Apple cider vinegar natural of natural fermentation according to Jarvis

yes, you must distinguish between mold and vinegar

Yeah .. a whole science!
Thanks everyone for the advice! I must try again to put

[Rada-dms]

Therefore, the uterus is thicker, more voluminous, I will halve it, otherwise all the vinegar will go into it.

Rada-dms, Olya, and then what do they do with these queens? The first time I hear about them ...
Or did you already write this in the recipe ...

Rada-dms, Olya, and then what do they do with these queens? The first time I hear about them ...
Or did you already write this in the recipe ...

Not yet.
Mother vinegar can be added to freshly squeezed juice to make great vinegar much faster. But for this it must be alive, that is, float on the surface.
All producers of natural vinegar cherish their vinegar mother like the apple of their eye. After all, it is a colony of acetic acid living bacteria.
I also read that you can translate it into kombucha and make healthy kvass based on a decoction of herbs with it, or simply based on ordinary tea. Tomorrow I'll look for Bolotov, he had something like that ...

My grandmother put on burns and did some kind of ointment for pain in my knees. I’ll ask my mother, she’ll suddenly remember.

All producers of natural vinegar cherish their vinegar mother like the apple of their eye

Yeah ... mother, she is MOTHER! Very informative!

Have you had enough sleep or what? You have an incredible early!

She's going to sleep right now! Well ka-QUICKLY to sleep!

She's going to sleep right now!

What a dream already! It's dawn in Moscow soon

[elena kadiewa]

elena kadiewa, Flax, can you do vinegar too?
I'm the only one clumsy vinegar here ...

Not yet.
Mother vinegar can be added to freshly squeezed juice to make great vinegar much faster. But for this it must be alive, that is, float on the surface.
All producers of natural vinegar cherish their vinegar mother like the apple of their eye. After all, it is a colony of acetic acid living bacteria.
I also read that you can translate it into kombucha and make healthy kvass based on a decoction of herbs with it, or simply based on ordinary tea. Tomorrow I'll look for Bolotov, he had something like that ...

My grandmother put on burns and did some kind of ointment for pain in my knees. I’ll ask my mother, she’ll suddenly remember.

I saw the photo, I immediately thought about the kombucha)))
Perhaps it is still one substance?
So I read in the press that Booth was taken away from Booth in an American prison, which he raised on his own. Since alcohol was found in it, as much as 2-3%))
How can you grow Kombucha yourself? Probably from apples, sugar and honey?)

I saw the photo, I immediately thought about the kombucha)))
Maybe it's still one substance?
So I read in the press that Booth was taken away from Booth in an American prison, which he raised on his own. Since alcohol was found in it, as much as 2-3%))
How can you grow Kombucha yourself? Probably from apples, sugar and honey?)

I use it like kombucha.
As it grows, in the process of making vinegar, I gently transplant it into a jar of sweet tea.
It does not need to be raised, it will grow itself if you do not disturb the jar of vinegar for some time.
I have two mushrooms, so it's more convenient that the drink is always available.

About the mushroom. Kombucha - the same vinegar uterus, yeast plus acetic acid bacteria. We only feed him tea with sugar, so that it tastes good to us.There is no such great benefit in it, there are contraindications. You can grow yourself. Tea plus sugar 8 percent, under cheesecloth, at room temperature, avoid direct rays. A couple of months - and the mushroom is efficient. Alcohol in the infusion is necessary, you know.

I forgot. In order for the mushroom to be born and grow faster, you need to add apple cider vinegar to the solution, 5 percent of the total volume of liquid.

Thanks for such a detailed recipe.

[Rada-dms]

Rada-dms, as everything is clear and accessible !!!
I will do it, it's decided!
The only question is only rye sourdough, can you add or need slices of bread?

The only question is only rye sourdough, can you add or need slices of bread?

Thank you for your interest. In general, it does not matter, I would do so - if with pure honey, then sourdough, if with sugar, then bread. You will see how it starts to ferment, you can always add the leaven in the first three days.

[ang-kay]

ang-kay, good luck, Angela!

