How to make apple cider vinegar. Apple cider vinegar at home. List of cooking ingredients

31.10.2021

Irina Kamshilina

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Content

Apple cider vinegar is a unique product. It is used for the treatment of diseases, cosmetic procedures and body shaping. Dr. Jarvis was committed to the use of this healing liquid in the prevention and treatment of many diseases. He believed that using this product correctly and regularly, people will be able to solve health problems. Only real fruit vinegar, obtained by fermentation, has useful properties. How to make natural apple cider vinegar at home? There are different recipes for obtaining this healing liquid from apples.

How to make apple cider vinegar at home?

A bottle of natural vinegar is a must in the home. It is great for dressing salads and preparing other dishes. Homemade vinegar is used to prevent many diseases and lose weight. When using this product, the metabolic process improves, appetite decreases, the body is cleansed of toxins, the aging process slows down, immunity is strengthened. Apple cider vinegar is used for cosmetic purposes to improve the condition of hair and nails.

And wraps and rubbing with homemade fruit vinegar perfectly help to solve the problem of being overweight. What makes this product so useful? Vinegar preserves all the vitamins and useful trace elements that apples are filled with. And during the fermentation process, apple raw materials are saturated with additional useful substances. The quality of vinegar depends on the way it is produced. Consider 3 popular and easy ways to get fruit vinegar.

From apple juice

At home, the easiest way to make fruit vinegar is from apple juice. For this you need only a few kilograms of apples. It is desirable that the fruit be from your garden or grown in clean conditions without the use of chemical processing. To prepare vinegar at home, you must do the following:

To prepare vinegar according to this recipe, sweet apples are chosen, which must first be washed.
Fruits are cut into large pieces and allowed to stand for some time in daylight so that they darken from this.
Juice is squeezed out of pieces of fruit, which is then filled into a glass vessel.
A rubber glove or ball is put on the top of the container.
The juice container is placed in a warm and dark place for the fermentation process for 1-6 weeks. During this process, the rubber glove will inflate and inflate. When the glove inflates strongly, it means that it is time to pour the liquid for the 2nd stage of fermentation.
The liquid is poured into a clay or enameled wide container to increase the fermentation rate. The level of the poured apple liquid should be 9 cm below the edge of the dish. Be sure to pour the mixture along with the gel-like film on the surface of the liquid. This film is a colony of acetic acid bacteria that support the fermentation process. When the product is ready, the film is collected for the subsequent preparation of another portion of apple cider vinegar.
Cover the container with liquid from above with a simple towel. To continue fermentation, the dishes with liquid are placed for 1.5 -2 months in a dark, warm room, in which a room thermometer shows at least 27 degrees.
When a precipitate appears and the mixture becomes transparent, the liquid is filtered through a layer of gauze and bottled.

It is advised to store the finished product in a cold place. It is recommended to use it only by diluting it with water. It is advisable to drink the drink through a straw and / or rinse your mouth thoroughly with water afterwards to prevent the destructive effect of acid on tooth enamel.

Homemade apple cider vinegar

At home, according to this recipe, apple cider vinegar is made, which is rich in potassium and other trace elements. For its preparation, it is best to take environmentally friendly fruits of late varieties. Taking 1500 g of apples, you will get up to 0.85 liters of natural vinegar. The process of obtaining vinegar consists of 12 stages:

Wash ripe or overripe fruits thoroughly and clean from spoiled areas.
Grate apples or meat grinder. It is convenient to use a juicer for this purpose.
Transfer the resulting apple mass to a large glass container or enamel bowl.
Fill the mass with non-hot boiled water (1:1).
For 1 liter of apple mixture, add 100 g of honey, 10 g of yeast and 20 g of dry black bread to speed up the fermentation process.
Do not close the container with the apple mixture tightly, but cover it with gauze or a napkin.
Put the mixture for 10 days in a room where it is dark and warm.
For 10 days, stir the mixture three times a day with a wooden spoon.
After 10 days, strain the liquid through cheesecloth.
Add honey to the filtered liquid (50-100 g per 1 liter).
Put the container covered with gauze in a dark room to continue fermentation.
After 1.5 months, when the liquid becomes transparent, carefully pour it into bottles and close.

The healing liquid prepared at home is drunk, diluted with water. For this, 1 tbsp. l. fruit vinegar is mixed with a glass of water. It is allowed to add a small spoonful of honey to the sour drink. Increased acidity and diseases of the gastrointestinal tract are contraindications to the use of cider.

Photo-recipe for making apple cider vinegar without yeast

Fruit vinegar is made at home without the addition of yeast. To do this, you will have to use a lot of sugar, as well as chop the fruit. The process of preparing a healing apple liquid is divided into 6 stages:

Cut apples into slices or chop them.
Pieces of fruit fill a wide ceramic, enameled or glass container. Then apples are poured with cooled boiled water so that the water level is 3 cm higher than the fruit mass.
Pour sugar into a bowl with liquid (¼ cup per 1 liter of added water).
Stir, cover with a clean towel and stir in a dark room for 7 days. The ideal temperature for an active fermentation process is 25-27 degrees. After a week, strain the liquid through gauze.
Then fill a wide container with filtered liquid. But it should not be poured to the very top, because during the further fermentation process, the liquid will rise up.
Cover the dish with the liquid with gauze and put it in a dark room for 1.5 months to continue fermentation. A clear liquid is carefully poured into glass containers and rearranged for storage in a refrigerator or cellar.

Apple cider vinegar, prepared at home, is a product that has unconditional usefulness, as it retains the entire mineral and vitamin complex that is part of the fruit.

You can use vinegar not only in cooking, but also in cosmetology, in folk medicine, as an anti-inflammatory, analgesic and antibacterial agent, in addition, the product helps to normalize digestion, remove toxins from the body, break down fats and carbohydrates.

The simplest and most convenient recipes for making apple cider vinegar are discussed in detail in the article.

Subtleties of cooking

Before you start studying apple cider vinegar recipes, you need to consider a few recommendations that will help you make a high-quality and natural product at home:

Choose ripe, juicy apples, without rot and wormholes. All damaged areas must be trimmed before cooking. At the same time, it is better to give preference to sweet varieties, since the rate of acid formation depends on the sweetness of the fruit.
It is better to replace the sugar used in recipes with honey, making the product more useful.
During fermentation, foam will appear on the surface of the workpiece. This is the most useful thing in vinegar and you can’t remove it, but only stir it along with the rest of the liquid.
Stir the contents of a jar or pan only with a wooden spoon. You can not cook the product in a plastic container. It is necessary to use glass, enamel or earthenware for blanks.
When pouring juice or vinegar base into the fermentation vessel, leave at least 10 cm of free space.
It is recommended to store the finished product at a temperature of +6 to -15 degrees.

Easy Apple Cider Vinegar Recipe

The easiest recipe for making apple cider vinegar at home is the one that does not involve the use of yeast. To make natural vinegar, you need to take overripe apples or sweet varieties of carrion.

Attention! To be sure that fruits do not contain harmful components, have not been treated with chemicals or fertilizers, it is better to collect fruits in your garden or in your country house.

Ingredients:

Sugar - 50 g
Apples - 1 kg
Water.

