Vinegar from apple juice at home. Apple cider vinegar at home - simple and best recipes

No, you definitely shouldn't drink it. But to cook vinegar with your own hands for salads there, marinades and other culinary delights - why not? It will turn out, if not useful, then certainly less harmful than purchased diluted acid, and besides, it will be tasty, fragrant, “with character”. Moreover, there is not so much fuss with the preparation of this natural product - everyone can handle it!

Apple cider vinegar, along with wine, remains one of the most popular culinary spices. There are a lot of recipes for how to make apple cider vinegar at home - and, as usual, most of them are no good. What network “experts” don’t recommend: they put alcoholic yeast into the wort and boil it, and they try to build something out of store-bought chemical cider - fear! We will not produce essences, but we will try to deal with the theory first, and only then we will find out a simple, but the only true way to make apple cider vinegar at home.

By the way, about vinegar for weight loss. Women's sites produce information about the benefits of vinegar by the kilotons, it's already scary! Say, you drink a glass or two of healing slurry a day - and the waist just melts, and the appetite disappears nowhere. Of course it disappears! You just added acetic acid, where is there already?!

Vinegar will help to lose kilograms in only one form - in a green salad without oil under the chicken breast, after a good workout. And real, home-cooked apple cider vinegar will try to make such salads not only healthy, but also very tasty! And please don't drink vinegar on an empty stomach as the "experts" advise! This is the most harmful, especially for people with high acidity, of whom most of us are! Gastritis and ulcers, of course, contribute to weight loss, but do you need it?

How to make apple cider vinegar at home - recipes and problems

Want to make natural apple cider vinegar? Then immediately refuse store-bought ciders and apple wines - they, with a high degree of probability, are crammed full of preservatives. Best of all, “live”, recently made apple wine is suitable for making vinegar, even one that has just finished vigorous fermentation will do. Therefore, if you want vinegar, you will have to get confused with production or, read about them in the relevant articles. However, the technology for preparing the base for homemade vinegar allows some liberties compared to wine.

I emphasize again - to make vinegar, we definitely need alcohol! The thing is that Acetobacteraceae - acetic acid bacteria - "eat" ethyl alcohol, turning it into acetic and other acids, just as alcohol yeast eats sugar, forming alcohol. Only the process of wine production is anaerobic - without access to oxygen, but acetobacteria need this oxygen - ha ha- like air, otherwise no vinegar will come out.

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

Vinegar souring does not start . More than one week has passed, and the expected sour smell and cloudy film on the surface still do not appear? There are several solutions: a) wait some more; b) add to the wort yeast uterus(read about it in the relevant section of the article); in) raise the temperature- the optimum temperature for the formation of vinegar - 26-35 ° C; d) forced infect the wort acetic acid bacteria.

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

Vinegar turns cloudy . It happens, and quite often. Options for solving the problem: filtration through a cotton wool, exposure, filtration, again and again filtration. If you are too lazy to mess with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.
Insufficient content of acetic acid . The reason is either the souring is not over yet, or you took too weak wine. Acetobacteria feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene? Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7 ° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, with the right technology, vinegar will not require any yeast or additional sugar.

And a little about yeast. In most cases, these very 7 ° can be fermented without yeast - that is, on wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the must will have to be infected artificially. Only I ask you, do not take baker's yeast - they are only suitable for sugar moonshine! Buy specialty wines or ciders from the wine shop - 1.5 grams of CFA per liter of juice will be enough.

How to make homemade apple cider vinegar - a time-tested recipe!

I give a complete recipe, including the manufacture of young apple wine, and its subsequent transformation into vinegar. If you already have apple wine, just skip the first five steps.

So, we take ordinary sweet apples, for a start we will try to do without sugar and CKD. About 600 ml of vinegar should come out of a kilogram of such apples - the rest will go to “shrinkage and shrinkage”.

We extract juice from apples in any convenient way. You can squeeze it through a juicer, gauze, a colander, you can grind it, for example, with a meat grinder and leave it for a couple of days until the wort ferments, and only then squeeze it out - as you prefer.
We try the resulting juice. It should be sweet enough and not too sour. If there is a lot of acid, add a little clean unboiled water, up to half a liter per liter of juice. If there is little sweetness, feel free to add sugar, 50 grams per liter will be enough for a start.
Cover the must with gauze and leave in a warm place. After 1-3 days, signs of fermentation should appear - foam, hiss, kvass smell. If this does not happen, you will have to buy wine yeast or, at worst, make raisin sourdough - you can find out everything about it.
We cover the fermented wort with a water seal, in extreme cases - with a rubber glove with a hole in the finger. We leave in a warm (18-23 °) dark place until the end of fermentation, this process can take from a week to four.
When the shutter stops bubbling or the glove is deflated - the liquid should be decanted - removed from the sediment with a tube.

