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How do you know when apple cider vinegar is ready? Apple vinegar. How to make apple cider vinegar at home


Apple cider vinegar is not in vain considered a source of many valuable substances that our body needs. It is actively used for weight loss, to restore the skin to its former elasticity and beauty. You can also use vinegar sold in stores, but its benefits cannot be compared with those that were made at home. Such a product will not only cost less, but will also be more valuable due to its absolute naturalness. Coping with such a task as making apple cider vinegar at home is not at all difficult, but the effect can be wonderful.

Apples are incredibly healthy on their own. Scientists agree that they contain all the vitamins and minerals a person needs. Accordingly, the benefits of natural homemade vinegar are also great. Apple cider vinegar, the recipe of which is not at all complicated, has the following properties:

  • Improves the processes of digestion;
  • Accelerates metabolism;
  • Promotes the rapid breakdown of fats and carbohydrates obtained from food;
  • Reduces appetite, in particular, reduces cravings for sweets.

Vinegar can be used in a variety of ways. So, you can drink a glass of water on an empty stomach in the morning, adding a spoonful of honey and a spoonful of vinegar. In addition to the fact that such a drink helps to activate metabolic processes, it also energizes you no worse than coffee. You can not use honey, just diluting a spoonful of homemade vinegar in water.

You can pay attention to a slightly different way. Mix two teaspoons in a glass of water and drink this drink three times a day: in the morning at breakfast, during the day and at night.

Even the best vinegar, when used orally, can be harmful if there are contraindications. The main among them are diseases of the digestive tract and increased acidity. In any case, it is recommended to consult a doctor beforehand.

But the external use of apple cider vinegar has practically no contraindications. So, vinegar wrap is popular among the people, which helps restore skin tone and elasticity. You can also simply rub homemade vinegar, previously diluted with water, into areas of the body that you consider problematic.

Cooking apple cider vinegar yourself at home: the best recipes


Now you need to figure out how to make apple cider vinegar. Natural vinegar is natural because it consists only of apple juice with a little sugar or honey. The juice ferments and forms alcohol, and only then acetic acid appears. It is better to use sweet apples, which give a lot of alcohol and do not require a lot of sugar. Ideally, let them be at home. If you yourself do not grow apples, it is better to buy them from grandmothers in the market, and not in a supermarket. A recipe for making apple cider vinegar at home may involve the use of both apples and apple juice. There are many variations of the recipe. Consider the most popular ways to make homemade vinegar.

The first recipe for homemade apple cider vinegar

A fairly simple recipe for apple cider vinegar at home. To you you need to take 1.5 kg of apples, then grate them on a coarse grater whole, with a core. Then place in a glass or enameled container and pour two liters of cold boiled water.

After you need to add to the container 50-60 grams of black rye bread and 150 grams of natural honey. Now place the container on the table without closing it with a lid, but only covering it with a napkin or towel. Leave for 10-12 days, which is usually enough to ferment apples. After that, strain the contents into another container using cheesecloth. Now the vinegar should stand longer - about a month. Then strain the liquid again and pour into different bottles. The vinegar is ready. Bottles must be closed. It is recommended to store in a dark place. This recipe for making apple cider vinegar is considered the easiest.

Second cooking recipe

Another recipe for apple cider vinegar at home suggests a slightly different sequence. Have to take 2 kg apples and 1.5 liters of water, clean, but raw, not boiled. If apples are sweet take 100 grams of sugar, if sour - 300. Grate the apples together with the skin and seeds, place in an enamel pan, filling with water. Add half the sugar and mix everything thoroughly.

Close the pan with something, preferably with a napkin or towel, but not with a lid, as you need the mass to ferment with air. Leave for three weeks. During this time, periodically mass with a wooden spoon. After three weeks, strain the mass, add the remaining sugar, stir to dissolve it and pour into jars. Cover the top of the jars with a towel and leave some more for 1.5-2 months to continue fermentation processes. The mass must bubble. Over time, the liquid will become lighter, and then completely transparent. This will mean that the fermentation has already ended, and the vinegar can be used for its intended purpose. Then it needs to be filtered again and bottled. Keep containers closed at a cool temperature.

old recipe

Another fairly simple recipe known since ancient times for making apple cider vinegar at home. For him it is possible use very ripe apples. Wash them well, grind and crush. You will get a gruel, which must be placed in an enameled container and poured with hot water. The water level should be several centimeters higher than the apples. Sugar must be added at the rate of 100 grams per kilogram of apples if they are sour, and 50 grams- if they are sweet. The pan should be left in a dark and warm place, periodically stirring its contents. After 14 days, strain the liquid and place it in jars to ferment further. The vinegar will be ready in two weeks. Then you need to pour it into those containers where it will be stored. Drain without shaking. The sediment must be filtered. Store vinegar in a cool place.