Pre-wash the fruits, cut off rotten and damaged places, remove seed boxes, “tails” from fruits. Dry the apples, finely chop, crush in a mortar or chop with a blender.
Transfer the resulting slurry to an enameled or glass pan, sprinkle with sugar and pour hot (but not boiling) water so that the liquid is 3-4 cm above the level of apples.
Transfer the bowl to a dark, warm place and leave for two weeks. It is necessary to mix the mass several times a day.

Attention! The optimum temperature for fermentation is 25-27 degrees.

After the specified time, strain the liquid through gauze folded in several layers and pour into jars.

Attention! It is not necessary to fill the glass container to the top, as the water will rise during fermentation.

After 14 days, natural vinegar is completely ready. It remains to carefully bottle the product without shaking the liquid itself and the sediment, which can also be separately filtered through gauze and poured into containers. Close the container hermetically with stoppers or cork with paraffin and store in a dark, cool place at a constant temperature.

Jarvis' Apple Cider Vinegar

Medical scientist Jarvis developed his own recipe for making apple cider vinegar, in which the beneficial properties of the fruit are not only preserved, but also multiplied. This recipe is a little more complicated and longer than the previous one, but the finished product is much tastier, healthier and better quality.

Components:

Apples - 1 kg
Honey - 100 g
Yeast - 10 g
Rye bread - 20 g
Water.

Attention! The amount of water is calculated based on the fact that 800 grams of apple gruel will require 1 liter of liquid.

How to make apple cider vinegar at home:

Ripe fruits, trimmed from rot and wormy places, grate on a coarse grater or pass through a meat grinder along with the peel and seeds.
Transfer the resulting apple gruel to an enamel pan, clay pot or glass container and pour warm water over it. Add the following ingredients to the mixture: honey or granulated sugar, bread yeast, stale bread. (When we mix the apple mass and water, we get about 1.8-1.9 liters of the mixture, you need to add 100 g of honey, 10 g of yeast and 20 g of rye bread for each liter, that is, honey 180-190 g, yeast 18-19 g, bread - 36 g.) These components will help speed up the fermentation process.
Cover the bowl with the apple mass with a napkin and place in a dark and very warm place. Keep the mixture for 10 days, stirring several times a day with a wooden spoon.
After the specified period of time, strain the workpiece, weigh and pour into clean, dry bottles. For each liter of the finished product, add another 100 grams of honey or granulated sugar. After that, mix the contents well, cover with gauze and leave warm for subsequent fermentation. It will take 40-50 days for this.

Attention! As soon as bubbles stop appearing on the surface, the drink becomes transparent and a dense sediment forms at the bottom, the product can be filtered and poured into a clean container.

The strength of this vinegar is 4-5%. At the same time, the homemade product turns out to be soft, pleasant in taste, rich, spicy and fragrant. It can be used not only for medicinal purposes, but also as a salad dressing, cosmetic product.

Natural vinegar without sugar

You can prepare natural vinegar using a minimum of ingredients. Required for this:

Apples - 1.5 kg

The process of making natural vinegar is as follows:

Cut ripe apples into large slices and leave in the light until dark. After that, squeeze the juice from the fruit.
Pour the resulting drink into a glass or clay container. Put a rubber glove on the neck of the vessel. Move the container to a dark, fairly warm place. During the first 10-14 days from the start of fermentation, the glove on the neck will inflate, and when it turns into a “ball”, you need to pour the liquid with the vinegar uterus formed on the surface into a wide pan, filling the container no more than 2/3 of the volume.

Attention! The fermentation process will be faster if the area of contact of apple juice with air increases.

Cover the container with juice with a napkin and leave for 40-60 days.
When the liquid stops bubbling and becomes transparent, the fermentation process is over and the finished product must be filtered, and then bottled.

It is important to know that vinegar becomes even more beneficial over time. In this case, after a few months, an orange precipitate forms at the bottom of the bottles. For subsequent use, the product must be filtered. Store the acid in a dark bottle with an airtight cap, out of the reach of children.

Apple Cider Vinegar: A Convenient Recipe

To prepare natural apple cider vinegar with your own hands without the hassle and extra time and effort, you will need to take:

Apples - 2 kg
Purified water - 2 l
Sugar - 260 g

Product and result

Wash apples well and dry.
Pour the fruits into a glass container, pour water and cover with sugar. Shake the workpiece. Close the neck of the container with a cotton towel, secure the structure with an elastic band.
Leave the jars in this form in a warm, dark room for 3 months. Periodically stir the contents of the vessel.
When the apples are at the bottom, the pungent smell will disappear and the liquid will become transparent - a natural homemade product is ready.
Strain the vinegar through a towel and pour into clean, dry bottles. Seal container tightly with stoppers.

Waste Apple Cider Vinegar

For the preparation of apple vinegar according to this recipe, both whole ripe fruits of sour varieties and cake left over from fruits processed into juice are suitable as a basis.

Ingredients:

Water - 1 l
Apples - 1 kg
Sugar - 150 g
Apple or table vinegar - 100 g

Attention! Instead of vinegar, you can also use a uterus from a previously prepared homemade product in the preparation.

The procedure for preparing a natural "elixir" is as follows:

Rinse apples, dry, cut off spoiled places and core. Put the fruit slices in a jar, filling the container halfway.
Fill the container to the level of the "shoulders" with cold water, in which granulated sugar or honey must first be dissolved.
Leave the vessel at room temperature for 10 days, covered with gauze to prevent insects from getting inside.
After the specified time, strain the liquid and mix with vinegar.
Keep the workpiece for another month in a warm place.

Attention! If the apartment is cool, then the fermentation process can be delayed for 2-3 months.

Strain the finished product several times through cheesecloth and store in a cool place.

Apple juice vinegar

By preparing apple cider vinegar at home according to this recipe, you can get a truly healthy and tasty product. A liquid with a sour taste is suitable as an ingredient for preserving vegetables and fruits, salad dressing or a remedy that helps normalize bowel function, acid-base balance, and improve overall well-being and mood.

Products:

Apples - 2 kg
Yeast - ¼ tsp
Sugar - 1 tsp

The cooking process is as follows:

Wash apples, wipe, cut off rotten areas from fruits, remove seed boxes. Squeeze juice from fruits. Pour the drink into a clean sterile jar.
Mix yeast with sugar and dilute in a small amount of warm water. When the resulting dough is covered with a “foam cap”, pour it into a vessel with juice.

Attention! To speed up the fermentation process, you can put another crust of black bread in the container.

Put a medical glove on the neck of the jar so that air does not get inside. During the fermentation process, carbon dioxide will fill the glove and if it breaks, you will need to take a new one.
Thus, the juice must ferment for 4 weeks until the fruit sugar is completely converted to alcohol. The result is a drink that resembles young wine. And in order to process the product into vinegar, you need to leave the liquid to ferment further, but already in the open. To do this, the contents of the jar must be poured into a saucepan, covered with a cloth and left in a warm place for 1.5-2 months.
As soon as the unpleasant smell disappears, the vinegar is ready. The liquid will need to be filtered and bottled in sterile bottles.

