How to make apple cider vinegar. All the apple cider vinegar recipes I know. Apple cider vinegar with honey

Apple Cider Vinegar is a fragrant herb delicious salads and snacks, an affordable remedy for cleansing the body, preventing and treating blood vessels, stomach, liver and kidneys. Make apple cider vinegar at home, a simple recipe will tell you how to save time and preserve the beneficial properties of apples.

Preservative is prepared in glassware

The benefits of homemade apple preservative compared to factory-made vinegar are incomparable. Identical, at first glance, two products have a different composition. from the store, see details in a separate article. Below we will talk about useful properties ah homemade preservative from natural apples.

In an inexpensive store seasoning, regardless of 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 vinegar sourdough for several weeks, the process is accelerated with the help of synthetic additives and pasteurization. Then the aroma, color and taste of apple sourdough are added to the finished solution with preservatives and dyes.

Make your own homemade vinegar fresh apples collected in the country or bought on the market. First, the raw material ferments together 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.

Has beneficial properties of natural apple juice with pulp, but they are enhanced by the content of acetic acid. This substance provides fat-dissolving, stimulating, antiseptic properties of vinegar, due to which it is used in medicine and cosmetology. If you use vinegar correctly, with its help the following results are obtained:

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

Acetic solution from apples rejuvenates the skin, restores healthy color and elasticity, eliminates age spots, freckles, vascular network and cellulite. If taken orally, the slimness of the figure will return. Increased efficiency apple cider vinegar with help various additives. With honey, immunity increases and energizes. - an old remedy for cleansing blood vessels from harmful cholesterol, and for the intestines - from worms and old toxins.

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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 homemade vinegar recipes

Do not rush the process of preparing vinegar, it will not be fast. But it is also impossible to let it go by itself, the fermentation of the wort is constantly monitored. Otherwise it will be converted to cider, not vinegar. No equipment is required. All you need is natural raw materials and accuracy in cooking.

Kirilova Olga

How sweeter apples, the faster the fermentation. It takes about 2 months to prepare a 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.

Cooking:

1. Wash apples, cut into halves, remove seeds.
2. Chop the fruit into medium-sized pieces.
3. Put in a 3-liter jar, shake so that the pieces fit snugly, but do not tamp.
4. Pour in sugar, cover with gauze and leave for 3-4 hours for the apples to release juice.
5. Pour 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.
6. 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.
7. Now the container with the future vinegar is covered and put away in 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 sink to the bottom.
8. It remains to wait until the vinegar becomes transparent. After that, the liquid is filtered, bottled and closed with corks.
9. Homemade vinegar after bottling leaves a residue. This is normal and is not considered a symptom. Low quality product.

It is convenient to prepare apple cider vinegar in a three-liter jar

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

Application:

Apple vinegar home cooking can be safely taken orally. 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 a meal or an hour after a meal.

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

from sour apples

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

Ingredients:

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

Cooking:

1. Wash apples, dry, cut into pieces arbitrarily.
2. Fold in a container, add sugar, warm water, crumble the yeast.
3. Mix everything, cover with a towel and put in a warm place.
4. The first 10 days the mixture is stirred several times a day. Foam does not need to be collected and removed.
5. Then the mixture is filtered and squeezed, poured into a bottle, covered with gauze and cleaned in a warm place for 1.5-2 months. You don’t need to stir the vinegar any more and you don’t need to touch it at all.
6. When the liquid becomes completely transparent, it is filtered again and used for its intended purpose.

Application:

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

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

Kirilova Olga

You can plant a vinegar uterus in a container if it remains from the previous preparation of homemade vinegar. Then 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

This is an ideal product for the treatment and healing of the body, since 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;
• a glass bottle or jar and a wooden tub;
• rubber glove and linen napkin.

Cooking:

1. Wash the apples, cut into quarters and put on a dish so that they darken.
2. Squeeze juice from apples.
3. Pour it into a bottle, put a glove on the neck and rewind it tightly with a glove.
4. Leave in a warm place for 4-5 weeks until the glove puffs up.
5. Pour the fermented juice into a tub, cover with a napkin, tie around the edge and put it back in a warm place for another 3-4 weeks.
6. Ready vinegar is filtered through the same napkin under which it wandered, bottled and used for its intended purpose.

Video on how to prepare apple juice vinegar with pulp:

Kirilova Olga

For fermentation of must from apples, ceramic, wooden, enameled or glassware should be used. Aluminum and any metal is 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 oral and wraps. In both cases, the product is preliminarily diluted in warm water: 1-2 tbsp. for 150-200 ml.