Making apple cider vinegar

There is another way to make apple cider vinegar at home. Squeeze juice from apples through a juicer. It should not contain pulp. It is not necessary to add yeast with sugar, however, to speed up the process a small amount of dry yeast is still better to add. You also need to take a small spoonful of sugar and dilute in warm water to make dough. It will start foaming and rise slightly. Then it must be placed in a container with juice. To speed up the fermentation process, you can add a crust of rye bread to the vessel.

Further, the preparation of apple cider vinegar involves putting on a medical glove on the neck, which will prevent air from entering the vessel. During fermentation, carbon dioxide is formed, which gradually fills the glove. If it breaks, put on a new one. Juice must stand within four weeks. During this time, fruit sugar will completely become alcohol.

You will get something like a young wine. But we need to get vinegar, because the contents should be left to ferment for some more time, but already open. It is better to put the liquid in a saucepan, cover it with something and leave it to ferment for 1.5-2 months at room temperature.

The fact that the vinegar is ready can be understood if the strong unpleasant odor that usually accompanies the process of turning alcohol into vinegar has disappeared. Now you know how to make apple cider vinegar from juice too.

How else can you use homemade vinegar: useful tips


So, you managed to make apple cider vinegar at home. Now we need to consider in more detail how to use it. Here are some of them:

  • For about half a glass of water, you need to take a coffee spoon of vinegar and honey. Consume the mixture twice a day before meals. This proportion is considered safe even for those who have an increased acidity of the stomach.
  • To reduce appetite and hunger, mix 15 grams of vinegar and 5 grams of honey in a glass of warm water. Drink the resulting mixture half an hour before meals.
  • And if you add a tablespoon of vinegar and quite a bit of honey to a glass of warm water, then it is better to use this composition in the morning, immediately after you wake up.
  • Three times a day, you can drink a glass of warm water with the addition of vinegar in the amount of 10 grams for weight loss.

Another good option for using vinegar is wraps that help fight cellulite. Vinegar used in this way works as follows:

  • Thanks to acids, skin regeneration processes are accelerated.
  • Vitamins and minerals nourish the skin, improve collagen production.
  • By cooling the skin, fat burning processes are activated.
  • Reduced orange peel.
  • Eliminates excess fluid.

Wrapping is recommended for a course of 15 days. It is better to repeat the procedure every other day in order to prevent skin irritation. The solution for wrapping is prepared as follows: a liter of vinegar is diluted in three liters of water. In the resulting liquid, you need to moisten a cotton cloth and wrap the problem areas well with it. Keep until the composition dries. Then rinse the skin.

After the procedure, be sure to moisturize the skin, as vinegar tends to dry it out. It is also not recommended to use 90% essence for wrapping.

If you believe the reviews, then the skin after a course of acetic wraps becomes more elastic and elastic. In addition, excess fluid is removed from the body, so you can get rid of edema and excess volume.

Now you know how to make apple cider vinegar and how to use it in the fight for slimness and smooth, supple skin. In the absence of contraindications, this completely natural and safe remedy will only benefit. In addition, having learned how to make homemade vinegar, you can use it for medicinal purposes, as well as for facial skin care.

Apple cider vinegar (ocet) is used in cooking as a seasoning and preservative, in cosmetology to create anti-aging masks, in folk medicine for certain ailments. You can buy it in the store, but to be sure of the quality, it is better to make apple cider vinegar at home according to a simple recipe. We will consider the classic technology that gives the most useful product.

Theory. The preparation of apple cider vinegar consists of three main steps:

  • fermentation - the processing by yeast of sugar (natural in fruits and introduced) into alcohol without air access, as a result, young wine is obtained, preferably with a strength of 6-10%;
  • souring - the conversion of wine alcohol into vinegar under the influence of bacteria of the Acetobacteraceae family, which are activated when oxygen is available;
  • filtering the finished vinegar and bottling for storage.

