How to make apple cider vinegar at home. Vinegar of their pomace

Hi all! Apple cider vinegar has managed to prove itself well not only as a medicinal, but also as a cosmetic product. It was thanks to this substance that Cleopatra managed to maintain her beauty with health.

Unfortunately, the quality of samples presented in stores is not always high enough. To be sure of the usefulness of the product, it is better to make apple cider vinegar at home - a simple recipe for this has long been known.

About the simplest option for obtaining apple cider vinegar at home

To get homemade apple cider vinegar, you can use several recipes. For beginners, it is better to give preference to the simplest option:

1. Apples (preferably Antonovka) are “passed” through a coarse grater. The skin and core are also frayed. The gruel is placed inside a glass container or an enamel pan. Boiled warm water is added in the following proportions: 800 g of apple gruel is diluted with 1 liter of water.
2. The mixture is supplemented with sugar (100 g) or honey, as well as raw yeast (10 g). Yeast can be combined with dry rye bread (20 g). The amount of ingredients is calculated for 1 liter of water.
3. An open container with the prepared composition is kept for about 10 days in a dark, warm place.
4. Stir the mixture twice a day. To do this, use a wooden spoon or a clean stick.
5. After 10 days of sedimentation from the cake, it is necessary to squeeze the liquid into another container through gauze. To obtain high-quality vinegar, the liquid must be sweetened. About 50 grams of sugar is added to a liter of juice. The ingredients should not be stirred. The dishes with the composition are tied with gauze and left in a warm place.
6. Apple cider vinegar needs 40 to 60 days to mature. A light-colored product with a pleasant taste is considered ready. The liquid must be filtered again with gauze or poured into another container using a hose.
7. For ready-made apple cider vinegar, you need to prepare several bottles or small jars with tight lids. Containers with homemade vinegar are stored in a simple cabinet or in the refrigerator.

Sometimes on apple cider vinegar during infusion, you can see a film that looks similar to a jellyfish. It is called the vinegar uterus, the appearance of which is a rare occurrence, indicating the preparation of high-quality vinegar.

The production of homemade vinegar may be accompanied by the appearance of small midges. This is considered normal. After the vinegar is in the bottles, the midges will disappear.

It should be noted that the color of real high quality apple cider vinegar cannot be transparent. He must be squishy.

Healing properties of homemade vinegar will be able to please at least 2 years. Moreover, the longer it is stored, the more useful it will become.

Apple cider vinegar at home - a simple recipe number 2

You can also prepare vinegar according to an old, but no less simple recipe. In this case, you can use carefully washed, finely chopped and crushed overripe apples.

• The gruel is placed in an enamel pan, water heated to 70 degrees is added in such a volume that it covers the apples "with a margin" of several centimeters. To sweet apples, in the amount of 1 kg, you need to add about 50 grams of sugar, to sour fruits - 100 grams of sugar.
• The pan is left in a dark and warm place. It should be remembered that the contents of the pan require periodic stirring.
• After 2 weeks of settling, the mass "gives in" to careful filtering. For further fermentation, the liquid is poured into jars with wide necks. The container should not be filled completely.
• Homemade vinegar takes about 2 more weeks to fully cook. After that, it is bottled, in which it will be stored in the future. When pouring, the liquid must not be shaken to prevent the formation of sediment in the final product.

Features of Apple Cider Vinegar Juice Based Recipe

In addition to the "classic" recipes based on the use of apple fruits, it is allowed to make vinegar from natural apple juice. There should be no pulp in it.

In this case, you can do without yeast and sugar. However, for faster infusion of vinegar, you can use dough - dry yeast (a quarter of a teaspoon) and sugar (a teaspoon), mixed with warm water. The dough can be added to the juice after it begins to foam and rise. Also, fermentation will be faster thanks to rye bread. A small piece will suffice.

The neck of the container with all the ingredients is covered with a medical glove to prevent air penetration. It will become a "receptacle" of carbon dioxide formed during fermentation. If a glove breaks, it should be replaced with a new one.

