Apple cider vinegar at home. How to make apple cider vinegar at home. How to make your own apple cider vinegar with yeast at home

Natural homemade apple cider vinegar, in a few spoons of which there is a medicine, a food vitamin supplement, and just a refreshing drink in the summer heat. I'm on my 4th season.

Recipe from Jarvis's book “Honey and other natural products” and N. Kobzar's book “Natural nutrition. Path to health.

Apple cider vinegar is made in three steps. All manipulations are simple, albeit stretched in time. The real busy time from cooking is not large. Depending on the initial quantity / quality of apples, the longest time is the preparation of apples, and then the extraction.

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: Making Homemade Apple Cider Vinegar

Any apple is suitable for vinegar. And even better, I think, a mixture of apples. We wash, clean from wormy, spoiled areas. If you have selected apples, without nuances, then we directly rub the whole thing on a grater (along with the core, seeds, skins). Also, if you dry apples, then you can use the skins / middles left after the apple peel. This year my apple trees are resting and I'm using fall fruit from my grandfather's orchard.
Preparing apples
We rub on a coarse grater by hand or with the help of your kitchen assistants (blender, combine ...). It can also be cut into small pieces. This year I use a nozzle (coarse grater in a combine) for 6.5 kg of prepared apples (in the past I manually grated 10-12 kg - there was more time).
We rub
Pour the apple mass with warm boiled water. In 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 black bread crumbs. This time I'm using sugar. Stir with a wooden spatula/spoon.
Adding Ingredients for Step 1
We put the container in a dark place with a temperature of 20-30ºС, covered with a cloth or gauze, and leave it for ten days, stirring the contents daily with a wooden spatula two to three times a day.
Attention! At this stage, we use 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 pot, which for these ten days I put in the garage and cover with a towel (from midges). I also add some ready-made vinegar from last year, which remained with the sediment.

2nd step of making apple cider vinegar at home
After 10 days, filter and squeeze the mixture through 4 layers of gauze. I put a sieve covered with gauze in 4 layers in a bowl and squeeze it out in parts.
We filter
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. We cover with a piece of natural fabric, fix it (with an elastic band, for example) so that midges do not get in.
And again we leave the jars in a warm, dark room for another 1.5-2 months (at this time, no active participation on your part is required, although vinegar will definitely be pleased if you look at it and remember time about time 😉😂).
We leave vinegar for 1.5-2 months

Depending on the variety of apples and other conditions, your homemade apple cider vinegar will be ready after this time. I usually remember about him in 2-3 months. At this time, the vinegar ferments, “plays” (so do not fill the jar to the top). From above, an acetic uterus will form in the form of a film or even a thick, approximately half a centimeter, mucous formation. The liquid itself becomes transparent during this time, a precipitate forms at the bottom, now the vinegar is considered ready.

3rd step of making apple cider vinegar at home

We insert a watering can covered with gauze folded in 4-5 layers into suitable clean bottles and pour vinegar.
Closes tightly with lids (according to the recipe, it is necessary to cork with wax; I have twist-on lids, which I additionally lay with a square of parchment paper) and store in a cool place. I have the main volume stored in the basement, and the bottle on duty 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;
we use at or in other preparations for the winter;
we drink in the morning / evening or in the heat for refreshment in this form: add 1-2 tsp to a glass of water. vinegar and 1 tsp. honey;
gargle when worried: 1-2 tsp. vinegar in a glass of water, gargle every hour (rinsed and swallowed, washing the back of the throat) ...

Be careful, natural apple cider vinegar is an acid. Pay attention to this obvious fact.

The_host recipe author

Apple vinegar has the widest distribution in everyday life as a preservative winter preparations, and in folk dietology - someone uses it for treatment or weight loss (although the proven effectiveness of such weight loss methods is in question!). You can buy apple cider vinegar in almost any grocery store. But which vinegar is better to take, how do you know if it is natural or synthesized? Is it possible to trust the manufacturers and what is written on the bottle label? Can you make your own natural apple cider vinegar at home?

In this post, we will tell you how to make apple cider vinegar at home, according to simple recipes, in a volume sufficient for family consumption. Even home-made natural vinegar tastes much more fragrant than store-bought, and you can’t even talk about its usefulness, because you yourself control the cooking process.