Vinegar can be made from homemade apple wine (preferably dry) of any aging. Store-bought counterparts, such as cider, are not suitable because they contain sulfur or other substances that prevent the development of acetic bacteria. If you have finished wine, immediately proceed to the 11th stage of the preparation technology. This will greatly simplify and speed up the process.

Attention! The authors of some apple cider vinegar recipes suggest adding pressed or dry yeast, bread, and other ingredients to the composition. The resulting drink will not be natural vinegar and will lose some of its beneficial properties, since ordinary ethyl alcohol will appear instead of wine alcohol.

Ingredients:

  • apples - 10 kg;
  • sugar - 50-80 grams per liter of juice (optional);
  • water - 50-100 ml per liter of juice (in some cases).

apple cider vinegar recipe

1. Unwashed apples (very dirty, wipe with a dry cloth) cut into slices, remove the core and seeds. There are wild yeasts on the surface of the apples, thanks to which the juice will ferment.

2. Grind the slices with a grater, meat grinder or in another way to a puree state.

3. Put the puree together with the extracted juice into a non-metal container with a wide neck, for example, an enamel pan or a plastic basin. Cover with gauze.

4. Put for 2-3 days in a dark place with room temperature. Stir every 8-12 hours with a clean hand or a wooden stick. When the apple mass darkens, foam, hiss and a slight smell of fermentation appear on top, proceed to the next step.

5. Squeeze the puree through cheesecloth or a press. Squeezes are no longer needed.

6. Pour the filtered fermented juice into a jar or glass bottle, filling no more than 75% of the volume.

7. Taste it. If the juice is not sweet, add sugar based on the proportions in the recipe, mix. The juice should be sweet, but not cloying (the maximum allowable sugar content is 20%). If you feel strong acidity (pinching tongue), add water.

8. Install a water seal or a medical glove with a hole in the finger on the neck of the container (made with a needle). Check the tightness of the connection between the neck and the water seal to prevent air from entering inside.



9. Transfer the bottle (jar) to a dark place with a temperature of 20-25°C for 25-40 days.

10. At the end of fermentation (the water seal does not release gas or the glove is blown off, the wine has brightened, a layer of sediment has appeared at the bottom), drain the young wine through a straw, without touching the sediment at the bottom, so that the apple cider vinegar turns out to be light without turbidity.

11. Pour the wine into a container with a wide neck. The larger the contact area of ​​wine with air, the better. You can leave it to sour in a jar, but the cooking time will increase. Top with gauze to protect against insects. After some time, a film (a layer of Mycoderma aceti bacteria) may appear on the surface, this is normal.



In a wide container, the wine will sour faster.

12. Leave for 45-60 days in a dark place (or cover) at 18-23°C. The wine will gradually turn sour, turning into vinegar. At the end of fermentation, the characteristic pungent smell of souring will disappear.

13. Filter the finished homemade apple cider vinegar through 3-4 layers of gauze or a thick cloth, pour into bottles for storage, close tightly.

When stored in a place protected from sunlight, for example, on a dark shelf in a kitchen cabinet, the shelf life is up to 3 years.

Cooking apple cider vinegar

How to get the most out of apple cider vinegar, you need to use a quality product, and such a product can only be natural unrefined vinegar, preferably home-made. Of course, if there is no time, but you need to be treated urgently, you have to buy apple cider vinegar in the store, but you need to know how to choose vinegar. It should not include any other components other than apple cider vinegar. If there are additives, then this vinegar is synthetic. Such vinegar is not suitable for treatment. In addition, industrial apple cider vinegar has a higher acidity than domestic apple cider vinegar (pH4 - pH6). This must be taken into account when using it for food and for treatment: it must be diluted with water in larger proportions than indicated in the recipes (all recipes are given for homemade vinegar with pH2 acidity).

There is another significant difference between homemade vinegar and purchased vinegar. Industrial vinegar is made from the peel and core of different apples, that is, from the remains of another production. A homemade product must be prepared from whole apples, and only sweet varieties. The sweeter the apples, the higher the alcohol content in the must and the easier it is to form acetic acid. Apple cider vinegar is actually fermented apple juice. In the process of fermentation, foam appears at the top - this is the so-called "vinegar queen". It is very useful, so it should not be removed, on the contrary, it must be mixed with the rest of the liquid. In order not to damage the "vinegar uterus", you can not rearrange the vessel with the vinegar being prepared from place to place.

So, making apple cider vinegar is quite simple. There are several recipes. Choose the one you like.

