How to make homemade apple cider vinegar. Making apple cider vinegar at home. Apple cider vinegar with honey for nervous disorders

Apples are an important food item. Like fresh vegetables, they deliver to a person all physiologically active substances:

micro and macro elements;
vitamins;
polyphenols;
and many other components that a person needs for a full life.

Apple fruits contain almost sterile water

Some research suggests that apple fruit water:

activates the activity of the stomach and intestines;
stimulates the activity of the skin and kidneys;
cleanses the body;
speeds up metabolism.

The liquid in apple fruits is found in:

related;
and free state.

Free water of apples contains pectin, coloring, extractive substances and sugars dissolved in it. The taste, aroma and color of the fruit are due to the components dissolved in it.

The amount of colloidally bound water is 10 - 25% of the mass of an apple. This part of apple water does not serve as a solvent. It forms a water shell around colloidal particles.

Apples contain antioxidants called polyphenols.

The main ones are:

epicatechin;
chlorogenic acid;
phloretin;
and quercetin.

They are mainly found in the skin of apples. Polyphenols significantly improve human health. For example: Quercetin reduces the risk of cancer. It inhibits the action of certain enzymes that are involved in the synthesis of tumor cells of various types.

Apples have a stronger antioxidant effect than all other vegetables and fruits, such as: carrots, onions, spinach, green peppers, grapefruit, orange.

The aromatic components of apple fruits are a solution of many compounds in the free liquid of an apple.

Alcohols:

methyl;
ethyl;
propyl;
alyl;
butyl, etc.

are a constituent of the aromatic substances of apples.

Aromatic substances contain aliphatic alcohols, they are represented by:

nerol;
linalool;
and geraniol.

They give the apple a rose scent.

The constituents of apple flavors are 15 carbonyl compounds, including:

acetone;
butylaldehyde;
capronaldehyde;
acetaldehyde;
methyl ethyl ketone.

Also, small amounts of esters were found in the fruits. Basically these are ethers:

formic;
ethyl alcohol;
acetic acid.

Aromatic substances also contain volatile organic acids:

propionic;
formic;
nylon;
acetic;
oil.

To preserve the aroma of the fruit during processing, it is necessary to maintain the integrity of the aromatic substances.

The concentration of carbohydrates in apples depends on their variety, species, soil and climatic conditions for growing apples. It varies from 10 to 18% of the weight of an apple. Apples contain the following carbohydrates:

sucrose;
fructose;
glucose.

In terms of quantity, apples contain fructose as much as possible, there are less other sugars.

With prolonged exposure to high temperature, changes occur in carbohydrates. This causes a change in the smell, color and taste of the juices.

Apples contain the following polysaccharides:

pectin;
starch;
fiber, etc.

When apples ripen, protopectin turns into soluble pectin. The amount of pectin substances becomes maximum by the time of harvesting the fruit. Later, during storage at a temperature of about 1°C, the amount of protopectin gradually decreases and accumulates in the form of soluble pectin.

Pectin substances are extremely important for human health:

they bind and remove heavy metals;
have a good effect on the functioning of the digestive organs;
reduce the amount of cholesterol in the blood.

Apple vinegar

Apples are the basis for the preparation of juices, nectars, drinks, and apple cider vinegar (cider), which is used in Food Industry and in alternative medicine as a valuable medicinal product.

It is used as an additional tool for weight loss.

It is also used in the kitchen: dressing salads, adding to various dishes.

It must be remembered that only the use of natural fruit vinegar can bring benefits.

You can buy real apple cider vinegar online.

We recognize it by price- it is much more expensive than synthetic. Preserved in a dark bottle. Cloudy due to sediment. The label should list only natural ingredients (apples or juice, water).

But, it is better to have a bottle of homemade vinegar at home, from the components of a natural product known to you.

How to make homemade fruit vinegar

There are many ways to make fruit vinegar. They are all somewhat similar. For the production of this product, you can take any variety of apples. However, the best result will be obtained if you use antonovka.

