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How to make apple cider vinegar at home. Homemade apple cider vinegar

Apple cider vinegar is widely used in everyday life as a preservative. winter preparations, and in folk dietetics - someone uses it for treatment or weight loss (although the proven effectiveness of such methods of losing weight is questionable!). Buy Apple vinegar can be found in almost any grocery store. But which vinegar is better to take, how do you know if it is natural or synthesized? Can you trust the manufacturers and what is written on the bottle label? Can you make natural apple cider vinegar yourself at home?

In this post, we will tell you how to make apple cider vinegar at home using simple recipes, in an amount sufficient for family consumption. Even the taste of homemade natural vinegar is much more aromatic than store-bought vinegar, and you can't even talk about its usefulness, because you yourself control the cooking process.

Natural apple vinegar is suitable for compresses, and for rubbing, and for other cosmetic and hygienic procedures. Apple cider vinegar is also used for hair treatment, because it makes hair shiny and manageable, regulates the PH of the scalp, and to a certain extent helps to get rid of dandruff. Natural apple cider vinegar contains organic acids, phenolic substances, a certain amount of sugars, aldehydes of esters of microelements that are transferred from raw materials, as well as those formed as a result of the metabolism of acetic acid bacteria (ACB) in the process of making apple cider vinegar.

How is homemade apple cider vinegar different from factory-made apple cider vinegar?

The industrial version of apple cider vinegar, firstly, contains a higher percentage of acid - usually 6%, and in the home version it does not exceed 4%. Secondly, home option apple cider vinegar is a completely natural and environmentally friendly product, without the addition of synthetic flavors and dyes.

Thirdly, perhaps you are solving the problem of using substandard apples or, instead of throwing away the extra fruits. Finally, you can try to make it from purchased inexpensive market apples, in order to be convinced of everything in practice. We will try to tell you in detail how to make apple cider vinegar at home with your own hands.

Basic rules for making apple vinegar at home

Natural homemade apple cider vinegar is made from ripe, juicy sweet apples, possibly from cut, but high-quality, rot-free pieces. Whereas in industrial production for this, the peel and cores are used.

You can use both apple pulp and apple juice to make natural apple cider vinegar at home. It is preferable to choose the sweetest, ripe and even overripe apples for vinegar, otherwise it becomes necessary to add sugar.

In addition to the pulp or juice of apples, sugar is used, which can be replaced with honey. There are sugar-free apple cider vinegar recipes. Other recipes provide for the addition of fresh or dry bread yeast, slices of black bread or rye crackers.

Vinegar is a product of the fermentation of apple material, juice or apple pulp diluted with water. In the process of fermentation, alcohol is formed, which as a result is converted into acetic acid, which leads to the formation of a specific film on the surface of the wort, similar to tea mushroom... Such a formation is called a vinegar uterus and cannot be removed.

Apple cider vinegar can be produced at home both in three-liter glass jars, and in glass bottles or bottles, thanks to the narrow necks of which, it is easy to fill them with sealing wax or paraffin for perfect long-term storage.

1. A quick recipe for homemade apple cider vinegar

Apple vinegar according to this recipe will be ready for use in a month. To make apple cider vinegar at home, in addition to the apples themselves, you will need regular sugar, the amount of which depends on the sweetness of the apples. For sour apples you need it twice as much as for sweet varieties.

Ingredients:

  • sweet ripe apples - 3 kilograms;
  • granulated sugar - 150 grams;
  • drinking water.

Here's a quick recipe for homemade apple cider vinegar:

  • Thoroughly washed apples, chop finely and pour over until smooth with a crush.
  • Put the apple mass in a stainless steel saucepan or in a new enameled one and cover it with granulated sugar with water so that the apple mass is covered 4 centimeters higher.
  • Bring the contents of the saucepan over low heat with occasional stirring to 70 degrees C and remove from heat.
  • Place the container with vinegar wort in a warm place, excluding direct sunlight.
  • During the fermentation process, it is necessary to stir the vinegar material twice a day in order to avoid drying out its top layer.
  • After 14 days, strain the vinegar material through a gauze folded in three layers, and pour the resulting aromatic liquid into a sterile glass container of a larger volume, not topping up at least 5-7 centimeters to the top, leaving space for the liquid to rise during subsequent fermentation.
  • In this glass container, the vinegar is kept for two weeks, after which it, already ready, is carefully finally poured into a suitable sterile glass container, without adding at least 2-3 centimeters to the top.
  • Pour the cloudy sediment remaining in the preliminary container into a small glass container. After a certain time, when all the remaining liquid has settled well, you can separate it by carefully filtering it through cheesecloth folded in 4-5 layers and distribute it over the already poured bottles.