[Rada-dms]

Rada-dms, I will do it on honey, now I just sorted out the apples and took the leaven out of the refrigerator, cheered it up by adding Mki and water!
At first I wanted to make 1 kg, but the appetite comes with eating ....: crazy: there will be more

[Kokoschka]

Kokoschka, Lily, make a saucepan of 6-7 liters, the most for the family. For the sake of 1 kg you shouldn't mess around. I will be in touch!

[Rada-dms]

Rada-dms,: friends: here I also reasoned!

I've also been making vinegar for a long time, about the same recipe, only I don't put in bread or sourdough, and it ferments so well. From my experience, the best vinegar is obtained if it is made from apples just removed from the apple tree. Therefore, I try to do it on the same day.
The first time, when I was gaining experience in making vinegar, I was constantly looking for information on the intricacies of cooking. So one day I came across an article that said that you need to be careful with the addition of sugar or honey. I forgot what the excess sugar leads to, but the vinegar may not work. Now I looked for this clipping, did not find it, probably threw it away. Since then, I have not added sugar or honey for the second time. In the beginning 100 gr. for 800 grams of apples and that's it. Vinegar always comes from the uterus.

Since then, I have not added sugar or honey for the second time. In the beginning 100 gr. for 800 grams of apples and that's it. Vinegar always comes from the uterus.

This is because you have apples from the tree, fermentation is more active, but here we now have apples no longer at home, so I advise you to play it safe.
Quiet fermentation with additional sugar or honey adds strength to the vinegar, this is my personal experience, of course. Yes, and in most recipes, a little (50 g) is always added a second time to activate fermentation.
With the amount of honey or sugar given in the recipe, there was never a puncture!
That is, you deposit everything in one go, I add the same amount in two steps. Only if the apples are very sour, you can add sugar, no more than 50 g extra.
I am very glad that so many craftsmen and workers spare no time and effort for such a good cause! Thanks a lot for your additions!

[Farida]

FaridaBy the way, I also did it with pure apples and sugar, but honey, I think, still requires bread.
There is still such a thing ... When someone makes vinegar for the first time, it is better to play it safe than to throw out 5 kg or more (often purchased) apples. This is not liquid yeast, where it also happens that it disappears for various reasons, and quite often, since the wrong volumes of raw materials are used there, it's not a pity!

I first made apple cider vinegar about 8 years ago, it turned out with my mother, I didn't even know what it was. I stood in a dark cabinet for 6 years, did not use it, I thought it was gone, but no, it was good and almost transparent, I then used it when baking bread in a bread maker so that the bread crumbled less. I filtered the current vinegar once, I will follow the advice and filter it again.

[Rada-dms]

Rada-dmsmay be required at this time of the year depending on the temperature. I try to turn on vinegar when it's still warm or hot outside.Once I put it out of the purchased ones, when my own ones were already over, in the deep autumn, the vinegar turned out to be unimportant, it is not hot in our apartment. I think it is very important to create a temperature regime for the first ten days, at the beginning of fermentation. And then I wrap the jar with a beautiful cloth or paper so that the light does not penetrate and I put it on the refrigerator, it's warm there.

Girls, even if I got confused, I made vinegar according to the same recipe, the last stage remained in the basement, but I just didn't understand whether to leave the uterus in a jar with vinegar ready or not? though it is not very transparent, but with a uterus and tastes good.

I think it is very important to create a temperature regime for the first ten days, at the beginning of fermentation. And then I wrap the jar with a beautiful cloth or paper so that the light does not penetrate and I put it on the refrigerator, it's warm there.

Yes, it is very important!
It is important that it is very warm, but not hot! You can't go to the battery!
About the refrigerator, thanks, some advice will come in handy.

[ksyusha1997]

ksyusha1997, remove the uterus, if it continues to grow, then all the vinegar will go into it, it grows!
If it sank to the bottom, then it is already lifeless, it will not affect the vinegar, but why should she hang out there!
It will settle in your basement, you can drain it, and strain the sediment.
If you want to save the uterus, then carefully remove it with your hands and put it in a jar with a little vinegar. If it is very plump, then it can be neatly divided into two parts. You can make a kombucha from it and drink it.

I filtered the current vinegar once, I will follow the advice and filter it again.

You can let it settle and drain the transparent layer through a tube, in the same way as drivers drain gasoline.