You can make apple cider vinegar according to the recipe below:

The apples are washed.
Clean them of damaged parts.
Then apples are rubbed on a coarse grater, you can use a juicer. Use the core, peel, and apple leftovers from making compote, jam, or apple harvesters that are left over from cider making.
All this apple gruel is placed in a container of the appropriate size.
Boiled water is poured in 0.5 l of water per 400 g of fruit mixture.
100 g of honey or sugar is added to each liter of liquid. In order to stimulate fermentation, 20 g of stale Borodino bread and 10 g of yeast are also placed per liter.
An open container with this starter is kept at 20-30°C in the room.

Factors contributing to acetic acid fermentation:

liquid with a low alcohol content (less than 20% sugary substances);
maintaining a constant temperature (about 20 °);
the largest possible area of communication with air (for the stage of fermentation with the participation of air).

The container must be:

enamelled;
or wooden (a small barrel without a lid);
or glass (jar);
or clay.

It must be stored in the dark, because the ultraviolet spectrum of sunlight disrupts the fermentation processes.

A container with apples is kept warm, at 20–30 ° C - 10 days. Stir the apple gruel periodically, with a wooden spoon, 2 - 3 r / day.
Then it is transferred to gauze and squeezed. The rest is thrown away.
Filter the juice, which turned out through gauze, weighed. Take a container with a wide neck, pour the resulting juice.
If necessary, honey or sugar 50-100 g is added to each liter of juice. In the process, the contents are stirred until complete homogenization.

Second stage of fermentation

To continue fermentation, the juice container is tied with gauze and kept warm.
When the liquid became transparent and calmed down, the fermentation was over.
After 40 - 60 days from the start of the process, fruit vinegar will be ready for consumption. The duration of the fermentation process is related to the quality of juice preparation, the presence of an optimal temperature, etc.
After filtering, the juice is poured into bottles.
The containers are hermetically sealed with corks, wax, and kept in a cool place.

Method for making vinegar from juice

This recipe is easier. Here you need several kilograms of apples. It is better if they grew without the use of chemicals.

You need to choose sweet apples, wash them.
cut big chunks and let stand to darken.
Squeeze juice with a juicer, pour it into a glass vessel.

First stage of fermentation

A rubber glove or ball is put on the top of the jar or bottle.
The container containing the juice is kept warm and dark for about 1 - 6 weeks for a better fermentation process.
The rubber glove gradually inflates as it fills with air.

When it is strongly inflated, the 2nd stage of fermentation begins.

The liquid is poured into a wide container (clay or enamel) to speed up fermentation. The level of apple liquid should be 9 cm below the top edge of the dish. It is also necessary to pour the film formed on the surface of the liquid during the first stage. These are colonies of bacteria that stimulate fermentation. After the product is ready, the film is collected to make the next, new batch of fruit vinegar.
The liquid container is covered with a simple towel.
The dishes with it are kept for about 1.5 -2 months. in a dark, warm room at 27 0 .
When a precipitate appears, and the mixture is pleasant to the taste and transparent, you can bottle the vinegar, having previously filtered it.

The product is ready!

During the preparation and fermentation of vinegar, small midges appear around it. Don't worry about this. Once it is bottled, the midges will quickly disappear.

The appearance of a film on the surface of vinegar indicates a very good quality product. It is not often possible to achieve such quality.

Film- this is a vinegar uterus. It has medicinal properties. It can also be used to make a new dose of cider.

A good one is never completely transparent, it is a little unclear.

feature home product in that the more it costs, the more useful properties it has.

Autumn... Apples have been harvested, now it's time to make apple cider vinegar. Its benefits and applications are described in another article, but here we will only consider the recipe for making apple cider vinegar at home.

Natural apple cider vinegar is so called because it is made exclusively from apple juice with small additions of honey or sugar. The principle is this: the juice is fermented during the manufacturing process and alcohol is obtained, and acetic acid is formed during further processing.

