Apple cake vinegar. Apple cider vinegar recipes and uses

09.05.2020

Apple vinegar(ocet) is used in cooking as a seasoning and preservative, in cosmetology to create anti-aging masks, in folk medicine from some ailments. You can buy it in the store, but to be sure of the quality, it is better to make apple vinegar at home according to simple recipe... We'll consider classical technology which gives the most useful product.

Theory. There are three main steps to making apple cider vinegar:

fermentation - processing by yeast of sugar (natural in fruits and introduced) into alcohol without access to air, as a result, young wine is obtained, preferably with a strength of 6-10%;
souring - the transformation of wine alcohol into vinegar under the influence of bacteria of the Acetobacteraceae family, which are activated when oxygen is available;
filtration of finished vinegar and bottling for storage.

Vinegar can be made from homemade apple wine (preferably dry) of any age. Commercially available counterparts such as cider are unsuitable because they contain sulfur or other substances that inhibit the development of acetic bacteria. If you have ready-made wine, go directly to the 11th stage of the preparation technology. This will greatly simplify and speed up the process.

Attention! Some apple cider vinegar recipes suggest adding compressed or dried yeast, bread, and other ingredients. The resulting drink will not be natural vinegar and will lose some of its beneficial properties, since ordinary ethyl alcohol will appear instead of wine alcohol.

Ingredients:

apples - 10 kg;
sugar - 50-80 grams per liter of juice (optional);
water - 50-100 ml per liter of juice (in some cases).

Apple cider vinegar recipe

1. Unwashed apples (very dirty, wipe with a dry cloth) cut into slices, remove the core and seeds. There are wild yeasts on the surface of the apples, due to which the juice ferments.

2. Grind the slices with a grater, meat grinder or other method until puree.

3. Put the puree together with the juice that has evolved into a non-metallic container with a wide neck, for example, an enamel saucepan or a plastic bowl. Cover with gauze.

4. Leave for 2-3 days in a dark place with room temperature... Stir every 8-12 hours with a clean hand or a wooden stick. When the apple mass darkens, foam, hissing and a slight smell of fermentation will appear on top, proceed to the next stage.

5. Squeeze the puree through cheesecloth or a press. The pomace is no longer needed.

6. Pour the filtered fermented juice into a jar or glass bottle, filling no more than 75% of the volume.

7. Taste. If the juice is not sweet, add sugar based on the proportions in the recipe, stir. The juice should be sweet, but not sugary (the maximum sugar content is 20%). If strong acidity is felt (tongue stinging), add water.

8. Install a water seal or a medical glove with a hole in the finger (made with a needle) on the neck of the container. Check the tightness of the connection between the neck and the water seal to prevent air from entering.

9. Transfer the bottle (jar) to a dark place with a temperature of 20-25 ° C for 25-40 days.

10. At the end of fermentation (the trap does not emit gas or the glove is deflated, the wine has brightened, a layer of sediment has appeared at the bottom) drain the young wine through a tube, without touching the sediment at the bottom, so that the apple cider vinegar turns out to be light without turbidity.

11. Pour the wine into a wide-necked container. The larger the area of contact of the wine with air, the better. You can leave it to sour in the jar, but the cooking time will increase. Tie the top with gauze to protect it from insects. After a while, a film may appear on the surface (a layer of bacteria Mycoderma aceti), this is normal.

In a wide container, the wine will turn sour faster

12. Leave for 45-60 days in a dark place (or cover) at 18-23 ° C. The wine will gradually turn sour, turning into vinegar. At the end of fermentation, the characteristic sharp sour smell will disappear.

13. Filter the finished homemade apple cider vinegar through 3-4 layers of gauze or a thick cloth, pour into bottles for storage, seal tightly.

When stored in a place protected from sunlight, for example, on a dark shelf in a kitchen cabinet, the shelf life is up to 3 years.

Homemade unfiltered apple cider vinegar is a wonderful culinary product and an old medicine.
In natural raw apple cider vinegar, they are preserved and even multiplied.

There is different ways making apple cider vinegar from whole apples or freshly squeezed apple juice.
This article will show you two simple methods for making apple cider vinegar at home.

How and from which apples the best vinegar is made

Natural apple cider vinegar is made by fermenting ripe apples or fresh apple juice. In the fermentation process, apple raw materials go through the stages of sweet cider, dry cider and, over time, turns into vinegar.