The juice needs to age for about 4 weeks, during which the fruit sugar will be able to "become" alcohol. The result is a “tincture” similar to young wine. In order for it to become vinegar, the contents

you still need to insist, but already in an open container. You can use a saucepan.

Vinegar will become ready within 2 months, when it stops “giving off” a sharp unpleasant odor.

When to Avoid Apple Cider Vinegar

Thanks to homemade apple cider vinegar, which has a lot of recipes, you can not only make an excellent salad dressing, but also solve a number of medical and cosmetic problems. Ocet fights cellulite, it is part of many hair masks and skin lotions. It copes well with colds, varicose veins, fungal and skin diseases, diabetes and other ailments.

The main rule is - do no harm. Vinegar, despite all its benefits, is not

to get involved in people:

• with diseased organs of the gastrointestinal tract;
• with gastritis and ulcers;
• with acute and chronic nephritis;
• with disturbed salt metabolism;
• with hepatitis;
• having urolithiasis.

It would seem that such a trifle - a teaspoon in a salad and a couple of tablespoons for pickling - and that's it, the dish is radically transformed! In addition to the obvious reasons, there are many more possibilities for adding vinegar. A few drops of vinegar will help bring out a new familiar taste, whether it's a stew, stir-fry or bean garnish. It is the acid of the vinegar that will enhance the spicy accents of the spices. And only he, vinegar, will give the dish completeness and gastronomic chic.

But there are, as they say, vinegars and vinegars. There is table vinegar - an aqueous solution of essence, produced according to a certain technology. And there are fruit and berry vinegars obtained as a result of natural fermentation, the most famous of which are wine, balsamic, apple. Such vinegars can be prepared from almost any fruit. What's more, cook it yourself at home. And if you take into account the price of high-quality fruit and berry vinegar, then the matter also becomes economically feasible.

About homemade vinegar in a nutshell

For the preparation of vinegar, the berries are not washed to preserve the "wild" yeast. The berries are crushed and mixed with sweet water, after which they are left for active fermentation in an open container (jar, enamel pan). The fermentation process should take place away from direct sunlight, so that they do not inhibit the growth of yeast, which will turn the berry base into vinegar. Active fermentation lasts 2 weeks + 4 days.

After the stage of active fermentation, homemade vinegar is filtered and left to passive fermentation. This takes 4 to 6 weeks. During this time, acidity builds up in the vinegar, and it becomes transparent. When the ripening process is completed, vinegar is recommended to be bottled. You can immediately prepare a large batch in a season - fruit and berry vinegar will be stored for 8-9 years.

What kind of vinegar are we making today? Homemade vinegar from a mixture of red and black currants.

So, get acquainted: currant vinegar. It has a characteristic subtle, not overpowering aroma, making it an excellent all-purpose vinegar to add to many dishes.

Preparation time: approx. 2.5 months / Yield: approx. 1.5 liters

Ingredients

• red currant 500 g
• black currant 250 g
• sugar 120 g
• water 1.5 l

How to make homemade vinegar

Stage I. Active fermentation

Pour a glass of water from the amount indicated in the ingredients into a saucepan and bring it to a boil. The rest of the water should be cool, but it must also be boiled first (or use filtered water).
Pour sugar into a three-liter jar.

Pour boiling water into the sugar and stir until completely dissolved.

Then pour all the remaining cool water into the jar. The temperature of the water in the jar should eventually turn out to be room temperature.

Now take care of the berries. Place them in a deep bowl.

Crush all the berries with your hands or pestle.

Send the pulp along with the juice to a jar of sweet water.

Cover the jar with gauze folded in 4 layers, or with a piece of non-glue interlining. Put an elastic band around the neck so that nothing gets inside the jar (for example, midges that will try to get inside when the fermentation process begins - oh, how active they are!).

Put the jar in a dark place. Stir the mixture daily for 2 weeks. During this time, the vinegar will go through the stage of active fermentation. At first, the berries will float up, and numerous air bubbles will be noticeable.

Then gradually, as the yeast produces sugar, the fermentation will begin to fade, and the pulp will sink to the bottom.