You have received young apple wine. If it is light, you can immediately start making vinegar. If turbidity is observed, before making apple cider vinegar at home, it is better to keep the drink under a water seal in a cool place for another month, periodically repeating decanting, until the wine is completely clarified.

We put the finished raw materials for vinegar in an open container with a wide neck, covered with gauze, in a warm (26-35 °) place. After 3-7 or even more days, vinegar souring should begin by itself - the wort will begin to emit a characteristic sour smell, and a film will appear on its surface, resembling a film on a cooled tea, with dirty "kerosene" stains - that's right!
Then everything is simple - time will work for us. After 2-4 weeks, the smell of the liquid should intensify, become completely unpleasant - which means that everything is going according to plan, we just have to wait.
After 3-5 weeks, the souring process should end. This can be determined by the precipitation of a dense dark precipitate, clarification of the liquid and a change in smell - now it will already resemble vinegar. Time to filter the almost finished product and pour it into a sealed container - there is nothing for him to weather for nothing! Before use, vinegar is recommended to be kept in a cool place for a month or two.

How to store homemade apple cider vinegar? Just like any other - just in the pantry or kitchen cabinet. If the product came out not acidic enough (this can be checked by taste) - it is better to move it away from sin in the refrigerator.

A little about the vinegar uterus

Sometimes when preparing apple cider vinegar, the so-called "womb" or "vinegar mushroom" appears in the container. It is formed from the same “tea” film on the surface, gradually grows and turns into some kind of dense jelly-like substance. Although this “mushroom” looks like rubbish rubbish, you shouldn’t throw it away in any case - connoisseurs of vinegar for a vinegar uterus, pardon the pun, they will sell their mother - a valuable thing.

If you are lucky and the uterus has grown, you need to carefully collect it from the surface, place it in a jar, pour a small amount of vinegar (only apple) and store it like the apple of an eye at room temperature. In the future, it will be possible to prepare vinegar from this jelly using a simplified technology - just add a little mass to the wine that is supposed to be acidified, then the souring process will begin and go much faster, and the vinegar itself will be of better quality and tastier than usual.

You can use the uterus repeatedly, but under certain circumstances it can die - a “lethal outcome” is diagnosed by the darkening of the mass and by its position in a jar of vinegar - a dead “mushroom” falls to the bottom. At the same time, vinegar does not lose its taste and other qualities.

So we learned how to make apple cider vinegar at home - the recipe, as we see, is not at all complicated, accessible even for beginners, the main thing is to have high-quality raw materials and a solid supply of patience. Remember - to be sure that you are consuming an exceptionally high-quality product, it is best to make it yourself!

Apple cider vinegar has become so popular that you can find several different types of this product in almost all stores. Just a few decades ago, the situation was different, those who wanted to use this highly versatile product had to cook it themselves.

And today, many people prefer to use homemade apple cider vinegar, as it is softer and contains a lot of useful substances.

From apple juice

Apple cider vinegar can be made from apple juice. This is done in 2 stages, first prepare apple juice. They take about 5 kg of apples, wash and cut into 4 parts, use a juicer to get juice and pour it into a glass or ceramic container, you can add a little cold boiling water. Pour 100 ml of warm boiling water into another container, add ¼ of a teaspoon of yeast and 10 g of sugar, and when the yeast starts to work and the dough increases in volume, pour everything into a container with juice. There you can additionally throw a piece of rye bread to enhance fermentation.

Attach a medical rubber glove to the neck (without powder, otherwise all the powder will then be in solution!), Leave in a warm place for a month. The released gas will gradually fill the glove. After a month, pour the liquid from the glass container into a wide, shallow vessel so that 1/3 of the vessel remains empty. At this stage, to complete the formation of vinegar, air access is needed, the vessel must be covered with gauze or linen. The process takes place at a temperature of 25-29 degrees. After 1.5-2 months, apple cider vinegar will be ready, you can find out about this by changing the smell. Drain the vinegar from the sediment, pour into bottles and close.

How to make Apple Cider Vinegar Jarvis

From juice

Drinks made from fruit juices by fermentation without access to air can be used as raw materials for vinegar. From fruit ciders, by fermenting now with access to air, you can make high-quality food vinegar.

from apples

The recipe allows you to cook vinegar, both with sugar and honey. Wash the apples, cut off the rotten and wormy areas, chop with a grater along with the core. You can use the peel or cake, not needed in the manufacture of cider, jam or compote. Put this gruel in a container suitable for the corresponding number of apples, add cooled boiled water in the following ratio to the apple mass: 0.5 l of water per 0.4 kg of apples. Add 3 tablespoons of honey or 0.5 cup of sugar for every liter of water used, 10 g of baker's yeast and 20 g of dry rye bread.

