Making homemade apple cider vinegar (ACV) can be a rewarding process and gives you a tangy, versatile product that can be used in cooking, cleaning, and wellness. Here’s a step-by-step guide to making your own apple cider vinegar from scratch:
Ingredients:
- 8-10 apples (organic if possible, preferably a mix of sweet and tart apples)
- 1 cup sugar (white or brown)
- Filtered water (enough to cover the apples)
- 1 packet of active dry yeast (optional, helps speed up fermentation)
- 1 cup raw apple cider vinegar (with the “mother” to kickstart fermentation, optional but recommended)
Equipment:
- Large glass jar or bowl
- Cheesecloth or a clean cloth
- Rubber band or string
- Strainer
- Bottles for storage
Instructions:
1. Prepare the Apples:
- Wash the apples thoroughly and cut them into small pieces, including the cores and peels. The more surface area you expose, the faster the fermentation will start.
2. Make the Sugar Water:
- Dissolve the sugar in filtered water. You’ll need enough to cover the apples in the jar or bowl.
3. Combine Apples and Sugar Water:
- Place the apple pieces in a large glass jar or bowl.
- Pour the sugar water over the apples, ensuring they are fully submerged. You can use a clean weight or plate to keep the apples submerged if needed.
4. Add Yeast (Optional):
- If you’re using yeast to speed up fermentation, sprinkle it over the apple mixture. Stir gently to combine.
5. Cover and Ferment:
- Cover the jar or bowl with a cheesecloth or clean cloth secured with a rubber band or string. This allows air to flow in while keeping dust and insects out.
- Place the jar in a warm, dark place (ideally around 60-80°F or 15-27°C) for 3-4 weeks. Stir the mixture daily and make sure the apples remain submerged.
6. Strain the Liquid:
- After 3-4 weeks, strain the liquid through a fine-mesh strainer to remove the apple pieces. You’ll be left with a cloudy liquid.
7. Add ACV (Optional):
- If you’re using raw apple cider vinegar to kickstart the fermentation, add it to the strained liquid. This step helps introduce more beneficial bacteria and yeast.
8. Ferment into Vinegar:
- Transfer the strained liquid back into the clean jar or another container, cover it with cheesecloth or a cloth again, and let it ferment for another 3-4 weeks. Stir every few days.
- Taste the vinegar periodically. Once it reaches your desired level of acidity, it’s ready.
9. Store:
- Once the vinegar is ready, transfer it to clean bottles with airtight lids. Store in a cool, dark place. Homemade apple cider vinegar can be stored for several months.
Tips:
- Cleanliness: Ensure all equipment is thoroughly cleaned and sterilized to prevent unwanted bacteria or mold growth.
- Monitor for Mold: If you see mold on the surface during the fermentation, skim it off immediately. The vinegar should have a tangy smell but no off or unpleasant odors.
- Mother of Vinegar: Over time, you might notice a gelatinous substance forming at the top of the vinegar; this is the “mother” of vinegar and is normal. It’s rich in beneficial bacteria and can be used to start future batches.
Enjoy your homemade apple cider vinegar in salads, marinades, or as a natural remedy!