The fortress of natural apple cider vinegar of industrial production is 4-5%, and vinegar made at home is slightly lower.
SUGAR CAN BE REPLACED WITH HONEY

Recipe #1

We collect apples - very ripe (even overripe) or carrion. Well, if these are apples from your own garden, grown without chemical fertilizers and treatment with harmful chemicals.

Wash the apples well, chop very finely or crush in a mortar. Put the whole mass in an enamel pan, add granulated sugar per 1 kg of sweet apples - 50 g of sugar, if you take sour apples - add 100 g of sugar. Pour the mass with hot, but not boiling water (about 70 ° C). The water should be 3-4 cm above the level of the apples. Place the pot in a warm place, but not in the sun. Periodically, at least 2 times a day, stir the mass so that it does not dry out on top. After two weeks, strain the liquid through gauze, folded in 2-3 layers, and pour into large fermentation jars, but so that 5-7 cm remain to the top. During fermentation, the liquid will rise. Leave for two more weeks. The vinegar is ready.

Carefully pour the finished vinegar into bottles without shaking and keeping the sediment at the bottom of the jar. This sediment can be filtered through several layers of gauze and topped up in bottles. There should be some room left to the edge. Close the bottles well (it is better to fill with paraffin) and store in a dark place at room temperature.


Recipe number 2

Preparation of apple cider vinegar according to D.-S. Jarvis

American physician D.-S. Jarvis invented his own recipe for apple cider vinegar, which preserves and enhances all the best qualities of its ingredients. Vinegar prepared according to Jarvis is the richest source of potassium.

This cooking method is longer, but the resulting vinegar meets the highest quality requirements.

Select ripe or overripe apples, wash well and remove wormy and rotten places. Grate the apples on a coarse grater together with the peel and core, or pass the apples through a meat grinder. Put all this mass in a large glass jar, clay pot or enamel pan and pour warm boiled water in a ratio of 1: 1. For each liter of the mixture, add 100 g of honey (honey restores potassium deficiency), 10 g of bread yeast and 20 g of dry black bread . This is necessary to speed up the fermentation process of apple juice.

Do not close the container with the mixture, but only cover it with a napkin. Put it in a dark and warm place (with a temperature of about 30 ° C), away from the sun. Keep for about 10 days, stirring the mixture 3 times a day with a wooden spoon. After that, strain the liquid through cheesecloth. Pour into a vessel with a wide neck and weigh, subtracting the weight of the bottle, that is, determine the volume of the resulting liquid. Then, for each liter of liquid, add another 50-100 g of honey (in extreme cases, you can sugar) and mix well. Close the vessel with gauze folded in several layers and keep warm to continue the fermentation process.

The fermentation process is very long. The containers should stand for 40-50 days. When the vinegar becomes transparent, the fermentation process is over. Strain the liquid again through cheesecloth and bottle.

Recipe number 3

Select ripe, preferably sweet apples, cut them into large slices and leave them on a dish in the light so that they darken (the process of iron oxidation occurs under the action of oxygen). Then squeeze juice from these apples. Pour the juice into a glass or clay bottle, on the neck of which put a rubber ball or glove.

Place the container with juice in a dark and warm place (with a temperature of about 30 ° C). During fermentation, the balloon will inflate. This period lasts from 1 to 6 weeks. When the ball is completely inflated, it must be removed, and the liquid, together with a film of yeast-like fungi (“vinegar queen”), poured into a wide earthenware or wooden bowl - the larger the surface of contact of the liquid with air, the faster fermentation will go. The liquid should not reach the top of the vessel by 7-9 cm, since during fermentation it will increase and may overflow. Cover the dishes with a napkin or tie with gauze and leave for secondary fermentation. The foam must be preserved also because its medicinal properties are three times higher than those of apple cider vinegar itself. In addition, without the “vinegar queen”, the fermentation period will be delayed for a longer time.

Put the dishes with liquid in a warm dark place for another 40-60 days.

Fermentation is considered complete when the liquid stops bubbling, turbidity disappears in it and it becomes transparent. Filter the finished vinegar through cheesecloth and bottle. Store homemade apple cider vinegar in a dark place at a temperature of 6 to 15 ° C. Can be stored in the refrigerator or on a shelf in a cool pantry. The longer the vinegar sits, the healthier it becomes. A precipitate in the form of reddish flakes is quite acceptable, it can form over time (after a few months). In this case, when using the vinegar, it must be additionally filtered or carefully drained so that the sediment remains in the bottle.