Natural Apple Cider Vinegar is raw because it does not go through the pasteurization process. Pasteurization (heating) destroys most enzymes and destroys other beneficial substances contained in vinegar.

To make apple cider vinegar at home, use fully ripe late-sweet apples. These apples ferment better.
Better to take organic apples or at least grown without the use of synthetic pesticides.

Natural apple cider vinegar

Squeeze the juice from the apples and strain it.
Pour the resulting juice into a wooden (very the best way), glass or enamel bowl with a wide top. Place the container in a warm place, covering the top with gauze or paper towel.

Fresh air and warmth - at least 16 ... 20 degrees - are the necessary conditions for active fermentation in the preparation of high-quality vinegar.
The fermentation process can be accelerated up to 3-4 weeks by adding wine starter to the juice (or starter from ready-made natural apple cider vinegar) and stirring the liquid every day. However, even without leavening and stirring, your juice will turn first into wine and then into vinegar. Although this process can take 9-12 weeks.

Taste the liquid periodically. When it reaches the acidity you want, you can bottle the finished vinegar.
Before pouring the vinegar, be sure to stir it so that the leaven is evenly distributed in the bottles, and never filter.
Store prepared vinegar in a cool, dark place.

This is the first time I've made natural apple cider vinegar from organic juice.
I poured the squeezed juice into a jug, put it in the garden under a huge flowering bush. She covered the jug with a paper napkin, which she secured with an elastic band.
It was summer. The weather was warm, the mock-orange smelled ...
I have read that the natural environment (in my case, a summer garden filled with flowering plants) promotes active fermentation.
I "forgot" the jug of apple juice in the garden for several weeks.
When I brought the jug into the house in the fall, it already contained ready-made natural apple cider vinegar.

Natural apple cider vinegar made from crushed fruits

Take late sweet ripe apples and wash thoroughly.
Chop the apples (chop or crush) and place in a wide-topped wooden, glass, or enamel bowl.
Fill apples completely warm water.

Add sugar (about 50 g per 1 kg of apples) or honey to the container.
You can add a slice of black bread to speed up the fermentation.

Place the bowl of apples in a warm place, covered with a towel.
Attach a towel to the container so that the midges that will gather near the apple cider cannot get inside the container.

Active fermentation of apples should begin.
To prevent the apples on the surface of the container from drying out, stir the mass periodically.
If there is no active fermentation, you can add the same amount of sugar.

Separate the apples from the liquid after 2 weeks.
Pour the liquid into the same vessel and leave for another 2-4 weeks in a warm place for fermentation.

At this stage, on the surface of the vinegar, you can see the so-called "vinegar uterus" in the form of a specific mucous formation.
After a couple of weeks, the vinegar uterus begins to descend to the bottom - this is a sign that she is dying.
The vinegar is ready.

A cloudy sediment is always present in natural apple cider vinegar (usually at the bottom of the vessel). This cloudy cloud is called the "mother of vinegar" or leaven . It is this leaven that is the concentration of enzymes (enzymes) in vinegar. It can be used to make a new batch of fresh apple raw material.

The benefits of natural apple cider vinegar

Natural unpasteurized and unfiltered apple cider vinegar has cleansing, healing, rejuvenating and toning properties.
Raw apple cider vinegar contains a lot useful vitamins and antioxidants, as well as enzymes and tannins necessary for the body.

The acidity of natural homemade apple cider vinegar varies depending on the characteristics of the apples used. However, in any case, the percentage of acidity of homemade vinegar is much lower than that of a typical store vinegar.

Raw apple cider vinegar contains vitamins C, E, A, B1, B2 and B6, P (bioflavonoids), as well as beta-carotene and potassium.
Cider vinegar contains small amounts of calcium, boron, magnesium, phosphorus and sulfur.

The enzymes in natural raw apple cider vinegar are found in high concentrations.
Enzymes are catalysts for all cellular reactions, so they are absolutely necessary for the body to function normally.
Most of the enzymes we get from food.
Enzymes are found in raw plant foods. Raw fermented foods (including homemade apple cider vinegar) are the best source of enzymes.

Some enzymes use potassium, which is also found in natural apple cider vinegar.
Another beneficial property of potassium is to keep the soft tissues of the body (including arteries) healthy.