The container with this mixture is stored open, providing air access, in a room with a temperature of 26-29 degrees Celsius without access to light, but it must be covered with gauze, as the smell attracts insects. The container must be glass, wooden or enameled. The first stage lasts 10 days, during which time the mixture must be stirred daily. After 10 days, this mass is transferred to a linen bag and squeezed out. Pour the resulting juice into a wide container. At this stage, you can once again add 1-2 tablespoons of honey or granulated sugar and stir until completely dissolved.

Then close the container with gauze and put it in a warm place. When the liquid stops fermenting and becomes transparent, the process can be considered complete. Depending on the conditions, the second stage lasts 1.5-2 months. Then pour the resulting vinegar into glass bottles, seal and store.

Cooking without yeast

For this recipe, you need to take ripe apples. Apples should be washed, cut into pieces, put in an enameled bowl and sprinkled with sugar. For sweet varieties, take the ratio of 50 g of sugar per 1 kg of apples, for sour apples - 2 times more sugar. Then you need to fill them with hot (about 70 degrees) water so that the water completely covers the apples and its level is 3-4 cm higher than the level of the apples. Put the container in a warm place for 2 weeks. Every day, the mass must be mixed 2 times.

After 14 days, pour the liquid part into glass containers, without adding 7-10 cm to the edge of the neck, as the liquid level will rise during fermentation. Leave for 2 weeks, carefully pour the finished vinegar into clean bottles, cork and store.

A quick way to make vinegar with honey

The method allows you to cook vinegar quickly. To do this, use sweet ripe apples, they must be washed, cut into pieces and crushed with a blender. Measure the volume of the obtained apple mass. For five liters of the resulting mass, add one liter of water and honey. Put the apple mass, honey and water in a large glass or enamel container and stir. Cover with gauze and leave for 20-22 days, stirring occasionally.

Reviews

All recipes are interesting, I had to prepare vinegar from both juice and apples. Personally, I liked the second method more, and I think there are more benefits. How else can you make apple cider vinegar at home. I can recommend another curious recipe for apple cider vinegar without sugar and without honey.

To prepare vinegar according to this recipe, it is better to take sweet ripe apples. From 1 kg of apples you get 0.5 liters of vinegar. Cut the apples, remove the spoiled parts, leave for some time in the air so that they darken, then use a juicer to make juice. Pour it into a glass jar, put a glove on the neck. This process takes from 1 week to 1.5 months. When the glove is inflated, it is necessary to pour the juice into a wide glass or enamel bowl.

It is necessary to drain the juice along with the film on its surface, in which there are natural fungi that are found on all fruits and berries, we need them. This time you need to choose wide glass or enamelware to ensure maximum contact with air. The container should not be completely filled, as the liquid will boil. The dishes should be covered only with gauze so that flies and dust do not clog the solution. When the liquid stops bubbling, the vinegar is ready. Pour it into clean bottles, close. Store, like any vinegar, in a cool and dark place.

Forum

Albina	Apple cider vinegar has many good properties - it helps to lose weight, is good for the skin, there are a lot of vitamins and potassium. How to make apple cider vinegar at home?
Tuna	I prepared apple cider vinegar according to Jarvis, and used it for varicose veins. Helped me.

Alla	As you used vinegar, I heard that it is good for the heart. How to take it?
Magda	Add honey and vinegar in a spoonful to water and drink before meals. What is the difference between homemade vinegar and store-bought?
Alla	Store-bought is stronger, there is 9% vinegar, and there are no other useful substances there.
Magda	And what is the percentage of the home?
Alla	There is only 4-5% vinegar, the rest is vitamins, pectins, everything is very useful!

The benefits of apple cider vinegar have been known for a long time. It helps to grow lush, shiny hair, is an excellent assistant in the fight against cellulite, stretch marks and acne. This infusion is used in combination with weight loss therapy, procedures to restore the functions of the gastrointestinal tract. Even with varicose veins, this apple product does an excellent job.

And everything would be fine, but in the store it is almost impossible to buy high-quality apple vinegar. Manufacturers sin by making an infusion from the remains of garden fruits, using cores, peels and other illiquid assets. But it just so happened that these parts of apples do not have any useful properties. And if, in addition, the waste is flavored with preservatives and dyes, then at the output we get a mixture that can also harm. Do not buy something that does not work a priori.

In the conditions of eternal lack of time, it is easier for people to buy ready-made and think “maybe it will blow over”, rather than work on the creation of raw materials on their own. But you must admit that it is better to spend time and prepare an assessment yourself than to solve problems later that a low-quality store product can cause.