Having become better acquainted with apple cider vinegar, having learned about its wonderful properties and cooking recipes, you can proceed to the most important thing - using this remedy for specific purposes: for treatment or weight loss, maintaining health and beauty, and maybe for excellent health and good mood. After all, vinegar helps in both, and in the third, and in the fourth. It is important to know what you want to achieve and act strictly according to the recipe and recommendations. As a rule, a person who begins to be treated with apple cider vinegar can no longer refuse it even after his recovery. He uses vinegar in cooking, in cosmetology, and for general vitality. Apple cider vinegar becomes his essential companion and helper.

Apple cider vinegar has many healing properties - apple cider vinegar is used for weight loss, treatment, cellulite, stretch marks, hair ... Many are interested in how to take apple cider vinegar, when and how much to drink it. But first of all, you need to figure out how to make apple cider vinegar at home. After all, homemade apple cider vinegar is the most natural and most beneficial.

Here are 4 apple cider vinegar recipes.

Apple cider vinegar is a fermentation product of apple juice. The fruits must be prepared in the same way as for natural apple juice without pulp - sort the apples, rinse, remove the damaged parts and cut into small pieces with a knife or rub on a vegetable grater or pass through a meat grinder. Pulp can be added to crushed apples after the first extraction of juice intended for other purposes. Place the crushed mass in glass, earthenware or enameled dishes, preferably lower and wider, add boiled cooled water, honey, baker's yeast, dry black bread. Mix everything thoroughly. Leave the dish with a well-mixed mixture open and hold at 20-30 ° C for about 10 days, periodically (2-3 times a day) stirring the mass with a wooden spoon. Then transfer the contents into a gauze bag and squeeze. Filter the resulting juice again, pour into a bowl with a wide mouth, add honey or sugar (the second part), mix well, tie gauze on top and put in a warm place. Acetic acid fermentation lasts 40-60 days, depending on the quality of raw materials and room temperature. Apple cider vinegar is self-lightening. It must be drained from the sediment, filtered through gauze folded in several layers, pour homemade apple cider vinegar into clean bottles, cork, fill with paraffin or wax. And use apple cider vinegar for health

For apple cider vinegar to work most effectively, you need to use a quality product, and such a product can only be natural unrefined vinegar, preferably home-made. Of course, if there is no time, but you need to be treated urgently, you have to buy apple cider vinegar in the store, but you need to know how to choose vinegar. It should not include any other components other than apple cider vinegar. If there are additives, then this vinegar is synthetic. Such vinegar is not suitable for treatment. In addition, industrial apple cider vinegar has a higher acidity than domestic apple cider vinegar (pH4 - pH6). This must be taken into account when using it for food and for treatment: it must be diluted with water in larger proportions than indicated in the recipes (all recipes are given for homemade vinegar with pH2 acidity).

There is another significant difference between homemade vinegar and purchased vinegar. Industrial vinegar is made from the peel and core of different apples, that is, from the remains of another production. A homemade product must be prepared from whole apples, and only sweet varieties. The sweeter the apples, the higher the alcohol content in the must and the easier it is to form acetic acid. Apple cider vinegar is actually fermented apple juice. In the process of fermentation, foam appears at the top - this is the so-called "vinegar queen". It is very useful, so it should not be removed, on the contrary, it must be mixed with the rest of the liquid. In order not to damage the "vinegar uterus", you can not rearrange the vessel with the vinegar being prepared from place to place.

So, making apple cider vinegar is quite simple. There are several recipes. Choose the one you like.

The fortress of natural apple cider vinegar of industrial production is 4-5%, and vinegar made at home is slightly lower.

Recipe #1

We collect apples - very ripe (even overripe) or carrion. Well, if these are apples from your own garden, grown without chemical fertilizers and treatment with harmful chemicals.

Wash the apples well, chop very finely or crush in a mortar. Put the whole mass in an enamel pan, add granulated sugar per 1 kg of sweet apples - 50 g of sugar, if you take sour apples - add 100 g of sugar. Pour the mass with hot, but not boiling water (about 70 ° C). The water should be 3-4 cm above the level of the apples. Place the pot in a warm place, but not in the sun. Periodically, at least 2 times a day, stir the mass so that it does not dry out on top. After two weeks, strain the liquid through gauze folded in 2-3 layers and pour into large fermentation jars, but so that 5-7 cm remain to the top. During fermentation, the liquid will rise. Leave for two more weeks. The vinegar is ready.