Vinegar is a product obtained as a result of fermentation - vinegar made from apples is especially popular. Due to its beneficial properties, this product is widely used in cosmetology, cooking, traditional medicine for certain ailments.

The world learned about the healing properties of this liquid thanks to the doctor Jarvis, who wrote a book on the treatment of folk methods. He paid special attention to apple cider vinegar, describing how it works in various diseases.

Of course, in our time, apple cider vinegar can be bought everywhere, but home-cooked product will be the most vitamin and delicious. Learn how to make apple cider vinegar in this article.

concept

Apple cider vinegar is a completely natural product. It is obtained by fermenting apple juice without the addition of chemical additives. In this transformation from sweet juice to sour vinegar, the useful properties inherent in apples are not lost, and even new useful properties are added due to the appearance of organic acids.

Due to its naturalness, this vinegar may have sediment at the bottom of the bottle, this even applies to a purchased product. When buying, read the data on the composition, the vinegar should not contain anything other than water and malic acid. The strength of store-bought vinegar should also not exceed 6%.

Composition and properties

Useful properties of apple cider vinegar are explained by the unique composition of the product. It contains the most important minerals and trace elements (calcium, magnesium, iron, sodium, copper, sulfur, silicon, phosphorus), as well as acetic, oxalo-acetic, lactic, citric acids, ballast substances valuable for the body, a number of amino acids, enzymes and vitamins. (A, C, E, P, B vitamins).

The benefits of apple cider vinegar, first of all, lies in its anti-inflammatory and analgesic effect:

reduces pressure;
relieves migraine attacks;
reduces swelling and pain in angina, runny nose, arthritis;
normalizes intestinal microflora;
accelerates the healing of wounds and various skin lesions;
improves immunity;
improves blood circulation.

The healing properties of apple cider vinegar are used in many areas of our lives, such as cosmetology, dentistry, medicine, nutrition and others. Naturally, a self-prepared product will be more effective and safer. The recipe for homemade apple cider vinegar will be described below.

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Making apple cider vinegar at home

Homemade natural vinegar is prepared from real ripe apples (unlike industrial apples, which are based on apple waste: peel, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best for making vinegar. More sugar will have to be added to the base of sour apples. Fruits must be ripe, overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of decay on the apples.

It is sugar that is the second mandatory component of vinegar (although there are recipes without sugar). Sugar can be replaced with honey. In addition, some recipes for homemade apple cider vinegar include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained from the fermentation of apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. On the surface of the wort in the process of natural fermentation, a foam or film is formed, resembling Kombucha. This is an acetic uterus, and in no case should it be removed.

It is convenient to prepare vinegar in a three-liter glass container. However, glass bottles can also be used. It is easier to fill their necks with paraffin in order to preserve the finished product for a long time.

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Classic Sugar Free Apple Cider Vinegar Recipe

For a simple recipe for apple cider vinegar at home, you need to choose ripe and sweet apples.

Cooking:

1. Wash apples and cut into large pieces. Leave outdoors.

2. After a short time, squeeze the juice from the darkened pieces.

3. Place the resulting liquid in a glass container and put on a medical glove with a puncture in one finger on top of the neck. In a warm, dark place in this state, it should be up to 6 days.

4. As soon as the glove is strongly inflated, it is time to drain the fermenting apple cider vinegar from the juice into a wide dish, after which the fermentation speed increases. This dish should be covered with a loose towel and sent to a dark place with a temperature of +27 degrees for 2 months.

5. When a thick sediment appears, the apple mass is filtered through cheesecloth and packaged in bottles. Store further in a cool place.

During fermentation, a film of acetic acid bacteria forms on the surface of the apple mass, which does not need to be disposed of. It is she who allows you to create such a product.

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Yeast free

In view of the lack of yeast at home or simply unwillingness to use it, a recipe for making apple cider vinegar at home without yeast is provided. To obtain the desired product, the apples must be thoroughly crushed, and a lot of sugar should be added.

Cooking:

1. Turn apples into small pieces and send them to a pan or basin. Top with boiled cooled water so that it completely covers the fruit slices.

2. Send sugar there. The calculation of its quantity comes from the volume of water: a quarter cup of sugar per 1 liter of water. Mix, cover with a towel and send to a warm place for fermentation.

3. After a week, strain the mixture with gauze.

4. Pour the filtered liquid into a bowl or basin again, cover with a towel and wait another 1.5 months. Pour into glass bottles and close. Store in a cool place.

Apple cider vinegar fermentation is a process in which trace elements of starch and sugar are converted into ethanol and carbon dioxide. This process is also called fermentation.

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On sugar and cold water

Cooking (aging) vinegar according to this recipe also takes a lot of time, but the result is worth it.

Ingredients:

Apples - 3 kg,
Cold water - 3 liters,
Sugar - 400 g.

Cooking:

From apples, remove the core, dark spots and wormholes.
Cut the fruits into small pieces.
Put them in a glass or enamel bowl. You can use either a bottle with a fairly wide neck, or a large saucepan.
Pour chopped apples with cold unboiled water, put sugar and mix everything. Tie the container with gauze and place in a dark place.
While the apples stay on the surface, periodically stir them with a wooden spoon, and when they finally sink to the bottom, it is better not to touch them anymore. Fermentation takes 3 months, sometimes it may take another 5-6 days.

An indicator that the vinegar is ready is the complete transparency of the liquid and the absence of a sharp fusel smell.

Strain the finished vinegar into a clean bowl and leave for a couple more days to settle. Strain again gently and bottle. Store in a dark cool place.

On sugar and hot water

In the previous recipe, we poured apples with cold water, and in this we suggest you try the “hot” method. In this case, much less sugar is required. True, only sweet and very ripe fruits are suitable for making this type of vinegar. But it only takes a month to prepare.

Ingredients:

Sweet apples - 2 kg,
Sugar - 100 g,
Hot water - according to the situation (it should cover the apples by 4 cm).

Cooking:

Wash the apples and cut into very small pieces (the core can not be removed, but you need to get rid of the ponytails, wormholes and dark spots).
Put in an enamel pan or in a three-liter jar, add sugar and mix everything. Pour hot (70-80 degrees) boiled water so that it covers the apples by 4 cm.
Cover the container with gauze, put in a warm dark place and stir the apple mass 2-3 times a day with a wooden spoon. The first fermentation lasts two weeks.
After the indicated time has elapsed, strain the liquid into a clean container, leaving 7-8 cm to the top so that the vinegar does not overflow during fermentation. Cover the dish with gauze folded in several layers, secure with an elastic band and place again in a dark place. The second fermentation also lasts two weeks. Sometimes it may take another 2-3 days for the product to reach the desired condition.
After the vinegar stops “playing” and brightens, carefully pour it into bottles (leaving 1.5-2 cm to the top), cork them carefully and store in a dark place at room temperature.

Tip: after you close the bottle with a natural or plastic cork, fill it with paraffin. This is necessary for better preservation of the vinegar prepared according to this recipe.

Vinegar prepared according to this recipe has a very original taste, since yeast, black bread and honey are used for sourdough.

Ingredients:

Apples - 3 kg,
Warm water - 3 liters,
Honey - 900 g (600 + 300),
Black bread (crackers) - 120 g,
Yeast (dry) - 60 g.