For high-quality storage, bottles of homemade apple cider vinegar can be sealed with durable corks, and bottles sealed with them can be dipped in a closed neck in molten paraffin. You can store such products indoors, in a dark and cool place.

2. Jarvis apple bite

The process of making apple cider vinegar at home according to the prescription of the American doctor Jarvis takes a long time, but the reward is a product that is useful in composition.

Ingredients:

  • sweet ripe apples - 2 kilograms;
  • drinking water - 2 liters;
  • natural honey - 200 grams initially and 100 grams again;
  • fresh yeast - 20 grams;
  • rye stale bread- 40 grams;

At home, according to Jarvis's recipe, apple cider vinegar is prepared as follows:

  1. Whole washed apples with pits and cores mince or rub on a coarse grater.
  2. Arrange in prepared clean glass jars applesauce and fill with the specified norm of drinking water.
  3. Add in equal proportions the amount of yeast, honey and rye bread crumbs indicated in the recipe, which will accelerate the fermentation of the wort.
  4. Cover the dishes with the wort with a cloth and place in a dark, warm place at an optimum temperature of 30 degrees C.
  5. Fermentation goes on for 10 days, but three times a day there is a need to stir it with a wooden spoon or spatula.
  6. After the due period has passed, strain the liquid through a gauze filter and measure its exact volume.
  7. Add and stir for each liter of volume 50 grams of sugar or honey and return to a dark and warm place for 50 days, after which the product will become absolutely transparent and ready for filling for storage.

It differs from the previous recipes given in that its source material is fresh juice of sweet and ripe apples, the number of which is indicated approximately, based on their juiciness and the required volume of such vinegar.

The only ingredient in this natural apple cider vinegar recipe is two kilograms of sweet, ripe apples. Plus, to make apple cider vinegar at home, you'll need a juicer or blender.

Apple cider vinegar from apple juice classic recipe prepare like this:

  1. Cut the washed ripe apples into slices and hold in the air until they oxidize, the appearance of a brown color.
  2. Turn the darkened apple pieces through a juicer or meat grinder and squeeze the juice through cheesecloth.
  3. Pour the resulting juice into a strong glass bottle with a reserve of space for fermentation, and put a hermetically sealed medical glove on its neck.
  4. Place the bottle in a warm place.
  5. Under the influence of gas, the glove should inflate as much as possible and then remove it. The fermentation process of the juice can last from weeks to one and a half months.
  6. Pour the fermented wort into a wide earthenware or wooden dish together with the vinegar uterus so that the space necessary for fermentation remains, at least 10 centimeters to the surface of the dish. And the fermentation itself takes place under a leaky lid or cloth for a week.

After one and a half to two months, fermentation will end and the apple cider vinegar will become transparent and ready for the final bottling after filtration into a container for storage under a hard stopper and, preferably, in the refrigerator.

4. Rustic honey apple cider vinegar recipe

The process of making rustic apple cider vinegar is similar to Jarvis's recipe, only without adding black bread to the container with apples and water, but natural honey is used.

Ingredients:

  • fresh sweet apples - 1 kilogram;
  • cold boiling water - 1 liter;
  • natural honey - 200 grams;
  • sugar - 100 grams;
  • dry yeast - 20 grams.

A rustic recipe for apple cider vinegar with honey is prepared at home like this:

  1. Cut the washed apples into large pieces and mince, juicer or coarsely grate to get natural apple juice with pulp.
  2. Place the resulting applesauce or juice with pulp in a container suitable for fermentation, pour in the amount of water and add yeast and honey.
  3. Stir the mixture with a wooden spoon and place the container with it in a warm place for 10 days for fermentation, covered with a cloth napkin and stir the wort twice a day.
  4. At the end of the wort fermentation process, strain it, squeeze the cake and combine with the squeezed liquid.
  5. Pour the wort into a container with a wide neck, add sugar, stir until it dissolves and place it back in a warm place until final fermentation for one and a half to two months.

As soon as the vinegar becomes light and transparent, it is ready and should be filtered from the sediment and poured into glass bottles for storage under a hard cork.