With honey

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

Ingredients:

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

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

Cooking:

1. Wash the apples, remove spoiled places, cut into cubes or slices.
2. Put in a wide container, fill with water and stir.
3. Separately, stir the crumbled bread in warm water to make a thick leaven. Add a spoonful of yeast.
4. Add half of the honey and sourdough to the apple mass, stir.
5. 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.
6. Now stir the mixture, strain, add the remaining honey.
7. Pour into jars or bottles, wrap the necks with a bandage or gauze, secure with rubber bands.
8. Put away in heat and withstand another 45 days.
9. During this period, do not stir the vinegar or move the bottles. When it becomes transparent, it is filtered, corked and cleaned in the pantry, in the closet or in the refrigerator.

Application:

Depends on the purpose. 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 act faster, the tissues will begin active recovery.

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

Apple Cider Vinegar Recipe from Povarenka

A time-tested and simple recipe that you can easily make apple cider vinegar at home. Requires a minimum of ingredients and skills.

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

Cooking sequence:

1. Wash fruits in running water. Cut into several pieces and remove the core. Cut off damaged sides if necessary. Grate the fruit on a medium grater.
2. Boil water to 30-40 degrees. Once it reaches the desired temperature, remove from heat. Dissolve salt crystals in it.
3. Put the grated apples in earthenware (or any other that does not transmit light). Pour water with sugar and put a crust of bread on top.
4. Tie the neck with a gauze bandage folded several times. Leave to infuse in a warm place for 10 days. During this time, morning and evening, mix the mass.
5. Take out a piece of bread the next day. By this time, he will already start the fermentation process.
6. After 10 days, strain the solution, removing all the pulp. Add another 50 g of sugar to the liquid. Stir to dissolve all crystals.
7. Again cover with gauze and remove to infuse for 2 months in the same place. During this period of time, do not touch the infusion.
8. After that, 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 done. By following the rules, you can easily cope with a high temperature during the flu.

Required products:

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

Cooking method:

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

By Jarvis

Jarvis is a famous American physician and researcher. He developed a recipe for homemade apple cider 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 remain unchanged. Apple cider vinegar like Jarvis is rich primarily in potassium and iron.

Rye Bread Sourdough - A Feature of Jarvis' Apple Cider 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.

Cooking:

1. Wash apples, remove rotten places and ponytails, grind into puree in a meat grinder or grater.
2. Put in a vat or saucepan, fill with water.
3. Add croutons and yeast.
4. Add 100 gr. natural honey.
5. Mix everything well, cover and put in a warm place for 10 days.
6. After 10 days, stir the mass, strain. pour into jars and add the remaining honey at the rate of 50 gr. for every liter of yeast.
7. Cover and put in a warm place for another 40 days. When the vinegar becomes completely transparent, it is ready.

Application:

Dr. Jarvis recommended taking 1.5 tablespoons of this product 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 absorb acid in the morning. So it's better to take vinegar solution before lunch.

Have you tried making apple cider vinegar with honey?

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Ultimately, each person decides for himself. Lifestyle and tasks should be taken into account in the first place.

An old recipe for spoiled apples

The beginning of the manufacture of 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 the 10th and 11th 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 confiture and wine for the nobility. And the second grade, harvested from the ground, with a wormhole - for vinegar and sour cider for the common people.

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

However, from wormy, fallen fruits, you can make an excellent home remedy for the whole family. If you care about delicious healthy eating families, you will also be interested to know. Well, if the quality of spoiled apple vinegar seems doubtful to you, you can make wraps and masks for the face, hair, and body from 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.

Cooking:

1. Crush the apples into gruel, you can simply stir with a wooden spoon so that pieces of fruit remain. Completely puree the mass, remove the peel and bones is not necessary.
2. Fold the apple mass into an enameled pan, sprinkle with sugar and pour warm water so that it covers the mass by 3-4 cm.
3. Stir, cover with a napkin, put in a warm place for 2 weeks. During this period, apple sourdough is stirred every day.
4. Then the workpiece is poured into containers of a smaller volume and again removed for fermentation. An acetic uterus should form on the surface - a dense foam. it can not be removed and stirred.
5. 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 rest 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 the apple cider vinegar healing solution for this recipe. The resulting liquid should be drunk in half a glass 2-3 times a day for weight loss, body cleansing, just maintaining a good tone. Result: clean and elastic skin, slim figure, excellent digestion and good mood every day.