Tannins (tannins or astringents) found in apple skins are also found in natural apple cider vinegar.
Tannins are capable of inhibiting pathogens and are powerful antioxidants.

Harvesting apples in your own garden is a great opportunity to make wonderful vinegar with your own hands, delicious and healing. Don't miss her ...
I wish the gardeners success and health!

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At first, it is obtained from apple cake, skins, cores and other wastes 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 strips apple cider vinegar of most of the vitamins, probiotics and enzymes that are so abundant in homemade drinks.

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 over time becomes acetic acid... This usually happens in 1.5-2 months. During this period, the surface of the apple wort is overgrown with a milky-white gelatinous mass, which is called vinegar uterus.

The vinegar uterus, consisting of yeast fungi, probiotics and various enzymes, is three times more healing than vinegar itself. Just a teaspoon of this wonderful drug a day relieves joint pain, helps cleanse the skin and relieves the body of worms.

There are several important rules when making apple cider vinegar at home:

select ripe 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 glass or clay dishes (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 the juice at all and not to touch it (if this is not specifically spelled out in the recipe);
in the second phase of fermentation, a vinegar uterus is formed, it does not need to be removed;
to speed up the process, place the container with apples and juice in a warm and dark place (for example, in a warm pantry).

The best apple varieties for homemade apple cider vinegar

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

However, such a product will not have the same balanced rich taste and beneficial properties as one 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 easy to find today, so try 60% sweet and 40% sweet and sour fruits. Well, if only one grows in your garden sweet variety apples, then its fruit will make a very good organic apple cider vinegar!

Simple Recipe # 1. Sugar-Free Apple Cider Vinegar

This traditional recipe especially for fans of healthy food, as it does not contain commercial yeast and sugar.

Rinse whole and strong apples under running water and cut them into wedges, after removing the core.
Wait a while until the flesh darkens.
Chase 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 the apple cider vinegar is re-strained 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 of liquid honey

Cooking method:

Cut the apples into slices at least two to three centimeters in diameter (including seeds and cores).
Transfer the apple mixture to a suitable bowl 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 mixture well with a wooden spatula.
Cover the dishes with a linen tea towel or rolled gauze 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.
Are the apple slices no longer floating on the surface of the liquid? So the strong apple cider is ready. It's time to drain it into another container and close 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.

Simple Recipe No. 3. Apple Cider Vinegar

Storage sludge is normal for homemade apple cider vinegar

Fruits that have fallen to the ground are stored very badly, so they urgently need to be recycled. One option is to make medicated apple cider vinegar using this simple recipe.

Ingredients: apple scavenger, water, sugar

Cooking method:

Go through the fallen apples, rinse thoroughly and remove the soft barrel.
Weigh the fruit and write down or remember the result.
Cut them into pieces and mince them (or grind them 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. The water should cover the puree by 1 to 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 place 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 by ¾ of the volume.
After another 2 weeks, drain the apple cider vinegar completely and store it tightly in the refrigerator or cold cellar.

Simple recipe number 4. Apple cider vinegar with yeast

Ingredients: 1,500 kilograms of apples, 2 liters of water (approximately), 200-400 grams of sugar (the more acidic the fruits, the more sugar you add), 20 grams of fresh yeast or ½ teaspoon of dry yeast

Cooking method:

Grate the washed fruits on a coarse grater and transfer the apple mass to the prepared dish (best of all three-liter cans Soviet type).
Pour apples hot water 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 dry crust 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, stir and keep warm for another 40-60 days, or until the fermentation is completely extinguished. By this time, 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.

Apple vinegar - aromatic seasoning for delicious salads and snacks, an affordable means for cleansing the body, prevention and treatment of blood vessels, stomach, liver and kidneys. Make apple cider vinegar at home, a simple recipe will show you how to save time and preserve the health benefits of apples.

The preservative is prepared in a glass container

The benefits of a home-made homemade apple preservative are incomparable compared to factory-made vinegar. At first glance, two products that are identical have a different composition. from the store, see a separate article for details. Below we will talk about the beneficial properties of a homemade preservative made from natural apples.

In an inexpensive store-bought condiment, no matter what the manufacturer wrote on the label, there is hardly any natural apples or even juice from them. For cost-effective production, the product is prepared quickly and in large quantities for profit. There is no time to withstand the vinegar starter for several weeks, the process is accelerated with the help of synthetic additives and pasteurization. Then add the aroma, color and taste of apple culture to the finished solution with preservatives and dyes.