For the preparation of apple cider vinegar, it is advisable to take sweet varieties of apples, as they give more alcohol and require less sugar. You can take both whole fruits and ready-made juice from them.

apple cider vinegar recipes

Easy apple cider vinegar recipe

It will take 1.5 kg of apples. Grate them whole on a coarse grater, without throwing away the core, put in glass jar or in an enamel bowl and pour 2 liters of boiled cold water.

Then put a piece in the container rye bread, approximately 50 - 60 g and add 150 g of natural honey. Do not cover with a lid, but only cover with a towel or gauze on top, keep warm for 10 days, the apples should ferment during this time.

The recipe is a little more complicated.

Take 2 kg of apples and 1.5 liters of pure raw water, for sweet apples take 100 g of sugar, and for sour ones - 300 g.

Apples of any variety are suitable for cooking, it is enough to grate them on a coarse grater along with the peel and seeds, lay them in enamel pan and pour water, adding half the sugar and mix everything well.

Cover the container with the vinegar being prepared with a towel or gauze, as fermentation should occur with air access. Leave to ferment for 3 weeks. Stir occasionally with a wooden spoon.

After 3 weeks, strain the mass, add the remaining sugar, stir so that it dissolves, and pour into jars, covering them with gauze. Wait another 40-50 days, let everything ferment. Over time, the liquid will brighten, and then completely become transparent - this means that the fermentation is completed and the vinegar is ready for use.

Filter it, bottle it, cork it and place it in a dark, cool place for storage.

An old recipe for homemade apple cider vinegar

In principle, it is also simple. Vinegar is prepared from overripe apples. Wash them, chop and crush them finely. Transfer the resulting slurry to an enameled pan and fill with hot water (about 70 degrees). The water level should be 3-5 cm higher than the gruel. Add sugar at the rate of 50 g per 1 kg of sweet apples or 100 g per 1 kg of sour apples.

Put the pot with gruel in a warm dark place, and do not forget to occasionally stir the contents. After 2 weeks, strain and leave for further fermentation. After another 2 weeks, homemade apple cider vinegar is ready, it must be poured into the container in which it will be stored. Drain without shaking, and strain the sediment. Store vinegar in a dark, cool place, sealing well.

How to make apple cider vinegar from juice

Natural apple juice without pulp is taken. 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 1 teaspoon of sugar and dilute in a small amount of warm water, this will turn out to be 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 of the container with the vinegar being prepared 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 4 weeks, during which time the fruit sugar will completely turn into alcohol.

The result is something like a young wine, and we need vinegar, so we leave the contents to ferment further, only now open. It is best to pour the liquid into a saucepan, cover with something and ferment for 1.5-2 months at room temperature.

The vinegar is ready when the strong unpleasant odor that usually appears during the processing of alcohol into vinegar has disappeared.

Making apple cider vinegar - video

If you have your own methods and recipes for making apple cider vinegar, please write them in the comments. Which apples make the best apple cider vinegar (in your opinion).

How to make apple cider vinegar at home, which has beneficial properties for the body? Preparing a natural remedy for healing will not bring much trouble. The technology is simple, but it will take time for the fermentation of the composition, patience to wait for a positive result of a simple experiment.

Apple vinegar own production - required ingredient many dishes, home cosmetics, its use is one of the components of a healthy lifestyle. The finished product is on the shelves of stores, the labels claim that it is "natural". Can manufacturers and distribution networks be trusted? Let's leave the question open and focus on another problem.

Benefits of apple cider vinegar

Since ancient times, it has been known that apple cider vinegar has a healing and cosmetic effect. They use it for weight loss, treat skin irritations, acne, diaper rash, and use it to rinse hair. The publications of the famous American specialist D. S. Jarvis in the past century attracted the attention of millions of people to unique properties apple cider vinegar.