Carefully pour the finished vinegar into bottles without shaking and keeping the sediment at the bottom of the jar. This sediment can be filtered through several layers of gauze and topped up in bottles. There should be some room left to the edge. Close the bottles well (it is better to fill with paraffin) and store in a dark place at room temperature.


Recipe number 2

Preparation of apple cider vinegar according to D.-S. Jarvis


American physician D.-S. Jarvis invented his own recipe for apple cider vinegar, which preserves and enhances all the best qualities of its ingredients. Vinegar prepared according to Jarvis is the richest source of potassium.

This cooking method is longer, but the resulting vinegar meets the highest quality requirements.

Select ripe or overripe apples, wash well and remove wormy and rotten places. Grate the apples on a coarse grater together with the peel and core, or pass the apples through a meat grinder. Put all this mass in a large glass jar, clay pot or enamel pan and pour warm boiled water in a ratio of 1: 1. For each liter of the mixture, add 100 g of honey (honey restores potassium deficiency), 10 g of bread yeast and 20 g of dry black bread . This is necessary to speed up the fermentation process of apple juice.

Do not close the container with the mixture, but only cover it with a napkin. Put it in a dark and warm place (with a temperature of about 30 ° C), away from the sun. Keep for about 10 days, stirring the mixture 3 times a day with a wooden spoon. After that, strain the liquid through cheesecloth. Pour into a vessel with a wide neck and weigh, subtracting the weight of the bottle, that is, determine the volume of the resulting liquid. Then, for each liter of liquid, add another 50-100 g of honey (in extreme cases, you can sugar) and mix well. Close the vessel with gauze folded in several layers and keep warm to continue the fermentation process.

The fermentation process is very long. The containers should stand for 40-50 days. When the vinegar becomes transparent, the fermentation process is over. Strain the liquid again through cheesecloth and bottle.


Recipe number 3

Select ripe, preferably sweet apples, cut them into large slices and leave them on a dish in the light so that they darken (the process of iron oxidation occurs under the action of oxygen). Then squeeze juice from these apples. Pour the juice into a glass or clay bottle, on the neck of which put a rubber ball or glove.

Place the container with juice in a dark and warm place (with a temperature of about 30 ° C). During fermentation, the balloon will inflate. This period lasts from 1 to 6 weeks. When the ball is completely inflated, it must be removed, and the liquid, together with a film of yeast-like fungi (“vinegar uterus”), poured into a wide earthenware or wooden bowl - the larger the surface of contact of the liquid with air, the faster fermentation will go. The liquid should not reach the top of the vessel 7-9 cm, as during fermentation it will increase and may overflow. Cover the dishes with a napkin or tie with gauze and leave for secondary fermentation. The foam must be preserved also because its medicinal properties are three times higher than those of apple cider vinegar itself. In addition, without the “vinegar queen”, the fermentation period will be delayed for a longer time.

Put the dishes with liquid in a warm dark place for another 40-60 days.

Fermentation is considered complete when the liquid stops bubbling, turbidity disappears in it and it becomes transparent. Filter the finished vinegar through cheesecloth and bottle. Store homemade apple cider vinegar in a dark place at a temperature of 6 to 15 ° C. Can be stored in the refrigerator or on a shelf in a cool pantry. The longer the vinegar sits, the healthier it becomes. A precipitate in the form of reddish flakes is quite acceptable, it can form over time (after a few months). In this case, when using the vinegar, it must be additionally filtered or carefully drained so that the sediment remains in the bottle.

Having become better acquainted with apple cider vinegar, having learned about its wonderful properties and cooking recipes, you can proceed to the most important thing - using this remedy for specific purposes: for treatment or weight loss, maintaining health and beauty, and maybe for excellent health and good mood. After all, vinegar helps in both, and in the third, and in the fourth. It is important to know what you want to achieve and act strictly according to the recipe and recommendations. As a rule, a person who begins to be treated with apple cider vinegar can no longer refuse it even after his recovery. He uses vinegar in cooking, in cosmetology, and for general vitality. Apple cider vinegar becomes his essential companion and helper. Therefore, we decided to give recipes for using apple cider vinegar for all occasions.