Make homemade vinegar yourself from fresh apples collected in the country or bought on the market. First, the raw material ferments with sugar, then it is aged for several weeks. Finally, the vinegar is filtered. The result is a golden yellow liquid with a characteristic apple aroma, mild taste and substances in the composition:

vitamins A, C, E, group B;
iron, zinc, iodine;
potassium, calcium, magnesium;
copper, sodium, fluorine;
oxalic, malic, lactic, acetic acid;
vegetable fiber - pectin;
fructose.

Possesses useful properties natural apple juice with pulp, but they are fortified by the content of acetic acid. This substance provides fat-dissolving, stimulating, antiseptic properties of vinegar, thanks to which it is used in medicine and cosmetology. When applied correctly, vinegar can produce the following results:

cleansing blood vessels and improving blood composition;
normalization of digestion and improvement of metabolic processes;
cleaning the intestines from toxins and helminthic invasions, pathogenic microflora;
saturation of tissues with vitamins and minerals are necessary for recovery and rejuvenation.

A vinegar solution from apples rejuvenates the skin, restores healthy color and elasticity, eliminates age spots, freckles, vascular reticulum and cellulite. If taken internally, the slimness of the figure will return. The effectiveness of apple cider vinegar is increased with the help of various additives. With honey, immunity increases and energizes. - an ancient remedy for cleansing blood vessels from bad cholesterol, and for the intestines - from worms and old toxins.

Did you make apple cider vinegar at home?

YesNo

Another advantage is the availability of ingredients for cooking. In the summer and autumn seasons, there are a lot of apples, they cost a penny. Any variety is used, as well as apple juice or puree from them. How exactly is described below, there are several options.

Video about the composition and beneficial properties of vinegar:

Step-by-step recipes for making vinegar at home

Don't rush the vinegar preparation process, it won't be quick. But let it go by itself, too, the fermentation of the wort is constantly monitored. Otherwise converted to cider rather than vinegar. No hardware required. All that is needed is natural raw materials and careful preparation.

Kirilova Olga

How sweeter than apples, the faster the fermentation. It takes about 2 months to prepare high-quality, concentrated vinegar.

Classical

For cooking you will need:

fresh apples, sweet and sour - 2 kg;
sugar - 250 gr.;
yeast - 20 gr.;
purified water - about 2 liters.

If the apples are sweet, then the amount of sugar can be reduced by 2 times.

Preparation:

Wash apples, cut into halves, remove seed pods.
Chop the fruit into medium sized pieces.
Fold into a 3-liter jar, shake until the pieces are firmly settled, but do not tamp.
Cover with sugar, cover with gauze and leave for 3-4 hours to let the apples juice.
Pour in warm water - completely cover the apples, but leave a distance of 7-10 cm to the edge of the dish. When you add the yeast, the liquid will begin to ferment and rise. Stir, cover, leave in a warm place overnight.
Stir the wort again in the morning. Foam forms on the surface. It cannot be removed and drained because it contains acetic bacteria. If there is little foam, another piece of yeast is added.
Now the container with the future vinegar is covered and put into a warm pantry, or under the kitchen table to the radiator. You no longer need to touch for 10-14 days until the first stage of fermentation is over. Fermentation is over when all the apples have sunk to the bottom.
It remains to wait until the vinegar becomes transparent. After that, the liquid is filtered, poured into bottles and closed with corks.
Homemade vinegar leaves a sediment after bottling. This is normal and is not considered a poor quality product.

Convenient to prepare apple vinegar in a three-liter jar

The strength of finished homemade vinegar can reach 9-10%. Whereas the strength of the store should not exceed 6%.

Application:

Apple vinegar homemade can be taken orally without fear. But first you need to dissolve a tablespoon of the product in 100-150 ml of warm water without gas. It should be drunk a quarter of an hour before meals or an hour after meals.

Like the taste of homemade apple cider vinegar?

YesNo

You can - they will become shiny, elastic, and grow faster. The video will tell more about the use of vinegar in cosmetology:

From sour apples

If you have a lot of sour apples at your disposal, use them to make vinegar. But in this case, it is imperative to add sugar, otherwise fermentation will not start.

Ingredients:

sour apples - 2 kg;
granulated sugar - 500 gr.;
warm water - 2 l.;
live yeast - 60-70 gr.