5. A simple recipe for homemade apple cider vinegar with sugar

Making such vinegar at home is really easy: the necessary ingredients available and the heat for normal fermentation.

Ingredients:

  • ripe sweet apples - 2 kilograms;
  • sugar -200 grams;
  • cold boiling water - one and a half liters.

Apple cider vinegar according to a simple recipe at home is prepared as follows:

  1. Chop apples with peel and core.
  2. Put the resulting puree in a suitable glass container, add half of the sugar, pour in the required amount of cold boiling water and mix everything.
  3. Place the container with the wort in a warm place, cover with a cloth and leave to ferment for 3 weeks, during which it must be stirred 2-3 times daily.
  4. After three weeks, strain the wort, add the remaining sugar at the rate, stir and pour over the top of the jars, leaving them to ferment for 2 months.
  5. When the apple cider vinegar becomes transparent, it should be filtered and poured into glass bottles under a hard lid for further use and storage.

6. Recipe for apple cider vinegar with yeast dough

With the participation of yeast, apple cider vinegar ferments much faster. If you have no objection to yeast, then you should try making apple vinegar according to this recipe.

Ingredients:

  • apples, ripe and sweet -1.5-2 kilograms;
  • granulated sugar - 1 teaspoon;
  • dry active yeast - 1/4 teaspoon;
  • warm drinking water - a few tablespoons.

At home by grandma's recipe prepare apple cider vinegar like this:

  1. Wash the apples and, squeezing the juice, pour it into a clay or glass container.
  2. Dissolve a mixture of granulated sugar and dry yeast in a bowl in 2-3 tablespoons of water, place in a warm place so that the dough comes up.
  3. As soon as it is ready: foam and fit, pour it into the apple cider vinegar wort.
  4. Put a medical rubber glove on the neck of the bottle and leave it in a warm place for 4 weeks.

At the end of 4 weeks, remove the glove and continue fermentation of vinegar with access to oxygen for another 2 months.

With all the simplicity of making apple cider vinegar at home, you need to remember that vinegar uterus (a substance consisting of cellulose and acetic acid bacteria formed during the fermentation of alcohol-containing liquids in apple pulp, this "transparent mushroom" converts alcohols to acetic acid using oxygen from the air) should be protected to get the required amount of vinegar more quickly. In addition, it increases beneficial features apple cider vinegar and makes it taste good as a food condiment.

There is experience of using apple cider vinegar, it is also sometimes added to massage mixtures. But in all these cases, there may be contraindications associated with individual intolerance and diseases, for example, of the gastrointestinal tract: with an ulcer, gastritis with high acidity, hepatitis; pyelonephritis and urolithiasis.

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

Naturally, the vinegar from the store bears little resemblance to the one made by hand. Its acidity is much higher, sometimes it reaches 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, to get the result only pleased and benefited the body.

As a result of cooking, the vinegar is opaque. A thick sediment can be found on the bottom of the container. This shouldn't scare or bother you. Since the product ferments during the infusion, the sediment is quite impressive. It is as a result of fermentation stands out acetic acid... The main element that you need to wait for the appearance 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 with and separately from vinegar. 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 form in the process preparation of a product from natural ingredients.

Homemade apple cider vinegar recipes

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

A quick apple cider vinegar recipe

Perfect for those who are looking for the fastest way on how to make apple cider vinegar at home. The process takes no more than one month. Pleases the speed and the minimum amount of products required 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 make vinegar at home as quickly as possible, you will need:

  • 3 kg of apples (preferably sweet varieties);
  • 200 grams of sugar;
  • water (the amount depends on the juiciness of the apples).

The fruit must be thoroughly washed under running water and cut into small cubes. To make them let juice, you can crush them slightly and put them in a prepared glass jar or enamel pot. Top apples are completely covered with sugar and are filled 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. To prevent the mass from drying out, stir it with a wooden spoon 2 times a day.

After 14 days, the apples are strained through a fine colander or cheesecloth, and the liquid is poured over big bottles.

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

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 close the bottles tightly. and store them in a dark place.

Homemade American Apple Cider Vinegar

This method appeared 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 grams of lime honey;
  • 20 grams of yeast;
  • 40 grams of bread.

Chop the apples as much as possible. It is better to make mashed potatoes from them by grating or passing through a meat grinder directly with the skin and core. Transfer the resulting mass in a glass container and add water and dry ingredients, which make the fermentation process fast. Cover the container on top with paper or cloth and put in the shade. The room should 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 strain 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, sugar is added to it and covered again, placed in an isolated warm place. In this form, the workpiece 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.