After two weeks of stirring, leave the vinegar alone for another 4 days. All berries will sink to the bottom.

Filtration

Strain the vinegar through a cheesecloth sieve to filter out the liquid.

Squeeze the pulp thoroughly, and pour the vinegar into a clean jar. At this stage, the vinegar will still be cloudy and weak - it will taste only slightly sour.

Stage II. Passive fermentation

Cover the jar of vinegar in the same way as you did it first - with gauze or interlining. Remove the jar of vinegar from a dark place and leave it alone for 4-6 weeks. Now the stage of passive fermentation begins, during which it is not necessary to stir the vinegar.

During this time, the vinegar will become transparent (can I say so?), A precipitate will fall, and films may form on the surface. Make sure that there is no mold on these films - this will indicate that the vinegar is spoiled, and it will just need to be poured out.

Why does mold form? Mold can form if the vinegar is not acidic at the time it is filtered and the acid does not inhibit mold growth, as it should with the normal process of making homemade vinegar. That is, the technology regarding the fermentation time is simply violated.

When the vinegar becomes clear, use the dropper tube to carefully remove it from the sediment.

Bottle the vinegar, close the lids and store at room (but not too high) temperature.
Be sure to try your homemade vinegar - it should be distinctly acidic. Storage is good for vinegar - it makes it even stronger.

Is it possible to make homemade apple cider vinegar in a city apartment? Easy! Today I will share with you not only a recipe for natural apple vinegar, but also my impressions of the cooking process. Products for apple cider vinegar will always be found in the kitchen of any hostess, so all you need is patience. Time will do its job and you yourself will be surprised how simple and easy everything is, and homemade apple cider vinegar will certainly please.

Prepare apple cider vinegar at home from apples of any variety. In general, it is advised to choose sweet fruits - then fermentation goes better. To speed up the process (fermentation and sourness), yeast (quite a bit) or rye bread (literally a piece of bread) is added if desired. Plain white sugar or natural honey to feed the bacteria - the choice is yours.

Conceived, you can find a lot of information on the benefits and harms of apple cider vinegar. Undoubtedly, the benefit can only be from a natural product. I will not tell you about the miraculous and healing power of homemade apple cider vinegar - it is better that you choose the necessary information for yourself on the Internet (there is a lot of it, believe me).

In general terms, I can only say that the use of apple cider vinegar is wide and multifaceted: it is used not only in cooking, but also for weight loss (I have not tried it myself), as a cosmetic product for the face and hair, they make compresses for colds, they are treated for headaches ...

I have made homemade apple cider vinegar for culinary purposes only. It can be used as part of marinades and sauces, acidified salads and snacks, added to preparations for the winter ... Natural apple cider vinegar prepared by oneself is much tastier, more aromatic and healthier than a synthetic store product.

Ingredients:

Cooking step by step with photos:

In a saucepan, lightly heat 1 liter of drinking water. Add 50 grams of natural honey and 1 teaspoon (without a slide, that is, under the knife) of yeast. Mix everything thoroughly so that the honey and yeast are completely dissolved.

We cover the neck of the jar with a dense natural cloth or gauze (in 5-6 layers) and tighten it with an elastic band. It is very important that air penetrates into the jar, while midges and other insects cannot penetrate. We put the jar of apple mass in a dark, dry place (away from sunlight), where the future apple cider vinegar will ferment at room temperature for 10 days.

Every day, the contents of the jar will need to be shaken or stirred with a wooden spoon for a more even fermentation. After 10 days, you will see (although you will see changes daily) how the apple mass will rise, and apple juice will be at the bottom.

Carefully squeeze the apples with your hands so that the cake remains dry (it is no longer needed, so just throw it away). In total, from the indicated amount of apples and water (there is also 50 grams of honey with a teaspoon of yeast), I got 1460 milliliters of apple mash (or maybe it’s not called that).

Tighten again with a cloth and an elastic band. It is very important here that insects cannot penetrate inside - I don’t know how, but even tiny midges easily find secret paths.

