A simple recipe for apple cider vinegar at home and all possible ways to prepare it
Every home should have a universal remedy that can be used for both culinary and medical purposes. A simple homemade apple cider vinegar recipe will tell you the easiest way to make such a healthy suspension. In practice, there are several culinary techniques for making this natural product. Everyone has the right to choose their own option.
Easy homemade apple cider vinegar recipe without yeast
Cooking technology includes 6 stages:
- fruits are washed and cleaned from rot, damage;
- waiting for them to dry;
- grind in one of the ways: with a grater, in a blender or mortar;
- the resulting gruel is covered with sugar;
- pour hot water so that it covers the slurry by 3-4 cm;
- are sent for 2 weeks to a warm (+ 25 ... + 27˚C) place without access to sunlight.
For wort, use only enameled or glassware, but not plastic. Also, don't fill the pot all the way to the top, as the fruit juice will need enough room to ferment.
During this period, the mass is stirred daily several times a day. At the same time, the foam is not removed so that the apple cider vinegar at home is as rich as possible. After the specified period, the liquid is filtered. 
Poured into jars, but not to the brim, because the suspension will still ferment. After 14 days, the contents are packaged in bottles, being careful not to shake the sediment. In addition, it can also be filtered and added to the missing volume. This homemade apple cider vinegar is stored in moderate conditions, without sudden changes in temperature. Allowable range: + 6… -15˚С.
The storage containers are hermetically sealed with stoppers to prevent air from entering. Sometimes the bottlenecks are sealed with paraffin.
Sugarless
Traditional healers offer to abandon chemical additives and use only natural resources. The minimum amount of ingredients will help create the most natural product possible. In this simple homemade apple cider vinegar recipe, only the number of ripe fruits is indicated - 1.5 or 2 kg.
Everything else lies in the correct organization of the fermentation procedure:
- apples are cut into large slices;
- leave in the open air for oxidation (the cut should darken);
- squeeze juice from raw materials;
- the drink is poured into a jar with a narrow neck;
- the medical glove is fixed with electrical tape;
- in this state the wort is left for 10-14 days.
Apple juice ferments in a dark place at a temperature not lower than + 25 ... + 30˚С. At the same time, make sure that no sunlight falls on the jar.
When the glove becomes the size of a large "ball", the contents are poured into a wide saucepan along with the vinegar uterus. The dishes are filled only to 2/3 of their volume and covered with gauze (4 layers) or a napkin. The next step in making apple cider vinegar at home is intense fermentation, which takes place over 40-60 days.Once the wort stops boiling, it is filtered and then poured into glass bottles. In addition, at this stage, the suspension will acquire a beautiful transparent shade.
During storage, an orange precipitate forms at the bottom of the bottle. It is removed by filtration so that the residues of the cake do not give bitterness to the natural product.
Time-tested classic recipe
Natural yeast is an amazing product for obtaining high quality and rich vinegar essence. In some ways, this recipe for making apple cider vinegar at home is reminiscent of winemaking.
The step-by-step instruction for the proposed process consists of several steps:
- unwashed fruits are wiped off with a towel to keep wild yeast on the surface;
- cut into slices;
- remove bones and tails;
- pass through meat grinder;
- fruit slurry is sent to an enamel pot;
- cover with gauze;
- leave for 3 days in a dark place at a temperature of 22-25˚С;
- every 8-12 hours the contents are thoroughly mixed.
Over time, the formed "head" of the wort should darken, and a bubbling foam will appear on its surface. Then the mass is filtered using gauze and a press, and then poured into jars. In this case, 3 part of the free space is left in the container so that there is a place for fermentation.
As practice shows, to prepare a high-quality substrate, you will need to use 10 kg of fruit.
The subtleties of fructose winemaking
The suggested apple cider vinegar recipe involves the use of sugar. Therefore, the fermented juice is tasted. If there is no sweetness in it, add sugar in a ratio of 50-80 g per 1 liter of wort. Too acidic suspension must be diluted with water (50-100 ml / l). This will stop the oxidation process, which began to take place ahead of schedule.
The next step in making apple cider vinegar at home comes down to the usual procedures:
- a water seal or a glove with a hole in one place is installed on the neck of the container;
- cover the bottle with a blanket;
- put away in heat (20-25˚С) for 25-40 days;
- after the termination of the fermentation process, apple wine poured into a new container using a tube so as not to touch the sediment.
