Homemade apple cider vinegar - vinegar from falls. How to make apple cider vinegar?
Virtually all apples are suitable for the preparation of homemade natural apple cider vinegar. The best fruit is from a reliable source, ecological, without chemical spraying. If we use such fruits then we do not need to wash them. The bacteria on the skin will start feeding on the sugar, which will speed up the fermentation process.
This time I prepared vinegar from the so-called apple falls. I was given a basket of fragrant apples, unknown to me or the owner of the apple tree variety. It is an old tree, apples are tasty, and most of all, which is very important for fermentation - ecological.
When is the vinegar ready?
Fermentation ends when the water stops foaming and bubbles no longer form. We will recognize the finished vinegar by its slight turbidity, pleasant smell and, of course, taste. It is worth checking the jar from time to time and trying the liquid. A well-made vinegar will have a pleasant apple scent and a sour, acetic flavor.
- 1 kg of apples
- 25 g of cane or white sugar
- 500 ml of boiled water
- optional, if we have 30 ml of home-made starter apple cider vinegar to speed up fermentation
- Stir the sugar until it is dissolved in boiled water.
- Wash the apples, dry them, remove the lignified ones and, if necessary, cut off the rotten areas.
- Cut the fruit into Put the pieces in a large one and pour them over with lukewarm, sweetened water.
- If we have, add a starter in the form of homemade vinegar. A bit of such vinegar will speed up fermentation.
- Press the fruit so that nothing flows over the surface of the pickle, otherwise the settings will start to mold. We can press down with a small plate, a weck glass lid, a stone, a small jar filled with water or special silage clamps.
- Cover the jar with a cotton cloth or folded gauze several times, secure it with an elastic or string and put it in a warm and dark place. place for 2 to 4 weeks.
- It is worth stirring the contents of the jar once a day at the beginning of fermentation.
- It is important to feel the right moment when we should separate the liquid from the fruit. Fermentation ends when the water stops foaming and no bubbles form. We will recognize the finished vinegar by its slight turbidity, pleasant smell and, of course, taste. We can peek into the jar every now and then and try. A well-made vinegar should have a pleasant apple aroma and a sour taste.
- Drain the finished vinegar from the fruit and pour it into bottles.
- Let it mature for several months or even years.