Apple cider vinegar natural of natural fermentation according to Jarvis

for salads. but I don't even know where they use vinegar on herbs

Girls, can you please tell me, on September 13, I strained the vinegar, and left it in the kitchen under the table, where direct sunlight does not penetrate. I already have a uterus in two banks. Do I understand correctly that it must be removed from there?
I don’t put another vinegar until I, can I pour it with sweet tea?
And you can just remove it with your hands?

[Venera007]

Venera007, Tanya, you can remove it. With clean hands and it is better if a spoon, for example, breaks it. With further storage in bottles, it will form again. You can push it away with your finger and pour vinegar. And a small precipitate may fall out again. All this is normal and natural)))))
I won't say about tea, I haven't tried it myself, but some girls did it.
I don't keep my uterus (this is a crime, of course), when I do a pedicure, I rub my heels with them

[Venera007]

Venera007, Tatyana, I read that when the uterus sinks to the bottom, then the vinegar is ready, you need to remove it. You can pour sweet tea, it will work like a kombucha. And still remove the vinegar from the sediment, if there is one and cork it, put it in a cool place. It will still ripen.
Tatka1, Tanyusha and we rub ourselves with it in the bath.

[marika33]

marika33, Marish, when the uterus completely sinks to the bottom, it "died" Simply if the large uterus is not removed after the preparation of vinegar, it will gradually absorb the vinegar. But many do. Here as your heart desires.
And about the bath class well done!) I'll take note!)))

[Tatka1]

Tatka1, marika33, my vinegar should stand for at least another month before removing it from the sediment. Probably the uterus will grow again if it is removed.

[Venera007]

Venera007, is it only the second stage? (quiet fermentation) Then don't take it off, don't. I thought you already took off the draft.

Added Wednesday 28 Sep 2016 12:47 PM

Tanya, re-read the recipe carefully. It is very cool and detailed. You probably missed some little thing and got confused.
I have been doing for many years exactly as described Rada-dms... This is the classic and most reliable way

Yes, it was at the second stage that I got a vinegar uterus, moreover, in both banks at once, it has been living there for several days

Is it jelly-like?
I got something on top in both banks. But in one it has already drowned)
In the second it swims, but I thought maybe it was some kind of mold)

[M @ rtochka]

M @ rtochka, I did not touch it with my hands, but it looks plump. It doesn't look like mold at all.

[M @ rtochka]

M @ rtochka, yes, the vinegar uterus is jelly-like, it looks like a jellyfish)))

Good evening everyone! Girls, tell me, please. I decided to make vinegar. I followed the technology, put the strained vinegar to fermentation, but such a film formed on top. Is that how it should be or is there something wrong with him?



Thanks in advance for your help!

[M @ rtochka]

M @ rtochka, here she is! I forgot the can for two years, recently discovered, and the uterus divorced. She drowned a fresh live one, but the oan drowns under her own weight when she is plump, and below the obsolete one has already separated.

Added Sunday 09 Oct 2016 00:44

xoxotyshka, Checkmark, small photos, I can’t see it from my phone, I’ll try from a laptop in don-k! And the photo must be rearranged correctly, you have lost some parenthesis, probably after copying.
Is it a film or does it disintegrate in a thin layer over the surface? How does vinegar smell? Mold is actually recognizable. For a start, you can try to remove this plaque and see what happens next.Top with a slotted spoon, and clean surfaces with napkins. Or is it still a film? Then it's a vinegar womb.

[Rada-dms]

Rada-dms, I have the same color, while a little thinner, gradually thickens over time. It's not mold. In the kitchen, it is under the table, the smell of vinegar in the kitchen is pleasant, in a month it will already be possible to remove the sediment and pour it into bottles.

[Rada-dms]

Rada-dms, Radochka, thank you for your help! It was not very convenient to insert from the phone. I redid the photo and made a larger top view. It smells sour. Detached from the walls. After spinning from the pulp it costs 1.5 weeks. Floats with a film with a pattern))). If necessary, I will take it off. Since I am making vinegar for the first time, some points are not clear. It's good that there is someone to turn to for help!

Added Sunday, 09 Oct 2016 1:14 PM

Rada-dms, and another question arose. I put the vinegar on again. It costs only 7 days with apples. Today I looked, and there are not large foci with mold and a windy crust. I removed all this mess. But will you get vinegar now?