But then the real magic begins - the apple base will turn sour! At the same time, our participation and even presence is no longer required. We put a jar with a dark, dry and warm (not to the battery, of course, but somewhere where it is really warm in the apartment) place for 40-60 days. It is clear that for the first 20 days I constantly went and checked what was happening with the contents of the jar. At first, no special changes were observed: the turbid liquid gradually began to delaminate into sediment and the juice itself, which became more and more transparent. And then a thin light film appeared on the surface - an acetic uterus (a film of yeast-like fungi) was born. Over time, it became thicker and thicker - such a jellyfish-like substance.

After 40 days, the vinegar uterus became as thick as my index finger and I waited for it to sink to the bottom - this is a sign that homemade apple cider vinegar is ready. However, time passed, and it not only did not fall, but grew by leaps and bounds. A couple of times I wanted to move the jar to the kitchen in order to film the ongoing processes, but according to experts, you should not disturb apple cider vinegar during the souring process. The fact is that the vinegar uterus is a living organism, which should hardly like being disturbed. For example, he will be offended and die ... It probably sounds ridiculous, but I decided not to risk it.

On the contrary, it seems to me that she was so comfortable in apple cider vinegar that she decided to grow to the fullest and fill the entire jar with herself. But I was already tired of waiting, especially since, judging by the characteristic pleasant smell and sharp sour taste, the vinegar was ready. It became light and absolutely transparent, and at the bottom there was a rather decent layer of cloudy sediment.

Health 28.10.2014

Dear readers, today we will talk about making homemade apple bite at home. Why did I decide to blog about this topic? There is a lot of information and benefits of apple cider vinegar now. It is no coincidence that Cleopatra took it to preserve her beauty and health. And on the shelves of stores, it is now presented in a large assortment. But what can we buy in the store? Agree, often just chemistry…. I suggest that we all still have wisdom, some knowledge, do not be lazy and cook apple cider vinegar at home. It will serve us not only as a food product, but also to have really useful healing properties.

Such vinegar, made from apples, has been known for a very long time, it was used in ancient times not only in cooking and for cosmetic purposes, it was kept in a home first-aid kit as a cure for various ailments. Can't we find time today and cook everything at home ourselves?

Apple cider vinegar at home. How to cook?

Unfortunately, there are a lot of fake goods on the shelves of our stores, I do not exclude that the apple cider vinegar that is sold is far from natural. Therefore, it is not surprising that many people began to cook this product themselves, especially those who have their own orchards and apples literally nowhere to go. This season has been great for us too.

Natural vinegar is natural because it is made exclusively from apple juice with small additions of honey or sugar. The juice is fermented during the manufacturing process and alcohol is obtained, and acetic acid is formed during further processing. It is best to use sweet varieties of apples for these purposes, they give more alcohol and do not require a lot of sugar.

You can make homemade apple cider vinegar from the whole fruit or from the juice, I suggest looking at different ways to make it.

Homemade apple cider vinegar. How to cook? Recipes

Making homemade apple cider vinegar is not so difficult, it just seems that the process is incredibly complicated, in fact, everything is quite simple, it only takes time. Various literature describes many ways to prepare this unique product, it can be prepared exclusively from sweet juice without adding sugar, you can add sugar, honey, rye bread for sourdough, the easiest way is to use whole fruits without squeezing the juice, let's look at a few recipes I know.

The first recipe for making homemade apple cider vinegar at home

1. For this recipe, take one and a half kilograms of apples, grate them whole on a coarse grater, without throwing out the core, put in a glass jar or in an enamel bowl and pour two liters of boiled cold water.

Next, you need to put a piece of black rye bread in the container, about 50 - 60 grams, and add 150 grams of natural bee honey. Put on the table, do not cover with a lid, but only cover it with a towel or gauze napkin on top, keep it warm for 10-12 days, the apples should ferment during this time. Then strain all the contents through cheesecloth into another container and now let it stand longer, usually a month is enough, then strain it completely and bottle it. Everything, the vinegar is ready, the bottles are closed and stored in a dark place. This is the easiest recipe I know.