Feedback from new fans is led by the recognition of Scarlett Johansson. The Hollywood star claims to use apple cider vinegar to keep her skin fresh and clean. Which of its varieties does the actress use? Huge fees for filming allow her to buy high-quality natural apple cider vinegar. This healthy natural remedy anyone can prepare at home at no extra cost.

The word "vinegar" came from French to other languages a long time ago. After all, even the fine wines of France become sour when colonies of special bacteria appear in them. When fruit juice or must is fermented, ethyl alcohol is obtained first. Under the influence of bacterial enzymes, it turns into acid. Natural apple cider vinegar includes several types of fruit acids, vitamins A, B1, B2, B6, C, E, provitamins, beta-carotene, macro- and microelements (zinc, potassium, calcium, sodium, copper, iron and magnesium).

Even Hollywood stars appreciated the benefits of apple cider vinegar

Apple cider vinegar: cooking at home without yeast

The process of extracting the juice from apples and then fermenting the liquid is just one of the many ways in which your favorite fruits are processed. As a result of all processes, a pale amber liquid is obtained, which has many valuable properties. The most useful is organic vinegar. So called products grown in ecologically impeccable areas, without the use of pesticides. It is also considered important for the conservation medicinal properties lack of filtration and pasteurization in the acid production process.

Recipe for making a small portion of apple cider vinegar:

Wash from 5 to 10 fruits, remove the stalks, diseased and damaged areas. Grind apples and place in a wide glass or ceramic dish.

Pour in enough water to cover the entire mass by about 2-3 cm.

Add a quarter cup of sugar for every liter of water, mix everything thoroughly.

Cover the jar or bowl with a clean napkin or kitchen towel, let it wander for a week in a dark place.

The most intensive fermentation process occurs at a temperature of 25 °C to 27 °C. After a week, it's time to drain the liquid into jars with a wide mouth. You should not fill them to the very brim, you need to leave room for bacteria to come into contact with air. From above, the neck of the dishes is covered with gauze, strengthened with a rubber ring, left for 5-6 weeks.

Apple cider can be easily made at home

During fermentation, a gel-like film is formed from many acetic acid bacteria. It should never be removed! The so-called "vinegar mother" serves as a starter for the decomposition of ethyl alcohol into acid and water. The film is collected from the finished product, then used to prepare a new portion of apple cider vinegar. When the entire fermentation period has passed - about 1.5 months - they change the gauze under the lid and close the jar tightly.

Using sliced apples in this recipe will lengthen the production of vinegar by up to 7 weeks. The use of sourdough and fermented freshly squeezed juice (apple wine) accelerates ripening. The finished culture of bacteria very quickly turns alcohol into acid. The process goes best with an alcohol content of no more than 10%, if the fortress is higher, then water is added. In industry, conditions are created under which natural vinegar is obtained in just a day. Cooking at home usually starts with 1-2 liters of product.

Recipe fast food apple cider vinegar:

Place "vinegar mother" in a bowl filled up to half apple wine or fermented juice.

It's good if the film is on the surface, but if it falls to the bottom, it's okay.

Cover the top of the jar with a piece of gauze or a clean cloth, place in a warm place.

After 2-4 weeks pour finished product bottles and close them.

Homemade apple cider vinegar: cooking with yeast

Beautiful imported fruits on store shelves look attractive, but often contain GMOs, pesticide residues and other biochemistry. It is better to take sweet and sour apples of late varieties grown in your own garden or purchased from farmers.

What to do with fruits?

Remove the stalks, wash under running water, cut off rotten and spoiled places.

Finely chop or grate.

Pour the mass into a jar with a wide mouth.

Heat boiled water so that it is warm.

Dissolve sugar and yeast.

Combine the ingredients with the apple mass, mix everything thoroughly.

Homemade vinegar does not contain harmful additives

Ingredients for making vinegar:

apples or trimmings from fruits - 1 kg;

sugar or honey - 1 cup (200 g);

wine yeast to speed up fermentation - 11 g;

demineralized water - 6 glasses (1.2 l).

