How to make your own apple cider vinegar. Apple cider vinegar at home: a simple recipe

Apple cider vinegar The product is very useful, no one has the slightest doubt about it. In addition to purely culinary use, it is used no less often (if not more often) as a healing agent for cleansing the body, for weight loss, and as a tonic. There is no point in listing all the beneficial properties of apple cider vinegar. We'll talk about something else.

That product called “Apple Cider Vinegar”, which can often be found on sale, in the vast majority is not such. Most often, this is the most ordinary vinegar with flavoring or some other nasty thing. Real apple cider vinegar, in my firm belief, is the one 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 matter it is not the process that is important, but the result.

Making apple cider vinegar at home

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

In terms of acidity, apple cider vinegar prepared at home is weaker than its store-bought counterparts, and even more so than ordinary vinegar, and it depends specifically on apples. The sweeter they are, the more sour the final product will be. You can make vinegar from both squeezed juice and “apple pulp.” I will give both recipes, and you choose for yourself.

The first recipe. Apple juice vinegar.

Using any convenient method, squeeze the juice out of the apples and pour it into a spacious container made of glass or wood. An enamel pan will also work, but without damaging the enamel. Do not pour the juice to the top, leave about a third of the space in the container; during fermentation, the juice will increase in volume. If you want to speed up the process, you can add wine starter, a little honey, a handful of rye crackers or just a little wine or bread yeast to the juice. With this additive the process will go faster and will take about a month. But even if you don’t 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 lower than +20 degrees. The container should be in a dark place; bright light slows down fermentation. As a last resort, you can cover it with something dark.

Cover the container with juice on top, but not tightly. The carbon dioxide produced during the fermentation process must be released. Ordinary PE cling film, in which holes are made with a needle or toothpick, is ideal for this. You can cover it with a napkin or towel, but in this case the liquid will evaporate more intensely and less apple cider vinegar will come out.

In about a week, active fermentation should begin. If it does not occur, then there is not enough sugar in the apple juice. Add sugar and a pinch of yeast to the juice. Usually, a so-called “vinegar mother” 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 mat 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. Preserved in pure apple juice (in a tightly sealed container) until next year, the vinegar mother is added to the apple wort, as a result of which the process of making vinegar is much faster and more successful.

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

Ready homemade apple cider vinegar is bottled and stored in a cool, dark place. There is no need to filter it! Just stir it thoroughly before bottling so that the sediment is evenly distributed throughout the bottles.

The second recipe. Apple pulp vinegar.

The collected apples, after you have washed them and removed all damaged and rotten areas, are grated on a coarse grater (or very finely chopped), after which they are transferred to a bowl with a wide neck and filled with boiled, warm water. The calculation of the proportions is something like this:

for 500 grams of 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 ingredients thoroughly and place the container in a warm, dark place. You can leave it completely open, or you can cover it on top 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, during 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 preferably more often).

After ten days, strain the liquid through cheesecloth into another container and set it aside to continue fermentation. With this method, homemade apple cider vinegar matures in 40-60 days. During this time, fermentation should stop, the sediment and the vinegar mother (if it has formed) sink to the bottom. Next, everything is as in the first recipe - the vinegar mother is separated, and the finished vinegar is bottled.

And lastly

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

Good day, dear readers! Today I would like to tell you a recipe for apple cider vinegar that I inherited from my grandmother. This remedy can also provide health benefits.

At the same time, the technology is simple. Do you know that natural vinegar helps fight cellulite, and is also used to tighten the skin, for weight loss and for beautiful hair.
It is used internally for medicinal purposes and is used for all kinds of rubbing and compresses.

It has been known for a long time and is used to prepare various potions and to treat many diseases.

In cooking, this product allows you to give dishes an exquisite taste. Cabbage is fermented with it, and various canning options are prepared.

Use garlic as an addition.

Apple cider vinegar contains a large number of essential enzymes and vitamins. It has a positive effect on the nervous, digestive and cardiac systems.

The product made at home has a lower strength compared to the synthetic version.
Remember that frequent use of synthetic products internally leads to the formation of sand and kidney stones, as well as to the appearance of peptic ulcers.

It is better not to use the store-bought version for weight loss.

It is also worth considering some of the subtleties of using a natural product. Do not use a cloudy product.

Wait until the sediment settles. Vinegar in a jar will ferment for a longer time than the same product in a saucepan or wide bowl.

Apple cider vinegar at home: popular recipes

If you want to know how to make apple cider vinegar, try this easy yeast-free recipe.