Cooking:

Peel the apples from ponytails, wormholes and dark spots (the core can not be removed), cut into pieces and pass through a meat grinder. If this unit is not available, then chop the fruits on a coarse grater.
Put the resulting mass in a large enameled pan and fill with warm boiled water. Add 600 g of honey, brown bread crumbs and yeast, mix everything.
Cover the container with gauze and place in a warm, dark place. Stir the contents of the pot three times a day with a wooden spoon. Primary fermentation takes 10 days.
After that, strain the fermented mixture into a clean wide-mouth dish, add another 300 grams of honey to the liquid and mix. Cover the container with folded gauze 3-4 times, secure with an elastic band and place the vinegar again in a warm, dark place.
The second stage of fermentation will take about 50 days. This time, you do not need to stir anything, it is not recommended to even move the dishes with vinegar.
After the indicated time has passed, and the vinegar becomes transparent, strain it again and bottle it, for example, wine bottles, with natural corks. Store at a temperature of +4-8 degrees.

Recipe variant: when preparing this apple cider vinegar, you can not use yeast, but simply increase the amount of black bread by one and a half times and put a handful of raisins. Also, for the second fermentation, you can replace the honey (300g) with the same amount of sugar.

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Homemade apple cider vinegar

Another option for apple cider vinegar at home involves the use of not apple pulp, but juice. The number of apples is approximate, it can be changed depending on the desired amount of the finished product.

Ingredients: two kilograms of apples.

Cooking method:

Cut sweet ripe apples into large pieces and leave outdoors to oxidize.
When the pieces darken, you need to squeeze the juice out of them with a juicer. You can just grate the apples, put them in gauze and squeeze.
Pour the resulting juice into a glass bottle, put on a medical rubber glove on the neck.
Keep the bottle in a dark place at a temperature of 30 degrees.
The glove under the influence of gas will be inflated. When it is inflated to the maximum, it must be removed. You can't tell how long you'll have to wait. The process can take anywhere from a week to a month and a half.
Pour the wort together with the vinegar uterus into a wide bowl, preferably made of clay or wood. With a large area of contact with air, fermentation will go faster. Between the surface of the liquid and the top of the dishes should remain approximately 10 cm, at least seven.
Cover the surface of the container with a cloth or folded gauze.
Wait for the end of fermentation (homemade apple cider vinegar will become transparent, seething will stop completely). Approximate time - from one and a half to two months.
Filter, pour into a bottle and store in a cool place, you can in the refrigerator.

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Recipe from apples of different varieties with sugar

Now different varieties of apples will do. Two kilograms of fruits taken from trees, one and a half liters of raw cold water and sugar - that's what you need for this recipe. The amount of sugar will vary depending on the apple varieties used. For sour apples, you need three hundred grams of sugar, and for sweet apples, one hundred grams will be enough.

Now take a large grater, grate the apples, before that without freeing them from the peel and core.
Put in a saucepan, pour the indicated amount of water, add sugar only half the norm.
Mix everything with a wooden spoon. Do not cover the container with a lid from above, cover with any material that allows air to pass through. Otherwise, the fermentation process may be delayed or not start at all.
Do not leave the container unattended for three weeks, periodically it is necessary to mix its contents.
Then strain, add the remaining half of the sugar, stir until it is completely dissolved and pour the resulting liquid into jars. Cover the jars again with napkins and set to continue preparing the vinegar, the fermentation process should continue.
At first, it will pass quite rapidly, by the end of the process the liquid will acquire a light shade, and soon it will become completely transparent. The fermentation has come to an end. Vinegar can be used for its intended purpose. Previously, it will once again need to be filtered, poured into clean bottles, corked and placed in the cold.

old recipe

This recipe is very economical, because even overripe apples will be used.

They are thoroughly washed, first cut, as small as possible, and then pounded. It turned out apple porridge or puree with pieces of fruit. Now it is transferred to a pan with an enamel coating. Such dishes will not allow oxidation products to disrupt the process of preparing vinegar. The resulting apple mass is poured with hot water.

To be precise and measure the temperature of the water, it should be seventy degrees Celsius. Water is poured a few centimeters above the level of the apple mixture. With sweet apples of granulated sugar, fifty grams are taken per kilogram. With sour apples - one hundred grams.

The pan should be in a warm and dark place, which should provide normal conditions for the fermentation process. Stir the contents periodically. After two weeks, the apple cider vinegar preparation is filtered and poured into jars, but not to the very neck. Leave for another two weeks. Now only vinegar is ready, it is poured into containers in which it will be stored. You can not shake the resulting product. The resulting sediment can be filtered.

Vinegar is stored in the cellar, on the balcony, in the refrigerator.

Juice recipe

Using a juicer, separate the liquid from the pulp. In order for the fermentation process to take place very quickly, you can add one fourth of a teaspoon of dry yeast, a teaspoon of sugar, diluted in warm water. This will be steam.
It is prepared in a separate bowl and poured into the squeezed juice only when it starts to foam and rise. If there is rye bread in the house, then the added rye crust can also speed up the fermentation process.
The neck of the jar with the contents can be closed by putting on a medical glove. Air must not enter the container. Carbon dioxide will accumulate in the glove, if it accumulates a lot, it can break it. It is necessary to make a replacement, but the process should continue for exactly a month.
During this period of time, the sugar present in the apples should turn into alcohol. You will get young apple wine, let it ferment for another two months in warmth. When you feel that the pungent smell disappears as a result of fermentation, you can talk about the readiness of the resulting finished product.

Homemade vinegar is natural. It can be used in cooking and for the treatment of many diseases.

Industrial vinegar is highly acidic and will need to be diluted with plenty of water before use. It should not be forgotten that in industrial production, only apple waste is used to produce vinegar: the peel and their core. Its strength is 4-5 percent, for homemade vinegar it is lower.

From discarded apples

Apples are suitable for those that, when harvested, fall into substandard.

The fruits are thoroughly washed, finely chopped, laid out in a container.
The amount of sugar is calculated in this way: for one kilogram of very fructose-rich apples, you need to add only fifty grams of sugar, twice as much if the apples are very sour in taste.
The water with which apples are poured should be hot, but it cannot be brought to boiling water.
Avoiding exposure to sunlight, put the pan with apples in a warm place.
Once every two days, the mass must be mixed, preventing it from forming a dry upper crust.
When half a month has passed, the liquid is filtered and poured into jars for further fermentation. After two weeks, vinegar can be tasted and used at your discretion.

Store such a product in bottles in the room.

Jarvis recipe

The recipe of the American doctor Jarvis involves the use of additional ingredients in the preparation of apple cider vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.

Ingredients:

two kilograms of apples;
two liters of water;
two hundred grams of natural honey (plus about a hundred more grams in the second phase of fermentation);
twenty grams of live yeast;
forty grams of dried rye bread.