Apple Cider Vinegar from Fresh Juice

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

The fruit should be coarsely cut into pieces and spread out on a piece of cloth in an open area to 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, where the temperature does not drop below 30-32 degrees. During fermentation, air from the bottle will fill the glove and inflate it. When it is completely swollen, it must be removed. This usually happens after 2-4 weeks.

Infusion from a bottle is poured into a wooden or a clay container with a vinegar uterus. There should be 8 to 12 centimeters of free space to the edge of the crockery. So the area of ​​contact with oxygen is significantly increased, from which the product begins to ferment even faster. The dishes must be covered with a cloth or paper.

The end 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. Typically, the entire process takes 6 to 8 weeks, depending on the cooking conditions.

Strained clear vinegar is poured into small glass bottles and stored with closed lid in fridge.

Apple cider vinegar with honey

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

  • 1 kg of ripe apples (the sweetest variety should be chosen to use less sugar);
  • 1 liter of cold boiled water;
  • 200 grams of honey;
  • 150 grams of granulated sugar;
  • small package 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. Add honey and yeast to it, pour the mixture on top with cold boiled water... The ingredients are thoroughly mixed, the container is covered with a cloth and placed in a warm place for 2 weeks. For the fermentation process to occur 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 the infusion. Granulated sugar is added to the liquid and put back in heat to continue fermentation. It will last 6 to 8 weeks. The transparency of the vinegar will indicate readiness.

Sugar-infused apple cider vinegar

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

For sugar vinegar you will need:

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

For cooking, apples are useful along with the skin and seeds. Fruits must be mashed using a grater or meat grinder and placed in an enamel pan. Half of the total amount of granulated sugar and water are added to the puree.

Cover the pot with a cloth or paper napkin and leave warm for 20 days. Every day you need to check the workpiece and stir it with a spoon. In the process of infusion to the mass add the remaining sugar and spread the mixture over wide-necked glass jars.

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

Apple cider vinegar with yeast dough

Yeast dough accelerates the natural fermentation process and acts as a good natural catalyst in this method. This shortens the preparation time of the vinegar significantly.

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 fine grater and cheesecloth, 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 obtain a frothy dough. When bubbles appear in the glass, add the dough 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 outdoors for another 8 weeks.

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

Apple cider vinegar is a medicinal product that can be consumed during colds. This is especially true in the fall, 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.

Good day, my beloved readers! Probably many of you have heard about. How it prevents the appearance of cellulite, helps to grow gorgeous hair, is used for weight loss and skin tightening, to treat low acidity in the stomach and even varicose veins. And you can't even list how useful it is. But, the trouble is that it is not always possible to buy a quality product in a store.

Home versus shoplifting

Most often, the manufacturer "conjures" vinegar from the leftovers from other industries, using:

  • apple peel
  • core,
  • tainted places,
  • often cooks from the cake left over from juice production,
  • but you can only dream about the presence of honey in a store product.

The use of waste is not the worst thing - after all, they are food. This product excelled in counterfeiting all others. Manufacturers are very fond of using vinegar and chewing:

  • add preservatives to their product that prolong its storage,
  • dyes for masking used low-quality raw materials and giving a more presentation,
  • subject the product to severe filtration using reagents to remove natural sediment,
  • and often under the guise of a natural product, they sell a chemical mixture.

Such a product will not contain any vitamins or minerals, and fermentation accelerators and preservatives will only worsen the situation.

Homemade vinegar is stored, maybe less, and its color will not be so bright. Cooking your own apple bite at home will not require much time and money, it will be much safer and healthier, because the hostess will put not only love into it, but also high-quality fresh food!

Basic recipe

Many sites and forums of the world wide web have collected a lot of different step by step recipes, among which you can find both the old "grandmother" and the modern one from popular experts. Let not all, but they have a right to exist, although the basic principle of how to prepare a healthy product is almost the same for everyone. This is what I am going to prove now.

I went for apples

What is vinegar? In fact, it is sour wine. That is, the process of cooking both of that and the other consists in fermentation fruit juice... And the only difference is that wine ferments without air access, while vinegar, on the contrary, must breathe.

