Apple cider vinegar natural of natural fermentation according to Jarvis

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Apple cider vinegar natural of natural fermentation according to Jarvis

Ingredients

I give only proportions:
Apples of different varieties 400 g
Filtered water 0,5 l
Honey or sugar (or mixture) 50 g for the first stage + 50-100 g for the second stage
Black bread 20-30 g

Cooking method

I've been making apple cider vinegar for a long time, I can't even remember when it happened the first time. Somewhere at the dawn of Perestroika. But it started with the purchase of Honey and Other Natural Products by D.S. Jarvis, MD and naturopath, who was a convincing advocate of the product and recommended the widespread use of apple cider vinegar as a traditional medicine. After reading the book, which was then read to the holes by all the acquaintances, there was no limit to joy, as our family always had some prejudice towards the usual "chemical" vinegar or essence. In general, this is not even vinegar, but, as they say, synthesized acetic acid.
And although it seems to me that not all dishes where vinegar is used, such a substitute is suitable, nevertheless, in most cases we choose apple cider vinegar or grape. Its composition is very rich in nutrients, and, most importantly, despite its sour taste, it has an alkalizing effect on the body.
You tell me why bother? Buy apple cider vinegar today is not a problem! But in stores you can only find refined vinegar. It is more useful for us to use unrefined, even if it looks unclear. But it retains all the substances obtained during natural fermentation - fermentation. This process occurs under the influence of acetic acid bacteria that live in the air.
Under their influence, alcohol reacts with oxygen, resulting in the formation of water and acetic acid.
Apple cider vinegar contains 20 essential minerals and trace elements (potassium, sodium, calcium, phosphorus, copper, iron, silicon, fluorine, etc.), a number of organic acids (acetic, propyne, lactic and citric), valuable ballast substances (pectin , potash, etc.), a number of enzymes and amino acids, as well as vitamins A, B1, B2, B6, C, E, P and provitamin beta-carotene. And it is precisely the mutual influence of these substances, due to their unique combination, that becomes a powerful healing factor.
By the way, about the fact that homemade vinegar always turns out to be unclear. If properly defended and filtered, then it becomes completely transparent. In my photo, a three-year bite, clean as a tear, only darkened a little, infused like good cognac.
I make apple cider vinegar every two to three years, ten liters at once, because I have to share it with suffering relatives and friends.
The vinegar must still stand, gain strength.
The recipe contains proportions, so how much apple cider vinegar you can make depends on your desire and the volume of containers available on your farm.

So let's get started.

First step.

- My enamel pots and buckets with soda. I strongly advise against doing it in metal containers in order to avoid oxidation. You can take glass jars with a wide mouth.
- Apples of all available varieties (ripe Antonovka is very welcome, but then sweet varieties of apples must be present) we cleanse of visible dirt. It is still better to wash the carrion, but without fanaticism, just rinse in cold water. We carefully remove the darkened places.If all the apples are dirty and you had to wash them, then you just need to wipe a few apples with a clean paper towel to keep the fermentative fungi that are found on the surface and add unwashed.
Apples with skin and seeds grind in an affordable way. I've done this a few times with a Kenwood high-speed grater, but this year I just chopped them into wedges and chopped them with a spinning knife attachment. I liked this method more than grinding on a grater - it is easier to filter later, not much pectin is released.

Apple cider vinegar natural of natural fermentation according to JarvisApple cider vinegar natural of natural fermentation according to Jarvis
- We take clean water - checked well or spring water, filtered or boiled. Boiled should be held for a day to saturate it with oxygen.
Dissolve honey or sugar in the required amount of water. If the honey is thick, then it should be slightly warmed up in a water bath. But do not overdo it with heating so as not to kill the nutrients. If the honey doesn’t dissolve, it will settle to the bottom of the pot.
(You can do it with pure sugar, but it is still better to add at least some amount of honey available to you, at least in the second phase.)
At the first stage, we take 0.5 liters of water and 50 g of honey or sugar for 400 g of apple mass.
Subsequently, we will add more honey or sugar.
- Put the crushed apples in a saucepan and add water with sugar or honey. We do not fill up to the very top !! Leave for fermentation about 1/5 of the volume.
Mix everything well with a wooden spoon, put a couple of pieces of rye on top, better, of course, homemade bread (you can use a spoonful of rye sourdough).