[Rada-dms]

Rada-dms, Tell me please, I put grape vinegar according to your recipe, now the second phase, the vinegar uterus has grown, pulled it out of one jar and transferred it to another. Tell me how to overfeed it into kombucha? how much should you feed her? How often should she be fed? and how to understand that she is overfed in kombucha?

Today I looked into the bottles and in two bottles the uterus sank, only alive was She no longer fit? throw it out? do I need to take it out? or let it be?
And tell me how to measure the percentage in vinegar with an alcohol meter?

Wow, how interesting! This year I put apple vinegar for the first time, I will soon drain it from the sediment. I looked into the topic to clarify further nuances, and then there was infused vinegar on herbs (and where is it then, by the way?), And on leaves, and on berries, and on oilcakes ... how amusing it is! Well done, hostess girls! Immediately, hands were combed for the next party, while this year there are plenty of apples.

[Mariii]

Mariii, Marinochka, good luck with all the options! Insist on vinegar on those herbs whose taste and aroma you especially love! And then you will marinate the meat in it and season the salads.
By the way, I insist a small bottle on sage, the second on medicinal chamomile. Here's a whim that came to mind - I'm going to use it for gargling with colds and for preparing face lotion and rubbing and compresses for joints. I'll see what happens, but I think it's no worse than alcohol.

Added on Tuesday 01 Nov 2016 00:01

DJ, Larissa, vinegar uterus, better with a slotted spoon, move it to a 2-3 liter jar, into which warm diluted black tea with sugar or honey was poured in advance. Leave in a warm place to form a mushroom on the surface.
I would even pour it into a liter first, so as not to transfer sugar or honey in vain while the kombucha is forming.
And you can add dry or fresh herbs or a decoction from them, for example, thyme, rosemary, sage, linden, to the kombucha. You get a fermented drink, tasty and healthy.
The uterus, which has descended, can be removed or left. To be honest, I generally do not like to once again get into the vinegar being prepared, only when removing it from the sediment and pouring it into a stationary container for final ripening.
An alcohol meter cannot measure the percentage of acid, it is for wine and other alcoholic beverages. Homemade vinegar contains no more than 5-6 percent.
When I was studying the question, I read about the acetometer. With its help, the content of free acetic acid in vinegar is determined. But I think they do it in the laboratory.
Our homemade vinegar reaches its final acidity in about six months.

Tell me please! She tightened two cans with a clean nylon sock, gauze and an elastic band on top, and a small midge still penetrated into one can: ((
So the vinegar uterus was formed, and after a week it can be removed from the sediment. And with the midges now everything is thrown away?

[Rada-dms]

Rada-dms, Olga, I also always insist a bit of chamomile and tea rose in vinegar. Then I dilute with mineral water without gas, add a couple of drops of glycerin, vitamins A and E and use this tonic in the morning / evening. And she put many girlfriends on such

Added on Tuesday 01 Nov 2016 01:34 PM

And with the midges now everything is thrown away?

Tanyusha, nothing needs to be thrown away. I would just take it off the sediment now (all the more, there is a week left) and move on to the next stage. Rinse the vinegar uterus and continue as directed.

[Tatka1]

Tatka1, Thank you. So I'll do it :)

[Rada-dms]

Rada-dms, girls, tell me, please. So I drained my vinegar from the sediment (after 2 months of settling), here it is
,
Leaked only with a straw. Do you need to pass it through gauze (tights, filters) now?
Here's the sediment from it

His, as I understand it, also through the filter - and into the jar?
And then this drained vinegar needs to be closed with a nylon lid and left so that the precipitate falls out again, and then bottles? Or do you need to close it with gauze and wait for the sediment again? Or do you need to bottle it and, in case of sediment, pour it again into other bottles?
Sorry for such questions, I just don't want to screw it up, and of course there is no time to read the whole topic.

[Mariii]

MariiiMarina, you don't need to read the whole topic, if you don't have time, just read the recipe author from this phrase and below:

"It is better, of course, to repeat the settling process twice to get perfectly clear vinegar at the end. And then pour it into bottles ........"

Everything is described in great detail and accurately.

[Tatka1]

Tatka1, I read it, but I just want to clarify, now again close it with gauze or a lid? Or is it not important at all? I need these little nuances to spoil I'm afraid.