Cooking method:

Grate the washed apples on the large side of the grater, without removing the peel, seeds and partitions. You can simply skip the fruit through a meat grinder.
Pour the puree into suitable glass jars and fill with a norm of water. Instead of glass containers, you can take an enamel pan.
Add honey, yeast and crackers - they will speed up fermentation.
Cover the dish with a cloth and place in a warm, dark place. It is desirable that the air temperature be 30 degrees.
The pre-fermentation period is ten days. Three times a day, the wort must be stirred with a wooden spatula or spoon.
Strain the future vinegar through a gauze filter and weigh.
For each liter of the base, put fifty grams of honey or sugar, mix, cover with gauze and clean again in a warm and dark place.
The fermentation process will be long, at least 50 days. The signal of its completion will be the transparency of the finished product.

Unusual apple cider vinegar recipe

Unusual, simple and also at home:

Cut sweet ripe apples into large pieces and leave to lie until dark. Oxygen will oxidize the iron present in the fruit pulp.
Now the juice is squeezed out of these apples and poured into a bottle. The neck is decorated with a balloon. Warmth and darkness will cause the apples to ferment. The balloon above the bottle will increase in size.
This can take up to six weeks. Then the fully inflated ball is removed, the fermented liquid is poured once again for the next fermentation and left for forty or even sixty days.
The liquid will boil strongly, so it is not recommended to pour it to the very top, otherwise it will splash out. When the peculiar "boiling" stops, the liquid will turn from cloudy to transparent, the vinegar will complete its last stage.

It is perfectly stored at a temperature of 15 degrees. The duration of storage of vinegar increases its beneficial properties.

From cake

According to the provided recipe, to get about 1 liter of vinegar, you need to prepare 1.5 kg of overripe apples. This description provides for the use of yeast in the amount of 10 grams per 100 grams of the mixture.

Cooking:

1. Wash the fruits, remove rotten areas. Grind pieces of apples in a meat grinder or grater.

2. Pour the grated apples with the same amount of warm water. Send yeast according to the recipe there. Cover the top of the dish loosely with a cloth. Move the semi-finished product to a warm, dark room for 10 days. Stir the entire mixture every day.

3. After these days, mix the applesauce and strain through cheesecloth. Some pleasant and mild aftertaste can be added to the resulting liquid. Apple cider vinegar, a recipe with honey, provides exactly the desired delicate taste. To do this, add 50 grams of honey to 1 liter of apple mass.

Cover again with gauze, send to a dark place for fermentation for 1.5 months. After the set time limit, bottle the clear apple liquid and seal.

To understand that apple cider vinegar is cooked correctly, you need to look at the bottom of the bottle. If there you find a substance similar to a jellyfish or mucus, then everything is cooked correctly. This is a collection of beneficial bacteria - probiotics and enzymes. It is they who give the vinegar additional useful qualities.

What is a vinegar uterus

The main ingredient in apple cider vinegar is fermented apple juice. The sweeter the apples, the higher the alcohol content in the must and the easier it is to form acetic acid.

A thick, whitish, foamy film may form on top of the vinegar, which is called a vinegar mat or a yeast-like film. The healing properties of this film are three times higher than the healing properties of apple cider vinegar itself.

Sometimes a “vinegar uterus” can be introduced into raw materials - the most valuable thing in vinegar. This is the name of the foam or mucous mass that can be seen on the surface of apple juice or wine when they roam. "Vinegar uterus" has three times more healing properties than vinegar itself, and alleviates even those diseases where ordinary apple cider vinegar does not work (for pain in joints, infestation with worms, skin lesions).

"Vinegar uterus" is quite capricious. Sometimes they die if the vessel with fermented juice is moved to another place.
This film is either smooth, delicate and thin, or dense, hard, collected in numerous folds that completely cover the entire surface of the wine.
Wine under the film often remains completely transparent at first, but with the development of the disease, when the old layers begin to come off and settle to the bottom, the wine becomes cloudy.
The vinegar uterus looks like swollen gelatin - monolithic, slightly transparent. If vinegar is stored for several years, then the uterus can take up the entire volume of dishes. But you can squeeze out some of the vinegar from it.

Addition:

The foamy film or slimy mass on the surface of the vinegar is not mold, but a very valuable and useful formation called the "vinegar uterus". It is considered a miracle cure, one spoonful of which can alleviate the patient's condition even in cases where vinegar itself does not help.

This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes. If you are not put off by the somewhat unusual look and texture of the "vinegar uterus", eat just a spoonful to feel its beneficial effects for yourself.

hnh.ru

The vinegar queen needs to be saved so that it can be used to get a new portion of the bite more quickly. It speeds up fermentation processes, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

You can use apple cider vinegar for poisoning, high fever, cough, bruises. You can add the product to massage mixtures. In addition, natural apple cider vinegar helps to lose weight. However, with gastritis with high acidity, ulcers, hepatitis, pyelonephritis, urolithiasis, ingestion is prohibited.

prokalorijnost.ru

Possible cooking problems

Making vinegar can be fraught with a number of difficulties - however, they are all removable. We will try to determine how to make apple cider vinegar at home if you are faced with one of these problems.

Souring does not start

More than one week has passed, and the expected sour smell and cloudy film on the surface still do not appear? There are several solutions:

wait some more;
add a yeast uterus to the wort (read about it in the corresponding section of the article);
raise the temperature - the optimum temperature for the formation of vinegar is 26-35 ° C;
forcibly infect the wort with acetic acid bacteria.

Infection with acetobacteria is carried out with the help of fruit flies, which carry these microorganisms on their paws. You can breed flies by cutting an apple and simply leaving it on the table. The method is radical and not acceptable for everyone, but effective.

Turns out cloudy

It happens, and quite often. Options for solving the problem: filtration through a cotton wool, exposure, filtration, again and again filtration. If you are too lazy to mess with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.

Insufficient content of acetic acid

The reason is either the souring is not over yet, or you took too weak wine. Acetobacteria feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene?

Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7 ° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, with the right technology, vinegar will not require any yeast or additional sugar.

And a little about yeast. In most cases, these very 7 ° can be fermented without yeast - that is, on wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the must will have to be infected artificially.

Only I ask you, do not take baker's yeast - they are only suitable for sugar moonshine! Buy specialty wines or ciders from the wine shop - 1.5 grams of CFA per liter of juice will be enough.

therumdiary.ru

Useful properties of apple cider vinegar

The most famous property of apple cider vinegar is the removal of toxins from the body. But this is not the end of its role in the digestive process. It promotes the synthesis of digestive enzymes in the body and stimulates the secretion of gastric juice.

And the fact that apple cider vinegar normalizes the acid-base balance in the body was first proved by D.S. Jarvis. Thanks to this property, apple cider vinegar helps to quickly restore strength in a person weakened after an illness or stress. The scientist believed that this folk remedy is especially useful in combination with a special diet - the use of fish, seafood, cereals and vegetables and the restriction of meat and fats. This combination therapy has a good effect in the treatment of obesity.

Since apple cider vinegar is primarily an acid, it is especially useful for those who have insufficient gastric secretion and metabolic disorders. As a result of the action of malic acid, the alkaline reaction in the body is neutralized, and the acid reaction does not occur. Glycogen is formed in the body, which contributes to increased efficiency.