Natural apple vinegar is suitable for compresses, rubbing, and other cosmetic and hygienic procedures. Apple cider vinegar is also used to treat hair, because it makes hair shiny and obedient, regulates the PH of the scalp, and to a certain extent helps to get rid of dandruff. The composition of natural apple cider vinegar includes organic acids, phenolic substances, a certain amount of sugars, aldehydes of esters of trace elements passing from raw materials, as well as formed as a result of the metabolism of acetic acid bacteria (UCB) during the manufacture of apple cider vinegar.

What is the difference between homemade apple cider vinegar and commercial apple cider vinegar?

The industrial version of apple cider vinegar, firstly, contains a higher percentage of acid - usually 6%, and in the home version it is no more than 4%. Secondly, home version apple cider vinegar is an absolutely natural and environmentally friendly product, without the addition of synthetic flavors and dyes.

Thirdly, perhaps you are solving the problem of using substandard apples or, instead of throwing away extra fruits. Finally, you can also try to make it from purchased inexpensive market apples in order to verify everything in practice. We will try to tell you in detail how to make apple cider vinegar at home with your own hands.

Basic rules for making apple cider vinegar at home

Natural homemade apple cider vinegar is made from ripe, juicy, sweet apples, possibly from cut, but high-quality, rot-free pieces. Whereas in industrial production, peel and cores are used for this.

To make natural apple cider vinegar at home, you can use both the pulp of apples and Apple juice. It is preferable to choose the sweetest, ripest and even overripe apples for vinegar, otherwise it becomes necessary to add sugar.

In addition to the pulp or juice of apples, sugar is used, which can be replaced with honey. There are recipes for apple cider vinegar without sugar. Other recipes provide for the addition of fresh or dry bread yeast, slices of black bread or rye crackers.

Vinegar is a fermentation product of apple material, juice or apple pulp diluted with water. During fermentation, alcohol is formed, which as a result is converted into acetic acid, which leads to the formation of a specific film on the surface of the must, similar to Kombucha. Such a formation is called an acetic uterus and cannot be removed.

Apple cider vinegar can be produced at home both in three-liter glass jars and in glass bottles or bottles, thanks to the narrow necks of which it is easy to fill them with sealing wax or paraffin for perfect long-term storage.

1. A Quick Homemade Apple Cider Vinegar Recipe

Vinegar from apples this recipe will be ready for use in a month. To make apple cider vinegar at home, in addition to the apples themselves, you will need regular sugar, the amount of which depends on the sweetness of the apples. For sour apples, it will need twice as much as for sweet varieties.

Ingredients:

sweet ripe apples - 3 kilograms;
granulated sugar - 150 grams;
drinking water.

By quick recipe homemade apple cider vinegar is prepared as follows:

Finely chop the washed apples and crush until smooth with a crush.
Put the apple mass in a stainless steel or new enameled saucepan and, having covered it with sugar, pour water so that the apple mass is covered 4 centimeters higher.
Bring the contents of the pan over low heat with occasional stirring to 70 degrees C and remove from heat.
Place the container with vinegar must in a warm place, avoiding direct sunlight.
During the fermentation process, there is a need to mix the acetic material twice a day to avoid drying out its upper layer.
After 14 days, strain the acetic material through gauze folded in three layers, and pour the resulting fragrant liquid into a sterile glass container of a larger volume, without adding at least 5-7 centimeters to the top, leaving space for the liquid to rise during subsequent fermentation.
Vinegar is kept in this glass container for two weeks, after which it, ready already, is carefully poured into a suitable sterile glass container, without adding at least 2-3 centimeters to the top.
Pour the cloudy precipitate remaining in the preliminary bowl into a small glass container. After a certain time, when all the remaining liquid is well settled, it can be separated by careful straining through gauze folded in 4-5 layers and distributed among already poured bottles.

For high-quality storage, bottles with homemade apple cider vinegar are corked with strong corks, and bottles corked with them can be dipped with a closed neck into melted paraffin. You can store such products at room conditions, in a dark and cool place.

2. Jarvis Apple Bite

The process of making apple cider vinegar at home according to the prescription of the American doctor Jarvis takes a long time, but the reward is a product that is useful in composition.