The mixture is left for 7-10 days at a temperature of 25-30 ° C for fermentation (alcohol). The mass is stirred daily. After the expiration date, filter or strain the vinegar through gauze. It turns out a light brown or yellowish liquid, which should be poured into a clean, dry jar. Cover it with a thin cloth or gauze, place in a warm place for further fermentation (acetic acid). This process may take 40-50 days. The longer the fermentation takes place, the more pleasant and subtle the taste of apple cider vinegar is.

In the summer, the jar is left in the kitchen or in the room, making sure that the direct rays of the sun do not fall on it. When the product is fully prepared, it will acquire a characteristic smell, but not sharp. Quality apple cider vinegar is a clear liquid. It is carefully drained from the sediment or filtered into bottles. If turbidity appears, it should not cause concern. Bottles of vinegar are closed tightly and stored in a cool, dark place.

The benefits and harms of apple cider vinegar

Finding out how to cook natural remedy, let's move on to how to use natural apple cider vinegar. It is traditionally used for dressing salads, adding it to marinades, pickles. For more than 10,000 years, the healing and restorative properties of natural apple cider vinegar have been known. The tool improves digestion, relieves depression, chronic fatigue. The total amount of useful liquid for oral administration is 2-3 tablespoons daily.

How to drink apple cider vinegar? diluted with water or fruit juice! There is a simple drink recipe for a healthy start and end of the day:

apple cider vinegar - 1 tablespoon;

mineral or ordinary water- 1 glass;

honey - 1-2 teaspoons.

Taking a natural remedy helps to cope with the manifestations of allergies to pollen, food and pet dander. Treatment with apple cider vinegar relieves suffering from sore throat, varicose veins, arthritis, lowers cholesterol, relieves acne. A sore throat is treated with a mixture that includes apple cider vinegar with honey (1: 1). The same composition, diluted with water, is taken for rheumatism.

Regular use of vinegar can harm the enamel of the teeth, it turns yellow, thinner. To reduce the negative impact, the acid is diluted with water, the remedy is taken and the mouth is rinsed. Using a straw helps keep the vinegar from getting on the enamel. Ingestion sometimes causes heartburn, leads to softening of the bone tissue. Consumption of a drink with apple cider vinegar should be limited by people who have increased acidity of gastric juice, osteoporosis.

Apple cider vinegar may act as an antidepressant

apple cider vinegar for weight loss, hair and nails

A popular way to lose weight is to take natural apple cider vinegar daily. Three tablespoons of the product are diluted in a glass of water. Consume 3 times a day before meals. The solution naturally suppresses appetite, "burns" fats in the body. You can take 1-2 teaspoons of 5-6% undiluted vinegar for the same purpose. The tool has a strong cleansing effect on the digestive tract.

Greetings, regular readers of the blog about healthy lifestyles and those who visit my site for the first time! Today we continue the theme of apple cider vinegar. I will not repeat the composition of the natural essence from apples. If interested, read about. We will try to find out the recipe for apple cider vinegar at home.

Of course, you can buy a ready-made product. But still, it will be more healing to prepare your own elixir from natural apples with love. It will be 100% free of any chemicals and harmful substances. Perfect option if you take your fruits from a summer cottage or personal plot.

From the article you will learn about simple recipes and more complex ones, but which you can also take a closer look at. Your work will be justified. Homemade apple cider vinegar has a good aroma and bright taste, and you can not talk about the benefits of the product.

It is used both internally, for weight loss and healing, and externally, as a lotion for oily skin, getting rid of wrinkles. In addition, apple cider vinegar makes an excellent barbecue. Therefore, a bottle of natural apple essence must be in every home.

Before you start making your apple health elixir, read these tips and tricks. Then the final product will definitely not disappoint you.