Apple cider vinegar natural of natural fermentation according to Jarvis Apple cider vinegar natural of natural fermentation according to Jarvis
- Then we close our container four layers of gauze and knot very carefully. If this is not done, then flies will appear, penetrate inside and spoil your work. My flies appeared only once, a long time ago, when the technology was broken. I am now tightening the gauze on the cans with silicone ties for baking, and on the pan I fix it tightly with a bandage, tying it to a bow.

Apple cider vinegar natural of natural fermentation according to Jarvis
- We put our future vinegar in a warm place (28-30 g), somewhere on the floor against the wall, so that there is no direct sunlight. After a couple of days, the apple mass will ferment and rise to the surface. It will need to be mixed.
- Once every two to three days, even better often, stir the vinegar with a wooden or plastic spoon. Let stand for about five minutes without gauze and again carefully cover with gauze. Try not to stain the gauze in the vinegar so that flies do not fly. The bread can be removed on the third day as the fermentation process has already started.

This is how the pulp rises to the surface. We need to mix the wort well.

Apple cider vinegar natural of natural fermentation according to Jarvis Apple cider vinegar natural of natural fermentation according to Jarvis
- We are waiting for 12-14 days, fermentation should subside a little.

Second phase

- After 12-14 days, filter the wort first through a fine colander to remove the pulp, and then through cheesecloth folded in three layers. Separately squeeze the pulp through cheesecloth to get as much vinegar as possible. But it is better to do this through clean nylon tights, folded in several layers.
- Again add honey or sugar in an amount of 50-100 g per liter of the resulting cloudy apple mash, stir well and drain for the final quiet fermentation and standing in clean three-liter jars. The amount of sugar or honey depends on how sour your apples are.
We again tie the jars well with gauze in four layers. We need to provide oxygen for normal vinegar fermentation to occur. So, if there are cans with a wide, non-standard neck, it is better to use them. In this way, the fermented apple juice will gradually begin to turn into vinegar.

Apple cider vinegar natural of natural fermentation according to Jarvis

- We put the banks in a warm, dark place (they stand in my room behind furniture and a door) and forget about them for two months (50-60 days). They do not bother anyone, they only slightly saturate the atmosphere in the room with a light sour aroma, already very different from the smell of ordinary mash. Do not expose cans to light!
- First, fermentation is activated, after all, we added honey-sugar, so signs of fermentation will appear again, but then gradually fermentation will come to naught, and the bubbles will practically disappear from the surface.There is no need to bother the vinegar and all the time to look into the jars, all the more to stir and fiddle with them. Let everything take its course.
By the end of the term, after 40-60 days (sometimes earlier), the liquid will become almost transparent with a small amount of sediment at the bottom. This means the vinegar is ready!
The taste is dominated by acid, the smell is acetic. Still rather weak sour taste.
- Now we need to drain well, and then strain the resulting apple cider vinegar.
We put the container on the table and, using a small diameter tube (I have 0.5 cm), pour the entire transparent layer of vinegar into a separate container. It is advisable to do this in one go, so choose a larger container. We drain to the sediment level. Then we filter the precipitate separately.
This is how it is done. One saucepan is on the table, the second, where we will drain, is on the floor. We lower the tube into a saucepan with liquid, slightly draw air from the tube and, as soon as we see that liquid has run down the tube, we quickly lower it into a saucepan that is on the floor. We make sure that the tube does not reach the level with the sediment and does not stir it up.
Gradually lower the tube to select as much clear vinegar as possible.
As soon as we almost get close to the layer with sediment, we immediately interrupt the process.
The sediment can be filtered several times through cheesecloth, through paper filters, you get good vinegar. The gauze must be washed and boiled in advance, since it was bleached in an industrial way.
There is another excellent proven method of straining - using clean nylon tights. There are also special bags for weighing curd.
Do not be discouraged if a little turbidity gets in, it will settle, and you can strain or drain the clean layer again.
During long-term storage, the sediment will still turn into small flakes, and it is not difficult to clear vinegar from them.
It is better, of course, to repeat the settling process twice to get perfectly clear vinegar at the end. And then pour into bottles.
The second grade with a slight sediment will still settle, and during use it can be drained from the bottle to the level of the sediment. And in some dishes, use it as it is (in stewed cabbage, for example).
- Next, pure, almost transparent, pour the vinegar into glass bottles not to the top and well we seal. Don't roll up! Store in a cool, dark place. We start trying in six months. During this time, it matures, brightens, gains acidity. It can and should be opened and tasted during the ripening process.
The most valuable and useful vinegar gets closer to the year.
- At some stage of storage, the so-called vinegar uterus.
This is a very good sign - the vinegar turned out to be correct and very useful. There is no need to throw away the vinegar uterus, it is a valuable product. It can be used to make other types of vinegar from berries and fruits.

