Apple cider vinegar natural of natural fermentation according to Jarvis

Girls, I want to put plum vinegar. Do I need to remove the bone?

It is not necessary to remove it, strain it after a couple of weeks, and the vinegar will be richer and the stone will give flavor.

Your Rada-dms recipe makes it EXCELLENT vinegar.

Oh, Svetochka, dear! Straight balm-balm on my sinful soul! Thank you for such a nice review!

She smelled - there were already tears in her eyes. SHO says - you need to eat. It looks like it will be strong

From the coast of the Sea of ​​Azov ... Well, we can be neighbors, there now, one might say, my second home will be, so maybe we'll have a snack together, but what, there will always be!

It was lucky that I immediately gained acidity and strength, since even after a "sniff" or, how better to put it, as the perfumer says, after hearing the strength and aroma, the result is already so pleasing.

I'm looking at my Isabella to see if she can make vinegar with her ... The frost has already touched her - fragrant and sweet, tart and sour peel. But somehow I doubt that in vinegar I will like the taste and aroma of her perfumery.
Maybe someone did already from Isabella?

And I make grape without water. Once ready, you can throw a clove or cardamom bud into the container. It is infused and vinegar with aroma is obtained.
Good evening everyone, girls. I have not visited this forum for a long time.
+1

Welcome back! Well, it's a sacred thing to flavor homemade vinegars, you can't do without it!

From the coast of the Sea of ​​Azov ... Well, we can be neighbors, there now, one might say, my second home will be, so maybe we'll have a snack together, but what, there will always be!

Anything can be Life sometimes takes unexpected turns

But somehow I doubt that in vinegar I will like the taste and aroma of her perfumery.
Maybe someone did already from Isabella?

Of course, with a predictable result, it is always easier ... But it seems to me the taste and color ... only by doing it yourself can you know for sure whether you like this particular taste or not.

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 did
But our imported Isabella is a pitiful parody of the southern one, ripe under the sun. I just came out with vinegar, no bright aftertastes. Well, or I don't hear them

Olga, in such detail, put an apple one, but for some reason the apples have now taken all the water
I think, blue grapes are not very ripe this year, but I will make juice in a multicooker in a double boiler, can then the pulp be used for vinegar? it will be boiled, I collect this pulp from several brews, then I make another compote (it turns out very concentrated).

I think, blue grapes are not very ripe this year, but I will make juice in a multicooker in a double boiler, can then the pulp be used for vinegar?

Of course not. The yeast will die when boiled.

You don't even use it for moonshine.

And ... anyone who is interested in homemade vinegar here means natural, medicinal. What do you expect from your pulp? There was almost nothing left in it. If there is such a possibility, we do it from pure juice, without diluting it, or in the extreme half.

[kalinka777]

kalinka777, svetlanochka, I'm not really a procurer, so, I reasoned out loud: lol:, but I remembered about moonshine

Our blue grapes are not very ripe this year, but I will make juice in a multicooker in a double boiler, can you then use the pulp for vinegar?

Kalinka - Sveta interpreted everything correctly! It will turn out like making cheese from sterilized milk ... You can make cheese from leaves, but only from fresh ones.

Olga, in such detail, put an apple one, but for some reason the apples have now taken all the water

Marisha, well done for making up your mind, you will be useful with vinegar!
I also have the same story this year. But I almost filled the pan with chopped apples. And 2/3 of them are summer, sweet, cottony and not juicy at all. So they directly absorbed all the water. Today I will put it in a three-liter jar and dilute it a little with water, quite a bit.
Otherwise, you can leave it alone, it will be richer. Then the pulp should be squeezed well, you still get a lot of vinegar. The main thing is that his uterus should not be eaten during aging. We must observe this periodically. Good luck! And put the batch separately with grapes.