So where does a good vinegar start? Right! With good raw materials. With us, today it is apple. Therefore, we cook, no matter red or yellow, the main thing is sweet and ripe apples. And it is not at all necessary to wash them (not even desirable!) And cut off the bruised places, it is enough to tear off the stalks and cut out the rot. Indeed, in order for the fermentation to be active and without yeast, it is necessary that the fungi remain on the fruits, contributing to this very fermentation. And they are only on "unwashed" apples.

By the way! The more ripe and sweeter than apples, the less sugar will subsequently need to be added to the wort and the faster the fermentation process will take place.

  • grate
  • cut in a food processor or blender
  • mince
  • just cut with a knife

You can choose any method you like. But! It takes a long time to do this on a grater and it is not at all safe for our fingers. With a knife - even more dangerous and longer. The meat grinder crumbles the raw material too much, turning it into gruel, which will subsequently affect its filtration. Therefore, I usually do this in a combine. The apples do not crumple in it, but are obtained in small pieces.

Natural product base

The most important, but not the most difficult moment in our venture begins: we lay the foundation for the future vinegar. What is needed for that:

  • apples of any kind (both Antonovka and small ranetki are suitable);
  • water;
  • honey (which is preferable) or sugar;

With the main components, everything! All other additives are just variations on the vinegar theme. You can add a piece to enhance fermentation rye bread... But I would not recommend adding yeast - if you do everything as I wrote above (and below too), and without them, you will get wonderful vinegar.


There are not very many options with the proportions of these components, but there are. I believe that one liter of water should be taken for one kilogram of apples, and sugar - depending on the sweetness of the initial product. On average (in terms of sweetness) it will be - 100 grams for the selected amount.

Attention! Combine the ingredients in a wooden, glass, earthenware or enamel bowl. Aluminum, iron, and even more so plastic is not suitable for this purpose. Be sure to leave room in the fermentation vessel, do not fill it to the brim.

When the base for the vinegar is ready, cover it with a napkin or towel, put it in a dark place in which a fairly high temperature should be maintained - 28-32 ° C. For this, hidden places in your apartment closer to heating devices or a dark cabinet in the kitchen are suitable.

In such conditions, the harvest must be kept for 10-15 days, it all depends on the presence of the aforementioned fungi and the storage temperature of the wort. All this time, you need to "break" his calmness three times (or at least once) a day by stirring with a wooden spoon.

This is also an important stage. First, you need to separate the pulp from the liquid (as long as it is not vinegar yet). How can you make it easier? Apple porridge will not be squeezed well through cheesecloth, I know from my own experience. That is why, I advise you to do it "in draft" through a colander, on which you discard the pasta.

Just put the wort in a colander and press the mass with your hands so that the liquid glass as much as possible. Don't rub anything! This will only crush the pulp into porridge, and it, in turn, will clog the tissue during subsequent filtration.

Then we put cheesecloth on our colander (make it in two layers) and filter the liquid "clean". This is no longer juice, but not vinegar either! The resulting semi-finished product should still wander, not so violently, but still. We repeat the technology in the same sequence, only we no longer add water:

  • we sweeten 50-100 g of sugar per liter of liquid, again depending on the starting material;
  • pour into a clean container and also cover with a cloth;
  • set in a dark, warm place for 40-60 days to complete fermentation.

Our daily presence is no longer required, there is no need to interfere with the strained workpiece, and do not touch it at all until the product is ready. The vinegar is ready when the fermentation process is over and it is completely clear.

Packaging and storage

Already prepared vinegar must be removed from the sediment. Do you know how this is done? No? Just like the finished wine. I know two options:

  1. Gently, without lifting the sediment from the bottom, the liquid is simply poured into a clean container. This is done quickly, but the disadvantage here is that it is good, with the least "losses", you will not be able to drain, it will not work out - the sediment will surely rise and flow into a clean product. The second method will produce less waste, but you will have to tinker a little longer.
  2. With a rubber tube. We fix one end of it in a container with vinegar, somewhere in its middle and certainly not touching the bottom. To start the process, it is necessary to draw in air from the other end of the tube, and quickly lower it into the overflow dish (it should be much lower than the first one). Thus, "pumping" from one container to another will begin. You just have to make sure that the tip of the tube does not sink into the sediment and does not jump out.

If you are left with a lot of cloudy liquid, do not be discouraged. Let it stand for another day or two and you can repeat the process again. Moreover, I advise you to drain clean vinegar in a week or two in the same way again, it is very difficult to do it well the first time.