Acetic uterus (lat.Mycoderma aceti) is a jelly-like, slightly transparent mass, similar to swollen gelatin or kombucha. Sometimes it is very thin and delicate, and it can be dense and plump, like a jellyfish. Often it lives at the neck of the bottle, like a cork, or it can hang out at the bottom of the container (which means it is already lifeless).
Since I prepare grape vinegar according to about the same recipe (only with a small amount of sugar) from purchased grapes that have to be washed, I use vinegar uterus.
I hope that this year she will please my vinegar with her presence.

Well, now, four weeks have passed, the vinegar uterus has settled in all the banks.

Apple cider vinegar natural of natural fermentation according to Jarvis

The vinegar uterus is a valuable product. It can speed up the preparation of a new batch of vinegar. Producers of natural vinegar cherish it like the apple of their eye.
The vinegar uterus must be removed from the container with vinegar, otherwise it will absorb all the vinegar and grow a lot.
If you want to preserve the vinegar uterus, then carefully remove it from the container with your hands and transfer it to a smaller jar, then fill it with a little vinegar.
If the uterus is plump, then it can be divided, well, how we divide the kombucha. To save it for the next season, I think that you need to separate it several times, otherwise you will spend a lot of vinegar.
If the uterus sank to the bottom, then you just need to throw it away, it is already inanimate.
If we add vinegar uterus to sweet tea and then act as with ordinary kombucha, that is, constantly feed it with tea with sugar, then we will simply transfer it to kombucha. I think that the kombucha obtained in this way is still healthier than the usual one grown on tea with sugar.
It is believed that the vinegar uterus is several times higher than the healing properties of the vinegar itself.
From it they make ointment for the joints, with its help they treat burns.
If you want to enhance the properties of ready-made apple cider vinegar, then you can just as carefully place the uterus in it, and after 3-5 days use the "reinforced" composition according to the previous scheme. This is believed to increase the healing effect.

Note

I personally use apple cider vinegar for drinking - I add a teaspoon of honey and a teaspoon of vinegar to a glass of decoction of herbs or water, I drink it 20-30 minutes before meals in courses of 2 weeks 4 times a year. Or for colds.
You can also gargle with a mild vinegar solution for inflammation.
We wipe the body with a towel soaked in a vinegar solution at a high temperature.
I add apple cider vinegar to homemade herbal facial lotions that I make with essential oils. We also rinse your hair - no balms are needed!
Periodically wipe my face with a cotton vinegar solution to whiten and narrow the pores. There is a real effect.
Instead of chlorhexidine, I prophylactically treat my feet after visiting the pool or bath, since fungal diseases are also very successfully treated with apple cider vinegar.
Apple cider vinegar is used as an additional treatment for varicose veins and thrombophlebitis.
I quench soda with apple cider vinegar, add it to baked goods, make marinades with it for canning. Of course I use it in salads and when marinating meat or fish.
When I find my literature and records, I will share other use cases.
I would be glad if the topic contains specific advice on the use of apple cider vinegar in everyday life and for medicinal purposes, as well as experience and observations on the real personal results of vinegar treatment.