The content of other amino acids and vitamins gives apple cider vinegar anti-inflammatory and analgesic properties that help reduce pressure, relieve migraine attacks, irritability, reduce swelling and pain in arthritis, sore throat, runny nose, normalize the intestinal flora, heal wounds and other skin lesions, as well as increase immunity .
In addition, apple cider vinegar increases blood clotting and improves circulation. Thanks to the potassium contained in vinegar, a person who takes diluted apple cider vinegar daily, the state of the nervous system returns to normal.
The role of apple cider vinegar in the prevention and treatment of dysbacteriosis is enormous. Indeed, because vinegar is a natural preservative, that is, it has a strong antibacterial and antifungal effect. Once in the intestines, vinegar destroys harmful bacteria and fungi, creating good conditions for the development of beneficial microflora.
As a result of the breakdown of fats and proteins, apple cider vinegar reduces the burden on the digestive system when eating meat.
Apple cider vinegar is a natural antibiotic, so its therapeutic use promotes recovery from various diseases and the prevention of infectious diseases.
Vitamins and minerals contained in apple cider vinegar make it a good general tonic that restores the immune and nervous status of the body.

folk-med.ru

What is used for

Apple cider vinegar is used in cooking for salads and pastries, for preparations for the winter.

For cosmetic purposes. Used to strengthen hair, skin care, to reduce excess weight. They take baths with it.

Due to the large amount of useful substances that make up homemade vinegar, it is used as an ingredient in many recipes in the treatment of diseases such as:

high temperature,
poisoning,
cough,
bruises,
skin diseases.

Real natural apple cider vinegar works wonders when used properly.

www.polzaili.ru

Medicinal properties

At a high temperature, mix apple cider vinegar and vodka in equal amounts, soak woolen socks or stockings in this solution, wring out and put on your feet.
To sit like this for a while, then lie down in bed and wrap yourself well, the moisture begins to evaporate and the temperature drops rapidly.
With the same solution, you can wipe the whole body, first the arms, then the legs, chest, back, chills appear and the temperature drops. After that, you need to warm up well under the covers.

In case of food poisoning, take a teaspoon of vinegar in a glass of water, mix and take one teaspoon every 5 minutes and drink the whole glass within four hours. Then prepare a second glass of apple cider vinegar solution and take two teaspoons every five minutes.

When coughing, mix 1/2 cup honey, a teaspoon of aloe juice and three tablespoons of apple cider vinegar. Take this mixture 2 teaspoons 3-4 times daily before meals.

Vinegar is also used for such a serious disease as herpes zoster, for which the affected area of \u200b\u200bthe skin is washed with undiluted vinegar four times a day

For a bruise, heat 1/4 cup of apple cider vinegar slightly to dissolve 1/2 teaspoon of salt in it. Moisten a gauze napkin in this solution, apply to the bruised area and bandage it, when the bandage dries, repeat the procedure.

Massage with apple cider vinegar improves blood circulation, cleanses, refreshes, smoothes and tones it.
It is advisable to perform massage after a bath or shower so that the skin is clean, take 2 tablespoons of natural apple cider vinegar per liter of water, wet an ordinary sponge or a piece of soft cloth and wipe the whole body with the resulting acidified water.
You don’t need to wipe yourself right away, the body should dry a little in the air, then rub it with a terry towel.

irinazaytseva.ru

Admission rules

Apple cider vinegar should be taken only in diluted form, no more than 1-3 tsp. in a glass of warm water immediately before each meal.

If you add vinegar to hot water and add a spoonful of honey, you get an excellent vitamin tea. Apple-based vinegar is useful to add to salads. This product goes well with vegetable oils.

When buying, pay attention to the label. Only an organic and unfiltered product will bring real benefits to your body. If the container is transparent, look for a hazy sediment on the bottom. It is in this sediment that the therapeutic power of apple cider vinegar lies.

poleznenko.ru

Harm

It is also impossible not to take into account contraindications to the use of apple cider vinegar. With all the usefulness and safety of this remedy, it is not recommended to take it to patients with impaired metabolism of uric acid salts.
Also, if a patient has gastric ulcer and duodenal ulcer, gastritis (in hypersecretory form), chronic or acute hepatitis, chronic and acute nephritis, urolithiasis, nephrosis, vinegar treatment is contraindicated.
Although 6% apple cider vinegar in the amount of 1 tablespoon dissolved in water cannot cause significant harm to health, it should be borne in mind that, like any acid, vinegar can corrode tooth enamel and change the environment of the stomach from alkaline to acidic ( in some cases causing damage to the gastric mucosa) when taken on an empty stomach.

Everything is good in moderation, so you can not uncontrollably increase the concentration of apple cider vinegar during treatment. This can cause serious harm to health. Do not treat with this remedy for too long.

foodlife.ru

Application in the kitchen

Most often in cooking, it is used in marinades and sauces, as a seasoning, as well as in homemade seamings.

Thanks to its bactericidal properties, apple cider vinegar can disinfect vegetables and fruits, especially in summer, when the risk of intestinal infections increases dramatically.

Therefore, apple cider vinegar in the kitchen is used not only in cooking, but also for disinfecting dishes and kitchen utensils.

It is good to use it for marinating before cooking meat. This will make the meat softer, tastier and protect you from infections.

Apple cider vinegar is used in the kitchen to increase the shelf life of meat and fish. And if you need to store them in the refrigerator for several days, wrap it in a cloth soaked in apple cider vinegar mixed with water.

To prepare marinades, allspice, dill seeds, garlic, juniper berries and other aromatic herbs used in cooking are added to apple cider vinegar. When infused, their aroma and beneficial properties complement those of vinegar.

You can choose the seasonings for vinegar that you like best to taste.

Among other things, apple cider vinegar perfectly removes cooking odors, especially the smell of fish: sprinkle fish (especially sea fish) before cooking with vinegar, and you will get rid of unpleasant smells in the kitchen.

Thanks to this property, apple cider vinegar can remove unpleasant odors in the refrigerator or in the kitchen cabinet - just wipe their inside surface with a cloth dampened with vinegar.
If you didn’t guess with the amount of pepper, and the dish turned out to be very spicy, pour apple cider vinegar into it - just a teaspoon, and the taste will improve significantly.
And you can even get rid of domestic ants if you sprinkle the places of their accumulation and the paths of movement with apple cider vinegar diluted in half with water.
This is how apple cider vinegar has been used in the kitchen. And it’s also possible to clean the kettle from scale by boiling it with apple cider vinegar: the scale will go away and there will be no chemistry left in the kettle.

Apple cider vinegar, the use of which makes life easier for us, can be easily prepared by ourselves.

vita-jizn.net

myths

All types of vinegar are the same

Many people think that apple cider vinegar is just apple cider vinegar, but there are two varieties: filtered and unfiltered. If you want to use the most natural version or make homemade sauces based on this product, unfiltered is suitable for you.

If you see that the vinegar is very transparent and light, it is likely that it has been heavily processed and filtered, so that some of the useful properties of the product have already been lost.
You want one that appears slightly cloudy and brownish, because every beneficial property of apples in such vinegar is preserved the same.
Keep this in mind when buying. There is usually a wide selection in the assortment of the store, which will allow you to find exactly what you want.