I have been making apple cider vinegar for many years and only from apple juice, I don't add water. The apples from my garden, not washing them, I take them off the apple trees and immediately pass them through the juicer. I take the juice with foam, I do not filter it. I add honey instead of sugar. The juice quickly begins to ferment, after fermentation I remove the vinegar from the sediment and place it in a warm, dry, dark place. When the vinegar uterus clears up and begins to ripen, I close it tightly and send it to a cold place. Last year I prepared 30 liters of vinegar, 5 liters left, not enough until summer.
With honey, vinegar tastes great, very aromatic and strong.
I use it everywhere: in baking, in cooking meat, in marinades, in canning, in salads, we drink a tablespoon every day in the morning, wash my hair and rinse it with vinegar. You can bring down the heat in a child by wiping it with a napkin dipped in vinegar.

And I, too, have my own apple and grape vinegar and have been making it for 10 years already. But what can be done from a pear - I learned in this Temko. But everything is simple for me: there is still apple-grape cake and it is in 3-liter jars. I add a glass of sugar and filtered water. Closed with gauze in 4-5 layers, rubber band and in the basement of the garage. And we filter and filter in the spring. The fungus is almost always present. The vinegar is fragrant, of a beautiful color. It is also used well with us, since we lightly water all salads with it.

[Rada-dms]

Rada-dms, Olya, I was in a hurry yesterday, could not finish writing, I am improving today.
You presented a very good recipe, you need to pick it up during the ripening of apples. I think that if possible, the house should have homemade vinegar, because it is not only tasty, but also very useful! And how much more useful information in the topic was given by the hostess!
Copied the grape leaf vinegar recipe alba et atra, I will cook. Thank you!

I have vinegar, that is, the apple cider "solution" has cost more than a month. Doesn't wander. But the vinegar uterus has grown very large. I tried it - it turned out to be a mushroom that my grandmother always had. Vkuuuuusno, but not vinegar.
So I think, I can drain and put the infusion on vinegar. Maybe at least it will turn sour?

[toffee]

toffee, Irina, have you made such vinegar before? Is there anything to compare with?

[I use it everywhere: in baking, in cooking meat, in marinades, in preserves, in salads, we drink a tablespoon every day in the morning, wash my hair and rinse it with vinegar. You can bring down the heat in a child by wiping it with a napkin dipped in vinegar.]

I use it everywhere: in baking, in cooking meat, in marinades, in preserves, in salads, we drink a tablespoon every day in the morning, wash my hair and rinse it with vinegar. You can bring down the heat in a child by wiping it with a napkin dipped in vinegar.

We use it that way too you can also gargle your throat with a cold.
And do you drink with honey, how much water do you dilute?

So I think, I can drain and put the infusion on vinegar. Maybe at least it will turn sour?

I have never done this, but I dare to suggest adding a little sugar or raw materials ... Just try it in a small container and see how it behaves.

Or it is necessary to remove the queens, cork up, he actually gains strength by six months.

You have presented a very good recipe, you need to pick it up during the ripening of apples. I think that if possible, the house should have homemade vinegar, because it is not only tasty, but also very useful!

Marinochka, thank you very much! I decided to publish the recipe, hesitated for a long time, did it late! Now we will gain useful experience and information by the summer. Apples ripen differently for everyone, so we'll be armed.
I did it from juice only once, I liked it, but there is no pulp there, and nevertheless, the oxidation immediately goes a lot and overheating from the juicer, so I decided to act according to Jarvis, precisely for medicinal purposes so that it would fit.

[toffee]

toffee, the vinegar uterus indicates that the vinegar is ready and urgently needs to be drained, buried and placed in a cool place for aging. In the juice, the uterus is never formed, only in vinegar.

[Rada-dms]

Rada-dms, Olya, for the first time I also cooked vinegar according to Jarvis, grated apples on a grater, added water, but it took so long and decided that having so many apples in the garden, make it from juice. At first I added sugar, and in recent years I can afford to cook vinegar with honey.
I usually make from summer varieties of apples, from sweet, I read that it is better than sour. I put a 50-liter stainless steel tank on the summer kitchen, close it with a cloth and pull on an elastic band so that fruit flies do not penetrate, she really loves such an environment. I open it several times a day to mix the foam on top. There is enough pulp in the juice for fermentation. When the foam settles and the vinegar clarifies (in fact, this is not vinegar yet, but an intermediate version), I remove it from the sediment. Pour into 10 liter bottles and wait for the vinegar uterus to appear.
We drink vinegar a tablespoon in a glass of broth of hawthorn and rosehip and + a spoonful of honey.

