Homemade apple vinegar is not only very tasty, but also healthy. It can be used not only for its intended purpose, that is, as a food product. In folk medicine, spicy aromatic vinegar made from apples is very widely used. It is used for oral administration for therapeutic purposes, the preparation of rasters and compresses.
It is clear that apple cider vinegar has little in common with the product that you can cook yourself. Firstly, it has a higher acid concentration (6%), while a self-prepared product does not exceed 4%. Secondly, sometimes the manufacturer simply adds apple flavoring to table vinegar. In any case, it is safer and more beneficial to make natural apple vinegar at home.
Apple Vinegar at Home - General Cooking Principles
Homemade natural vinegar is made from real ripe apples (unlike industrial vinegar, the basis for which is apple waste: peel, core). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best for making vinegar. The basis of sour apples will have to add more sugar. Fruits must be ripe, overripe fruits are allowed and even welcomed. You can take carrion, but only if there are no signs of decay on the apples.
Sugar is the second essential component of vinegar (although there are recipes without sugar). Sugar can be replaced with honey. In addition, some recipes for homemade apple vinegar include live or dried yeast, rye crackers, or brown bread.
Vinegar is obtained by fermenting apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. On the surface of the wort in the course of natural fermentation, a foam or a film resembling Kombucha is formed. This is a vinegar uterus, and in no case can it be removed.
It is convenient to prepare vinegar in a three-liter glass container. However, you can take glass bottles. It is easier to fill their necks with paraffin to preserve the finished product for a long time.
Homemade Apple Vinegar on Sugar "Quick"
Apple cider vinegar will be ready in one month according to this simple recipe. In addition to apples, you only need sugar, there are no other components. The amount of sugar is indicated for sweet fruits. If only sour apples are available, then the feed of sugar should be doubled.
Ingredients:
• three kilograms of sweet apples;
• 150 grams of granulated sugar;
• water.
Cooking method:
Wash the apples thoroughly and chop finely. You can further crush the pulp with a crush.
Put the apple base in a pan (preferably enameled).
Add sugar.
Heat the water so that it becomes hot, but does not boil (ideal temperature is 70 degrees).
The amount of water should be such that the apples are flooded by about 4 cm.
Remove the pan to heat, but make sure that direct sunlight does not fall on the wort.
Twice a day, the apple mass must be mixed, preventing the drying of the upper layer.
After two weeks, strain the contents of the pan with a gauze filter (fold a piece of gauze three times).
Pour fragrant liquid into large glass jars.
Important: to ensure the normal fermentation process, you must 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.
It is necessary to keep future vinegar in banks for two weeks.
Ready homemade apple vinegar is left carefully poured into suitable clean bottles. Be sure to leave a space between the neck and the level of vinegar.
At the bottom of the container will remain turbidity, sediment, which is not necessary to shake. It can then be filtered through 4-5 layers of gauze and refilled in bottles.
Cork bottles well or make paraffin caps and store in the room, putting them in a dark place.
Jarvis Homemade Apple Vinegar
The prescription of the American doctor Jarvis involves the use of additional ingredients in the preparation of apple vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.
Ingredients:
• two kilograms of apples;
• two liters of water;
• two hundred grams of natural honey (plus about another hundred grams in the second phase of fermentation);
• twenty grams of live yeast;
• forty grams of dried rye bread.
Cooking method:
Grate washed apples on the large side of the grater without removing the peel, seeds and partitions. You can just skip the fruit through a meat grinder.
Arrange mashed potatoes in suitable glass jars and fill with normal water. Instead of glass containers, you can take an enameled pan.
Add honey, yeast and crackers - they will accelerate the fermentation.
Cover the dishes with a woven napkin and put in a warm dark place. It is advisable that the air temperature be 30 degrees.
The pre-fermentation period is ten days. Three times a day, the must must be stirred with a wooden spatula or spoon.
Strain future vinegar through a gauze filter and weigh.
For each liter of foundation, put fifty grams of honey or sugar, mix, cover with gauze and again put in a warm and dark place.
The fermentation process will be long, at least 50 days. A signal of its completion will be the transparency of the finished product.
Homemade Apple Juice Vinegar
Another variant of apple vinegar at home involves the use of apple juice rather than apple pulp. The number of apples indicated 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 them open for oxidation.
When the pieces darken, you need to squeeze the juice out of them using a juicer. You can just grate apples, put in cheesecloth and squeeze.
Pour the resulting juice into a glass bottle, put on a medical rubber glove over the neck.
Keep the bottle in a dark place at a temperature of 30 degrees.
The glove will inflate when exposed to gas. When it swells as much as possible, it must be removed. You won’t tell how long you have to wait. The process can take from a week to a month and a half.
Wort, together with vinegar, should be poured into a wide bowl, preferably from 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 container surface with a woven napkin or folded gauze.
Wait for the fermentation to end (home-made apple vinegar will become transparent, boiling will stop completely). The approximate period is from one and a half to two months.
Filter, pour in a bottle and store in a cool place, you can refrigerate.
Simple homemade apple vinegar on honey
A simple recipe for vinegar that resembles the famous Jarvis apple cider vinegar, but without the use of brown bread.
Ingredients:
• a kilogram of sweet apples;
• liter of chilled boiling water;
• two hundred grams of honey;
• one hundred grams of sugar;
• twenty grams of dry yeast.
Cooking method:
Grate apples or pass through a meat grinder.
Put applesauce in a fermentation tank, add honey, yeast and pour in the norm of water.
Mix everything well and leave to ferment in a warm place for ten days in a warm place. Do not cover with a lid (can be covered with gauze), mix twice daily.
Strain, squeeze the apples through cheesecloth and combine both liquids.
Pour into a jar with a wide neck, add sugar and again send for fermentation for one and a half to two months.
After the vinegar becomes light, it can be consumed.
Homemade Apple Vinegar Sugar
Apple vinegar is easy to make at home. The main thing is to provide heat and create the necessary 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 peel.
Fold in a jar or pan, add 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 sugar, mix and pour into jars.
Leave to ferment for about two months.
As soon as the liquid becomes clear, ready to bite the filter and use.
Homemade apple vinegar on a yeast dough
Vinegar ferments faster with yeast. If there is no prejudice against this ingredient, try cooking vinegar with this recipe.
Ingredients:
• one and a half to two kilograms of apples;
• a teaspoon of sugar;
• a quarter of a teaspoon of active dry yeast;
• a few tablespoons of warm water.
Cooking method:
Squeeze the juice from the washed apples and pour into a glass or clay container.
In 2-3 spoon, dilute yeast and sugar to get dough.
When the froth foams and grows a little, send it to apple juice.
Put a rubber glove on the neck and leave the vessel alone for four weeks.
Remove the glove and continue to ferment with oxygen.
Vinegar will be ready in about two months.
Homemade Apple Vinegar - Tips and Tricks
Acetic uterus must be protected in order to use it to get a new bite more quickly. It accelerates the processes of fermentation, makes the taste of the finished product better, and most importantly, increases the benefits of apple cider vinegar.
You can use apple cider vinegar for poisoning, high fever, cough, bruises. You can add the product to massage mixes. In addition, natural apple vinegar helps to lose weight. However, with gastritis with high acidity, ulcers, hepatitis, pyelonephritis, urolithiasis, oral use is prohibited.