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My homemade apple cider vinegar is finally ready! It was prepared for a very long time, almost 2 months, and only now I can tell you about how I prepared it. My vinegar is unique in that it is made according to my personal recipe from all natural ingredients, I did not use any sugar or yeast, as it is often prepared today. So, how to make apple cider vinegar at home!

How to make apple cider vinegar preparation

To prepare vinegar, you will need the following ingredients:

—apples- about 1 kg, I have apples of late varieties, it is advisable to choose sweet apples;

—honey- 1 tablespoon;

— chickpeas- 1 teaspoon;

— drinking water- about 1 litre. The water must be warm.

Let's start making apple cider vinegar:

My apples and cut into large pieces, the core can not be cut.

We put the apples in a three-liter glass jar and fill it with prepared warm water (not boiling water!).

Add chickpeas - pour it directly into a jar of apples.

Then add honey, warm water will just help it dissolve.

Mix the honey well in the jar until it is completely dissolved. Then we close the neck of the jar with clean, dense gauze or cloth, be sure to tie it around the neck, this is done so that flies do not get into the jar.

Now we send our jar to a dark warm place, avoid drafts, I put my vinegar in the closet. Every day it is necessary to thoroughly mix the contents of the jar with a wooden spatula. Gradually, the contents of the jar will turn into a soft, almost homogeneous mass like applesauce.

How to make apple cider vinegar: straining

After 2 weeks, we get a jar of apple "wort". A film can be seen on the surface of apple must - this is how acetic bacteria are born.

Now the contents of the jar must be filtered. To do this, we pour everything from the jar into a deep container through cheesecloth or cloth.

When all the liquid drains, we collect the fabric with a bag, and squeeze it out so that the last remnants drain.

The filtered cloudy liquid is again poured into a large clean jar, and then we feed the future vinegar with honey, I added half a dessert spoon. We dissolve it well in liquid. This feeding helps the vinegar bacteria to grow and multiply.

We tie the jar again with gauze and put it in a dark, warm place. This time, you don’t need to stir anything, on the contrary, you don’t need to touch the jar once again, an acetic uterus is formed in it - such a jellyfish is very similar to Kombucha.

A week later, the following changes can be noticed in the jar: a film appeared on top of the surface of the vinegar - this is a vinegar uterus, consisting of several layers.

It is better not to touch her once again and do not shake! The acetic uterus is a living organism, it is very sensitive and can easily die, which, in fact, happened with us. The child was very interested in such a miracle of nature as a jellyfish, and every now and then we took out a jar and twisted it, as a result, our vinegar uterus, she is a jellyfish, fell to the bottom from the surface of the liquid - she died!

Of course, after some time, a new thin film was born on the surface of the vinegar - a new jellyfish, which also began to grow. But now we did not touch it and did not twist the jar, and it continued to float on the surface.

How to make apple cider vinegar: the final step

It has been 1.5 months since we poured the strained vinegar into a clean jar with the addition of complementary foods. The color of the vinegar became a rich amber and at the same time it became transparent. In the photo below you can see this vinegar. At the bottom of the jar lies the dead first vinegar queen, and a young one floats on the surface. As you already understood, we decided not to remove the old jellyfish from the vinegar.

In this photo, a top view of what a vinegar uterus looks like in a jar.

It's time to pour the vinegar, for this you need to strain it through a cloth or multilayer gauze. Place a deep, comfortable container underneath where the vinegar will drain, and pull a cloth on top that you can hold with your hands. Pour out the contents of the jar.

The vinegar uterus will remain on the gauze. On my fabric, you can see two vinegar wombs - old and young, one dark and the other light, respectively.

We also gently wring out the fabric bag so that all the vinegar is stacked in a container. As a result, you will have an vinegar uterus on the fabric - a working unit ready to make apple cider vinegar for you. Now you can start a new batch of vinegar, if not, then throw out your jellyfish, do not forget to ask her forgiveness and thank you for your work, do not forget that this is a living organism!

Pour strained vinegar into jars or bottles and store in a cool place. Sediment may form at the bottom of the finished vinegar - this is normal for natural apple cider vinegar.

It's time to try the finished vinegar in action! The range of its application is very wide, first of all, we tried it as a salad dressing. A small amount of it can give a vegetable salad the desired pleasant sourness. For example, in such a salad -.

So let's sum it up! I tried to explain to you intelligibly how to prepare apple cider vinegar, this is not an easy process, during which some questions may arise. If you have any, then write them here in the comments, and I will be happy to answer them!

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