Elena_Kamch
Rada-dms, Olga, great recipe!
And I have something with pens ... I never got my own apple cider vinegar! A bunch of good honey plagued and it all ended in mold
I am already afraid to try again to take up this process. Sorry for the products.
Rada-dms
Elena_KamchThank you very much for your attention!
Maybe an apple with rot is bad or processed, they ferment badly. This is very annoying !! And you try to make it again, start with sugar, and at the second stage you can add honey. Everything to keep it sterile, choose apples that are not very bad.
Elena_Kamch
Quote: Rada-dms
apples are not very bad choose
Her, Ol, I, on the contrary, chose better and more beautiful I sin on the temperature in the room.
Do you put it in a very warm place?
I'll read it more closely, maybe I'll make up my mind before the apples are gone from sale
Apple cider vinegar is so good!
Rada-dms
Quote: Elena_Kamch
Do you put it in a very warm place?
Everything is at room temperature, but ours is quite warm, even hot in the apartment. Take local apples, if you have them. And I advise you to throw a spoonful of sourdough right away, maybe the good bacteria will outlast any byaka.
Elena_Kamch
Quote: Rada-dms
Take local apples, if available
With this problem I know where I live
The joy that you can still find Moldavian, Krasnodar (I really hope that they are from there)
So, I can hardly find Antonovka ...
Well, the list grows. Now apples have been added to the grapes. The main thing is not to go into your other recipes yet, otherwise I will take out a half-kiosk of fruit by the end of the working day
Rada-dms
Elena_Kamch, yes, ruinous, but how are you with crabs? You can make crab oil !!
Elena_Kamch
Quote: Rada-dms
how are you with crabs?
3000 rubles per kilo on the market.We buy once a year for the New Year, and sometimes we celebrate without it

Apples are much cheaper and grapes too, even Italian
Rada-dms
Quote: Elena_Kamch
3000 rubles per kilo on the market.
Eo is terrible! Live next to crabs and buy at that price. Then sushi shells, then we'll make butter. Send me 15 g in an envelope.
Elena_Kamch
Quote: Rada-dms
Then sushi shells, then we'll make butter
Where is the recipe? What exactly is needed: exactly the shells or from the paws will also go? We're going to Moscow in the summer, I can bring it if you don't have one there.
Rada-dms
Quote: Elena_Kamch
We're going to Moscow in the summer, I can bring it if you don't have one there.
Ohh, you can see each other in the summer !!
And for butter we have crayfish, though expensive. Yes, and crabs can be bought, too expensive, really.

Now I'll throw you in a personal recipe for oil from crayfish shells, you can also make crabs, maybe it will interest you, you love such things !!

Elena Kadiewa
Olenka, a whole dissertation on vinegar! What a clever girl you are!
Rada-dms
Quote: elena kadiewa
Olenka, a whole dissertation. I’m for vinegar! What a clever girl you are!
Oh, Lenus, there is still so much to explain! I still haven't found my books on the methods of treatment. And my mother had some medical experience, she once used this vinegar in treatment with one patient.
Thank you, dear, for praising, I will sleep better today!
Elena_Kamch
Quote: Rada-dms
And my mother had some medical experience, she somehow with one patient used this vinegar in the treatment
Ol, very interesting! Complete the recipe gradually with such things
Florichka
I've been making vinegar for a long time. I just poured it into the banks yesterday. It turned out 12 liters. Yes, I do everything the same way. While cloudy, and after vystoyka it will be a crystal clear amber color. Where do I use it? In salads, in preparations, in marinades when baked and of course I distribute. This time I did it from Antonovka. She filtered, or rather squeezed, through the top of the tights with tied legs. Very comfortable, put on a saucepan and does not climb through the fabric like in gauze. With such a "cover" I went to the forest in the summer to pick mushrooms, and now it came in handy for apples. Thank you for the recipe, otherwise everything is forgotten in a year.
Elena_Kamch
Quote: Florichka
It turned out 12 liters
Florichka, Irina, super! 12 liters will be enough for a long time!
Bridge
Olya, thanks for the detailed recipe. I don’t know if I’ll take it ... Natural laziness and uncertainty in the end result interferes.
While the following questions arose: what is the temperature at your house? And which is better, hotter or cooler? My room is about 28 degrees, but there is a cool pantry, there is about 22. Where is it better to ferment?
As for the dishes, I have 10-liter plastic food buckets, they are specially for salting. Can you ferment apples in such a bucket?
I want to try a little, suddenly it won't work.
We've got inexpensive plums here, but can we make vinegar out of them?
Borisyonok
Rada-dms, Olenka, a wonderful recipe!
I took it to the bookmarks ... because the apples are already over. So now I will try next year.
And we are waiting for stories to apply!
paramed1
Ol, here he is, dear, one might say, Jarvis! What was there at the dawn of perestroika - I got acquainted with him and his book in the 70s. True, the book was typed on a typewriter. A grandmother in Moldavia got hooked on vinegar - both at the production and at the reception, and she gave me a drink too. Only for some reason every other time the wine turned out ... Probably, because of the technology of wine production, which had been worked out over the years, something was always getting lost!
On the week I will do it, at least a little. I won't drink, but it will come in handy on the farm!
Florichka
I did both in plastic and stainless steel. It’s only 2 weeks, and then it was poured into glass jars for storage. The wide neck of the jar is more convenient than the bottle, since the vinegar uterus is formed. There were buckets right on the kitchen floor, then I put the cans in a closet in a dark place, it was impossible in the light. There is nothing complicated. The most time consuming thing is to squeeze apples.
alba et atra
Quote: Elena_Kamch

