Pallas (Canberra Australia ) on 01/31/2022
Teresa (Rochester, Ny) on 01/05/2016
Sean (Norfolk, Va) on 02/25/2015
So I am familiar with fermentation and dabble with many of the throwback forms of preservation. I have not made Vinegar before but because I lecture on fermentation often, I had a coworker give me a gallon bottle of apple cider....it had a floating mother in it so I kept it to see what will happen.
This is a pasteurized apple cider product, and after a couple days out of the fridge it rose to the surface and began developing a white raft of mold.
The question is whether this will turn into vinegar eventually, or make me sick from attempting to consume it weeks down the line.
Has anyone ever allowed the pasteurized apple cider to do its thing without inoculating it (purposefully) with a known mother? Is it safe? worth letting it run its course naturally?
Appledays (Usa) on 11/03/2014
Timl (St. Paul, MN) on 09/17/2014
Thoughts about processing those scraps into vinegar?
Gary Mattix (Spring Hill Fl) on 11/15/2013
Debbie (Australia) on 10/12/2013
I was wondering if it possible to change apple cider vinegar which doesn't have the mother in it, by adding some apple cider vinegar with the mother in it?
Does that make sense?
The reason is my mother just bought 5L of ACV before I found out the benefits of having the mother in it, & is disappointed that she didn't know, if this would work could you please tell me how we would go about the change?
Thanks
How to Make Apple Cider Vinegar Lisa (Thousand Oaks, Ca, Usa) on 12/30/2012
1 cup of Raw apple cider vinegar (the one with the mother in it)
1 cup apple cider
Put in a jar and cover with a coffee filter over it. You can use a rubber band to secure it. Put this in your pantry/ cupboard for about 1 month. At this time you will have a mother at the top or a thin film. Taste it to see if it is strong enough. If so, continue on-
For the next batch, use 1/2 cup of your vinegar in a mason jar and fill the rest with apple cider. This batch will go much faster and will be done at about 2 weeks.
You will no longer need to buy apple cider vinegar. You can share this with others and also the mothers can be given to friends and family for their use. It will help you save money, too! Spread the love!
Best of health to all in the new year 2013! Lisa
Vivan (Santa Ana, California, Usa) on 12/11/2011
-2 liter of water (boiled and let cool)
-1 kg of apple (1/2 kg of green apple and haft of the red one
Clean and cut all apples into small pieces. Use the blender to chop them with the above water. Put them into the glass jar and close the lid. It is ready to use after one month.
Jane (Wexford, Ireland) on 09/21/2011
Amrit (Barmer, Rajasthan, India) on 06/05/2011
Malcolm (Metcalfe, Ontario, Canada) on 04/10/2009
I am presently taking two TSP's shortly before meals to suposedly promote the flow of digestive juices to aid the takeup of nutrients: ie. the breakdown of foodstuff into juices my gut can absorb easily.
At home in the 'thirty's', I recall cloudy slimey stuff forming in the vinegar jug that was called
Bill (Vernon, CT) on 06/18/2007
Procedure for Making Traditional Hard Apple Cider (Found at: http://www.apple-cider-vinegar-benefits.com/vinegar-making.html)
1) Use one gallon (3.8 Liters) of freshly pressed apple juice from your local apple orchard. The juice should be unfiltered, additive free, and non-pasteurized for maximum nutrition and flavor and to allow the natural yeasts in the juice to ferment the sugar to alcohol.
2) Determine the amount of sugar in the apple juice by measuring its specific gravity or density with a simple hydrometer. The more sugar contained in the apple juice, the higher its density. Juice made from North American dessert apples will have a specific gravity between 1.040 and 1.050 and if allowed to ferment fully, will result in a hard cider with around 5.5 to 6.5 percent alcohol content. If, on the off chance you find the apple juice specific gravity less than 1.040, then add some plain old granulated white sugar (sucrose) directly to the juice as follows: Add 2.25 ounces (67.5 grams) of sugar to raise the specific gravity of one gallon of juice by 5 points (for example from 1.035 to 1.040).
3) Unscrew the top of the one gallon juice container, screw on a fermentation air lock, and allow the container to stand at room temperature for 6 to 8 weeks. The air lock will allow the carbon dioxide gas, produced during the fermentation, to escape while at the same time preventing the oxygen in the air from getting into the cider and interfering with the reaction.
4) After 6 to 8 weeks the fermentation will be complete. There will be no more carbon dioxide gas escaping through the air lock and there will be a thick deposit of lees at the bottom of the container. To make sure all the sugar has been converted to alcohol, check the cider's specific gravity, which should be less than 1.005. If the reading is still to high, wait another week and test again. To compute the alcohol content of the completed apple cider, take a hydrometer reading (using the potential alcohol scale) after fermentation and subtract it from the value you obtained before fermentation.
5) Separate the cider from the lees by siphoning the liquid into clean storage bottles using a section of plastic tubing. (Tubing with a 0.5 inch inside diameter will do fine.) You are now ready to make your own homemade apple cider vinegar, just follow the procedure outlined in Vinegar Making Starting from Hard Apple Cider.
Vinegar Making Starting from Hard Apple Cider
1. Fill a thoroughly cleaned wide-mouthed glass jar (a 700 ml mason jar will due fine) with about 500 ml of 5 to 6% hard apple cider.
2. Add 50 ml of unpasteurized and unfiltered organic apple cider vinegar which contains some mother of vinegar (Available at most health food stores).This will quick-start the vinegar making process.
3. Cover the jar top with two layers of cheesecloth, this will allow vinegar bacteria and oxygen from the air to get to the surface of the cider without being contaminated with fruit flies and other pests.
4. Place the jar in a warm room but in a dark place away from sunlight, which will interfere with the action of the bacteria. The optimum temperature for vinegar making is about 29 degrees C (85 F). o After about 2 weeks there will be a gelatinous white film floating on top of the liquid, this is the mother of vinegar, which is produced by the vinegar bacteria as it converts the alcohol into vinegar (acetic acid). o Allow the reaction to proceed for at least 4 to 8 weeks, then, if you started with a hard cider with 6% alcohol content, you should have a vinegar with about 5% acetic acid.
The age-old method for determining if the vinegar is complete is to simply smell and taste it. No odor or flavor of alcohol should be present.
A far more accurate way is to measure the acid content by titration. Inexpensive titration kits can be found at your local wine and beer making shop and are easy to use.
Once completed, store the apple cider vinegar into clean long necked glass containers equipped with plastic screw-type caps, and discard the thick mother of vinegar film or reuse it to start-up a new batch.