To prepare healing acid, use natural apples, not Chinese ones. Autumn varieties grown on their own are best suited. If you're buying apples from the market, look for those that sometimes have wormholes. This suggests that chemistry was not used when growing fruits.
Prepare the right dishes, containers. Stainless steel cannot be used. Glass will do enamelware, clay. The infusion container should be wide-mouthed and preferably not transparent.
You need to mix the wort with a wooden spoon, stick, etc.
Carefully observe all stages, technology and deadlines. The timing of fermentation must be monitored especially carefully so that the product does not deteriorate. Observe the recommended temperature regime, make sure that insects and dirt do not get into the container with raw materials.
Give the must a good supply of oxygen. You can store the container in the fresh air, in the shade of shrubs in your own garden. Just make sure that there is no overheating, sunlight and dust.

Ready-made natural apple cider vinegar is not transparent, it is slightly cloudy. Over time, sediment will form at the bottom of the bottle. This is normal, don't be scared. Also, after a while, a “vinegar uterus” should appear in the container. This sediment is somewhat similar to a slime jellyfish.

In a store product, you most likely will not see any sediment or a "womb", since it does not differ in naturalness. This "womb" can be used as tea mushroom and prepare based on it health drinks. It is also used to make a new portion of the elixir.

The photo below shows what a "vinegar uterus" looks like.

homemade recipes

So, now let's get to the fun part - recipes. The first recipe is simple and does not require special skills.

Traditional Homemade Apple Cider Vinegar Recipe

Take raw materials, focusing on the tips described above. Prepare the correct container.

What will be required:

3 kg of good fragrant apples.
0.3 kg of sugar.
Clean cloth, gauze (larger).
A wide vessel (an enamelled bucket, a barrel, a saucepan will do). Remember the stainless steel ban.

Recipe:

Wash the apples, peel them from damage, inclusions on the peel, remove the core.
Chop prepared apples. Your task is to make puree, but pieces of fruit were visible to the eye. Experienced housewives use a coarse grater, blender, meat grinder.
Transfer the raw materials to the prepared clean container with a wide neck.
Put 300 grams of sugar and mix everything well with a wooden spoon with a long handle.
Add boiled water at 70°C. The exact volume of water is not known, be guided by the container. The water should cover the puree by at least 2 cm.
Cover the dishes with a clean cloth, gauze. Tie a string or secure the gauze with a rubber band to keep it from falling off.
Put the raw material to ferment in a dark place where the temperature does not fall below 16-17 ° C, but it is not hot either. Optimally - up to 25 degrees.
Mark this day on your calendar. The next checkpoint is in 14 days.

While the wort is fermenting, you must mix it with a wooden object at least twice a day during all these two weeks.

There must be access to oxygen, so you do not need to put containers in a stuffy room. For this reason, the wort must not be closed with lids, even wooden ones. Fabric and several layers of gauze are the best option.

When 14 days have passed, the must must be filtered through 2-3 layers of gauze. Squeeze out all the pulp as much as possible so that one cake remains.
Pour back the resulting juice and cover it with a cloth, gauze. Remove to the same place where the wort stood.
Leave the apple cider vinegar to ripen for about a month.

The finished product should acquire a beautiful amber color, be transparent and fragrant. Pour the elixir into glass bottles, close them tightly and put them in a cool place, preferably in the refrigerator.

apple juice recipe

If you don't want to make vinegar from apple slices, make it from fresh juice. This recipe will especially appeal to housewives who have a juicer. If you have made a lot of apple juice for harvesting and don’t know what to do with it, then cook homemade vinegar. For juice, take good natural apples.

How to make apple essence from freshly squeezed juice:

Prepare 1 liter of juice on a juicer.
Take 100 grams of good honey, preferably Siberian.
Pour the juice into a suitable container (glass, enamelled).
Pour in honey and mix well.
Cover the container with clean gauze.
Put the juice in a dark place where there is a lot of fresh air. Make sure that the gauze does not peel off, fix it.
Set aside 2 months. The liquid does not need to be shaken.

Pour the finished essence into a storage container. Strain vinegar with honey is not necessary.