And at home, you will surely prepare apple cider vinegar using only the best ingredients, which means that the product will serve you faithfully and show itself as a faithful companion on the way to your goal.

The composition of the product

As practice shows, not everyone understands what vinegar is. In fact, this is the most common fermented wine. Only wine sours under a tight lid, while vinegar needs air to fully transform. However, in both cases, it is fruit juice that becomes the basis of the preparation.

If we talk about the chemical composition, then a homemade bite is more than 50 compounds and contains about 15 amino acids that a person needs. That is, in your arsenal there will be a tool that surpasses the huge number of dietary supplements that the pharmacy chain offers us. But if an ocet will cost you a penny, then an additive from a pharmacy will significantly hit your wallet.

Let's summarize. Fruit cider contains:

pectin is a complex carbohydrate that is necessary for the body to produce energy;
vitamins A, B, C and E;
natural acids - malic, citric;
trace elements - sulfur, potassium, calcium, iron, magnesium and others.

Cooking methods

In order for the product to turn out to be of high quality, it is necessary to use solid raw materials. It does not matter what color the apples you choose will be, the main thing is that they are ripe and juicy.

On a note! The riper the apples, the less sugar will need to be added to the infusion for the cooking process. Therefore, if you see overripe fruits, feel free to take them.

In addition to apples, the recipe also contains water and honey. If honey disgusts you, replace it with sugar.

Some, to enhance fermentation, put a piece of rye bread in a container with future vinegar, or rather, its crust or yeast.

Let's take a look at step by step how to make your own natural apple cider vinegar at home.

Classic recipe

Follow simple steps to get a quality product. We have described them in great detail so that you can avoid mistakes.

Step 1. Never wash apples! Yes, yes, they, like grapes for wine, must retain on the skin a natural layer of fungi necessary for fermentation. Just tear off the cuttings and cut out the rotten places, if any.
Step 2 You can grind fruits in any convenient way. They can be chopped, grated, passed through a meat grinder or turned into a pulp with a blender. Experienced people note that the best apple cider vinegar is obtained from raw materials processed in a food processor: not too thin, not too large, but just right.
Step 3 By proportions. Good vinegar is obtained if you take a liter of water for one kilogram of apples. Sugar, as you understand, should be added to taste.

Mix foods in a deep bowl made of wood, glass or clay. But you can also take an enamel bowl. Products made of plastic, iron and aluminum will not work. Try not to fill the container to the brim, because the infusion will rise during fermentation.

Step 4 The mixture of apples, water and sweetener must be covered with a clean cloth so as not to cut off full access to oxygen, and put in a warm, dark place for two weeks. Watch the temperature! It should not be lower than +28 degrees. Otherwise, the fermentation processes will be weak. Stir every day with a wooden spoon or spatula. It is better if you do it in the morning and in the evening.
Step 5 After the specified time, it is necessary to strain our cider. It is most convenient to do this through a colander if you originally used pieces of fruit. If you had apple gruel, then you can separate the pulp from the liquid only with the help of a gauze cloth. Do not wrinkle the workpiece, just gently press it with your hands, thereby allowing the liquid to drain calmly.

Ideally, the infusion at this stage should be cleaned with several gauze bags. Even if you first used a colander, the second time you need to drive the juice through a mesh cloth.

Step 6 Next, the purified infusion is sweetened again, poured into a clean container and covered with a towel. In this state, our future vinegar should stand for about a month and a half, sometimes a little less, sometimes a little more. The product will be considered ready when the drink stops fermenting and acquires a characteristic transparency.

apple juice recipe

The easiest way to make an ocet at home from all existing ones.

The ingredients are the same as in the traditional version: water, sugar or honey. But instead of apples, apple juice is already used. According to the proportions: the juice should only be slightly diluted with water, somewhere around 1: 4.

And you should also add a product that will stimulate the fermentation processes. It can be a crust of black bread or a briquette of yeast (10 g), as well as a wort from previously made vinegar or its unstrained mass with sediment.

The steps for preparing vinegar are the same: fermentation, sediment removal, preparation for storage.

Yeast apple cider vinegar

The yeast in this recipe greatly simplifies the process of making apple cider at home. The secret is that fermentation using this product is an inevitable process. In addition, the yeast itself is very useful, which means that the output infusion will be of high quality.