How to prepare unfiltered vinegar

unfiltered homemade vinegar prepared in a similar way. But after the last stage, do not filter it, but immediately bottle it. The product will be cloudy and with sediment, and form a grayish film on the surface. Such phenomena occur because fermentation continues in vinegar. The product prepared in this way is useful for dysbacteriosis, thrush in women and children, stomatitis, tonsillitis. It destroys pathogenic bacteria and populates colonies of new, beneficial ones.

The photo shows what unfiltered, fermented vinegar looks like.

Apple pomace vinegar

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

Fresh apple pomace has a reddish tint

Required components:

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

Step by step recipe:

1. Spread the cake over a glass jar or any other container so that it fills ¾ of the total volume.
2. Dissolve the sugar crystals in the right amount of water.
3. Pour the liquid over the remains of the fruit so that it completely covers the pulp.
4. Place a smaller plate and weight on top to keep the fruit particles under the solution. Cover everything with a gauze bandage.
5. Put in a dark place for 2 weeks. During this period of time, stir the mass every day.
6. Then take out the container, squeeze out the pulp 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 to infuse for another 3 weeks.
7. Immediately after the acid is considered ready for use. Cover with a lid and store in the refrigerator.

After cooking, the acid turns cloudy. This is fine

How to determine the readiness of vinegar

The readiness of 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 fermented and ready for use. But before straining and bottling, they take a sample just in case.

Good quality homemade apple cider vinegar yellow, the characteristic aroma of fruits, the taste is sharp and at the same time sweetish.

Buy apple cider vinegar or cook at home?

buycooking

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

Only filtering will help, double or triple if required. Vinegar is filtered through a sterile cotton wool, 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, no big deal. Cloudy vinegar is not worse than transparent, it is useful and not dangerous to health. But the view is less aesthetic.

Terms and conditions of storage

On condition proper storage home preservative will not deteriorate and will not lose its useful 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 and not near a heat source. The right place: the door of the refrigerator, a kitchen cabinet away from the radiator and stove, a balcony or closet with good ventilation. Storage temperature - 4-10 degrees above zero.

Here is a video on how to properly pour ready-made vinegar and store it.

Photo gallery of making apple cider vinegar

On a note

1. Apple cider vinegar is used in cosmetology and medicine to solve a number of problems with skin, hair, overweight, and treat diseases of internal organs.
2. The most useful product is homemade from natural apples.
3. Fermentation of apple cider vinegar without fermentation lasts 2-2.5 months.
4. Ready vinegar is filtered, bottled, tightly corked and stored in a cool place. The shelf life of a homemade unpasteurized product is up to 5 years.

No, you definitely shouldn't drink it. But to cook vinegar with your own hands for salads there, marinades and other culinary delights - why not? It will turn out, if not useful, then certainly less harmful than purchased diluted acid, and besides, it will be tasty, fragrant, “with character”. Moreover, there is not so much fuss with the preparation of this natural product - everyone can handle it!

Apple cider vinegar, along with wine, remains one of the most popular culinary spices. There are a lot of recipes for how to make apple cider vinegar at home - and, as usual, most of them are no good. What only network "experts" do not recommend: and alcohol yeast they put it in the wort, and boil it, and they try to build something out of store-bought chemical cider - fear! We will not produce essences, but we will try to deal with the theory first, and only then we will find out a simple, but the only true way to make apple cider vinegar at home.

By the way, about vinegar for weight loss. Women's sites produce information about the benefits of vinegar by the kilotons, it's already scary! Say, you drink a glass or two of healing slurry a day - and the waist just melts, and the appetite disappears nowhere. Of course it disappears! You just added acetic acid, where is there already?!

Vinegar will help to lose kilograms in only one form - in a green salad without oil under chicken breast after a good workout. And real, home-cooked apple cider vinegar will try to make such salads not only healthy, but also very tasty! And please don't drink vinegar on an empty stomach as the "experts" advise! This is the most harmful, especially for people with high acidity, of whom most of us are! Gastritis and ulcers, of course, contribute to weight loss, but do you need it?

How to make apple cider vinegar at home - recipes and problems

Want to make natural apple cider vinegar? Then immediately refuse store-bought ciders and apple wines - they, with a high degree of probability, are crammed full of preservatives. Best of all, “live”, recently made apple wine is suitable for making vinegar, even one that has just finished vigorous fermentation will do. Therefore, if you want vinegar, you will have to get confused with production or, read about them in the relevant articles. However, the technology for preparing the base for homemade vinegar allows some liberties compared to wine.