An important nuance: in the process of standing on the surface, a film may form. It does not need to be removed, the film will dissolve itself when the vinegar is ready, this is a normal reaction.

Recipe with bread

If you have the desire and time, I advise you to cook apple cider vinegar with black bread. It turns out very tasty. Sweet apples are best.

Prepare the following ingredients:

0.8 kg of apples, peeled from the core.
1 liter of boiled water.
A piece of dried black bread (preferably homemade or Borodino).
200 grams of honey.
20 grams of yeast (dry).
100 grams of granulated sugar.

How to cook:

Grind prepared apples in any way, transfer them to a suitable container.
Fill them with cooled boiled water.
Add honey, dry yeast to the mass, crumble bread there.
Close the container with gauze in one layer. Place the container in a room where there is a lot of fresh air and the temperature is kept in the range of 20-30 degrees Celsius.
After 10 days, squeeze all the must thoroughly.
Pour the resulting juice into a container with a wide neck. Pour 2 tablespoons of sugar there, stir and tie the top of the container with gauze so that it does not fly off.
Remove future vinegar in a warm place for 2 months.

How to understand that the apple elixir is ready? The liquid will acquire a transparent hue, and a precipitate will appear at the bottom. Strain the finished vinegar into bottles through cheesecloth and store them in a dark, cool place.

Hope you find these useful simple recipes. It is better to tell about how to drink vinegar from apples in a separate publication. Stay tuned for blog updates!

And finally, watch a short video on how to prepare a healthy apple essence:

Firstly, it is obtained from apple pomace, skins, cores and other waste from the production of juice concentrates.

Secondly, no one guarantees the high quality of raw materials - for example, that apples were taken from trees growing in ecologically clean areas.

And finally third Factory pasteurization robs apple cider vinegar of most of the vitamins, probiotics, and enzymes that home-made cider vinegar is so rich in.

What is apple cider vinegar and how is it prepared?

Vinegar is formed from apple juice as a result of its fermentation.. But first, alcohol is obtained from it, which eventually becomes acetic acid. This usually happens in 1.5-2 months. During this period, the surface of the apple must is overgrown with a milky-white gelatinous mass, which is called vinegar uterus.

The vinegar uterus, which consists of yeasts, probiotics and various enzymes, is three times more healing than the vinegar itself. Just a teaspoon of this wonderful potion a day relieves joint pain, helps cleanse the skin and rids the body of worms.

There are a few important rules for making apple cider vinegar at home:

select ripened fruits without signs of rot (but it is allowed to use carrion);
fermentation is accompanied by the appearance of a foamy substance, which in no case can be removed (it is simply driven into the rest of the mass during daily stirring);
use dishes made of glass or clay (metal and plastic buckets are not suitable for this purpose);
pour the juice into the selected container so that its level does not reach at least 10 centimeters to the edge;
stir the cooking vinegar with a wooden kitchen spatula or a wooden sushi stick;
at the first stage of fermentation, it is better not to interfere with or touch the juice at all (unless this is specifically stated in the recipe);
in the second phase of fermentation, an acetic uterus is formed, it does not need to be removed;
To speed up the process, place the container of apples and juice in a warm and dark place (such as a warm pantry).

Best apple varieties for homemade apple cider vinegar

I met advice that apple cider vinegar is best made from sweet varieties of apples. Allegedly, the high content of fructose and sucrose in them facilitates fermentation, so that the vinegar cooks much faster.

However, such a product will not have such a balanced rich taste and useful properties as prepared from different types apples.

In my opinion, the following proportion is optimal:

50% sweet apples;
35% sweet and sour apples;
15% sour apples.

Of course, sour apples are not so easy to find today, so try using 60% sweet and 40% sweet and sour fruits. Well, if your garden grows a single sweet variety of apples, then its fruits will make a very good organic apple cider vinegar!

Easy Recipe #1 Sugar Free Apple Cider Vinegar

This traditional recipe especially for fans healthy eating, because it does not contain store-bought yeast and sugar.