And after the steam room we wipe ourselves with vinegar, which is why I do so much.

[marika33]

marika33, I have now adapted to the combine, it is also very quickly crushed! And I wipe my face diluted and add it to homemade lotions when I do it with herbs.
In the bath, they even spray diluted stones on the stones instead of kvass, but I have not tried this, have you heard about it?

[I advise you to drink through a straw! This is what my mother-doctor told me to protect our teeth.]

We drink vinegar a tablespoon into a glass of broth of hawthorn and rose hips and + a spoonful of honey

I add honey and vinegar for the tea room, I'm afraid of something in the dining room.
I advise you to drink through a straw! This is what my mother-doctor told me to protect our teeth.

[Olya]

Olya with apple pulp, the yield of vinegar is much less than from juice.
We didn’t add to the stones with vinegar, usually we add it with propolis, it’s just a thrill, on Saturday we should try it with vinegar.
It is not always possible to drink with a straw, but I know that wild rose destroys enamel, but I have not read about vinegar.

toffee, vinegar uterus indicates that the vinegar is ready and urgently needs to be drained, entrenched and placed in a cool place for aging. In the juice, the uterus is never formed, only in vinegar.

It is not sour. Only a little bit. One to one grandmother's mushroom.
It is clearly not grown to vinegar.

I have never done this, but I dare to suggest adding a little sugar or raw materials ... Just try it in a small container and see how it behaves.

Or it is necessary to remove the queens, cork up, he actually gains strength by six months.

This is what I want to do. But I won't add sugar.
It's strange, earlier vinegar was easy ... Maybe I overdid it with sugar? .. Although I seemed to do everything the same way as before. Maybe the apples are too sweet? I did it with Streyfling.

[Irina]

Irina, you shouldn't have grown the uterus, but rather strain the vinegar 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.

And what do they do next with the uterus (of course I don't have one yet), let's say the vinegar turned out, the uterus was removed, then there is no raw material to do ...
Where to throw it out?

[Kokoschka]

Kokoschka, you can make a tea infusion.

Ol, a tablespoon of vinegar, tea honey in a glass of water, better on an empty stomach. As I remember right now, I drank ...

[paramed1]

paramed1, I have something so strong all the time it turns out that I drank tea. I think we still need to look at the perception.

[Kokoschka]

Kokoschka, I think, there is no particular point in storing it, if you do not put new vinegar. You can try saving it until next season by placing it in a separate jar of vinegar.
If you are going to use vinegar for medicinal purposes, then in a jar from which you will take vinegar for mixing with water and honey or for rubbing, etc., you can put the uterus back for 3-4 days in order to enhance the beneficial medicinal properties of vinegar.
I already wrote that in order to limit the gluttony of the uterus, it must be divided, and thus it can be saved until the next harvest.

Thank you girls, I understand!
I have both kefir and tea mushrooms, a whole company and just the uterus is missing
I'll try to deliver on Sunday!

Ol, maybe strong, if it stands for a long time. Then pour a teahouse. And do not forget about the stomach, without fanaticism!

Ol, maybe strong, if it stands for a long time. Then pour a teahouse. And don't forget about your stomach, no fanaticism!

Veronica !!! Thank you, my dear, for worrying about our health!

Everything has contraindications, I try to use it carefully four times a year at the rate I take. I have acidity and reflux, oddly enough, vinegar and honey improve my condition. (Only if honey is natural. If honey with sugar is chemically treated, then immediately heartburn. By the way, vinegar relieves heartburn!) I stop drinking enzymes for a long time.
BUT IT'S ONLY WITH ME! In such a case, you need to think with your head, listen to the body and not shy away from the opinions of doctors! With an ulcer, it is definitely impossible!

[Rada-dms]

Rada-dms, Olga, I made it, put it in the bath.
It turned out for 4 kg of apples, respectively, 5 liters of water, 500 grams of honey and 200 grams of sourdough did not fit in the pan, I had to load 25 liters into the jar, I'm waiting!
It seems that I counted everything correctly