Attention! At the stage of bottling vinegar for storage, you can infuse it with various herbs for medicinal purposes or to add aroma. This is done by adding the herb of choice to the finished product bottle. After 3-4 weeks, it will transfer not only its aroma to the vinegar, but also all the beneficial properties and it can be removed.

Pour the finished vinegar into a smaller bowl, you can put it in bottles or small jars, and you don’t need to do this right under the neck. Just close with nylon caps or tight plugs, but not tight. Now it is still completely "green", with a strength of no more than 4-5%, it will still ripen over time, why should it be completely deprived of access to air.

It is better to store at a temperature of 6-8 ° C, but more is possible, not the essence. After a year, the vinegar will have reached a good strength and will be fully ripe. You can use it without fear of health (and health!) For 3 years, which means more than one winter!

Variations on a vinegar theme

What else would you like to say on the vinegar topic? While I was preparing the article, I didn’t read any recipes and recommendations. My God, if I myself were completely out of topic, it would not be surprising to get lost.

What I mean? Yes, just for example. I open the top articles on our topic today. And what do I see? Apple Cider Vinegar Recipe from Dr. Jarvis! I do not argue at all, there was such a doctor who promoted vinegar (by the way, not only him!) For medicinal purposes.

But, that's why I can't understand this Jarvis recipe. All the same recipe, copied many times from site to site with bread and yeast. Maybe I didn't understand it? Maybe YOU can explain to me?

By the way! Our Russian Malakhov also respects the use of vinegar and soda for medicinal purposes. If you listen to the popular herald, this product helps in absolutely any case, from a cold to arthrosis.

And yet there is another option that deserves special attention. I offer it to you.

Apple Juice Recipe

For the production of vinegar from apple juice, we will act according to the principles of the basic recipe, but there are certainly subtleties. This is the easiest way to eliminate the part of the recipe where we regularly stir the wort. But, for active fermentation, it will be necessary to add sourdough to the juice in addition to sugar. What could it be?

  • a slice of black bread
  • live yeast
  • wort left over from previously prepared vinegar
  • vinegar uterus with remnants of not decanted sediment

The choice of the appropriate option is left to you, but I think the second and third are more acceptable.

Advice: try to cook vinegar with honey and without sugar in any recipe, because the product of bee work contains much more vitamins and minerals.

Should the juice be diluted with water? Many sources I have come across do not give such a recommendation. But, I am still inclined to believe that this should be done. Judge for yourself - from undiluted juice, the vinegar will turn out to be very concentrated and, I think, strong. What for? Do this about 3 parts juice, one part water, or a little more.

I will not describe the rest of the process, everything is repeated one to one:

  • fermentation
  • removal from sediment
  • storage

But, even this lighter version cannot be cooked in 1 hour. In any case, everything about everything will take you at least one and a half months.

Video recipe

I suggest that you no longer buy fruit vinegar, but master the knowledge and cook it yourself. It will serve not only natural food product in cooking, as well as a useful healing property.
Recipe content:

Fruit vinegar is a liquid seasoning made from fermented cider, juice, fruit wine, beer wort, naturally sour fruits and berries. The fruit additive has been known since the times of Ancient Egypt, Rome and Greece. Then Cleopatra made a rejuvenating drink based on fruit vinegar to preserve her beauty and health. In those days, it was used not only in cooking, but also as a medicine for ailments. Today, fruit vinegar on store shelves, of course, is sold, but many products are counterfeit, not of high quality and not natural. That's why this product it is better to learn how to cook yourself, exclusively from fruit juice with added honey or sugar. During the manufacturing process, the juice is fermented and alcohol is obtained, and with further mechanical processing, acetic acid is formed.


Fruit vinegar is used for marinades and homemade products, salad dressings and snacks, added to sauces and mayonnaise, served with jelly, cold and aspic, added to cocktails and desserts, quenched with soda, etc. The product creates an acidic environment, which is favorable for the long-term preservation of the aroma and taste of food.

In southern countries, fruit vinegar is diluted with water and quenches thirst, replacing carbonated water. They drink it to lower the temperature, strengthen the immune system, remove toxins, restore the acid-base balance, effective weight loss and strengthening of metabolic processes. In addition, the product has anti-rot and bactericidal action, preventing the growth of bacteria. It is indispensable for cooking fish and meat, because promotes their fermentation.


The most common, well-known and popular culinary fruit vinegar made from apples. In addition to preparing a healthy and vitamin drink, it can be used in cosmetic purposes... For example, after taking bath procedures, wipe the skin of the body with a cotton pad moistened with vinegar.