Rinse whole and strong apples under running water and cut them into slices, after removing the core.
Wait a while until the flesh darkens.
Drive away apple slices through a juicer and the separated juice, pour into a glass or clay container.
Pull a medical glove over the neck of the container, making one puncture in it with a sterilized sewing needle in advance.
After 6-7 days in a warm room, the glove will fill with gas - this is a sure signal that it is time to pour the liquid into a wider vessel.
After that, the container is loosely covered with a clean kitchen towel and kept warm for another 2 months. At a temperature of +25 ... 27 degrees, the juice ferments actively, gradually turning into the most valuable homemade vinegar.
Then apple cider vinegar is filtered again and further stored in the dark and cool.

Simple recipe number 2. Apple cider vinegar with honey

Ingredients: 5 large apples or pomace and leftovers from 10 apples, filtered water, 1 cup runny honey

Cooking method:

Cut apples into pieces with a diameter of at least two to three centimeters (including seeds and cores).
Transfer the apple mixture to a suitable dish so that it is about ½ full.
Fill the container with clean water until it covers the apples (but leave 5-10 centimeters of free space to the top).
Dissolve honey in water and knead the mass well with a wooden spatula.
Cover the dishes with a linen kitchen towel or gauze folded in several layers and secure the whole thing with a tourniquet.
Move it to a warm corner in the kitchen and keep it there for 1-2 weeks with daily stirring.
Apple slices no longer float on the surface of the liquid? So strong apple cider I'm ready now. It's time to strain it into another container and cover it again with a clean cloth.
Leave the liquid to ferment for another 3-4 weeks. At the end of the third week, take a sample of the resulting product - if it is not strong enough, then let it “play” for another week or two.

Easy Recipe #3 Carrion Apple Cider Vinegar

Precipitation during storage is normal for homemade apple cider vinegar.

Fruits that have fallen to the ground are stored very badly, so they need to be urgently put into processing. One option is to make a medicinal apple cider vinegar out of them using this easy recipe.

Ingredients: Apple Carrion, Water, Sugar

Cooking method:

Sort the fallen apples, rinse thoroughly and remove the soft barrels.
Weigh the fruits and write down or remember the result.
Cut them into pieces and pass through a meat grinder (or chop with a blender).
Transfer the apple gruel to a container of neutral material and fill it with water at a temperature of about 70 degrees. Water should cover the puree by 1-2 centimeters.
Sugar is added to the resulting mass at the rate of 50 grams per kilogram of sweet apples and 100 grams for sour ones.
After mixing, place the container in a warm and dark room and keep it under a towel for 10-14 days. It is advisable to stir the contents of the container daily.
After this period, filter the semi-finished vinegar and pack the liquid into jars, filling them ¾ of the volume.
After another 2 weeks, drain the apple cider vinegar completely and store it tightly closed in the refrigerator or in a cold cellar.

Easy Recipe #4 Yeasted Apple Cider Vinegar

Ingredients: 1500 kilograms of apples, 2 liters of water (approximately), 200-400 grams of sugar (the more acidic the fruits, the more sugar, add), 20 grams fresh yeast or ½ teaspoon dry yeast

Cooking method:

Grate the washed fruit coarse grater and transfer the apple mass to the prepared dishes (best suited three-liter jars Soviet type).
Pour hot water over the apples so that it covers them by 2-3 centimeters. There should be 5-10 centimeters of free space at the top of the cans.
Add half the sugar and yeast. Instead of yeast, you can take a crust of dry rye bread weighing 40-50 grams (pre-soak).
After mixing, close the neck of the container with any air-permeable cloth and put it in a warm and dark place for 10 days.
After that, add the rest of the sugar to the liquid, mix and keep warm for another 40-60 days or until the fermentation completely dies out. At this point, the vinegar will noticeably lighten, and bubbles will stop forming in the juice.

I also suggest looking at how quickly and easily homemade apple cider vinegar is prepared.