Ingredients:

sweet ripe apples - 2 kilograms;
drinking water - 2 liters;
natural honey - 200 grams initially and 100 grams again;
fresh yeast - 20 grams;
stale rye bread - 40 grams;

At home, according to the Jarvis recipe, apple cider vinegar is prepared as follows:

Pass whole washed apples with pits and core through a meat grinder or rub on a coarse grater.
Arrange applesauce in prepared clean glass jars and pour the indicated rate of drinking water.
Enter in equal proportions the amount of yeast, honey and rye crackers indicated in the recipe, which will accelerate the fermentation of the wort.
Cover the dish with the wort with a cloth napkin and place in a dark, warm place at the optimum temperature of 30 degrees C.
Fermentation goes on for 10 days, but three times a day there is a need to stir it with a wooden spoon or spatula.
After the prescribed period, strain the liquid through a gauze filter and measure its exact volume.
Add and stir for each liter of volume 50 grams of sugar or honey and return to a dark and warm place for 50 days, after which the product will become completely transparent and ready for bottling for storage.

It differs from previous recipes in that its source material is Fresh Juice sweet and ripe apples, the number of which is indicated approximately, based on their juiciness and on the required volume of such vinegar.

The only ingredient in this recipe for natural apple cider vinegar is two kilograms of sweet ripe apples. Plus, to make apple cider vinegar at home, you'll need a juicer or blender.

Apple cider vinegar from apple juice according to the classic recipe is prepared as follows:

Cut the washed ripe apples into slices and hold in the air until they oxidize and turn brown.
Turn the darkened pieces of apples through a juicer or meat grinder and squeeze the juice through cheesecloth.
Pour the resulting juice into a strong glass bottle with a reserve of space for fermentation, and put on a hermetically sealed medical glove on its neck.
Put the bottle in a warm place.
Under the influence of gas, the glove should inflate as much as possible and then remove it. The process of juice fermentation can last from weeks to one and a half months.
Pour the fermented wort into a wide earthenware or wooden dish, together with a vinegar uterus, so that the space necessary for fermentation remains, at least 10 centimeters to the surface of the dish. And the fermentation itself goes under a non-hermetic lid or a cloth napkin for a week.

After one and a half to two months, the fermentation will be completed and the apple cider vinegar will become transparent and ready for the final bottling after filtering into a container for storage under a hard stopper and preferably in the refrigerator.

4. Rustic honey apple cider vinegar recipe

The process of making rustic apple cider vinegar is similar to the Jarvis recipe, only without adding black bread to the container with apples and water, but natural honey is used.

Ingredients:

fresh sweet apples - 1 kilogram;
cold boiling water - 1 liter;
natural honey - 200 grams;
sugar - 100 grams;
dry yeast - 20 grams.

apple cider vinegar by rustic recipe on honey at home they cook it like this:

Washed apples cut into large pieces and pass through a meat grinder, juicer or grate on a coarse grater to get natural apple juice with pulp.
Place the resulting applesauce or juice with pulp in a container suitable for fermentation, pour in the norm of water and add yeast and honey.
Mix the mixture with a wooden spoon and place the container with it in a warm place for 10 days for fermentation, cover with a cloth and stir the wort twice a day.
At the end of the process of fermentation of the wort, strain it, squeeze the cake and combine with the squeezed out liquid.
Pour the wort into a container with a wide neck, add sugar, stir until it dissolves and place again in a warm place until the final fermentation for one and a half to two months.

As soon as the vinegar becomes light and transparent, it is ready and should be filtered from the sediment, poured into glass bottles for storage under a hard cork.

5. A simple recipe for homemade apple cider vinegar with sugar

Making such vinegar at home is really not difficult: the necessary ingredients are available and heat for normal fermentation.

Ingredients:

ripe apples of a sweet variety - 2 kilograms;
sugar -200 grams;
cold boiling water - one and a half liters.

apple cider vinegar by simple recipe prepared at home like this:

Grind apples with peel and core.
Put the resulting puree in a suitable glass container, pour in half a serving of sugar, pour in the required amount of cold boiling water and mix everything.
Place the container with the wort in a warm place, cover with a cloth and leave to ferment for 3 weeks, during which it is necessary to stir it 2-3 times daily.
After three weeks, strain the wort, add the sugar remaining at the norm, stir and pour not to the top into the jars, leaving them to ferment for 2 months.
When apple cider vinegar becomes transparent, it should be filtered for further use and storage and poured into glass bottles under a hard cap.