And I'll put some in the jar and add a little fermented fig jam instead of honey, I wonder what the aftertaste will be.
This year I start a process with a small amount of sugar, and then after filtering from the pulp I will add honey. I think it would be more correct.
The queens are crazy this year! Once every five days I take it out, now I just began to upset it. So I will pour into bottles with a narrow neck so that the surface for them is smaller.
Good luck to everyone in preparing not harmful, at least, but, as a maximum, very useful natural vinegar!

[Rada-dms]

Rada-dms, take me to your company too. I finally made up my mind
I don’t really know how everything is going, so the question is. I want to put vinegar in a five liter jar. How many apples and other things will fit there to use the volume to the maximum, but nothing escaped?
And further.

If there is such a possibility, we do it from pure juice, without diluting it, or at least half.

That is, can I take apple juice instead of water? I have it now. I would love to use it on vinegar.

How many apples and other things will fit there

For now, I'll write about my experience: I put 3 servings in a 3 liter jar, that is, 1.5 liters of water and 1.2 kg of apples. It turned out about the shoulders, but during fermentation the liquid ran away. She put the can on the plate. So it is better to take 4 servings for 5 liters. Then a good supply will remain for raising the mass during fermentation.

[Rada-dms]

That is, can I take apple juice instead of water?

Of course.

How many apples and other things will fit there to use the volume to the maximum, but nothing escaped?

not yet Rada-dms, I'll tell you my experience. I have the maximum that fits into a 3 liter jar - a solution of 1 liter of juice and 1 liter of water.

[M @ rtochka]

M @ rtochka, kalinka777Thank you very much for the most valuable and timely advice.
I put the vinegar - 4 servings from the recipe in a five-liter jar. Slightly less than half of the liquid is apple juice from a juicer. Of course, there is no life there, but I don't need it, I have a wonderful rye sourdough, I poured a couple of tablespoons of it, no less.
Here's what kind of jar it turned out, I hope there is enough room for fermentation.

Unfortunately, it has not been possible to organize 30 degrees yet, but fermentation continues. It smells delicious - kvass. But fermentation is clearly alcoholic

But fermentation is clearly alcoholic

Everything is correct. This is what you get. Juice from a juicer will not make vinegar for you.

Juice from a juicer will not make vinegar for you.

Well, I have juice instead of water, water will not make vinegar by itself either. And for fermentation - unwashed apples and sourdough.

But fermentation is clearly alcoholic

And there, first, there will be alcoholic and only then acetic acid, and it happens - the wine sour - the vinegar turned out:

Acetic acid
bacteria carry out acetic acid fermentation,
oxidizing primary alcohols such as ethanol.

[selenа]

selenа, phew, reassured.
True, I thought so myself, but it's nice to get confirmation from an experienced person

After several days of wandering around the apartment hugging a mash to find a warm spot, I gave up and bought a heated rug.
For my purposes, it fit perfectly - I rolled it into a tube, secured it with clips and turned it on to minimum heat.



The photo is hard to see, but the temperature in the jar is 29 degrees.
Probably, if there are several cans - you can spread it on the floor, place cans on it and wrap it up with something - it will also be warm
And you can stand the dough ...

A vinegar uterus formed in my jars - while it is thin, let it sit or what? .....

Good afternoon everyone! I have a question. She made applesauce. The seamer broke down and one jar was swollen. It's a pity to throw it away. Can you make apple cider vinegar out of it? After all, the apples were cooked. If possible, tell me how to do it right.



I opened the jar, it almost smells like wine

[kartinka]

kartinka, Marina, must be removed from the remainder, corked and put in the cold. The vinegar is ready. The uterus cannot be left in it.
Olga 61, Olga, I make vinegar from the leftover and sour juice. I never pour it out. Put it somewhere far away in a warm and dark place and let it stand, you just need to watch so that mold does not appear.

[marika33]

marika33, Marin, my puree is very cool. Do you need to dilute it somehow?



and it's sugar free. At all

[Olga]

Olga, add sugar, a little and can be diluted with water

[Olga]

Olga, add sugar, a little and can be diluted with water

Thank you.