Prepare, as in previous recipes, a kilogram of apples, about a liter of water, about a glass of sugar and live yeast. Enough 10 grams. Chop the apples, transfer to a container and pour hot water. After 10 days of fermentation, add sugar, put yeast, wrap the container with a towel and send it to a warm place for another month and a half. After this period, rid the vinegar of sediment and pour into bottles for storage.

apple cider vinegar recipe

At the beginning of the article, we talked about the fact that vinegar from the skins and cores has a low utility. But thrifty housewives strive to ensure that home production is waste-free. And if you made juice from apples, then vinegar can be made from waste. He will still retain some of the vitamins and microelements in himself and in any case will be of better quality than a store product.

The proportions are the same: for a kilogram of apple peels, one liter of water, sugar to taste and a third of a teaspoon of yeast.

We advise you to pass the peel and cores through a meat grinder, after which they can be filled with water. After a week and a half, add sugar and yeast to the filtered semi-finished product, leave for a month or two to complete the preparation.

At the moment of saturation of the infusion with sugar and yeast, you can add the zest from a lemon or orange. This step guarantees you a pleasant taste and additional usefulness.

honey vinegar recipe

This guide is rarely used because honey apple cider is more difficult to make. But at the same time, this drink is the most useful of all. Doctors advise this recipe.

Choose quality apples. The sweeter they are, the better. You will need a kilogram of chopped washed fruits, which must be poured with warm boiled water. Add about 100 grams of honey, a crust of black bread and a little yeast on the tip of a teaspoon to the mixture. The container with the infusion must be carefully insulated and placed in a dark place for 10 days. Do not forget to stir the workpiece daily.

After a week and a half, strain the future vinegar. Add honey to the juice again, focusing on your taste. The approximate amount of the additive is about 50-100 grams.

Cover the container again with a towel and send for fermentation in a dark place. There vinegar should reach about two months. If the liquid becomes transparent, you have a high-quality product rich in vitamins and microelements. Pour it into bottles and use on the farm.

If you cannot live without sweets, then we advise you to drink a teaspoon of vinegar diluted with water in the morning after eating. This will allow your potassium-sodium balance to return to normal, which will significantly reduce the desire to eat a chocolate bar. You will see changes in food preferences in a couple of days.

dill vinegar recipe

It is easy to prepare such an infusion if you already have acetic acid and greens from the garden at hand.

Dill, preferably a whole bunch, grind with sugar. It is important that the juice stands out. Pour the resulting mixture with half a liter of vinegar and leave in a warm place for 3-4 hours. After that, strain the solution.

An infusion prepared according to this recipe is most often used in cooking: it is added to sauces.

berry vinegar recipe

Raspberries, cherries or sea buckthorn can be used as raw materials. The proportions are as follows: per kilogram of berries, a liter of apple cider vinegar, 2-4 tablespoons of sugar. Grind the berries with sugar - it should completely dissolve. Then fill with vinegar and close the lid.

After two days, the vinegar on the berries must be filtered, and then sent for storage in a kitchen cabinet.

Frequent problems

Even though the recipe is strictly followed, vinegar may not work. You can understand this by the early stop of fermentation, sour or even unpleasant odor, cloudy color.

Let's analyze the most common mistakes.

Young apples were chosen as raw materials. The bacteria that cause fermentation feed on alcohol. Sweet fruits contain approximately 12% sugar, which gives 7% alcohol. Young apples tend to be sour, which means that their sugar content may not be enough for full fermentation. Some solve this problem by introducing sugar, pieces of black bread, yeast, or even red wine into the infusion. You can choose any of these options.
Cut off access to oxygen. You may have overdone the insulation. And without oxygen, the infusion sours, and is closer to wine than to vinegar. Correcting this mistake is simple - put aside the towel that covers the container.

Sugar was added after the liquid was given away from the apple must and the second stage of fermentation began. Sometimes housewives try infused juice and decide that it is very sour. The decision to add sugar is fundamentally wrong. Remember that vinegar is not wine, adding sugar during the fermentation process is prohibited. You can try adding souring accelerators: black bread or yeast. Some go to extreme measures - they infect the wort with acetic acid bacteria that fruit flies carry. If you leave a piece of an apple on the table, in a day or two it will be covered with these same insects. The method is very effective, but it still needs to be decided.

They moved containers from place to place. After the infusion has been filtered and left to ferment, the dishes must not be touched, even just moved. All oxidation processes can stop. If this happens, it is important for you to restart the work of bacteria by adding yeast or a crust of brown bread.
Put the container in an insufficiently warm place. Remember that the optimum temperature for souring juice is not lower than +27 degrees. Therefore, it is best to place the dishes with the infusion closer to the heaters or stove. The last three problems are easily fixable if you have a vinegar queen. We are talking about a fungus-film that can form in a container with apples and water when you prepare vinegar. Carefully place the mushroom in a jar, fill with apple juice or cider. With its help, in the future, you will put on stream the production of ocet from apples. The uterus contributes to the rapid start of fermentation processes and can be used repeatedly until its very "death". "Lethal outcome" is diagnosed if the mushroom has darkened and sank to the bottom.
Poorly filtered infusion. If the drink does not acquire a characteristic transparent color, do not worry. Vinegar already has all the useful properties, you just strained it badly. Pass it through several layers of gauze. And the problem will be solved.