[Mariii]

Mariii, Marinochka, I covered it with a cloth folded in 2 layers, well, or close it with gauze. Let the process go on.
Even if you close the lid, you won't spoil anything, don't worry. The sediment will fall out a little sweat constantly and the uterus will appear.
For cooking, I store vinegar in a small bottle, when it's over, I add it from another container, having previously filtered it.

[Tatka1]

Tatka1, thanks for the answer. with the next batch, everything will go on the knurled one, and with this one I carry around like a chicken and an egg ... until I master it.

Good day! Instead of vinegar, my mom made a weak dry wine. Can I revive him? She did not cover the pot of vinegar with a cloth, but a lid, probably because of this

[Svetlana Kravchenko]

Svetlana Kravchenko, can add sugar and let it ferment under gauze?

Svetlana Kravchenko, can you add sugar and let it wander under gauze?

Thanks, let's try

[Olga,]

I never made pears, I wonder how! I will wait for feedback on the taste!

Olga, I am reporting ... though belatedly, but I am reporting! Yesterday I bottled vinegar from blackcurrant leaves and grape leaves according to the recipe Lenochki ... ... Pear (with sugar) and apple with honey and sugar poured before. The first handmade vinegar ... and I just fell in love with making it and naturally the result! Pear of a more intense color than apple, with such a bouquet of taste and smell ... which is very grateful Kubanochka Lena for encouraging me to cook it.
And you ,Olga, my gratitude squared, Your recipe was the very first one that gave me thought, light up ... and try to do it all myself!

[Svetlana Kravchenko]

I report in words (there is nothing to photograph yet).
I made apple cider vinegar! Delicious, aromatic, sour to the point. Although up to six months still wait and wait.
BUT ... cloudy. Clarified a little, of course, but, anyway, it looks more like unclarified apple juice than what you are showing here.
True, it doesn't bother me at all. Just wondering WHY?
The uterus forms constantly. I take it off in a week or two.
My trainer makes anti-cellulite masks out of it.Simply spreads on the skin under cling film for 15-20 minutes. He says that it is no longer possible. Then he removes everything, rinses off with warm water or herbal decoction.

Added on Wednesday 23 Nov 2016 5:09 PM

Svetlana Kravchenkoif wine is left in an open bottle, it turns into vinegar. Well, not dry wine, of course. So, you just need to add sugar and let it ferment. This is how wine vinegar is made.

Svetlana Kravchenko, if wine is left in an open bottle, it turns into vinegar. Well, not dry wine, of course. So, you just need to add sugar and let it ferment. This is how wine vinegar is made.

Thank you!!!

[Radushka]

Radushka, patience and only patience! Here is my second, even third grade - there was only one turbidity, even a suspension, one might say! Defended! Fotala on weight, there is nowhere to take a photo yet .... You do not turn him over at all and put him in a dark place!

Thanks to the trainer and you too for the recommendation on the fight against cellulite!

[Rada-dms]

Rada-dms, well, where did I get the patience? I have been using it for a long time. As it is

And we have nothing to make vinegar this year! Will come from grape leaves with the addition of berry. One apple only hangs on the tree. Well, maybe I'll make it out of pears.

If there is last year's apple cider vinegar of natural fermentation, you can insist on it with rose petals, white lilies without stamens, chamomile, St. John's wort flowers, oregano, sage. Mixed or separately, for oral administration and for the preparation of hair and face lotions in winter, as well as face masks. I will share the recipes, or maybe someone will find interesting ones!
The main thing is not to miss the season while it is still blooming.

If there is last year's apple cider vinegar

This is a joke??? It went wrong with me!
We have fewer apples than last year. Because they sawed down old simerenko renaissance. But there was a white filling. And made of it. Moreover, from selected apples (plucked from a branch). Now I’m waiting for the ripe neponymyk of a delicious variety to start falling. Tearing from this tree will not work, it is too high. And there will also be a pear, Clapp's favorite. We still do not have time to eat it. I'll try to make vinegar.
A lotion recipe is necessary, of course.
Vinegar for salad purposes, I insisted on flowering herbs. On the basil, on the mint. The basilica became just a bomb!