Prepare simple ingredients - this is 3 kg of apples, 300 g of sugar and water.

You will also need gauze and a large vessel. Dishes can be made of glass, wood or enamel.

In this case, stainless steel will not work. It is better to use natural apples, in the cultivation of which no chemicals were used.

Wormy fruits will tell you about naturalness.

So let's get started:

Peel and core the fruits and then finely chop them.
Place the apples in a container and add sugar there.
Mix the ingredients and add water. In this case, the liquid should rise two fingers above the product.
Then place the dishes in a dark place. The mixture will first ferment for two weeks. Stir the liquid twice a day.
Cover the vessel with gauze or a regular napkin.
After two weeks, strain the mixture through cheesecloth and squeeze out the remaining pulp.
Then store the liquid in a 3 liter jar. Cover the container and place it back indoors. After this, the second stage of fermentation occurs, which lasts about four weeks.

The finished mixture will acquire a rich shade. Store the product in glass containers.

Try making vinegar the Jarvis way. For this you will need a liter of water, 800 g of apples, about 200 g of sugar. You can also use honey. You will also need 20 g of rye bread or 10 g of yeast.

Wash the fruits and grate them along with the core. Add to the resulting pulp warm water, honey and yeast.

Pour the mixture into a container with a wide neck. Place the dishes in a warm and dark place for 10 days.

Stir the mixture with a wooden spoon several times a day. After this period, squeeze the mass through gauze. For every liter add 50 g sugar, and then pour into a wide-necked container.

Tie the neck with gauze and place the container in a dark place on 40 days. The end of the fermentation process can be judged by how the liquid ceases to be cloudy.

Filter the finished solution and bottle it. Seal them with stoppers and store them in a cool place.

Apple cider vinegar for weight loss

With the help of a natural product, treatment and weight loss are carried out. Traditional recipes will help with this.

To lose excess weight, shake three tablespoons of vinegar in a glass of water and drink this liquid before meals.

This is an excellent cleanser.

The healing composition will also help with cellulite.

Special wraps are made for this. First you need to cleanse the skin.

Then the vinegar should be diluted with water in the ratio 1 to 1 and add a few drops of lemon juice and essential oil to the solution.

Bandages are soaked in the prepared mixture and tightly wrapped around the stomach, thighs and legs. In general, all problem areas.

Wrap the film and towel on top. With this wrapper, lie in bed under the covers about 40 minutes.
It’s quite easy to prepare a wrap for better fat burning. To do this, mix our main ingredient with honey and apply the sticky mixture to your stomach and other problem areas.

Wrap the top with cling film. Wear warm tights. Cover yourself with a warm blanket and lie down for an hour.

There is also a special technique according to Bolotov, which involves the use of homemade vinegar. This useful product should be used for chronic fatigue, arthritis and varicose veins. It is also effective against fungal diseases.

Don't deny yourself the pleasure of using natural products. Moreover, this will not require large financial costs and excessive effort. I hope that my simple recipes will benefit you.

Be healthy and happy dear friends!

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Homemade natural vinegar is prepared from real ripe apples (as opposed to industrial vinegar, which is based on apple waste: peels, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best suited for making vinegar. You will have to add more sugar 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 rotting on the apples.

Sugar is the second essential component of vinegar (although there are recipes without sugar). Granulated sugar can be replaced with honey. Additionally, some homemade apple vinegar recipes include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained by fermenting apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. During natural fermentation, a foam or film, reminiscent of kombucha, forms on the surface of the wort. This is a vinegar queen and should never be removed.

The vinegar queen should be protected in order to be used to quickly obtain a new portion of the bite. It speeds up the fermentation process, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

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

Homemade apple vinegar with sugar “Bystry”

Within one month, apple cider vinegar will be ready using this simple recipe. Apart from apples, you only need sugar, there are no other ingredients. The amount of sugar indicated is for sweet fruits. If only sour apples are available, then the sugar feed should be doubled.

Ingredients:
three kilograms of sweet apples;
150 grams of granulated sugar;
water.

Cooking method:
Wash the apples thoroughly and chop them very finely. You can additionally crush the pulp with a masher.
Place the apple base in a pan (preferably enameled).
Add sugar.
Heat the water until it is hot but not boiling (ideal temperature is 70 degrees).
The amount of water should be such that the apples are covered by approximately 4 cm.
Place the pan in a warm place, but make sure that direct sunlight does not fall on the wort.