Apple cider vinegar tastes terrible

It is quite understandable that no one would drink undiluted vinegar, no matter how healthy it is. However, this does not mean that it should be avoided or that the bad taste should simply be tolerated.

There are many ways to transform this product and make it pleasant enough.

For example, you can make a salad dressing or mix vinegar with honey.
You can also make various sauces or add vinegar to smoothies. Feel free to experiment, and then apple cider vinegar can easily be made a permanent part of your diet.

Apple cider vinegar can cure diabetes

Not surprisingly, many people consider apple cider vinegar to be an effective remedy for diabetics, as it is excellent at stabilizing glucose levels and helping to prevent dangerous blood sugar spikes. Nevertheless, vinegar is simply useful, it is not a medicine.

There is no scientific evidence that using this product will help eliminate the need for insulin and other medications.

If you want to try apple cider vinegar, be sure to check with your doctor first. Remember that this natural remedy cannot be a panacea, so you should not try to treat yourself by refusing other remedies.

No special health benefits

This is another common myth: some argue that apple cider vinegar is not good at all. It actually has a lot of great features.
It has been proven to lower blood pressure, aid digestion, fight a runny nose, and even clear up breakouts.

This is a specialist-approved remedy with antibacterial and antifungal properties. Do not believe those who claim that apple cider vinegar does not provide any benefit, it is absolutely not true.

Apple Cider Vinegar Can't Hurt You

Yes, apple cider vinegar is indeed incredibly healthy, but this does not mean that this product does not have any side effects. Try to always use it correctly. If left undiluted, vinegar can damage tooth enamel. If you get too much vinegar, you can lower your potassium levels in your body. Always be careful when using this product and monitor your condition, because only then can you get the benefits of vinegar.

The strong odor and acidic properties may lead you to think that apple cider vinegar is harmful to the skin, but this is a complete misconception.

Apple cider vinegar can be used as a facial toner by diluting it with water, and you can even use it as a make-up remover.
This is not to say that you should completely abandon your usual cosmetics, just do not underestimate the power of vinegar to treat skin with acne and blemish scars.
Even stars like Miranda Kerr, Megan Fox and Katy Perry claim to use apple cider vinegar. Be sure to try it - and you will be able to see for yourself how effective this remedy is.

It's cancer protection

There are many studies that show that apple cider vinegar can help fight cancer, however, their data is not entirely accurate. Moreover, the information is rather contradictory.

Some studies show that drinking apple cider vinegar reduces the risk of esophageal cancer, while others suggest that it may increase the risk of bladder cancer. It's safe to say that apple cider vinegar cleanses the digestive tract, however, this does not mean that you will be completely protected from bowel cancer.

One way or another, this does not mean that it is not worth trying at all, just the reaction to this product is purely individual, as well as the results of its use.

Yes, apple cider vinegar is made from apples, but don't think that eating it gives the same results as eating fruit.
Distillation and processing means that fiber and vitamin C, which are abundant in apples, do not appear in vinegar.
Do not think that apples and vinegar made from them are equivalent in terms of effects on your body.

Apple cider vinegar can only be drunk

Contrary to popular belief, you can use apple cider vinegar for more than just food. It has many beauty benefits and is one of the best natural cleaners known to man due to its excellent antimicrobial properties.

It is a very effective odor neutralizer and weed control agent.

You can even take a bath by adding apple cider vinegar to the water! There are a lot of ways, just try and do not be afraid to look for the one that is best for you. You will never regret starting to use apple cider vinegar if you do it right and carefully.

Firstly, it is obtained from apple pomace, skins, cores and other waste from the production of juice concentrates.

Secondly, no one guarantees the high quality of raw materials - for example, that apples were taken from trees growing in ecologically clean areas.

And finally Thirdly Factory pasteurization robs apple cider vinegar of most of the vitamins, probiotics, and enzymes that homemade cider vinegar is so rich in.

What is apple cider vinegar and how is it prepared?

Vinegar is formed from apple juice as a result of its fermentation.. But first, alcohol is obtained from it, which eventually becomes acetic acid. This usually happens in 1.5-2 months. During this period, the surface of the apple must is overgrown with a milky-white gelatinous mass, which is called vinegar uterus.

The vinegar uterus, which consists of yeasts, probiotics and various enzymes, is three times more healing than the vinegar itself. Just a teaspoon of this wonderful potion a day relieves joint pain, helps cleanse the skin and rids the body of worms.

There are a few important rules for making apple cider vinegar at home:

select ripened fruits without signs of rot (but it is allowed to use carrion);
fermentation is accompanied by the appearance of a foamy substance, which in no case can be removed (it is simply driven into the rest of the mass during daily stirring);
use dishes made of glass or clay (metal and plastic buckets are not suitable for this purpose);
pour the juice into the selected container so that its level does not reach at least 10 centimeters to the edge;
stir the cooking vinegar with a wooden kitchen spatula or a wooden sushi stick;
at the first stage of fermentation, it is better not to interfere with or touch the juice at all (unless this is specifically stated in the recipe);
in the second phase of fermentation, an acetic uterus is formed, it does not need to be removed;
To speed up the process, place the container of apples and juice in a warm and dark place (such as a warm pantry).

Best apple varieties for homemade apple cider vinegar

I met advice that apple cider vinegar is best made from sweet varieties of apples. Allegedly, the high content of fructose and sucrose in them facilitates fermentation, so that the vinegar cooks much faster.

However, such a product will not have such a balanced rich taste and useful properties as made from different types of apples.

In my opinion, the following proportion is optimal:

50% sweet apples;
35% sweet and sour apples;
15% sour apples.

Of course, sour apples are not so easy to find today, so try using 60% sweet and 40% sweet and sour fruits. Well, if your garden grows a single sweet variety of apples, then its fruits will make a very good organic apple cider vinegar!

Easy Recipe #1 Sugar Free Apple Cider Vinegar

Fans of a healthy diet will especially like this traditional recipe, as it does not contain store-bought yeast and sugar.

Rinse whole and strong apples under running water and cut them into slices, after removing the core.
Wait a while until the flesh darkens.
Run the apple slices through a juicer and pour the separated juice into a glass or clay container.
Pull a medical glove over the neck of the container, making one puncture in it with a sterilized sewing needle in advance.
After 6-7 days in a warm room, the glove will fill with gas - this is a sure signal that it is time to pour the liquid into a wider vessel.
After that, the container is loosely covered with a clean kitchen towel and kept warm for another 2 months. At a temperature of +25 ... 27 degrees, the juice ferments actively, gradually turning into the most valuable homemade vinegar.
Then apple cider vinegar is filtered again and further stored in the dark and cool.

Simple recipe number 2. Apple cider vinegar with honey

Ingredients: 5 large apples or pomace and leftovers from 10 apples, filtered water, 1 cup runny honey

Cooking method:

Cut apples into pieces with a diameter of at least two to three centimeters (including seeds and cores).
Transfer the apple mixture to a suitable dish so that it is about ½ full.
Fill the container with clean water until it covers the apples (but leave 5-10 centimeters of free space to the top).
Dissolve honey in water and knead the mass well with a wooden spatula.
Cover the dishes with a linen kitchen towel or gauze folded in several layers and secure the whole thing with a tourniquet.
Move it to a warm corner in the kitchen and keep it there for 1-2 weeks with daily stirring.
Apple slices no longer float on the surface of the liquid? So, strong apple cider is ready. It's time to strain it into another container and cover it again with a clean cloth.
Leave the liquid to ferment for another 3-4 weeks. At the end of the third week, take a sample of the resulting product - if it is not strong enough, then let it “play” for another week or two.