6. Recipe for apple cider vinegar on yeast dough

With the participation of yeast, apple cider vinegar is fermented much faster. If you have no objections to yeast, then you should try making apple cider vinegar according to this recipe.

Ingredients:

ripe and sweet apples -1.5-2 kilograms;
granulated sugar - 1 teaspoon;
dry active yeast - 1/4 teaspoon;
warm drinking water - a few tablespoons.

At home for grandma's recipe prepare apple cider vinegar like this:

Wash the apples and, after squeezing the juice, pour it into an earthenware or glass container.
Dilute the mixture in a bowl in 2-3 tablespoons of water. granulated sugar and dry yeast, place in a warm place so that the dough comes up.
As soon as it is ready: foamy and suitable, pour it into the apple cider vinegar wort.
Put on a medical rubber glove on the neck of the bottle and leave it for 4 weeks in a warm place.

At the end of 4 weeks, remove the glove and continue fermenting vinegar with oxygen for another 2 months.

With all the simplicity of preparing apple cider vinegar at home, you need to remember that the vinegar uterus (a substance consisting of cellulose and acetic acid bacteria, formed during the fermentation of alcohol-containing liquids in apple pulp, this “transparent mushroom” converts alcohols into acetic acid using oxygen from the air) should be saved for faster obtaining the required amount of vinegar. Moreover, it enhances beneficial features apple cider vinegar and gives it a pleasant taste as a seasoning for food.

There is an experience of using apple cider vinegar, it is also sometimes added to massage mixtures. But in all these cases, there may be contraindications associated with individual intolerance and diseases, for example, of the gastrointestinal tract: with ulcers, gastritis with high acidity, hepatitis; pyelonephritis and urolithiasis.

Apple cider vinegar at home, simple recipes

There is one magical product that you want to keep for the whole year. I'm talking about apple cider vinegar now. Some people think that it makes no sense to harvest it, because it's easier to buy it in a store. But, to be honest, you will not find a better home product anywhere. And it’s not a fact that store manufacturers used apples at all. It's worth considering, isn't it?

And now let's talk about what is needed for such a workpiece.

First, of course, we need apples. Ripe fruits of late sweet varieties are best suited, they are better fermented. They also require the addition of less sugar.

Fruit can be taken from a tree, but even carrion will do, the main thing is that there are no signs of decay on it. And most importantly, we do not use store-bought fruit. I'll explain why.

The fact is that beneficial bacteria live on them, they act as yeast during fermentation. But in order for them to remain in their place and benefit us, we do not wash the fruits, but only wipe them with a cloth from dust and earth.

But store-bought fruits there are not just washed, but also treated with chemicals or wax. In general, as you guessed, there will be no sense from them.

The process of making apple cider vinegar is very simple, but takes a lot of time. There are two main cooking options: traditional and simplified. They differ mainly in the production time.

And a little more about supplements. The fact is that if you did not wash the fruits and they have a natural coating, then you will not need additives. But to speed up the process, rye bread, sweetener, raisins or yeast are often introduced. Here, the latter, I do not recommend using at all. It is better to take 7-8 pieces of grapes, crush them with a pusher and put them in apple pulp.

And I will immediately answer the popular question, how to understand that the fermentation process is over. To do this, take your container of semi-finished vinegar and look inside. If the liquid becomes translucent, this means that the fermentation is over.

By the way, the container itself is better to take with a wide neck and bottom. After all, the wider the surface, the more active the fermentation itself will go. The material of the container used must be free of impurities: glass, ceramic or clay.

Apple cider vinegar with honey at home, a simple recipe

I will write a recipe that I really like. There is no sugar or yeast here. But to start fermentation, we introduce honey and rye bread.

Let's take:

1 l applesauce,

1 liter of warm water

3 tbsp honey,

30 g rye bread.

The amount of honey per three liter jar can vary from 50-100 g.

So, let's start with the first very important step. Take the apples and wipe them with a dry towel. At the same time we sort so that there is no rot in the pulp or on the skins. Even if cut off, it will still spoil the final product with an unpleasant odor.