The apple mass must be mixed twice a day, preventing the top layer from drying out.
After two weeks, strain the contents of the pan using a gauze filter (fold a piece of gauze three times).
Pour the aromatic liquid into large glass jars.
Important: to ensure a normal fermentation process, you need to leave at least five or even seven centimeters from the surface of the liquid to the top of the container. The fact is that during fermentation the liquid level will increase.
You need to keep the future vinegar in jars for two weeks.
The finished homemade apple vinegar remains to be carefully poured into suitable clean bottles. Be sure to leave space between the neck and the vinegar level.
At the bottom of the container there will be turbidity, a sediment that does not need to be shaken. It can then be strained through 4-5 layers of gauze and added to bottles.
Seal the bottles well or make paraffin stoppers and store them in a dark place.

Homemade apple juice vinegar

Another option for apple vinegar at home involves using juice rather than apple pulp. The number of apples indicated is approximate; it can be changed depending on the required amount of the finished product.

Ingredients:
two kilograms of apples.

Cooking method:
Cut sweet ripe apples into large pieces and leave in the open air to oxidize.
When the pieces darken, you need to squeeze the juice out of them using a juicer. You can simply grate the apples, put them in cheesecloth and squeeze them.
Pour the resulting juice into a glass bottle and put a medical rubber glove on the neck.
Keep the bottle in a dark place at a temperature not lower than 20 degrees.
The glove will inflate when exposed to gas. When it swells to its maximum, it needs to be removed. You can't tell in advance how long you'll have to wait. The process can take from a week to a month and a half.
Pour the wort along with the vinegar mother into a wide bowl, preferably made of clay or wood. With a large area of contact with air, fermentation will proceed faster. Between the surface of the liquid and the top of the dish there should be approximately 10 cm, at least seven.
Cover the surface of the container with a woven napkin or folded gauze.
Wait for fermentation to finish (homemade apple vinegar will become transparent and the bubbling will stop completely). The approximate period is from one and a half to two months.
Filter, bottle and store in a cool place, maybe in the refrigerator.

Homemade apple cider vinegar with sugar

Apple vinegar is easy to prepare at home. The main thing is to provide warmth and create the necessary conditions for fermentation.

Ingredients:
two kilograms of ripe apples;
two hundred grams of sugar;
one and a half liters of chilled boiling water.

Cooking method:
Puree the apples, core and peel included.
Place in a jar or pan, add half the amount of sugar and add water.
Stir, cover with a napkin and leave to ferment for three weeks. Stir 2-3 times daily.
Strain, add the second half of the sugar, mix and pour into jars.
Leave to ferment for about two months.
As soon as the liquid becomes clear, filter the prepared bite and use it.

The recipe, which was invented by naturopathic doctor D. S. Jarvis, is still considered one of the simplest and most popular ways to make homemade, 100% natural apple cider vinegar. The technology is outlined in Jarvis's book Honey and Other Natural Products (1985). My recipe contains a detailed description of all stages of preparation and step-by-step photographs, which are intended to help those who decide to make apple cider vinegar at home for the first time.

Apple cider vinegar is prepared using the so-called natural fermentation method. In addition to apples, bread/yeast is used, as well as water, honey or sugar. Thanks to natural raw materials, vinegar acquires unique beneficial properties, retains a lot of vitamins and microelements, and due to the addition of honey, it acts as a rich source of potassium (“core people” know why this is important).

How does fermentation occur?

The process of making apple cider vinegar can be described in two sentences. Apple mass, sweetened with sugar or honey, is fermented for a long time due to the work of acetic bacteria. Bread and yeast accelerate the fermentation process, and honey restores potassium deficiency.

The whole process can be divided into 5 phases:

Wort preparation. You need to prepare a wort from fresh apples, water and honey (sugar) and leave it warm to start fermentation.
Active fermentation takes 10-14 days. The fermentation process starts in the sweet apple mass. Bacteria actively multiply and convert sugar into two substances: carbon dioxide and alcohol.
Squeezing and removing pulp. The resulting alcohol-containing mass should be squeezed out of the pulp and immediately add more sweetener.
Quiet fermentation lasts 40-60 days. There is an activation of acetic fungi, which ferment and eat the resulting alcohol, transforming it into acid. Your participation is not required here; you just need to ensure unhindered access of oxygen to the wort.
Overflow. After the acetic acid bacteria have done their job and fermentation is complete, all that remains is to pour the finished product into bottles.