How to store?

Before vinegar can be used for its intended purpose, it must be properly packaged for storage.

The first thing to do is get rid of the sediment. You will see it at the bottom of the dishes in which the otset wandered. You can try to carefully pour the solution into a bottle. But, most likely, the precipitate will still fall into the pure product.

Therefore, use a rubber tube to pump out pure infusion. To do this, lower one end of the tube into the container without touching the sediment. Inhale deeply from the second end and quickly lower it into a clean bottle. It is necessary that the storage container is located below the first. You just have to make sure that the tube does not touch the sediment and does not jump out.

Do not be discouraged if you did everything as we advise, but the vinegar still does not become transparent. Just repeat the cleaning after a few days again - the first time is rarely possible to achieve a perfect result.

The finished product can be enhanced with medicinal herbs. To do this, in the process of bottling in containers, add twigs and leaves of the desired plants to some of them. In a month, the otset will have all the properties that are inherent in the grass.

The general shelf life of our apple helper is 3 years. With proper storage, this number will increase by another year.

How to lose weight on apple cider vinegar, see the following video.

Apple cider vinegar has a very pleasant taste and brings undeniable benefits. Food is not the only way to use it. It is popular in folk medicine for the treatment of various diseases of the internal organs and skin. There are many recipes for making ointments, creams and compresses using fresh apple vinegar.

Naturally, vinegar from the store has practically no resemblance to homemade vinegar. Its acidity is much higher, sometimes reaching 7%, while in homemade vinegar it cannot be higher than 5%. And also manufacturers often replace natural apple juice for harmful flavors that have nothing to do with traditional ingredients. Making homemade apple cider vinegar is an opportunity to be completely confident in the naturalness of the finished product.

Before you start preparing a fragrant essence from fresh apples, it is important to familiarize yourself with all the features of this process, so that the result only pleased and benefited the body.

As a result of cooking, the vinegar turns out to be opaque. A thick sediment can be found on the bottom of the containers. This should not scare or bother you. Since the product ferments during the infusion process, the sediment is quite impressive. It is as a result of fermentation acetic acid is released. The main element, the appearance of which you need to wait for, is the vinegar uterus. Outwardly, it looks like a jellyfish, and is formed on the surface of the infusion. It is absolutely impossible to remove this film or move it!

The uterus is useful together with vinegar and separately from it. You can prepare tea or infusion from it for the treatment or prevention of various diseases. In purchased vinegar, it is impossible to see the uterus or sediment at the bottom of the container. . They can only be formed during preparation of the product from natural ingredients.

Recipes for making apple cider vinegar at home

There are several options for making apple cider vinegar at home. They differ from each other in the list of ingredients and cooking time.

Quick Apple Cider Vinegar Recipe

Great for those who are looking for the fastest way to make apple cider vinegar at home. The process takes no more than one month. I am pleased with the speed and the minimum amount of products needed for infusion: you only need sugar and homemade apples. The amount of sugar required for cooking will vary depending on the variety of apples and their sweetness.

So, to prepare vinegar at home as soon as possible, you will need:

3 kg of apples (it is advisable to choose sweet varieties);
200 gr sugar;
water (the amount depends on the juiciness of the apples).

Fruits must be thoroughly washed under running water and cut into small cubes. To let them juice out, you can slightly crush them and put them in a prepared glass jar or enamel pan. From above, apples are completely covered with sugar. and filled with warm water. The water level should be at least 3 cm above the fruit.

The dishes are placed in a warm room without access to sunlight. So that the mass does not dry out, it must be stirred 2 times a day with a wooden spoon.

After 14 days, the apples are filtered through a fine colander or gauze, and the liquid is poured into large bottles.

After another 2 weeks, the vinegar will be ready, it can be poured into sterile bottles. It is important to leave some space under the neck, because the vinegar may continue to ferment, causing the liquid level to rise.

When all the liquid is in the bottles, you can drain the remaining sediment from the bottom of the pan and add to the resulting vinegar. After that, you can tightly close the bottles and store them in a dark place.

American homemade apple cider vinegar

This method originated in America on the recommendation of Dr. Jarvis. It uses additional products that make vinegar even more useful, while increasing its preparation time.

For vinegar from Dr. Jarvis you will need:

2 kg of apples;
2 liters of water;
300 gr lime honey;
20 gr of yeast;
40 grams of bread.