Preparation:

Wash the apples, dry them, cut them arbitrarily into pieces.
Fold into a container, add sugar, warm water, crumble the yeast.
Stir everything, cover with a towel and put in a warm place.
The first 10 days, the mixture is stirred several times a day. It is not necessary to collect and remove the foam.
Then the mixture is strained and squeezed, poured into a bottle, covered with gauze and removed to a warm place for 1.5-2 months. Mix the vinegar anymore and do not need to touch it at all.
When the liquid becomes completely transparent, it is filtered again and used as directed.

Application:

- the level of glucose in the blood is normalized, the condition of blood vessels improves, extra pounds go away.

At the last stage of fermentation, it is important not to disturb the starter culture and not even move the jars.

Kirilova Olga

You can plant a vinegar uterus in a container if it is left over from a previous preparation of homemade vinegar. Then the fermentation will be faster and more intense. It is not recommended to pour in ready-made store-bought vinegar, it will only spoil the raw materials.

From juice

It is an ideal product for healing and improving the body, as it contains nothing but apples, not even water. This recipe is suitable for pregnant women, allergy sufferers and the elderly. If you want you will need the following ingredients:

sweet and sour apples - 2 kg.;
glass bottle or jar and wooden tub;
rubber glove and linen napkin.

Preparation:

Wash the apples, cut into quarters and put on a dish to darken.
Squeeze the juice from the apples.
Pour it into a bottle, put a glove on the neck and rewind it tightly with a glove.
Leave in a warm place for 4-5 weeks until the glove is swollen.
Pour the fermented juice into a tub, cover with a napkin, bandage around the edge and put it back in a warm place for another 3-4 weeks.
The finished vinegar is filtered through the same napkin under which it fermented, bottled and used as directed.

Video on how to make apple cider vinegar with pulp:

Kirilova Olga

To ferment apple wort, use ceramic, wood, enamel or glassware... Aluminum and any metal are not suitable.

Application:

There are many different methods,. In order for the product to effectively break down fats, but not harm the digestive organs, the technology for preparing the product is important. This recipe is perfect for both ingestion and wraps. In both cases, the product is preliminarily diluted in warm water: 1-2 tbsp. 150-200 ml.

With honey

Honey saturates the finished product with potassium, magnesium, iron and fructose. This vinegar is ideal for those on a strict diet. It saturates with the necessary energy and protects against depression and blues.

Ingredients:

apples - 3 kg.;
heated water - 3 l.;
honey - 900 gr.;
stale rye bread - 200 gr.

If you replace sugar with honey, you get the perfect weight loss product.

Preparation:

Wash the apples, remove spoiled spots, cut into cubes or wedges.
Fold into a wide container, fill with water and stir.
Stir the crumbled bread separately in warm water to create a thick leaven. Add a spoonful of yeast.
Add half the honey and sourdough to the apple mass, stir.
The first 10 days the mixture is kept at a temperature not lower than 18 degrees, stir three times a day with a wooden spatula.
Now stir the mixture, strain, add the remaining honey.
Pour into jars or bottles, wrap the necks with a bandage or gauze, secure with elastic bands.
Remove to heat and stand for another 45 days.
Do not stir or move the bottles during this period. When it becomes transparent, it is filtered, corked and put into the closet, closet or refrigerator.

Application:

Depends on the goal. For beauty and rejuvenation, it is better to drink it from 11.00 to 12.00 before the second breakfast. For the treatment of diabetes mellitus, atherosclerosis, cholelithiasis, it is better to drink the solution at night. Then the vinegar will work faster, the tissues will begin active recovery.

A slimming cocktail made of vinegar, honey and water is drunk on an empty stomach every morning.

Apple Cider Vinegar Recipe from Povarenka

A time-honored and simple recipe that makes it easy to make apple cider vinegar at home. A minimum of ingredients and skills are required.

apples - 800 g;
granulated sugar - 100 g;
filtered water - 1 l;
rye bread crust.