Now we take three liters. You may need not one bank, but two. It depends on how much pomace you have made.

Containers must be washed clean with soda. Now the second stage - we fill the banks. We need to lay the cake in a container for 1/3 of the volume. And fill with warm water. You should get it like this: a three-liter jar is filled with about 2 liters.

Why not to the top? But because in a week this mass will increase in volume and can flow over the edge. That is why we leave 6-7 centimeters to the neck of the jar unfilled.

Here we also introduce a piece of bread. By the way, it is better to use spring water.
Now you need to cover the neck of the container well, but so that air enters to activate fermentation.

It is better to cover with a dense cloth or 6-7 layers of gauze. Rubber gloves are also used, in which one puncture is made.

To fix the cloth well on the neck of the jar, it is better to use thin rubber bands.

This stage is also very important, because plenty of midges will flock to the sweet smell of the fermenting liquid. And so that in the end you don’t have fly worms inside you, you need to close it correctly. By the way, a life hack: nylon socks are great for covering necks.

Next, put the container in a warm but dark place for 15 days. You know that the sun's rays slow down fermentation. If you do not have a dark warm place, then put a black T-shirt on the jar. Then it will work too. The ideal temperature for standing is 20 degrees. And the higher it is, the more actively the process goes.

Every day, the semi-finished product should be stirred with a wooden spoon. But if you forget, don't worry.

Then we filter the mass through three times folded gauze. Separate the pulp from the liquid. This process can be done twice.

But the resulting liquid is not yet vinegar. Add another 50 g of honey to it and mix. We close banks for another 15 days.

As soon as the liquid becomes clear and the smell of alcohol disappears, the vinegar is ready.

Store in glass bottles.

Video recipe for making apple cider vinegar without sugar and yeast

In order not to be unfounded, watch one visual video recipe for making a healthy drink.

The cooking method is similar to what I described earlier.

Easy Apple Juice Vinegar Recipe Without Adding Water

The easiest way to make vinegar is to use homemade apple juice.
You can not put sugar at all, but it is better to add it to activate fermentation. Moreover, it is completely processed into acid.

Need to:

2 liters of juice

2 tbsp Sahara.

We take apples, we will not wash them, you already know why. We just cut off the darkened places from the blows from each fruit.

Then we pass them through a screw or manual juicer. And pour into a 3-liter jar, without adding 5-7 cm to the top.

Stir the sugar and tie the neck with gauze or canvas. We remove the jar in a dark place, the temperature of exposure is 20-25 degrees.

So, we forget about our semi-finished product for 3-4 weeks. In this recipe, the mass can not be mixed.
By the way, you will see a whitish layer inside the jar - it is called the uterus.

There are legends that it is very useful and is formed only in vinegar that is not mixed and properly stood. It is better to catch it by hand. This uterus is perfectly stored all year in the same acetic liquid. And also it can be used for further more fast food this tool.

Then we filter the liquid twice. After the first time, let it settle again and strain again. Pour into glass bottles and store in a cool place.

Classic Jarvis Apple Cider Vinegar Recipe

And now the most popular recipe among our compatriots at the suggestion of Dr. Jarvis. I will try to give it in more detail.

Vinegar is prepared in two stages.

Let's take:

for 0.8 kg of apples,

100 g honey or sugar

1 liter of water

10 g of yeast or 20 g of rye bread or a handful of unwashed raisins,

50 g of honey-sugar for the second time.

Unwashed apples need to be chopped in a way that suits you, along with the peel and seed portion.

Next, put in a barrel, pan, jar or bowl. Mix with sweetener, water and yeast (yeast, brown bread, raisins or grapes).

Here is the resulting volume.

Stirring daily, keep the semi-finished product for 30 days in a dark and warm place. Provide air access. cover with a thick cloth.

Then transfer the mass to a gauze bag and squeeze. Then we filter the squeezed liquid again and pour it into a vessel with a wide neck.

There, if desired, you can add 50-100 g of sugar or honey to it.

We close the jar with gauze and put it in a warm place, where fermentation will still go on for 40-60 days.
Then you need to filter, pour into containers and close with stoppers.

Store in the refrigerator at a temperature of 6-8 degrees.