A vinegar uterus formed in my jars - while it is thin, let it sit or what? .....

I remove the uterus, if I watch it, it is about 0.4 cm thick, or, if laziness, then I just put them on the bottom. Then, when filtering, I put it in one jar, add some water and sugar there, sometimes I feed it with apple slices.

After several days of wandering around the apartment hugging a mash to find a warm spot, I gave up and bought a heated rug.
For my purposes, it fit perfectly - I rolled it into a tube, secured it with clips and turned it on to minimum heat.



The photo is hard to see, but the temperature in the jar is 29 degrees.
Probably, if there are several cans - you can spread it on the floor, place cans on it and wrap it up with something - it will also be warm
And you can stand the dough ...

Sveta, you are a genius! : a-kiss: Now I know where to attach the pads for heating the seats, otherwise I'm going to throw it away ...
I will continue to fight with the apple harvest, put a few more cans from the cores. And two more three-liter juice from their Isabella grapes. Already so rich and sour.

And I still pinned myself up and made myself a peeling for the face by rubbing the skin with the uterus.
I will not advise anyone, for I am afraid that you can burn your skin without keeping track of time. And it is individual for everyone, but the result is awesome - the pores are smaller, the skin brightened.
And three more times she rubbed the uterus into the area of ​​the vein, which became inflamed after a three-day catheter for injecting the medicine. After the first time, this place stopped itching and itching, and after the third time it got its usual appearance, and the wreath was no longer visible. Miracles!

[Rada-dms]

Rada-dms, she strained a new batch of vinegar - apple cider and from sour wild grapes - rubbed the grapes themselves on mashed potatoes and rolled them up, and the pomace and part of the grapes that could not be removed from the bunches - so right with them and poured water according to this recipe. In one grape jar that she had put earlier, a queen had already formed, she added a new strained batch and put it on aging.
I have one question for clarification - can all the queens (from apple and vonograd) be collected in one jar? And how much water to pour them and how to feed them? At least about .... Sugar, too, probably need?
It's a pity that I have them ...
And one more thing - how can they be used? If you use the queen itself, how? She, as they say here, is very fragile, can die if you disturb the jar, and then take it with your hands, separate a piece? The rest of the idea will die? Or take a whole queen, so it's a one-off, so much queen can’t save enough ... That this moment is not clear to me ...

[kartinka]

kartinka, yes, you can collect, add some water and feed with sugar or the same cleaning. Some of them will die, the water will actively ferment. I rub with them before showering, rub my joints and face sometimes. Face in the cold season. The skin of the face turns red and bakes, then you need to apply a cream with hiarulonic acid, only of high quality.
On the body, I do not have such a reaction.
I also added the uterus for three to four days to homemade herbal face lotions.

[Rada-dms]

Rada-dms, Olga! The vinegar turned out to be abalde! I will be at home, I will definitely post pictures, very tasty vinegar, apparently, everything came together, and apples from an old apple tree and honey and my own bread, apparently with these little things and it happened. Thanks a lot for the recipe!

[kartinka]

kartinka, Marisha, thank you for the joyful review for me! Everything plays a role - apples and bread, but without golden pens and the desire to do everything as best as possible for your family, nothing happens! Well done! We are waiting for pictures!
Mine, too, had already darkened and began to gain a degree. And I’ve already given it out almost all of it ... I didn’t do much that year.

Olga! I live now with my daughter - this is the remaining (one of two) jar - where, mom, should I type it ...
we have already used one safely, taking into account the fact that every morning we drink a tablespoon of honey in a glass of water ...
Houses remained in dark glass in bottles ...
Vinegar is amazingly tasty, aromatic. I don’t know how much transparency can be seen in the photo - they have a white mesh on all windows.
This year I will bet how much it will turn out ...
Thank you so much for the recipe!
Ps - all the queens were neatly collected at home in one jar, I don't even know what happens to them there ...