Cooking sequence:

Wash the fruits in running water. Cut into several pieces and remove the core. Cut off damaged sides if necessary. Grate the fruit with a medium-sized grater.
Boil water to 30-40 degrees. Once it reaches the desired temperature, remove from heat. Dissolve the salt crystals in it.
V pottery(or any other blocking light) lay out the grated apples. Cover with sugar and water and top with a crust of bread.
Tie the neck with a gauze bandage folded several times. Leave to infuse in a warm place for 10 days. Stir the mixture in the morning and evening during this time.
Take out a piece of bread for the next day. By this time, he will already start the fermentation process.
After 10 days, strain the solution to remove all the pulp. Add another 50 g of sugar to the liquid. Stir to dissolve all crystals.
Cover with gauze again and remove to infuse for 2 months in the same place. Do not touch the infusion during this period of time.
Then remove the vinegar uterus formed on top and strain the acid. Pour into glass containers and store.

Apple cider vinegar according to Neumyvakin

Neumyvakin in his works spoke many times about the beneficial properties of apple cider vinegar. At the same time, he referred to the fact that it is better to prepare the acid yourself. This makes it easier to track the quality of the product.

Many doctors talk about the benefits of vinegar, if you are interested, see how it is carried out. By following the rules, you can easily cope with a high fever with the flu.

Required products:

apples (preferably green) - 800 g;
sugar - 100 g;
honey - 50 g;
water - 1.2 liters.

Cooking method:

Wash the fruit, cut into several pieces and remove the center. Rub on a coarse grater.
Place the pulp in a large glass container. You can also use earthenware or wooden dishes.
Heat the indicated amount of water until warm. Dissolve sugar in it. Pour into a bowl of apples. Make sure that the liquid does not reach the top of 10-15 cm, because during the fermentation process the “cap” will rise.
Tie the neck with gauze and put it in a dark, warm place to infuse for 10 days. Stir the mass periodically.
After this time, strain the liquid to remove all the pulp. Squeeze out the remaining cake. Add the released juice to the total mass of the future vinegar.
Dissolve 50 g of honey in the resulting liquid. Pour the solution into a jar and remove to infuse for 40 days. Also tie the gauze on top.
After the infusion is considered ready. Remove the vinegar uterus from above and use the product as directed.

According to Jarvis

Jarvis is a renowned American physician and researcher. He developed a recipe for homemade apple vinegar to treat blood vessels, liver, kidneys, and obesity. A big plus in making vinegar with your own hands is that it is not pasteurized. This means that the valuable substances in apples are kept intact. Apple cider vinegar, like Jarvis's, is rich primarily in potassium and iron.

Rye Bread Sourdough - Feature of Jarvis Apple Vinegar Recipe

Ingredients:

apples - 2-3 kg of ripe or overripe fruits;
water - about 2 liters;
honey - 200 gr.;
rye bread croutons - 20 gr.;
yeast - 10 gr.

Preparation:

Wash the apples, remove rotten spots and tails, chop in mashed potatoes in a meat grinder or grater.
Fold into a vat or saucepan, cover with water.
Add croutons and yeast.
Add 100 gr. natural honey.
Stir everything well, cover and put in a warm place for 10 days.
After 10 days, stir the mass, drain. pour into jars and add the remaining honey at the rate of 50 gr. for every liter of leaven.
Cover and store in a warm place for another 40 days. When the vinegar becomes completely transparent, it is ready.

Application:

Dr. Jarvis recommended taking such a product in the amount of 1.5 tablespoons, dissolved in half a glass of warm water, every morning on an empty stomach. But now it is known that the human body does not assimilate acid in the morning. Therefore, it is best to take the vinegar solution before dinner.

Have you tried making apple cider vinegar with honey?

YesNo

In the end, each person decides for himself. The lifestyle and tasks should be taken into account first of all.

An old recipe for spoiled apples

The beginning of making vinegar from water, apples and sourdough dates back to 5000 BC. in Babylon. The exact recipe has not been preserved. The recipe below is based on monastic books dating from about 10-11 centuries. What is its advantage: overripe, spoiled apples are used, which are no longer good for anything. In the old days, first-class fruits were used to make jams and wine for the nobility. And the second variety, harvested from the ground, with a wormhole - for vinegar and sour cider for common people.

Defective fruits will be an excellent raw material for healthy and tasty vinegar.

Nevertheless, wormy, fallen fruits can be made an excellent home remedy for the whole family. If you care about tasty healthy eating families, you will also be interested to know. Well, if the quality of vinegar from spoiled apples seems questionable to you, you can make wraps and masks for the face, hair, body out of it.

Ingredients:

overripe apples - 2-3 kg;
sugar - at the rate of 50 gr. for every kilogram of fruit;
water - as needed, heated to 60 degrees.