Cake recipe

Another detailed cooking process, but with an extended fermentation period.
By the amount of sugar: 100 g of sugar is added to sour apples, if sweet - then 50 g.

Let's take:

1 kg of apples

1 liter of water

10 g of bread

50-100 g of sugar.

I also do not wash the fruits. We cut into slices, removing everything inedible: the core and damage. We twist through the large grate of the meat grinder.

We shift the resulting cake in three liter jars. You need to fill the container by 2/3, a little more than half of the can.

Pour water so that it slightly covers the surface of the cake, about 2-3 cm.

Pour sugar there and put a piece of rye bread.

We cover a three-liter bottle with a thick cotton cloth or gauze folded 6-8 times.

We leave them in a warm place for 1.5 months.

It is normal for the product to peel off. Strain it into a separate jar and add 50 g of honey to this filtered liquid.

Close with a tight lid and put again for 2 weeks in a warm place.

And now the vinegar is bottled and put away for storage.

How to make vinegar without juicing sour apples in Czech

Now I will tell you the cooking option in Czech. It is more simple and understandable.

Let's take:

1 kg of apples

100-200 g of sugar,

1 liter of water

100 ml table vinegar 9%.

Transfer chopped fruit to glass jars and fill with water.

Add sugar. We close with a cork made of cotton wool, and on top with gauze and put it in a warm place. For fermentation, after a week, the semi-finished product must be squeezed out and vinegar added.

Again, close the jar with gauze and put it in a warm place for 1 month. If your place is cold, below 20 degrees, then it will take more time, about 3 months.

The finished product is filtered through gauze and poured into bottles.

Seal well and store in a cool place.

Tips for making apple cider vinegar

But there are times when vinegar still does not work. Let's consider the most common of them. First, you shouldn't get black mold. Its appearance means that the fermentation process has not started. Perhaps the apples were still washed. To prevent this, next time throw 10 pieces of raisins into the cake. And some sugar. Then the natural process will definitely start.

Please note that the liquid will still not be completely transparent. And the longer the product stands, the more sediment falls. It's applesauce and that's okay.

On a quality, properly made product, an acetic uterus is formed, resembling Kombucha. It must be removed from the jar, because it feeds on fermentation bacteria, and transferred to a jar, you can fill it with the remaining sediment. Looks like kombucha.

If you leave it, then the vinegar will not work, it will eat all the acid. It is harvested 30-60 days after the start of preparation.

Uses and benefits of apple cider vinegar

It is used for medicinal, food and cosmetic purposes.

Briefly, for the purpose of familiarization, the scope of its application is described in this video.

It is even used for cleaning.
All the best to you.

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 homemade vinegar from apples 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 natural fermentation a foam or film is formed, resembling Kombucha. This is an acetic uterus, and in no case should it be removed.

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 the fermentation processes, makes the taste finished product better, and most importantly, enhances the benefits of apple cider vinegar.

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.

Homemade apple cider vinegar with sugar "Quick"

Within one month, apple cider vinegar will be ready according to this simple recipe. In addition to apples, only sugar is required, there are no other components. 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 apples thoroughly and chop very finely. You can additionally crush the pulp with a pusher.
Put the apple base in a saucepan (preferably enameled).
Pour in sugar.
Heat the water so that it becomes hot, but does not boil (the ideal temperature is 70 degrees).
The amount of water should be such that the apples are about 4 cm deep.
Remove the pan to heat, but make sure that direct sunlight does not fall on the wort.

Twice a day, the apple mass should be mixed, preventing the top layer from drying out.
After two weeks, strain the contents of the pan with a gauze filter (fold a piece of gauze three times).
Pour the fragrant 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 future vinegar in jars for two weeks
Ready homemade apple cider vinegar left to carefully pour into suitable clean bottles. Be sure to leave space between the neck and the level of vinegar.
At the bottom of the container there will be turbidity, sediment, which does not need to be shaken. It can then be filtered through 4-5 layers of gauze and poured into bottles.
Cork the bottles well or make paraffin stoppers and store in a room in a dark place.

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 not lower than 20 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.

Homemade apple cider vinegar

Apple cider vinegar at home is easy to prepare. The main thing is to provide warmth and create right 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 apples with core and skin.
Put in a jar or saucepan, pour half the norm of sugar and pour 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 finished bite and use.