The second recipe for making homemade apple cider vinegar at home

2. In the second recipe, we do everything a little differently, take two kilograms of apples and 1.5 liters of clean, but already raw water, for sweet apples we take one hundred grams of sugar, and for sour ones - three hundred grams.

Apples are suitable for any variety, they need to be grated on a coarse grater along with the peel and seeds, as in the previous recipe, put in an enamel pan and pour water, adding half the sugar and mixing everything well.

The pan needs to be covered with something, you can just use a towel or a napkin, but not a lid, since the mass must ferment in the presence of air, and let it stand for three weeks. All this time, the apple mass must be mixed with a wooden spoon.

After three weeks, strain the mass, add the remaining sugar, stir until it dissolves, and pour into jars. Cover the jars with a towel on top and leave again for one and a half to two months to continue the fermentation process. All this will seethe, but over time, the liquid will brighten, then become transparent, which means that the fermentation process is over, and the vinegar is ready for use ..

After that, the vinegar is filtered again and bottled. It is advisable to store it in a cool place, closed.

An old recipe for homemade apple cider vinegar

3. Here is another old recipe, also simple, overripe apples are suitable for it, they need to be washed thoroughly, cut finely and chopped. Transfer the resulting slurry to an enameled pan and pour hot water (about 70 degrees), pour water so that it not only covers the apples, but is also several centimeters higher. Sugar is added at the rate of 50 grams per kilogram of sweet apples and 100 grams per kilogram of sour apples.

Put the pan somewhere warm and dark, not forgetting to stir the contents from time to time. After two weeks, strain everything well and pour into jars with a wide mouth, but not to the top, for further fermentation.

After two weeks, homemade apple cider vinegar is ready, it must already be completely poured into a container in which it will be stored, drained without shaking, and strain the sediment and store in a cool place.

Apple cider vinegar juice. homemade recipe

You can also make apple cider vinegar at home in a different way, for this you need to squeeze the juice from apples through a juicer, it must be without pulp. Yeast and sugar can be omitted, but to speed up the process, it is better to take quite a bit of dry yeast, about a quarter of a teaspoon, add a teaspoon of sugar and dilute in a small amount of warm water, we will get dough. When the dough begins to foam and rises a little, it is poured into a container with juice. To speed up the fermentation process, you can also put a crust of rye bread in a bowl with juice.

A medical glove is usually put on the neck so that air does not enter the vessel. Carbon dioxide, which is formed during the fermentation process, will gradually fill the glove, and if it breaks, you need to put on a new one, so the juice should stand for four weeks, during which time the fruit sugar will completely turn into alcohol.

As a result, we will get something like a young wine, and we need vinegar, so we leave the contents to wander, only already open. It is best to pour the liquid into a saucepan, then cover it with something and ferment for one and a half to two months at room temperature.

The readiness of vinegar can be judged by the disappearance of a sharp unpleasant odor, which, as a rule, appears during the processing of alcohol into vinegar.

homemade apple cider vinegar treatment

I already wrote about the use of apple cider vinegar on the blog, today I want to add a few recipes. You can read my basic recipes in the article. Here I will add more information.

• At 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.
• For food poisoning for a glass of water you need to take a teaspoon of vinegar, 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 illness as shingles for which the affected area of ​​\u200b\u200bthe skin is washed with undiluted vinegar four times a day
• When hurt Warm up 1/4 cup apple cider vinegar to dissolve 1/2 teaspoon 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.

Apple vinegar. Contraindications

No matter how useful apple cider vinegar is, we must not forget about contraindications. It is strictly prohibited:

• with peptic ulcer of the stomach and duodenum,
• with gastritis with high acidity of gastric juice,
• in violation of the metabolism of uric acid salts,
• with hepatitis,
• with acute and chronic nephritis,
• with urolithiasis.

And for the soul for today Elias Rahbani I invite you to listen to the music of the Lebanese composer, arranger Elias Rabani with an amazing video sequence. And it already has a snowy mood. I hope you rest and enjoy.

I wish you all health, beauty, use simple recipes for this. I am always for our wisdom.