Preparation:

Crush the apples into a gruel, you can simply stir with a wooden spoon so that the pieces of fruit remain. Completely mashed the mass, there is no need to remove the peel and bones.
Fold the apple mass into a pan with an enamel coating, sprinkle with sugar and pour warm water so that it covers the mass by 3-4 cm.
Stir, cover with a napkin, put in a warm place for 2 weeks. During this period, the apple sourdough is stirred every day.
Then the workpiece is poured into smaller containers and removed again for fermentation. A vinegar uterus should form on the surface - a dense foam. it cannot be removed and stirred.
When a clear liquid forms, and the uterus settles to the bottom, the vinegar is ready. It is filtered without shaking and used as directed.

The sediment can also be filtered, and the leftovers can be thrown away - they will no longer be useful. This vinegar is used in the same way as regular vinegar. The only difference is that it can have a more intense aroma, color, taste.

Application:

If you know, use the same proportions to make this recipe for the apple cider vinegar healing solution. The resulting liquid should be drunk in half a glass 2-3 times a day for weight loss, cleansing the body, just maintaining good tone. Result: clean and firm skin, a slim body, excellent digestion and good mood every day.

How unfiltered vinegar is prepared

Unfiltered homemade vinegar is prepared in a similar way. But after the last stage, do not filter it, but immediately pour it into bottles. The product will be hazy and sedimentary, and will form a grayish film on the surface. Such phenomena occur because fermentation continues in the vinegar. The product prepared in this way is useful for dysbiosis, thrush in women and children, stomatitis, sore throat. It destroys pathogenic bacteria and populates colonies with new, useful ones.

The photo shows what unfiltered, fermented vinegar looks like.

Apple cake vinegar

After processing apples in a juicer or in other devices, cake often remains. It is not necessary to throw it away. You can make high-quality fruit acid from it. This makes the process even easier.

Fresh apple cake has a reddish tint

Required components:

apple cake - ¾ cans;
sugar - 1 tbsp. l .;
water - until the container is full.

Step by step recipe:

Distribute the cake over glass jars or any other dish so that it fills ¾ of the total volume.
Dissolve the sugar crystals in the required amount of water.
Pour the liquid over the rest of the fruit so that it completely covers the pulp.
Place a smaller plate and weight on top so that the fruit particles remain under the solution. Cover everything with a gauze bandage.
Place in a dark place for 2 weeks. Stir the mixture every day during this period.
Then take out the container, squeeze the cake and strain the solution to completely get rid of the pulp. Pour the liquid back into the container and cover with a clean bandage. Remove the infusion for another 3 weeks.
Immediately after, the acid is considered ready for use. Cover and store in refrigerator.

After cooking, the acid turns out to be unclear. This is fine

How to tell if vinegar is ready

The readiness of the vinegar is checked by its transparency. This is the main criterion. When the liquid becomes completely transparent, and the vinegar uterus settles to the bottom, the product is good and ready for use. But before being filtered and bottled, a sample is removed, just in case.

Quality homemade apple vinegar has yellow, the characteristic aroma of fruits, the taste is sharp and at the same time sweetish.

Buying apple cider vinegar or cooking at home?

BuyCooking

Store-bought vinegar is made from waste - the rind and core. To speed up fermentation, the wort is boiled and mixed with synthetic acetic acid. Such a preservative has a pronounced aroma and taste, but does not contain useful substances. They are initially so few in the wort that it does not ferment on its own.

Only filtration will help, double or triple, if required. The vinegar is filtered through a sterile cotton swab and then left again in a dark place for a couple of days. It is impossible to shake the container at this time. If that doesn't help, that's okay. Cloudy vinegar is no worse than clear, it is useful and not hazardous to health. But the view is less aesthetic.

Storage conditions and periods

On condition correct storage homemade preservative will not deteriorate and will not lose its beneficial properties for 3-5 years. The shelf life of the product is not limited if the container with the bite is not in the sun or near a heat source. The right place: refrigerator door, kitchen cabinet away from the battery and stove, balcony or closet with good ventilation. Storage temperature - 4-10 degrees above zero.

Here is a video on how to properly pour the finished vinegar and store it.