Experienced chefs provide some advice. Save the vinegar when making vinegar. It speeds up the fermentation process and becomes richer in nutrients than the rest of the vinegar liquid. In addition, for the greatest benefit of the product, sugar can be replaced with honey. If, during storage in vinegar, a precipitate similar to red flakes appears, then filter the product before use, keeping this precipitate in the bottle. This is perfectly acceptable.

  • Caloric content per 100 g - 11 kcal.
  • Servings - 300 ml
  • Cooking time - 2 months

Ingredients:

  • Green apples - 800 g
  • Sugar - 100 g (for sweeter vinegar, the amount of sugar can be increased)
  • Honey - 50 g
  • Drinking water - 1.5 l

Preparation:

  1. Wash well-ripe apples, cut into quarters, core and grate.
  2. Combine water with sugar and heat until completely dissolved.
  3. In a glass jar, combine the grated apples and liquid, leaving 10 cm to the top, because the fruit will ferment, forming a "hat" on top.
  4. Leave the mass in a warm place for 10 days, stirring occasionally. Tie the neck of the jar with gauze.
  5. After this time, strain the pulp through cheesecloth and squeeze.
  6. Add and dissolve honey.
  7. Pour the contents into a bottle, tie the neck with gauze and send to fermentation in a dark place for 40 days.
  8. After this time, the juice will brighten, and a whitish film forms on top, which indicates the readiness of an organically useful product! Pour the mixture into bottles, seal and keep in the pantry.

Making red currant vinegar at home


You can make fruit vinegar from any fruit or berry. The essence of the preparation is as follows. In the process of fermentation of fruit and berry mass or juice, cider is formed. It is enriched with oxygen and formed into vinegar. At the same time, all vitamins and minerals found in fruits are preserved, the liquid is filled with organic compounds and nutrients.

At home, fruit vinegar is prepared in enamel or glassware... After that, the finished vinegar is drained, filtered through a filter or boiled, and bottled. During fermentation, the container is closed with gauze or a lid with holes so that air remains available. The product is stored in a cool place, and the longer, the more useful it becomes. It is only necessary to follow the storage rules - a dark place.

The culinary experiments of making fruit vinegar are unlimited. There is a lot of room for creative imagination here. To receive original tastes mixing fruits and berries, adding lemon balm, oregano, mint, tarragon, etc. is allowed.

Ingredients:

  • Red currant - 500 g
  • Sugar - 200 g
  • Water - 2 l
Preparation:
  1. Pour water into a saucepan, add sugar, boil and cool.
  2. Wash, dry and remember the berries.
  3. Combine the berries with the syrup and leave to ferment in a wide-mouth glass jar, which you place in a dark place. Do not close the container with a lid, cover it with a napkin or gauze.
  4. Soak the mass for about 2 months, while occasionally stirring the floating pulp. During this time, the fermentation process will end.
  5. Strain the vinegar through cheesecloth and discard the pulp.
  6. Such vinegar is stored for up to 10 years.

How to make vinegar at home from grapes


Grape vinegar is successfully used in cooking, because due to its aroma and taste, it compares favorably with other essences, which include acetic acid. The product contains vitamins (A, C) and minerals (potassium, phosphorus, fluorine, calcium, magnesium and iron), therefore it is successfully used in the treatment and prevention of various diseases. Making grape vinegar yourself at home is easy enough. Moreover, as the main component, you can use damaged berries after sorting grapes, or waste, yeast residues and pomace from the processing of grapes for wine.

Ingredients:

  • Grape pomace (pulp) - 800 g
  • Sugar - 100 g (the more sugar, the more acidic and concentrated the vinegar)
  • Boiled water - 1 l
Preparation:
  1. Lower the pulp to the bottom glass jars with a wide throat.
  2. Pour in water and sugar.
  3. Tie the neck of the container with gauze and place in a warm, dark place at a temperature of 20-30 degrees.
  4. Leave the wort to ferment for 10-14 days, stirring the contents of the jar with a wooden spoon daily. This will speed up the fermentation process and saturate the mass with oxygen.
  5. After fermentation, transfer the pulp into a gauze bag and squeeze well.
  6. Strain the remaining juice through cheesecloth and pour into a glass vessel. Pour sugar in a proportion of 1 liter of mash - 50 g of sugar and stir until dissolved.
  7. Wrap the neck of the container with gauze and leave in a warm place for 40-60 days until final fermentation. The liquid will brighten and stop fermenting.
  8. Strain the finished vinegar and pour into glass bottles.


