Monday, February 27, 2012

apple cider vinegar-so easy even a hillbilly can do it

vinegar
mother

Today I finally strained off our apple cider vinegar that I made after we made jam and sauce from the apples last fall. It looks lovely and we got a bit over five gallons of healthy for you, raw, unpasteurized, product.

To make all that is needed is a container of some sort to hold the peelings, water and a piece of cheese cloth. After peeling and coring your apples set them out to get air for a day or two to brown and then toss them into your container. Add water enough to cover all peels but leave enough room that the vessel does not overflow. I like to weigh the peelings down so that they remain under water. Cover with a piece of cheesecloth to keep bugs and junk from entering and sit in a cool dark place. Let ferment.

The mixture will get a funky covering over it which is a whitish gray mass, this is the mother so leave her be. You will smell vinegar as the process occurs and after 4-6 weeks you can taste test it and see if it is strong enough for your liking. I let mine go 12 weeks with this batch and it is quite strong. When it is to your liking strain and bottle. It will likely be cloudy and sediment will drop to the bottom. This is fine, however, if it is bothersome, strain it through a coffee filter to remove the majority of it.
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18 comments:

  1. 2 TrampsFebruary 27, 2012 at 4:59:00 PM EST

    Your vinegar looks wonderful! You can be sure we will be trying your method here. How warm does the room need to be where we put it to age? Thanks.

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  2. Wendy.BFebruary 27, 2012 at 5:06:00 PM EST

    Like 2 Tramps, I was wondering the same about the warmth.. your vinegar looks great! I always get scared silly, I am going to wipe out a couple of generations feeding them stuff I ferment, specially the ones that grow weird funky stuff on top - the vinegar leaves me feeling the same...

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  3. dilliFebruary 27, 2012 at 6:07:00 PM EST

    I think it does better in cool than warm just for the bug factor alone.. I just had mine sitting in the craft room of the shack where the temps ranged from 80s to near freezing... i am good at ignoring bugs...

    LOL Wendy... i have that bizarre fear or worry too though I dont know why... aint never been sick or made others sick with all our rotting stuff... though i do think people find it strange that i have crocks n buckets n jars all over full of fermenting things...

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  4. Family BestFebruary 28, 2012 at 8:50:00 AM EST

    I can't wait to try this and make some of my own! We used our apple peels last time to make wine, that was some potent stuff :) I'm ready to get a nice big bushel of apples and make vinegar now! Thanks for the pictures, I love seeing what I am supposed to see. :)

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    Replies
    1. Laura Sanchez LaracuenteApril 8, 2012 at 6:22:00 PM EDT

      Can you tell me how to make the wine? Thank you so much.....But please I really do not know how to....ok?

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    2. Karen SpillmanApril 10, 2012 at 9:47:00 AM EDT

      We would like to try the apple peel wine! Do you have a recipe that you could share? We have never made wine but would love to try it.

      Delete
    3. dilliApril 11, 2012 at 9:52:00 AM EDT

      Since neither of us drink or like wine I do not really make wine but there are recipes out there.. This is the one that I most often run across .. hope it helps
      http://www.webterrace.com/hard/applepeelwine.htm

      Delete
  5. Annie at Haphazard HomesteadFebruary 28, 2012 at 11:39:00 AM EST

    Sounds like the process is almost like making kombucha, only without the tea. I'm going to try this. Thanks for posting it!

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  6. Nancy1340February 29, 2012 at 12:28:00 PM EST

    How many pounds of apple peals did it take to make the amount of vinegar you ended up with?
    Looks very good.

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  7. dilliFebruary 29, 2012 at 1:31:00 PM EST

    ooooooh lordy... we didnt weigh them though it was about 6 gallons of peels in total... not compacted or anything.. it was a fair bit less than two bushel worth of peelings

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  8. becky3086March 1, 2012 at 12:21:00 PM EST

    Wow, 6 gallons is a lot of peels. I think I will have to try a smaller batch, lol. I wish I had known about this when I had all those peelings this last year. Perhaps I will just freeze the apple peelings until I have a decent bunch of them. Thanks.

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  9. AkannieMarch 4, 2012 at 4:34:00 PM EST

    I make sauerkraut and kimchee and have really wanted to make apple cider vinegar--you've inspired me to try. I have only 1 apple tree and sonce we don't spray anything the apples always look like Hell...lol. I do make applesauce and will try vinegar this year!! Can I email you if I run into trouble?? lol

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  10. celestemcApril 8, 2012 at 1:24:00 AM EDT

    This might seen like a silly question, since it is fermented.... But is there anything special needed to store it, and how long will it keep?

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  11. AnonymousApril 8, 2012 at 7:41:00 AM EDT

    Do you dilute it with water to use.I would love to make my own for me and the rabbits!

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  12. dilliApril 11, 2012 at 10:04:00 AM EDT

    Rise and shine... i dont dilute mine with water.. seems fine without and isnt too strong..

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  13. LizApril 26, 2012 at 5:39:00 PM EDT

    Hi, What do you keep the peelings under the water with? You said you weighed them down...

    And... does it matter what sort of container? glass, ceramic, plastic? Tall, wide? Thanks

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  14. pattyNovember 23, 2012 at 12:20:00 PM EST

    What do you do with the mother?

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  15. ErianaMay 4, 2013 at 1:57:00 AM EDT

    Nice post. Apple cider vinegar is excellent for digestion and it helps give people “full”.

    Does Apple Cider Vinegar for Weight Loss Works?

    ReplyDelete

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