Choosing Products for Apple Cider Vinegar

Apples

For preparation, you will need whole apples, which are chopped together with the head of cabbage. Appearance does not matter; the fruits can be crushed, wormy, broken, and even slightly damaged (need to be trimmed). The main thing is to choose ripe and sweet apples, then the vinegar will be of high quality. Green and sour fruits are not suitable. On the contrary, they should be as ripe as possible, even overripe, then fermentation will go easier. Sweet varieties have more natural sugar, which means the percentage of alcohol in the wort will increase and vinegar will form faster.

Honey or sugar?

Of course, honey is much healthier than sugar, and it also enriches vinegar with the missing potassium. You can cook only with sugar, but I still recommend adding even a small amount of honey available to you at least in the second stage. You can partially use both products in any proportion, following the norm: 100 g per 1 liter of water at the beginning of preparation, plus 50-100 g per 1 liter of juice at the second stage (for active fermentation). If the apples are sour, the amount of sweetener can be slightly increased.

Leaven

To activate the fermentation process, rye bread is added to the wort. Instead, you can use dry yeast in the amount of 10 g for every 1 liter of liquid. But you can do without yeast, using only bread crusts for sourdough, everything ferments wonderfully. If desired, you can add a handful of raisins.

What utensils will be needed?

Enameled or glass containers are best suited for making vinegar at home. In the first phase of fermentation, it is worth taking a wide pan or bucket with an enamel coating to protect the wort from direct sunlight and provide air access. And at the second stage, when quiet fermentation occurs, it is more convenient to use a jar. The pan should be spacious, with a “reserve” so that there is free space both for raising the foam and for oxygen access. You will also need a wooden spoon with a long handle (for stirring the wort) and a piece of gauze.

Total preparation time: 2 months
Cooking time: 10 minutes
Yield: 1 l

Preparation

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I washed the apples, cut out the wormy and rotten pulp. There is no need to peel the skin or cut out the heads of cabbage; they are also used to prepare the wort.

Then I chopped the apples, along with their peels and seeds, on a coarse grater. If you are preparing a large volume, you can make the process easier by using a meat grinder, blender or food processor.

I immediately put the resulting apple pulp into a saucepan - the volume is at least 3 liters (the wort will rise during fermentation and bubble, so it should not reach the top of the saucepan by at least 10 cm). Do not use glass at this stage! Firstly, the walls allow light to pass through, and secondly, the wort will ferment in the jar longer due to little contact with oxygen.

I measured out 1 liter of water - warm, but not too hot, pre-boiled. I dissolved 100 g of honey (or sugar) in it. And she poured sweet water over the contents of the pan. Mix well with a wooden spoon. I placed a crust of rye bread on top (preferably, of course, homemade, although store-bought will do). If desired, at this stage you can add 10 g of dry yeast, but I did not add it, and fermentation goes well without it.

Then she carefully mixed with a spoon and covered the pan with gauze folded in 4 layers. Be sure to tie it tightly so that flies don’t appear and ruin all our work! I placed the resulting workpiece in a dark and warm place for 10 days. The optimal temperature is 25-30 degrees, without direct light.

During these 10 days, the apple mass will ferment and foam (the first foam will rise to the surface somewhere on the second or third day). It needs to be stirred with a wooden spoon every day - I stirred it morning and evening.

After ten days, it’s time to remove the pulp (spin). You will need a sieve, gauze and a 1-liter jar. First, I poured the apple mixture into a sieve, and then strained the liquid into a jar through several layers of cheesecloth. This makes it much easier to remove the pulp. Don’t even try to squeeze it through the gauze right away, it won’t work, it will quickly clog it.

I deliberately poured the juice into a liter jar first to determine its volume. For every 1 liter of liquid, add 100 g of honey (or sugar) and stir vigorously.

I then poured the sweet liquid into a clean, larger jar (2 liter). Now the stage of quiet fermentation begins. I tied the jar tightly with gauze and set it to ferment in a dark and now cool place for 40-60 days. You can put it somewhere in the kitchen cabinet, the main thing is that all this time you can’t disturb the jar or twist and turn it with your hands. The raw materials must stand quietly and “breathe”; all processes occur absolutely without your participation. During this time, foam will first rise to the surface, then it will settle, and the liquid will gradually become lighter.

The readiness of vinegar is determined by its transparency. It won’t be completely clean, of course, but it will become noticeably lighter, and all the turbidity will settle to the bottom.

A thick whitish film may form at the top - vinegar uterus. It must be carefully removed.

I poured the finished vinegar into clean bottles. I sealed the container and put it in the refrigerator. Over time, a small sediment may fall to the bottom, which is considered normal. The strength of homemade vinegar is 4-6%. Fully prepared apple cider vinegar can be stored indoors at a low temperature, such as in a pantry. Can be used for both food and cosmetic purposes. Be healthy!