Easy Recipe #3 Carrion Apple Cider Vinegar

Precipitation during storage is normal for homemade apple cider vinegar.

Fruits that have fallen to the ground are stored very badly, so they need to be urgently put into processing. One option is to make a medicinal apple cider vinegar out of them using this easy recipe.

Ingredients: Apple Carrion, Water, Sugar

Cooking method:

Sort the fallen apples, rinse thoroughly and remove the soft barrels.
Weigh the fruits and write down or remember the result.
Cut them into pieces and pass through a meat grinder (or chop with a blender).
Transfer the apple gruel to a container of neutral material and fill it with water at a temperature of about 70 degrees. Water should cover the puree by 1-2 centimeters.
Sugar is added to the resulting mass at the rate of 50 grams per kilogram of sweet apples and 100 grams for sour ones.
After mixing, place the container in a warm and dark room and keep it under a towel for 10-14 days. It is advisable to stir the contents of the container daily.
After this period, filter the semi-finished vinegar and pack the liquid into jars, filling them ¾ of the volume.
After another 2 weeks, drain the apple cider vinegar completely and store it tightly closed in the refrigerator or in a cold cellar.

Easy Recipe #4 Yeasted Apple Cider Vinegar

Ingredients: 1500 kilograms of apples, 2 liters of water (approximately), 200-400 grams of sugar (the more sour the fruit, the more sugar, add), 20 grams of fresh yeast or ½ teaspoon of dry yeast

Cooking method:

Grate the washed fruits on a coarse grater and transfer the apple mass to the prepared dishes (three-liter Soviet-type jars are best).
Pour hot water over the apples so that it covers them by 2-3 centimeters. There should be 5-10 centimeters of free space at the top of the cans.
Add half the sugar and yeast. Instead of yeast, you can take a crust of dry rye bread weighing 40-50 grams (pre-soak).
After mixing, close the neck of the container with any air-permeable cloth and put it in a warm and dark place for 10 days.
After that, add the rest of the sugar to the liquid, mix and keep warm for another 40-60 days or until the fermentation completely dies out. At this point, the vinegar will noticeably lighten, and bubbles will stop forming in the juice.

I also suggest looking at how quickly and easily homemade apple cider vinegar is prepared.

Apple vinegar the product is very useful, it does not cause anyone the slightest doubt. In addition to purely culinary use, it is used at least (or even more often) as a healing agent for cleansing the body, for weight loss, as a tonic. There is no point in listing all the useful properties of apple cider vinegar. It will be about something else.

The product called "Apple Cider Vinegar", which can often be found on sale, in the vast majority is not. Most often, this is the most common flavored vinegar or some other muck. Real apple cider vinegar, in my firm opinion, is the one that is made at home, with your own hands and from natural raw materials. There are a lot of recipes for its preparation, but I will give just a couple of the simplest ones. After all, in this case, it is not the process that matters, but the result.

Making apple cider vinegar at home

Whatever recipe you prepare vinegar at home, you must follow the basic rule - apples for its preparation must be ripe and even overripe, it is highly desirable sweet varieties. The more sugar they contain, the better.

In terms of acidity, home-made apple cider vinegar is weaker than its store-bought counterparts, and even more so than ordinary vinegar, but it depends on apples. The sweeter they are, the more sour the final product will be. Vinegar can be prepared from both squeezed juice and apple porridge. I'll give you both recipes, and you can choose for yourself.

Recipe one. Vinegar from apple juice.

Squeeze juice from apples in any convenient way and pour it into a spacious glass or wooden container. An enamel pan will also work, but without damaging the enamel. Do not fill the juice to the top, leave about a third of the space in the container, the juice will increase in volume during the fermentation process. If you want to speed up the process, you can add wine sourdough, a little honey, a handful of rye crackers or just a little wine or bread yeast to the juice. With such an additive, the process will go faster and take about a month. But even if you do not add anything, the fermentation process will still begin, although it will last two to three times longer.

The main condition for good fermentation is a sufficiently high temperature. The lower the temperature, the longer the process will take. Optimally, it should not be below +20 degrees. At the same time, the container should stand in a dark place, bright light slows down fermentation. In extreme cases, it can be covered with something dark.

Cover the juice container from above, but not tightly. The carbon dioxide produced during the fermentation process must have an outlet. An ordinary food-grade PE film is ideal for this, in which holes are made with a needle or a toothpick. You can cover it with a napkin or towel, but in this case the liquid will evaporate more intensively and there will be less apple cider vinegar at the output.

In about a week, active fermentation should begin. If it does not come, then there is not enough sugar in apple juice. Add sugar and a pinch of yeast to the juice. Usually, the so-called “vinegar queen” begins to form on the surface of homemade vinegar during the fermentation process. At first, it looks like ordinary foam, and then turns into a jelly-like film.

Vinegar queen is a very useful by-product when making apple cider vinegar at home. It is often used for health and cosmetic purposes, but even more often for the preparation of apple cider vinegar itself. Stored in pure apple juice (in a tightly closed container) until the next year, the vinegar uterus is added to the apple must, as a result of which the vinegar preparation process is much faster and more successful.

Apple cider vinegar is considered ready when the vinegar uterus sinks to the bottom. But there are times when the acetic uterus does not form for some reason. Then the readiness of vinegar is determined by taste.

Ready-made homemade apple cider vinegar is bottled and stored in a dark, cool place. You don't need to filter it! Just stir it thoroughly before bottling so that the sediment is evenly distributed throughout the bottles.

Recipe two. Apple cider vinegar.

The harvested apples, after you wash them and remove all damaged and rotten places, are rubbed on a coarse grater (or very finely chopped), after which they are transferred to a bowl with a wide mouth and poured with boiled, warm water. The calculation of proportions is something like this:

500 grams grated apples —

0.5 liters of water;

50 grams of honey or sugar;

5 grams of yeast or 10 grams of rye crackers.

Mix all the ingredients thoroughly and put the container in a warm, dark place. You can leave it completely open, or you can cover it with a clean napkin or towel. At a temperature of + 20-25 degrees, our future apple cider vinegar should stand in this form for ten days, at which time it will ferment intensively. During this time, it must be constantly stirred with a wooden spoon or spatula at least twice a day (but more often is better).

After ten days, we decant the liquid through gauze into another vessel and set it to continue fermentation. With this method, homemade apple cider vinegar matures in 40-60 days. During this time, the fermentation should stop, the sediment and the acetic uterus (if it has formed) sink to the bottom. Further, everything is as in the first recipe - the vinegar uterus is separated, and the finished vinegar is bottled.

And the last

Do not rush to pour out the sediment remaining at the bottom of the bottle. This cloudy and ugly liquid is an excellent vinegar starter, which, like the vinegar mother, can be used to make a new batch of apple cider vinegar.