Oh, tell me! Just cut herbs into vinegar? How long to stand? Should I drain?
I have it since last year

[Daria]

Daria, I cut off the basil when it began to bloom (before the lower branch. He then starts up new branches and can be cut again soon) and so, with a whole branch, without cutting, put / put it in a bottle. I can't take it out. And so it lies. I water the salad when necessary

[Rada-dms]

I finally made it with photos
Last year's vinegar:

I really enjoy this bottle, the view, of course
Rada-dmsThank you soooooooo for the recipe! This year I will hardly do it. In the past, 5 liters of vinegar came out, I started using it in the spring, a liter has just gone. So I will have enough for a long time, I will also distribute it. It's a pity for external needs ... I only add to food
It is necessary to read the topic again, refresh your memory, is it possible to use somewhere the dregs settled
And one more photo, otherwise it was inserted sideways

He came out vigorous, bakes in his mouth!
It is still necessary to stir up with herbs.

[M @ rtochka]

M @ rtochkawhat a fine fellow! Transparent, vigorous, what you need to get at the exit!
Daria, I am always very happy when a recipe is in demand, all the more so useful and necessary! Thanks for the great report!
And we don't have apples this year, I will try from pears with red currants, I froze it with a specialist! And you do a little, suddenly the next one will have a poor harvest of apples.

We have no apples this year either. In any case, where last year they rotted with buckets, and I carried them home in packages, in this one - not a single one ... A couple was seen on the tree, and nothing even fell under the tree. Apparently, they are resting.
My question is - is it possible to make vinegar from grapes using the same technology? I saw substandard at 30 rubles per kilo. Very tempting.

[M @ rtochka]

M @ rtochka, Daria, of course you can! If the grapes are purchased, and there is not enough of it in order to squeeze out juice and make from pure juice, then using this technology, I think, is the best option. The main thing is to immediately start the fermentation process. And don't put in really spoiled berries!

[Rada-dms]

Rada-dms, and we have one product instead of alcoholic, launched vinegar fermentation. Now I have 15 liters of pear vinegar on the way

[Radushka]

Radushka, on arrival I will make a pear, but I have already mixed the pulp from cherry and berry wine with grated pear. Let's go with vinegar in the fall!

[Rada-dms]

Rada-dms, I wanted to ask again. I, after fermenting the vinegar for the first time, filtered it, added sugar and added the vinegar uterus from the previous vinegar. She quickly grew and became a centimeter thick in a couple of days. It's good? And how much vinegar ripens with it?

[Lasto4ka]

Lasto4ka, Svetochka, I think that we must quickly remove the vinegar uterus before it has eaten all your vinegar.
In general, the uterus is added right away to start the proper fermentation process to reinvigorate the good organisms and prevent mold. Well, and to achieve delicious vinegar, as the queens are saved from the most delicious successful vinegar options.
And if the process goes right, then you can do without the uterus, especially since she herself will appear there over time, a new one, generated by the new vinegar.
It also needs to be removed, otherwise, if you leave vinegar with it and follow, but as a result, there will be one uterus in the bank.
I here "forgot" the jar for a year, the uterus in it was 15 cm thick ..., and the vinegar at the bottom, plus another dead part of the uterus.
Good luck with your cooking!

and the vinegar uterus visited me in a still unstrained jar))) I don't know if it's good or not. I certainly didn’t expect it at all, since I’m doing vinegar for the first time, I just took out the cans to breathe and look, maybe it’s time to filter)))) At first I also thought it was mold, but no. Now I strained everything, added sugar. put it back in the far = dark corner. we will wait for the visit of the vinegar uterus. I probably ruined this one?

The second stage of grape vinegar has gone. I am writing because I asked a question here. I played for 10 days, from Isabella, now I put it on a quiet fermentation. I hope everything works out
Since that year, soaked lingonberries remained. I thought I'd use the vinegar. But she refused to wander (so it didn't work.

Recently I got to Malysheva, sang an ode to apple cider vinegar. Sooo useful!

[Rada-dms, Olya]

Rada-dms, Olya, drained off the mass at the end of August.
Numbers on the 25th.
It is muddy.
True, I closed it with a lid for some reason.
But then she covered it with gauze.
Strain it by pouring it into bottles?

[Light]

Light, Light, what happened there? I should have defended myself long ago

Since that year, soaked lingonberries remained. I thought I'd use the vinegar. But she refused to roam

Lingonberries do not wander. I myself saw how on Vyatka they store it with water in a large tub at room temperature behind the TV, a thing !!
Now marina kebab with vinegar!



Pani irina, that's okay, it doesn't look like mold! Did you get the vinegar? And then I have not looked at the recipe for a long time, but the fat suddenly remembered that I needed to check.