Natural homemade apple cider vinegar, a few spoons of which contains both medicine, a food vitamin supplement, and simply a refreshing drink in the summer heat. I'm preparing its 4th season.

Recipe from Jarvis’s book “Honey and other natural products” and N. Kobzar’s book “Nature-appropriate nutrition. The path to health."

Preparation of apple cider vinegar occurs in three stages. All manipulations are simple, although they take a long time. The actual busy time from cooking is not long. Depending on the initial quantity/quality of apples, the longest time is preparing the apples, and then pressing them.

Ingredients of apple cider vinegar:

1st stage:

400 g apples
500 ml water
50 g sugar/honey
10 g black bread (small cracker)

2nd stage:

100 g honey/sugar per liter of liquid

How to make apple cider vinegar at home - a simple recipe:

Step 1 of making homemade apple cider vinegar

Any apples will be suitable for vinegar. And even better, in my opinion, is a mixture of apples. Wash, clean from wormy, spoiled areas. If you have selected apples, without nuances, then grate them entirely (along with the core, seeds, and skins). Also, if you are drying apples, you can use the skins/cores left over from apple peeling. This year my apple trees are resting and I'm using the falling fruit from my grandpa's orchard.
Preparing the apples
We grate on a coarse grater by hand or with the help of your kitchen assistants (blender, food processor...). You can also chop it finely. This year I use an attachment (a large grater in a food processor) for 6.5 kg of prepared apples (in the past I grated 10-12 kg by hand - I had more time).
Rub it
Pour the apple mixture with warm boiled water. In the proportion for every 400 g of apples 500 ml of water (for 4 kg of apples - 5 liters of water), we feed our future vinegar with honey or sugar and a cracker of black bread. This time I'm using sugar. Stir with a wooden spatula/spoon.
Adding ingredients for stage 1
Place the container in a dark place with a temperature of 20-30ºC, covered with cloth or gauze, and leave for ten days, stirring the contents daily with a wooden spatula two to three times a day.
Attention! At this stage we use an enamel pan, basin, bucket or glass or wooden container. A metal container is not suitable!

The fermentation process is facilitated by: constant temperature, darkness and a wide area of contact of the future vinegar with air. I have a huge saucepan, which I put in the garage for these ten days and cover with a towel (from midges). I also add some prepared vinegar from last year that was left with the sediment.

Step 2 of making apple cider vinegar at home
After 10 days, strain and squeeze the mixture through 4 layers of gauze. I place a sieve covered with 4 layers of cheesecloth in a bowl and squeeze it out in sections.
Strain
Pour the resulting liquid into 3-liter jars, 2-2.5 liters into each jar, add sugar/honey at the rate of 100 g per liter.
Pouring into jars and adding sugar
Stir until dissolved. Cover with a piece of natural fabric and secure (with an elastic band, for example) to prevent midges from getting in.
And again we leave the jars in a warm, dark room for another 1.5-2 months (during this time, no active participation on your part is required, although the vinegar will definitely be pleasant if you look at it and remember time about time 😉😂).
Leave the vinegar for 1.5-2 months

Depending on the apple variety and other conditions, your homemade apple cider vinegar will be ready after this time. I usually remember about it after 2-3 months. At this time, the vinegar is fermenting, “playing” (so do not fill the jar to the top). A vinegar uterus will form on top in the form of a film or even a thick, approximately half a centimeter, mucous formation. During this time, the liquid itself becomes transparent, a sediment forms at the bottom, and now the vinegar is considered ready.

Step 3 of making apple cider vinegar at home

Insert a watering can covered with gauze folded in 4-5 layers into suitable clean bottles and pour the vinegar.
Close tightly with lids (according to the recipe, you need to seal with wax; I have screw-on lids, which I additionally line with a square of parchment paper) and store in a cool place. My main volume is stored in the basement, and the duty bottle is in the refrigerator.

Where can you use homemade apple cider vinegar:

dressing salads;
add to hummus and when cooking instead of lemon;
extinguish baking soda;
use in or in other preparations for the winter;
drink in the morning/evening or on hot days for refreshment in this form: add 1-2 tsp to a glass of water. vinegar and 1 tsp. honey;
gargle when it bothers you: 1-2 tsp. vinegar in a glass of water, rinse every hour (rinse and swallow, washing the back of the throat)…

Be careful with yourself, natural apple cider vinegar is an acid. Notice this obvious fact.

The_host author of the recipe