And I have something with pens ... I never got my own apple cider vinegar! A bunch of good honey plagued and it all ended in mold
I am already afraid to try again to take up this process. The products are a pity.

Apple cider vinegar natural of natural fermentation according to Jarvis

If your mold looked like this photo, then you're okay with the handles!

These are the same vinegar fungi, so the formation of the "vinegar uterus" begins.
Vinegar is hard not to make, it always comes from almost anything.

In the photo, vinegar from red currant skins.
Is it really a beautiful color?

I only make vinegar from different waste.
I remove the seeds from the plum, for jam, from the seeds and the remnants of the plum pulp, I make vinegar on them.
I clean the apples with puree-skins and put the middle in vinegar.
And so with everything else that may be suitable for this purpose.
And my crown vinegar from grape leaves, fortunately, I have my own raw materials all summer, do it, I don't want to. And it is no worse than an apple one.
I never make vinegar from grapes; it's better to use grapes for wine. My pulp ferments twice, because there are no extracts for vinegar. And it is not necessary, other raw materials are quite enough.
kubanochka
Quote: alba et atra
I only make vinegar from different waste.
Here I am. I make apple cider vinegar from stumps and pomace, which remain after the juice. Currant vinegar is delicious. But most of all I like (for refueling) pear. I also use apple cider vinegar for healing purposes. And it is also good for them to lubricate the little ones in nature so that mosquitoes do not bite. Better than any fumitox-mosquitoes, or whatever their name is. The main thing is that it is safe.
Venera007
What are you all craftsmen and craftswomen. And I have never used vinegar. Believe it or not ... Vinegar essence is something unimaginable for me, danunafig ... But the thought did not arise to make vinegar myself. Eh, it's a pity this year's apples ran out, and there was a sea of ​​Antonovka. Hopefully next year do it. The recipe is still bookmarked.
alba et atra
Quote: kubanochka
And it's good for them to lubricate the little ones in nature so that mosquitoes do not bite. Better than any fumitox-mosquitoes, or whatever their name is. The main thing is that it is safe.

That's for sure!
And after a mosquito bite, lubricate well, it stops itching.
Rinse your hair well.
Anatolyevna
Rada-dms, The vinegar is real! Your home! What a clever girl you are, you brought the recipe!
lohhersonskii
Elena_Kamch, Elena, from my own experience I can say. that at the first stage honey cannot be used, only sugar must be used. This is the only reason why you fail when making apple cider vinegar. Real honey has bactericidal properties, it is able to inhibit fermentation. Honey is very useful in the second step. When the honey is of good quality, the vinegar quickly clears.
Rada-dms
Quote: lohhersonskii
Elena_Kamch, Elena, from my own experience I can say. that at the first stage honey cannot be used, only sugar must be used. This is the only reason why you fail when making apple cider vinegar. Real honey has bactericidal properties, it is able to inhibit fermentation.
There is some truth in this, and I have already given such advice to Lenochka!
Quote: Rada-dms
And you try to do it again, start with sugar, and at the second stage you can add honey.
But I often do it exclusively on honey, like this year, I have proven honey, and 50 g per 1 liter of wort is not so much - fermentation was quite rapid, by the evening on the second day the pulp had already risen up. It also depends on the temperature, you need to choose a warmer place, but not hot.
Rada-dms
Quote: kubanochka
I also use apple cider vinegar for healing purposes. And it is also good for them to lubricate the little ones in nature so that mosquitoes do not bite. Better than any fumitox-mosquitoes, or whatever their name is. The main thing is that it is safe.
Exactly, exactly! I haven't finished writing the topic yet, thanks for reminding me. But in what cases do you use vinegar, in what dosages it is very interesting to know!
Rada-dms
Venera007, Anatolyevna, girls, thank you for supporting the topic! Make homemade vinegar, its apple cider flavor is unmatched! And then you can insist on raspberries - in general, ambrosia will work!
Rada-dms
Quote: alba et atra
And my crown vinegar from grape leaves, fortunately, I have my own raw materials all summer, do it, I don't want to.And it is no worse than an apple one.