The other day I wondered how to replace the vinegar from the store (essence) for canning vegetables for the winter.
Almost everyone knows about the harmfulness of store-bought vinegar. And about the fact that this is naked chemistry - too. "Lemon" or " lemon acid"- also raises doubts about its natural origin ...
On the Internet, it is advised to replace chemical vinegar with natural vinegar - apple or grape. And not only in canning! In general, now putting store-bought essence in dishes is a bad form in good cooking!)) And even Yulia Vysotskaya would threaten such perversions as throwing vinegar into a borscht or salad, and James Olivers and all sorts of Ramseys would definitely go into a deep swoon.
Until your own grapes have grown, making vinegar from a purchased one is somehow unprofitable, but from apples - you can try!))

There is a legend among the people that apple cider vinegar is a hefty medicinal weight!))

"Apple cider vinegar is credited with many healing properties. It is believed that it promotes weight loss, burns fat, thereby reducing weight. In addition, apple cider vinegar is used in the fight against cellulite and stretch marks, as well as to strengthen hair and treat a number of diseases.

Benefits of Apple Cider Vinegar:
Unpasteurized and unfiltered apple cider vinegar has cleansing, healing, rejuvenating and toning properties. Raw apple cider vinegar contains many beneficial vitamins and antioxidants, as well as essential enzymes and tannins."

Well, I don’t know about the therapeutic effect, but I’m sure it’s much less harmful than from a chemical store. Yes, and it is very easy to do.

Industrial apple cider vinegar is usually made from apple peels and core, that is, from the leftovers of production. Homemade vinegar is usually made from whole apples of sweet varieties. The alcohol content in the must and the rate of formation of acetic acid depend on the sweetness of the fruit. If vinegar is used for the treatment and prevention of diseases, then it is necessary to take only high-quality natural product preferably homemade.

Making apple cider vinegar is easy. It's basically fermented apple juice. There are several recipes for making apple cider vinegar at home. To make vinegar, for 1 kilogram of pureed apples you will need:
- 1 liter of water;
- 100-150 grams of granulated sugar or honey;
- 10 grams of bread yeast or 20 grams of dry black bread.

IF APPLE VINEGAR IS PREPARED FROM SWEET APPLE VARIETIES, THEN IT IS RECOMMENDED TO ADD 50 GRAMS OF SUGAR OR HONEY PER KILOGRAM OF FRUIT, AND IF FROM SWEET-SWEET OR SOUR - 100 GRAMS

Wash the apples thoroughly, chop finely and remove all rotten and wormy slices. Then grate the prepared pieces of apples on a coarse grater or crush in a mortar. Transfer the resulting slurry to an enamel or glass bowl, add granulated sugar or honey (at the rate of 50 grams per 1 kilogram of mass). To speed up fermentation, put bread yeast or a slice of rye bread. Then fill the mass with hot, but not boiling water - approximately 70 ° C. Water must completely cover the apple mixture and be 3-4 cm higher.

Then put the dishes open in a warm place (avoid direct sunlight). This is a prerequisite for making homemade vinegar. The optimum fermentation temperature is considered to be from +15 to +25°C. The first stage of souring lasts 10 days. During this period, mix the apple gruel well 2-3 times a day. On the 11th day, strain the apple mass through a gauze filter. Strain the resulting liquid again and pour into a suitable container with a wide mouth. While stirring, add another 50 grams of granulated sugar or honey per liter of liquid. Then cover the throat of the dish with gauze and tie it.

During the second period of souring, keep the dishes with the vinegar being prepared also in a warm place, away from sunlight. This period will last 30-50 days. The souring process will end when the liquid "calms down" and becomes transparent.

Pour the finished vinegar into bottles. This should be done carefully, without shaking and keeping the precipitate formed at the bottom of the dish. Then it can be filtered through several layers of gauze and poured into bottles of vinegar. After that, cork the bottles tightly and store in a cool, dark place.

To prepare apple cider vinegar from juice, you need to select ripe sweet fruits, cut them large slices and leave for a while in the light so that the apples darken. Then squeeze the juice from the apples, pour it into a clay or glass bottle and put a rubber glove or ball on the neck.

