The process of cooking apple cider vinegar is long, but in the end you will get a product of exceptional quality. It is included in the recipe of homemade mayonnaise and other sauces, added to pickles for canning and, undoubtedly, it improves the taste of many dishes.
An important point in the preparation of apple cider vinegar: often on the surface of the container appears acetic uterus - a mucous membrane of yeast-like fungi. It is the evidence that your vinegar turned out to be the most qualitative and useful. Sometimes the film does not form, but in fact the acetic uterus is very capricious and will die, even if the capacity with the workpiece is rearranged to another place. Therefore, we recommend not moving the jar with the contents and the main thing is not to shake it after the second filtration of the apple base.
How to make apple cider vinegar at home?
Ingredients:
- apples - 950 g;
- water - 900 ml;
- honey liquid natural - 150 g;
- yeast - 10 g;
- black bread - 2 dry pieces.
Preparation
Wash the washed apples on a large grater, place in a jar and fill with warm water. Add 100 g of honey, yeast and croutons. Utensils with apple mass cover with gauze and leave in a dark, necessarily warm place for 12 days, not forgetting to mix a couple of times a day with a wooden spoon. After that, strain the liquid through a filter of several layers of gauze and add the remaining 50 g of honey and stir again. The dishes with the future vinegar are loosely covered with gauze and leave to ferment for two months without touching it. You will learn that vinegar is ready, when the liquid in the jar becomes completely transparent and now you can filter it again.
How to make homemade apple cider vinegar?
Many seasoned culinary experts believe that vinegar made in this way preserves all the best qualities and fills with amazing taste many different dishes, especially home-made sauces.
Ingredients:
- apples - 975 g;
- sugar - 185 g;
- Flower honey natural - 115 g;
- a slice of black bread ;
- water - 975 g.
Preparation
Wash the washed apples through a grater, without throwing out the core and peel, but make sure that there is no damage inside. Mix the apple mass with sugar, put in a 3-liter jar, drop the dried piece of black bread. Pour warm water, stir and leave, covering with gauze for half a month. Be sure to mix the contents a couple of times a day.
After the time has passed, strain the apple substrate through a filter of several layers of gauze, pour it into a jar, add honey and stir until it dissolves. Now put the jar warm, covered with gauze, and leave for 45 days. As soon as you see that the liquid has become transparent - vinegar is ready!
How to make apple cider vinegar from apples?
Ingredients:
- sugar - 75 g;
- apples are overripe - 900 g;
Preparation
Rinse apples thoroughly, grate on a large grater, place in suitable enamel pan or jar, pour sugar. Pour the contents of the container with hot water to cover the fruit higher by 3-4 cm. Put the container in heat, cover with gauze. A couple of times a day, always mix the mass with a wooden spoon, so that the surface does not begin to form a film. After 15 days, strain the liquid through several layers of gauze, pour it back into the jar to continue fermentation. Leave on top of the jar about 5 cm, as during the fermentation the mixture will boil and rise. After half a month, the vinegar will be ready and you just need to strain it.