Apples need to be crushed as much as possible. It is better to make mashed potatoes from them by grating or passing through a meat grinder right with the skin and core. Transfer the resulting mass into a glass container and add water and dry ingredients, which make the fermentation process fast. Cover the top of the container with paper or cloth and place in the shade. The room must be very warm.

The first stage of fermentation lasts 10 days. All this time, the workpiece must be stirred with a wooden stick or spatula. Then you need to express the infusion through a colander or cheesecloth, folded in 2-3 layers.

The mass is weighed and laid out in different containers of 1 kilogram each, sugar is added to it and covered again, placed in an isolated warm place. In this form, the blank will stand for almost 2 months until it becomes transparent. This will mean complete readiness for use. You can store the product in the refrigerator.

Fresh Apple Cider Vinegar

In search of an answer to the question of how to make apple cider vinegar at home, you should consider the method of making it from fresh juice. . Total weight of raw materials will depend on the variety, juiciness and sweetness, so it may vary. Other than fresh apples, no other ingredients are required for the vinegar.

Fruits should be coarsely cut into pieces and laid out on a piece of cloth in an open space so that they oxidize. After darkening, the juice is squeezed out of them using a grater, juicer or ordinary gauze.

The juice is poured into glass bottles, on the neck of which a thin rubber glove is fixed. Then they are placed in a dark place, the temperature in which does not fall below 30–32 degrees. During the fermentation process, the air from the bottle will fill the glove and inflate it. When it is completely inflated, it must be removed. This usually happens after 2-4 weeks.

Infusion from a bottle is poured into a wooden or an earthenware container along with a vinegar uterus. To the edge of the dishes should remain from 8 to 12 centimeters of free space. So the area of contact with oxygen increases significantly, from this the product begins to ferment even faster. The dishes must be covered with a cloth or paper.

The completion of the fermentation process will be indicated by the transparency of the infusion and the complete cessation of the formation of bubbles on the surface. The whole process usually takes 6 to 8 weeks depending on the preparation conditions.

Strained transparent vinegar is poured into small glass bottles and stored with a closed lid in the refrigerator.

Apple cider vinegar with honey

This method allows you to prepare vinegar, similar to the one described in the previous recipe, but much easier and faster. It does not use bread. The composition of the product includes:

1 kg of ripe apples (you need to choose the sweetest variety in order to use less sugar);
1 liter of cold boiled water;
200 gr of honey;
150 gr of granulated sugar;
small pack of yeast

Puree is prepared from carefully washed fruits. To do this, they are passed through a meat grinder or rubbed on a fine grater. Honey and yeast are added to it, the mixture is poured with cold boiled water on top. The ingredients are thoroughly mixed, the container is covered with a cloth and cleaned in heat for 2 weeks. To make the fermentation process faster, apples need to be stirred daily with a wooden spoon.

After 14 days, the mass is squeezed out, the resulting juice is mixed with infusion. Sugar is added to the liquid and again put in heat to continue fermentation. It will last 6 to 8 weeks. Readiness will be indicated by the transparency of the vinegar.

Apple cider vinegar infused with sugar

This is one of the most popular ways preparation of a useful product. Making vinegar according to this recipe is not difficult even for beginners. The most important rule is the control of terms and conditions of production.

For sugar vinegar you will need:

2 kg of ripe, sweet apples;
250 gr of granulated sugar;
2 liters of cold boiled water.

For cooking, apples are useful along with the skin and bones. Fruits need to be crushed into puree using a grater or meat grinder and put in an enamel pan. Half of the total amount of granulated sugar and water are added to the puree.

The pan is covered with a cloth or paper towel and left warm for 20 days. Every day it is necessary to check the workpiece and stir it with a spoon. In the process of insisting to mass add the remaining sugar and lay out the mixture in glass jars with a wide neck.

The container is left for another 4-5 weeks to pass the second stage of fermentation. Once the vinegar is colorless and clear, it is ready to use.

Apple cider vinegar with yeast

Yeast dough accelerates the natural fermentation process and acts as a good natural catalyst in this method. Thus, the cooking time of vinegar is significantly reduced.

List of ingredients for cooking:

2 kg of large, sweet apples;
1 tsp granulated sugar;
1/4 small package of yeast;
4 tablespoons of warm boiled water.

Using a juicer or a fine grater and gauze, squeeze the juice from the fruit and pour it into a glass jar. In a separate glass, mix water, yeast and granulated sugar and leave for a while to get a foamy dough. When bubbles appear in the glass, add the sponge to the fruit juice and put a medical glove on the jar.

When the glove is completely filled with air, you can remove it and leave the jar in the open air for another 8 weeks.