Place the container with juice for fermentation for 1-6 weeks in a warm, dark place. When the ball is completely inflated, remove it, and pour the fermented juice together with the resulting film (the so-called “vinegar queen”) into a wide earthenware or wooden bowl. Make sure that the liquid does not reach the top of the dish by 7–9 centimeters. This is done so that the liquid does not overflow during fermentation.

Cover the dishes with a napkin or tie with gauze and leave for the second stage of fermentation.

Leave the dishes with liquid in a warm, dark place for another one and a half to two months. When the liquid stops bubbling and becomes clear, filter through a gauze filter, pour into bottles and cork them tightly.

It is recommended to store homemade vinegar in a dark place at a temperature of 6–15 ° C. It is believed that the longer apple cider vinegar is stored, the more useful it becomes. Over time, red flakes may form in it. This is acceptable, in this case, the vinegar should be additionally filtered before use.

Here are recipes from another source:

Making apple (cider) cider vinegar at home or industrially involves fermenting ripe apples or fresh apple juice. During the fermentation process, raw apples go through the stages of sweet cider, dry cider and eventually turn into vinegar. Natural apple cider vinegar is raw because it does not go through the pasteurization process. Pasteurization (heating) destroys most enzymes and destroys useful material contained in vinegar.

To make apple cider vinegar at home, use fully ripe late sweet apples. Such apples ferment better. It is better to take organic apples, or at least grown without the use of synthetic pesticides.

Homemade apple cider vinegar. Recipe #1

Squeeze juice from domestic apples and strain it. Pour the resulting juice into a wooden (most the best option), glass or enamel dish with a wide top and place it in a warm place at home, covering the top of the container with gauze or paper towel. Fresh air and warmth (at least 16-20 degrees C) are necessary conditions for active fermentation in the process home cooking apple cider vinegar. The fermentation process can be accelerated up to 3-4 weeks by adding wine starter or ready-made natural apple cider vinegar to the juice and stirring the liquid every day. However, even without sourdough and mixing at home, apple juice will turn first into wine and then into homemade apple cider vinegar, although the process can take 9-12 weeks.

Taste the liquid periodically. When it reaches your desired acidity, you can bottle homemade apple cider vinegar. Before bottling homemade apple cider vinegar, be sure to stir it so that the starter is evenly distributed in the bottles, and in any case do not filter. Store homemade apple cider vinegar in a dark, cool place.

Apple cider vinegar at home. Recipe #2

Take late ripe apples of sweet varieties (preferably homemade) and wash thoroughly. Chop the apples (cut or crush, no need to cut the core) and put in a wooden, glass or enamel bowl with a wide top. Pour apples with warm water to the top, add sugar (about 50 g per 1 kg of apples) or honey.
You can add a piece of black bread or a pinch of yeast to speed up the fermentation. Place the vessel in a warm place at home, covering it with a towel, which should be secured so that midges, which are sure to gather near the cider, do not penetrate into the vessel.

In the process of preparing homemade apple cider vinegar, active fermentation of apples should begin. To prevent the apples from drying out on the surface of the container, periodically stir the mass. If active fermentation does not occur, you can add the same amount of sugar. After 2 weeks, separate the apples from the liquid. Pour the liquid into the same vessel and leave for another 2-4 weeks in a warm place at home for fermentation. At this stage, you can notice the vinegar queen on the surface of the homemade apple cider vinegar (see photo above). At this point, part of the vinegar uterus can be separated and used to make another batch of apple cider vinegar. After a couple of weeks, the vinegar queen may sink to the bottom, which is a sign that she is dying and natural homemade apple cider vinegar is ready.

From 1.5 kg of apples of dessert varieties (coke, royal gala, etc.), about 850 ml of apple cider vinegar is obtained.

Properties of apple cider vinegar:

The acidity of natural homemade apple cider vinegar varies depending on the apples chosen. However, in any case, the percentage of acidity of homemade vinegar is much lower than the "regular" vinegar from the store.

A cloudy precipitate is always present in natural apple cider vinegar (usually at the bottom of the vessel). This cloudy cloud is called the mother of vinegar or sourdough. It is this sourdough that is the concentration of vinegar enzymes and it can be reused for the production of natural vinegar from fresh apple raw materials.