Photo gallery of making apple cider vinegar

On a note

Apple cider vinegar is used in cosmetology and medicine to solve a number of problems with skin, hair, obesity, and treat diseases of internal organs.
The most useful product is homemade natural apples.
Fermentation of apple cider vinegar without fermentation lasts 2-2.5 months.
The finished vinegar is filtered, poured into bottles, sealed tightly and stored in a cool place. The shelf life of a homemade unpasteurized product is up to 5 years.

Apples are an important food product. As well fresh vegetables, they deliver all physiologically active substances to a person:

micro - and macronutrients;
vitamins;
polyphenols;
and many other components that a person needs for a fulfilling 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;
accelerates metabolism.

The liquid in apple fruits is found in:

connected;
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 colloidal bound water is 10 - 25% of the apple mass. This portion of the apple water does not serve as a solvent. It forms a water shell around the colloidal particles.

Apples contain antioxidants - polyphenols

The main ones are:

epicatechin;
chlorogenic acid;
phloretin;
and quercetin.

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

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

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

Alcohols:

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

are a constituent of the aromatic substances of apples.

Aromatic substances contain aliphatic alcohols, they are:

nerol;
linalool;
and geraniol.

They give the apple a rose scent.

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

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

Also, small amounts of esters were found in the fruits. These are mainly broadcasts:

formic;
ethyl alcohol;
acetic acid.

Volatile organic acids are also present in aromas:

propionic;
formic;
nylon;
acetic;
oil.

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

The concentration of carbohydrates in apples depends on their variety, species, soil and climatic conditions of apple growing. It varies from 10 to 18% of the apple mass. 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 temperatures, 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 is converted into soluble pectin. The amount of pectin substances becomes maximum by the time the fruits are harvested. Later, during storage at a temperature of about 1 ° C, the amount of protopectin gradually decreases and accumulates in the form of soluble pectin.

For human health, pectin substances are extremely important:

they bind and remove heavy metals;
have a good effect on the work 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 vinegar (cider), which is used in Food Industry and in alternative medicine as a valuable medicinal product.

It is used as an adjunct 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 be beneficial.

You can buy real apple vinegar from the store.

We recognize it for the price- it is much more expensive than synthetic. Canned in a dark bottle. Unclear due to sediment. The composition on the label should list only natural ingredients (apples or juice, water).

But, it is better to have a bottle of hand-made vinegar at home, from the components of a natural product you know.

Homemade Fruit Vinegar Method

There are many ways to make fruit vinegar. They are all somewhat similar. For the production of this product, you can take any sort of apple. but best result it will turn out if you use Antonovka.

You can make apple vinegar using the recipe below:

The apples are washed out.
Cleanse them from spoiled parts.
Then apples are rubbed on a coarse grater, you can use a juicer. Use the core, peel, and apple leftovers from the preparation of compote, jam, or apple harvesters that are left after making the cider.
All this apple gruel is put into a container of the appropriate size.
Pour boiled water 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 added per liter.
An open container with this starter is kept indoors at 20-30 ° C.

Factors contributing to acetic acid fermentation:

liquid with a low alcohol content (less than 20% sugar 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 capacity should be:

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

It must be stored in the dark because the ultraviolet spectrum of sunlight interferes with fermentation.

The 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 cheesecloth and wrung out. The remains are thrown away.
Filter the juice that comes out through cheesecloth and weigh. 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 fermentation

To continue fermentation, the container with juice is tied with gauze and kept warm.
When the liquid has become transparent and calmed down, fermentation is over.
After 40 to 60 days from the start of the process, the fruit vinegar will be ready for consumption. The duration of the fermentation process is associated with the quality of juice preparation, the presence of an optimal temperature, etc.
After filtration, 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 simpler. Several kilograms of apples are needed here. It is better if they are grown without the use of chemicals.

You need to choose sweet apples, wash them.
Cut large chunks and let stand to darken.
Squeeze out the 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 can 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, filling with air.

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

The liquid is poured into a wide container (earthenware or enamel) to speed up fermentation. The apple liquid level should be 9 cm below the top of the pan. 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, fresh batch of fruit vinegar.
Cover the container with liquid with a simple towel.
The dishes are kept with it for about 1.5-2 months. in a dark, warm room at 27 0.
When a precipitate appears, and the mixture tastes good and transparent, you can pour the vinegar into bottles, 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 bottled, the gnats will quickly disappear.

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

Film Is a vinegar uterus. She 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.

The peculiarity of a home product is that the more it costs, the more useful properties it has.