Important to remember that vinegar queen is the main ingredient of the product. From it you can make a new infusion that will ferment much faster, improve the taste and add a lot of useful properties of vinegar.

Apple cider vinegar is a healing product that can be consumed during a cold. This is especially true in autumn, when the body is weak and more susceptible to viral and infectious diseases. It's also a diet drink. which helps to get rid of excess weight.

Attention, only TODAY!

How to make apple cider vinegar at home so that he pleases you with his taste? We will reveal to you a few secrets, after reading which you "everything will fall into place." So, let's start looking at them.

How to make apple cider vinegar at home

Jarvis Recipe

The remedy obtained from this recipe is a rich source of potassium. The process of its preparation is quite long, but as a result you will get products of the highest quality.

You will need:

Black bread
- yeast
- honey
- apples

Manufacturing process:

Grate the apples along with the skin and core. You can also skip them through a meat grinder. Put the resulting mass in a large saucepan, clay pot or glass jar, pour warm boiled water in a ratio of 1 to 1. For each liter of the mixture, put 20 g of dry black bread, 10 g of bread yeast, 100 g of honey. This will speed up the process. Do not clog the container with the mixture, you can simply cover it with a napkin. Place the container in a warm and dark place, soak for 10 days. Every day, stir the mass 3 times with a wooden spoon, and then strain through cheesecloth. Measure the volume of the resulting liquid, pour into a vessel with a wide neck. For each liter of liquid, add another 50-100 g of honey, mix thoroughly. Close the dishes with gauze folded in several layers, keep warm for 40-50 days. As soon as the liquid becomes transparent, strain through cheesecloth, pour into bottles.

Learn and.

How to make your own apple cider vinegar

Ingredients:

Sugar - 50-100 g (depending on the variety)
- apples (overripe) - 1 kg

Cooking:

Rinse the fruits thoroughly, chop finely, grate, transfer to an enamel pan or glass jar, put sugar. Pour apples with hot water (about 70 degrees). Water should cover the fruits by 3-4 cm. Move the vessel to a warm place, close the lid or tie with gauze. Stir the mass 2 times a week so that it does not have time to dry out on top. After 2 weeks, strain everything through cheesecloth, pour the liquid into large fermentation jars. Leave about 5 cm on top, because during fermentation the mixture will rise. After 2 weeks, the vinegar will be ready. You just have to filter it.

How to make homemade apple cider vinegar?

Take clean enamel or glassware. Cut clean apples into slices, remove rotten places, clean out the core. Fill in the prepared fruits on? dishes, fill with boiled water. The water temperature should be between 50 and 60 degrees. Water should cover apples by 3-4 fingers. Add sugar. If possible, replace granulated sugar with honey. Cover with a loose lid, put in a dark and warm place for 2 weeks, stir every day to prevent crusting. Do not add pomace from apple juice to your drink, as it will be difficult to filter.

As soon as fermentation begins to decline, drain the resulting liquid by filtering it through cheesecloth. Drain into three-liter jars, add a small amount of sugar or honey, tie gauze on top, put in a cool and dark place. After a month, the liquid will become transparent and beautiful, will get an amber color. This is a sign that the vinegar has reached readiness.

A slimy film forms on the surface of the liquid. It is called the vinegar uterus. You can use it to make another batch of homemade vinegar. It is recommended to add it to a filtered, fermented composition. This will make the process go faster.

How to Make Apple Cider Vinegar: Recipes

Option number 1.

Gather well-ripe apples of any variety. If you own your own dacha, then this simple is wonderful, because you have the opportunity to collect fruits that have not been treated with chemicals. Wash the apples, cut into small pieces, mash them. Transfer the resulting mass immediately into an enamel pan. For every kilogram of applesauce, add 50 g of sugar. Fill the mass with hot water (70 degrees). Place the pot in a cool and dark room.

How about you?

Be sure to stir the mixture twice a day so that it does not dry out on top. Leave it all for a couple of weeks. Strain the liquid through cheesecloth, pour into large jars, where it will begin to ferment. Remember that the liquid should not reach the neck. You should leave 7-8 free centimeters. The liquid will rise as it ferments. Leave the jars for another 2 weeks. You will make wonderful apple cider vinegar!

It turns out very tasty and

Option number 2.

Recipe - Make Apple Cider Vinegar

Take large, sweet and unpeeled apples, chop them coarsely, leave for half an hour to darken them. They darken due to the oxidation of iron. Squeeze the juice from the fruits, drain into a glass bowl, cork with a rubber glove. In addition, it is advisable to additionally wrap the neck with tape or adhesive tape to prevent air from entering. Leave the container at a temperature of 26 degrees for 6 weeks. Over time, the rubber glove will begin to inflate and will need to be removed.