Good day, dear readers! Today I would like to tell you a recipe for apple cider vinegar, which I got from my grandmother. Such a remedy can provide health benefits as well.

At the same time, the technology is simple. Did you know that natural vinegar helps fight cellulite, and is also used for skin tightening, slimming and beautiful hair.
It is used internally for medicinal purposes and is used for all kinds of rubbing and compresses.

It has been known for a long time and is used for the preparation of various medicines and for the treatment of many diseases.

In cooking, this product allows you to add refined taste... Cabbage is fermented with it, and they are preparing different options canning.

Use garlic as a supplement.

Apple cider vinegar is packed with essential enzymes and vitamins. It has a positive effect on the nervous, digestive and cardiac systems.

A homemade product has a lower strength than a synthetic version.
Remember that frequent use of synthetic products internally leads to the formation of sand and kidney stones, as well as the appearance of peptic ulcer disease.

It is better not to use the store option for weight loss.

It is also worth considering some of the subtleties of using a natural product. Do not use a cloudy product.

Wait for the sediment to settle. Vinegar in a jar will ferment longer than the same product in a saucepan or wide bowl.

Homemade apple cider vinegar: popular recipes

If you're wondering how to make apple cider vinegar, try this simple yeast-free recipe.

Prepare Simple Ingredients- this is 3 kg of apples, 300 g of sugar and water.

You will also need cheesecloth and a large container. The dishes can be made of glass, wood or enamel.

In this case, stainless steel will not work. It is better to use natural apples, which were not grown using chemicals.

Wormy fruits will tell you about naturalness.

So let's get started:

  1. Peel and core the fruit, and then chop finely.
  2. Put the apples in a container and add sugar there.
  3. Mix the components and fill with water. In this case, the liquid should rise two fingers above the product.
  4. Then place the dishes in a dark place. At first, the mixture will ferment for two weeks. Stir the liquid twice a day.
  5. Cover the container with gauze or a regular napkin.
  6. After two weeks, strain the mixture through cheesecloth and squeeze out the remaining pulp.
  7. Then store the liquid at 3 liter jar... Cover the container and put it back in the room. After this, the second stage of fermentation takes place, which lasts about four weeks.

The finished mixture will acquire a rich shade. Store the product in a glass container.

Try Jarvis Vinegar. To do this, you will need a liter of water, 800 g of apples, about 200 g of sugar. You can also use honey. You will also need 20 g of rye bread or 10 g of yeast.

Wash the fruit and grate along with the core. Add to the resulting gruel warm water, honey and yeast.

Pour the mass into a container with a wide mouth. Place the dishes in a warm and dark place for 10 days.

Stir the mixture several times a day with a wooden spoon. After this period, squeeze the mass through cheesecloth. For every liter add 50 g sugar, and then pour into a wide-necked jar.

Tie the neck with gauze and place the container in a dark place on 40 days... The end of the fermentation process can be judged by how the liquid ceases to be cloudy.

Filter the prepared solution and bottle. Cap them and store in a cool place.

Slimming Apple Cider Vinegar


With the help of a natural product, treatment and weight loss are carried out. Folk recipes will help with this.

To lose weight, loosen three tablespoons of vinegar in a glass of water and drink this liquid before meals.

It is a great cleanser.

The healing composition will also help with cellulite.

For this, special wraps are made. First you need to cleanse the skin.

Then the vinegar should be diluted with water in the ratio 1 to 1 and add a few drops of lemon juice and essential oil to the solution.

Bandages are moistened in the prepared mixture, with which you need to tightly wrap the stomach, hips and legs. In general, all the problem areas.

Roll the film and towel on top. With such a wrapper lie in bed under the covers about 40 minutes.
Quite easy to prepare and wrap for better fat burning. To do this, mix our main ingredient with honey and apply the sticky composition to your belly and other problem areas.

Wrap on top cling film... Wear warm tights. Cover yourself with a warm blanket and lie down for an hour.

There is also a special Bolotov technique, which involves the use of homemade vinegar. Useful product should be used for chronic fatigue, arthritis and varicose problems. It is also effective in treating fungal diseases.

Do not deny yourself the pleasure of using natural products... Moreover, this does not require large financial costs and excessive efforts. Hope mine simple recipes will benefit you.

Be healthy and happy, dear friends!

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