeast.
Only raw materials, water and sugar.
Even grape leaves begin to ferment the very next day, it is not required to disperse the process.

Has anyone made vinegar without yeast?

I never add yeast. I make a lot of vinegar every year. I've been grinding apples for the last three years. I squeeze out the juice, then the juice, and pour the cake with water plus sugar.

This is another batch of apple cider vinegar that has already been poured.



In 20- and 40-liter barrels there is also vinegar. It still wanders. He's not in bottles, there is kvass fermenting.



I pour the apple cider vinegar several times, until it is perfectly transparent.Here are a few cans of vinegar in my yard that are infused with various herbs. There is tarragon, and basil, pepper, garlic, cinnamon. Even the rose petals are.

I have never added yeast.
Only raw materials, water and sugar.
Even grape leaves begin to ferment the very next day, it is not required to disperse the process.

Thank you! So, we still have to try)

Added on Monday 12 Sep 2016 00:16

I never add yeast. I make a lot of vinegar every year. I've been grinding apples for the last three years. I squeeze out the juice, then the juice, and pour the cake with water plus sugar.

Thank you! It’s strange that I did something wrong then

[alba et atra]

alba et atra, Flax, I dream to try from leaves, everyone praises!

Added Wednesday 14 Sep 2016 05:41 PM

Svetlana Kravchenko, Svetochka, there is absolutely no fault of yours, sometimes the raw material brings, something hovered in the air and got into the must, it happens! Dont be upset. Would you like to hand over our vinegar for you?

Added Wednesday 14 Sep 2016 05:43 PM

kubanochka, here is your scale! And what interesting aromatic vinegars you cook!
Did you like vinegar with a rose?

Girls, and I want to share the successful experience of fighting Drosophila. I already wrote that I put the jars of wort and covered it with foil, making several punctures with a needle in the center. There were a lot of fruit flies there, they could not get out back, they gathered around the edges of the can, and there were no holes
I also made this bait. I poured the wort into a small container and dropped the poison for the Colorado. Works well too! Having tasted such a treat, Drosophila rolls around near this bait and does not flicker in front of your eyes and above the vinegar tank.

Svetochka, there is absolutely no fault of yours, sometimes the raw material fits, something hovered in the air and got into the must, it happens! Don't be upset.

Thanks for the support! I was a little upset, but oh well, this is an experience))) I threw away the spoiled wort and closed up a new portion, fortunately, there are enough apples at home. True, already with yeast, to be sure. And I drained the first portion, it's worth now, even the vinegar uterus has grown

Would you like to hand over our vinegar for you?

Thank you very much for your kindness
True, I am from Ukraine, far from you)

[Rada-dms]

Rada-dms, Olga took out my vinegar which I made last year. The taste is tart real vinegar. But it never became transparent .... is that correct?

[Kokoschka]

Kokoschka, Lilechka, I'm sorry, I don't have time to follow everything, I returned home the other day!
Look, I don't even understand why you did it this way. Did you take off the sediment? If a small turbidity remained, then during this time it should have settled to the bottom, and if the jar or bottle is carefully taken and again filtered off the transparent part with a straw, then a completely transparent liquid should be obtained. Although opacity is allowed in homemade vinegar, it does not affect the taste at all. Although I'm almost sure that if you let the vinegar stand still, then the dregs will sink to the bottom sooner or later.

[Rada-dms]

Rada-dms, Olga has been this way for about a year already, it tastes real.
I want to add herbs, what do you recommend?

But I’m wondering, two months will pass, I’ll remove the vinegar from the sediment (though I don’t know how to get such a tube), pour it into bottles, and what to close? We only sell bottles with plastic corks ...

[Venera007]

Venera007, I just filter Tan without any tubes. Just drain very carefully without stirring, since the vinegar will only be cloudy at the bottom. Any bottles can be.

[Venera007]

vinegar from the sediment (though I don't know how to get such a tube)

Venera007, buy a dropper in the pharmacy (30-50 rubles) and you will be happy.

[Venera007]

Venera007, Tanya, you can pour vinegar into any jar. Plug or screw on the cover.

[Venera007]

Venera007, buy a dropper in the pharmacy (30-50 rubles) and you will be happy.

Class, thanks for the good advice :)

Added Saturday 17 Sep 2016 09:30

marika33, Marin, I have a liter bottle with a screw cap (twist-off), so I'm using it :)

I want to add herbs, what do you recommend?

Can I give you some advice? I've just drained my herbs, all so fragrant, fragrant!

I showed how they stood in cans on the street



From left to right: Tarragon and Sage; Tarragon, mint, sage; Regan, cinnamon (sticks); Tarragon, garlic, hot red pepper.

Here is the overflowing vinegar. Stirred up, naturally ... because she squeezed the cake with her hands, to the last drop. But he had already begun to precipitate.





There is also vinegar infused with oregano and lemon balm and Pink vinegar. The rightmost jar.
Liked everything!
Now I'll put it: Tarragon with garlic, regan with cinnamon and a rose. Not because it is better, but because there are plenty of raw materials.

[Lena]

Lena, thank you very much for responding!
My scale is more modest.
And what for what?
On sale there is dill parsley basil mint well, you can also look for rosemary ...

Added Saturday 17 Sep 2016 03:33 PM

there are of course dry ones on sale ...

For what? For goodies)))
Look here, I chose combinations of herbs there

🔗