[Rada-dms]

Rada-dms, me too with a thousand thanks! Yesterday I removed my first apple cider vinegar from the sediment. How awesome it smells! And it tastes good. Immediately zabakhala mayonnaise with him.
But I did it from the cake, according to the principle "if you don't mind throwing something out." I have already planned to harvest vinegar for the summer.
Thank you for this valuable recipe, and, most importantly, a detailed description of the technology and support of the process.

[kartinka]

kartinka, how transparent it turned out! Thing! It will stand still, it should darken a little and grow old. The taste will become richer and the aroma will be stronger!

Rada-dms, me too with a thousand thanks! Yesterday I removed my first apple cider vinegar from the sediment. How great it smells! And it tastes good. Immediately zabakhala mayonnaise with him.

My you dear, glad to see you very much! I take all a thousand thanks and give you back ten thousand for such a wonderful review! I am glad that everything worked out, otherwise I am always worried about such recipes when everyone has poor raw materials and conditions.
From squeezes to a bite according to this recipe, it always turns out delicious, more tart and more beautiful in color.
Let's wait for summer and harvest!

On the topic, so I'll post it here. This doctor often talks well.

Apple vinegar. Is everything as good as they say.

Vinegar from grape leaves is very easy to make.
It is necessary:
Fresh grape leaves-500g.
Granulated sugar-200g.
Water (well or bottled, at worst tap water, but boiled and chilled) -1 liter.
We take a jar with a wide mouth, I have a hundred square meters for 3 liters, put the leaves (not mine), add granulated sugar, pour water, cover with gauze in 4 layers (otherwise the fruit flies just love the vinegar aroma and immediately run over), put in a warm, dark place , I have the bottom shelf of the kitchen cabinet, and we are waiting for the fermentation to end. Yes, you just need to periodically heat the leaves so that they are under water, but this is not often and not at all difficult. How to ferment, strain, bottle.

Can you please tell me, is vinegar from grape leaves also made in 2 stages? And add sugar after straining?
I put in a large water bottle (19 liters) an 8-dimensional dose of 4 kg of leaves and 8 liters of water (I just cut off the grapes and got so many leaves). No raisins, breads or other ferments added.
Now it costs a week to wander actively - the smell is very tasty. Taste too (I lick a wooden stick, which I periodically drown the leaves with)
But I don’t know what next step :-(

[Ant]

Ant, I add to the second stage and do not pour straight into bottles, but into jars under gauze. As with apple and others. Now (after a year of aging) the vinegar has become the color of weak tea leaves.Very, very tasty! Small onions are already pickled with it.
As for me, vinegar from grape leaves is the least laborious and most versatile in kitchen affairs.

I add to the second stage and do not pour straight into bottles, but into jars under gauze

Dearie, I didn't understand. Do you still add sugar to the strained billet? Or not all at once, but leave it for later?

[Tusya Tasya]

Tusya Tasya, Natasha, I put 150 g in the leaves, and then, when I'm already filtering from the leaves and pouring into jars, another 50 g

Anya, why? Justify.

[Tusya Tasya]

Tusya Tasya, what why? Why else do I add sugar? The vinegar is stronger

[Tusya Tasya]

Tusya TasyaYes, such a technology, the quiet fermentation is prolonged, the strength is higher, a more mature taste is obtained.

[Rada-dms]

Why else do I add sugar?

yeah, why share?
Rada-dms, everything is clear now. And if sugar 200 at once, and then another 50? Will it not be stronger? Or will all the sugar not be digested?

yeah, why share?

I and homemade "cognac" too, when I put it on, I add not all the sugar at once, but three times. Fermentation should be quiet. If wild yeast is small, then excess sugar can preserve it. Vigorous fermentation also affects the final result. This is also clearly visible on wine.

Anya, I am a complete zero in winemaking. I know yeast only from the dough. I made vinegar from grape leaves according to a recipe, everything worked out, so it never occurred to me that something could be different.