What vinegar has never been made, but never from grape leaves! Interesting! Do you grind the leaves with water too? Or do you need to get juice from them?
Rada-dms
elena kadiewa, Borisyonok, girls, family, thank you for your support! If you don’t, then I will treat you, it’s just infused!
Elena Kadiewa
Olyushka, persuaded! Arrive, bring!
You just make your mother's heart happy!
Rada-dms
Quote: Florichka
She filtered, or rather squeezed, through the top of the tights with tied legs. Very comfortable, puts on a pan and does not climb like in gauze through the fabric
Ira, thanks for the advice! I often filter everything through tights, I have not yet had time to add all the tips in the subject, but I didn’t guess to put it on a saucepan! Thank you for checking in Temka!
Rada-dms
Quote: paramed1
Ol, here he is, dear, one might say, Jarvis! What was there at the dawn of perestroika - I got acquainted with him and his book in the 70s. True, the book was typed on a typewriter.
Veronica! But for sure, and we had a typewriter from Otxerin, and then a lot of brochures appeared on sale! In my environment, everyone was just obsessed with this vinegar, one girlfriend even distinguished herself, bought some kind of left chemical with apple flavor and drank it for months. Thank God nothing happened, good health cannot be spoiled!
Good luck with your cooking!
Rada-dms
Quote: Bridge

Olya, thanks for the detailed recipe. I don’t know if I’ll take it ... Natural laziness and uncertainty in the end result interferes.
While the following questions arose: what is the temperature at your house? What's better, hotter or cooler? My room is about 28 degrees, but there is a cool pantry, there is about 22. Where is it better to ferment?
As for the dishes, I have 10-liter plastic food buckets, they are specially for salting. Can you ferment apples in such a bucket?
I want to try a little, suddenly it won't work.
We've got inexpensive plums here, but can we make vinegar out of them?
Natasha, try it, there are only two evenings here, and even then not complete.
A temperature of 28 degrees is the most suitable for such a business! If it ferments earlier than 12-14 days, then strain, it will be seen there by the nature of fermentation.
Well, of course, I don’t love plastic, but you probably made sauerkraut in this bucket? If the result pleased me, there was no aftertaste, then you can put the vinegar, only at the second stage pour everything into three-liter glass jars for the final quiet fermentation.
Start with a small amount, and in the first phase add sugar, and in the second honey.
The main thing is to immediately get active fermentation so that all bad mushrooms do not develop. And it is good to cover with gauze, tightly, in several layers.
Rada-dms
Quote: Bridge
We've got inexpensive plums here, but can we make vinegar out of them?
I would add grapes, and get fruit vinegar! Then the sugar is smaller, I think the grapes are sweet.
Rada-dms
Elena_Kamch, yes, one must distinguish between mold and vinegar uterus. If at the first stage, when the unstrained wort is fermented, mold appears, then the matter is in the raw materials or in insufficient temperature for fermentation. The mold is very clearly visible, that is, it is clear that it is mold.
alba et atra
Quote: Rada-dms

What vinegar has never been made, but never from grape leaves! Interesting! Do you grind the leaves with water too? Or do you need to get juice from them?
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.
Rada-dms
alba et atra, thanks, we will try! And what strength of vinegar is obtained without measuring?
Rada-dms
Yes, I'll sign the recipe now! If you use boiled water, it is better to leave it for a day so that it is enriched with oxygen.
alba et atra
Quote: Rada-dms

alba et atra, thanks, we will try! And what strength of vinegar is obtained without measuring?