Now it's time to figure out how to make apple cider vinegar from the resulting wine. To do this, just leave it to sour in a wide bowl. The larger the area of contact with air, the more active fermentation takes place. To protect the wort from insects, cover the pot with gauze. In this form, the contents are left for 45-60 days.
During these 2 months, you need to ensure that ultraviolet light does not fall on the surface of the fruit wine. The optimum temperature for souring is from 18 to 23˚С.
At the end of fermentation, the contents are passed through a filter and poured into glass containers. This technology has been used to produce apple cider vinegar for several centuries. The classic recipe for this dressing is still kept in museum archives.
With yeast
For its production, prepare 2 kg of fruit. The fruits are washed, wiped with a cloth and cut into quarters. Squeeze the juice, which is poured into a jar or bottle. This homemade apple cider vinegar recipe involves yeast. Therefore, the powder mass (1/4 tsp) is mixed with 1 teaspoon of sugar and diluted with warm water. As soon as a "foam cap" appears on the surface of the dough, it is introduced into Apple juice.
Then the familiar instructions follow:
- a medical glove with a hole (from a needle) on the finger is put on the neck of the can;
- leave for 4 weeks;
- after the expiration of the period, pour the fermented juice into the pan;
- cover with a cloth;
- sent for 1.5-2 months in a warm, but dark room.
To enhance the fermentation process, a piece of rye or brown bread is added to the fruit must. But it cannot be said that it completely replaces yeast.
The taste and aroma of a product depends a lot on how you make apple cider vinegar at home.Therefore, after 60 days of natural oxidation, the mass is necessarily filtered. Poured into clean, sterilized glass bottles.
Honey and yeast option
Still, some recipes indicate completely different proportions of the main ingredients for preparing sour essence.
To do this, take:
- 1 kg of apples;
- 100 g sugar;
- 20 g dry yeast;
- 1 liter of water;
- 200 g honey.
Mashed potatoes are made from the fruits, after which all the missing components are introduced. The composition is mixed and removed to a warm room. For 10 days, the mass is stirred daily every 12 hours. At this point in the fermentation process, you already know how to make apple cider vinegar. Strain the fruit wort. If necessary, organize additional spinning. The resulting mixtures are combined in a saucepan and left to ferment for another 45-60 days. Then the contents are filtered again and poured into a glass container.
The essence can be considered ready if it has become transparent. Such a natural product is stored for 3 years.
Dr. Jarvis technology
The British botanist has long researched the use of folk remedies in modern medicine. He paid special attention to honey and acidic compounds, which he considered liquid natural gold. An important contribution to science was his unique homemade apple cider vinegar recipe. Of course, the process of its preparation includes the use of a special technology that requires a lot of effort and time. But the result is worth it, because thanks to this method, the fruits not only retain all the beneficial properties, but also acquire new, healing characteristics. As a result, housewives receive an unusually healthy, tasty and high-quality product.
You can make apple cider vinegar at home using Jarvis's recipe from:
- 1 kg of apples;
- 100 g of honey;
- 10 g yeast;
- 20 g rye bread;
- 800 g of water.
The indicated amount of ingredients is added for each liter of fruit slurry. It is obtained in a familiar way. Ripe fruits are cut into gruel using a meat grinder or blender. First, the liquid is introduced, and then all the other constituent components. The resulting mass with honey, bread and yeast is removed to heat. Within 10 days, the contents are stirred with a wooden spatula 2-3 times a day.
The final stage
After the allotted period of time, the wort is filtered and bottled. Then honey, in some cases even sugar, is added in a proportion of 100 g for each liter of juice. This syrup is thoroughly mixed or shaken. The container is then sent to subsequent fermentation, which plays a major role in how to make apple cider vinegar. Therefore, the neck of the containers is covered with gauze. In warm and dark, the concentrate is from 40 to 50 days.
During intensive fermentation, bubbles will appear on the surface of the suspension. As soon as they are gone, the liquid is filtered and poured into bottles, which are hermetically sealed.
The described recipes for making apple cider vinegar, both old and classic, allow you to get a spicy essence. It is distinguished by its extraordinary richness, spice and aroma. The product of natural origin is used in the treatment of severe and chronic diseases. Most importantly, it serves as a luxurious dressing for salads and pickles. The correct approach to the preparation process guarantees excellent results.