Never measured!
I don’t know how to do it.

Teach?

Rada-dms
alba et atra, I myself think how to do it, I'm not a chemist.
Dad determined the sugar content and the amount of alcohol in wine, but that's not it. I have to ask Veronichka if there are any methods to determine at home. It just became interesting, I noticed that the more water in the raw material, the lower the strength of the vinegar. But I use it for blanks, and less than 5%, they say, is better not to use.
forma 62
I made apple cider vinegar according to Jarvis, mine is now 70 days old, the smell is cool, malic acid, the taste is excellent, sour, apple cider at the same time. BUT!!! Turbid!!! In my recipe, after 60 days, it should be kept in a cool place, where I keep it ... Why cloudy? I did not use honey in the preparation, it is categorically impossible ... I added sugar.
paramed1
We cannot determine the strength of vinegar at home. It turns out about 5 percent, if we take 1200 ml of water for 1 kg of raw materials. That is, everything is as in the recipe. And sugar 100 g. You can use a litmus test, but it just shows the acidity of the medium. There is an instrument, a ph-meter, in my opinion, but it is laboratory. You can take as a basis the value of 4 percent, since at home 5 is the maximum. In the industrial sector, there is definitely 5 percent. And when canning, just recalculate the percentage concentration, still do not pour anything with pure vinegar, but add it to the water. When used for medicinal purposes, it is also best to dilute it in water. And do not forget about contraindications for use. And honey loses its properties when heated, so if it is heated, then you can safely add it, everything will ferment.
Rada-dms
Quote: forma 62

I made apple cider vinegar according to Jarvis, mine is now 70 days old, the smell is cool, malic acid, the taste is excellent, sour, apple cider at the same time. BUT!!! Turbid!!! In my recipe, after 60 days, it must be stored in a cool place, where I store it ... Why cloudy? I did not use honey in the preparation, it is categorically impossible ... I added sugar.
Maybe you didn't filter the wort very well? And the second time you pumped out the sediment? Maybe they often fiddled with him while standing?

Here on pure honey, 4 weeks to him, has already begun to enlighten. And vinegar uterus are present in all jars.
Apple cider vinegar natural of natural fermentation according to Jarvis

In a small jar, the second grade, decanted from the sediment. Therefore, the uterus is thicker, more voluminous, I will halve it, otherwise all the vinegar will go into it.
Store, yes, always in a dark place, such as a pantry, in a table, etc.
Loksa
Olya, this is very interesting. I'll try it next year, I threw the bookmark right away. We still need to study the process. Thanks for the recipe! a bit earlier, all the apples were dried for dried fruit.
Rada-dms
Loksa, Oksanochka, I myself make from the apples that the neighbors gave me, unfortunately, I did not get Antonovka on time. We urgently need to plant apple trees, otherwise the old ones were cut down, and now without apples. Therefore, unfortunately, I was late with the recipe. Let's follow. year together to do.
Rada-dms
Quote: paramed1
And honey loses its properties when heated, so if it is heated, then you can safely add it, everything will ferment.
If at the first tab you put a little honey and the apples are mostly non-acidic, then everything ferments beautifully on pure honey, and this year I do it on pure honey.
And for insurance, you can add a spoonful of homemade sourdough!
Rada-dms
Quote: paramed1
You can take as a basis the value of 4 percent, since at home 5 is the maximum. In the industrial sector, there is definitely 5 percent. And when canning, just recalculate the percentage concentration, still do not pour anything with pure vinegar, but add it to the water. When used for medicinal purposes, it is also best to dilute it in water.And do not forget about contraindications for use. And honey loses its properties when heated, so if it is heated, then you can safely add it, everything will ferment.
Thanks dear for the helpful additions!
alba et atra
Quote: paramed1

We cannot determine the strength of vinegar at home. You can take as a basis the value of 4 percent, since at home 5 is the maximum. In the industrial sector, there is definitely 5 percent. And when canning, just recalculate the percentage concentration, still do not pour anything with pure vinegar, but add it to the water.

Thank you so much!
Well, I just assumed that my vinegar had 3-4 percent.
For canning, I still select the concentration for canning per liter of marinade.

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