I emphasize again - to make vinegar, we definitely need alcohol! The thing is that Acetobacteraceae - acetic acid bacteria - "eat" ethanol, converting it into acetic and other acids, in the same way that alcohol yeast breaks down sugar to form alcohol. Only the process of wine production is anaerobic - without access to oxygen, but acetobacteria need this oxygen - ha ha- like air, otherwise no vinegar will come out.

Making vinegar can be fraught with a number of difficulties - however, they are all removable. We will try to determine how to make apple cider vinegar at home if you are faced with one of these problems.

• Vinegar souring does not start . More than one week has passed, and the expected sour smell and cloudy film on the surface still do not appear? There are several solutions: a) wait some more; b) add to the wort yeast uterus(read about it in the relevant section of the article); in) raise the temperature- the optimum temperature for the formation of vinegar - 26-35 ° C; d) forced infect the wort acetic acid bacteria.

Infection with acetobacteria is carried out with the help of fruit flies, which carry these microorganisms on their paws. You can breed flies by cutting an apple and simply leaving it on the table. The method is radical and not acceptable for everyone, but effective.

• Vinegar turns cloudy . It happens, and quite often. Options for solving the problem: filtration through a cotton wool, exposure, filtration, again and again filtration. If you are too lazy to mess with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.
• Insufficient content of acetic acid . The reason is either the souring is not over yet, or you took too weak wine. Acetobacteria feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene? Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7 ° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, at right technology vinegar does not require any yeast or additional sugar.

And a little about yeast. In most cases, these very 7 ° can be fermented without yeast - that is, on wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the must will have to be infected artificially. Only I ask you, do not take baker's yeast - they are only suitable for sugar moonshine! Buy specialty wines or ciders from the wine shop - 1.5 grams of CFA per liter of juice will be enough.

How to make homemade apple cider vinegar - a time-tested recipe!

I bring complete recipe, including the manufacture of young apple wine, and its subsequent transformation into vinegar. If you already have apple wine, just skip the first five steps.

So, we take ordinary sweet apples, for a start we will try to do without sugar and CKD. About 600 ml of vinegar should come out of a kilogram of such apples - the rest will go to “shrinkage and shrinkage”.

1. We extract juice from apples in any convenient way. You can squeeze it through a juicer, gauze, a colander, you can grind it, for example, with a meat grinder and leave it for a couple of days until the wort ferments, and only then squeeze it out - as you prefer.
2. We try the resulting juice. It should be sweet enough and not too sour. If there is a lot of acid, add a little clean unboiled water, up to half a liter per liter of juice. If there is little sweetness, feel free to add sugar, 50 grams per liter will be enough for a start.
3. Cover the must with gauze and leave in a warm place. After 1-3 days, signs of fermentation should appear - foam, hiss, kvass smell. If this does not happen, you will have to buy wine yeast or, at worst, make raisin sourdough - you can find out everything about it.
4. We cover the fermented wort with a water seal, in extreme cases - with a rubber glove with a hole in the finger. We leave in a warm (18-23 °) dark place until the end of fermentation, this process can take from a week to four.
5. When the shutter stops bubbling or the glove is deflated - the liquid should be decanted - removed from the sediment with a tube.

You have received young apple wine. If it is light, you can immediately start making vinegar. If turbidity is observed, before making apple cider vinegar at home, it is better to keep the drink under a water seal in a cool place for another month, periodically repeating decanting, until the wine is completely clarified.

1. We put the finished raw materials for vinegar in an open container with a wide neck, covered with gauze, in a warm (26-35 °) place. After 3-7 or even more days, vinegar souring should begin by itself - the wort will begin to emit a characteristic sour smell, and a film will appear on its surface, resembling a film on a cooled tea, with dirty "kerosene" stains - that's right!
2. Then everything is simple - time will work for us. After 2-4 weeks, the smell of the liquid should intensify, become completely unpleasant - which means that everything is going according to plan, we just have to wait.
3. After 3-5 weeks, the souring process should end. This can be determined by the precipitation of a dense dark precipitate, clarification of the liquid and a change in smell - now it will already resemble vinegar. Time to filter the almost finished product and pour it into a sealed container - there is nothing for him to weather for nothing! Before use, vinegar is recommended to be kept in a cool place for a month or two.

How to store homemade apple cider vinegar? Just like any other - just in the pantry or kitchen cabinet. If the product came out not acidic enough (this can be checked by taste) - it is better to move it away from sin in the refrigerator.

A little about the vinegar uterus

Sometimes when preparing apple cider vinegar, the so-called "womb" or "vinegar mushroom" appears in the container. It is formed from the same “tea” film on the surface, gradually grows and turns into some kind of dense jelly-like substance. Although this “mushroom” looks like rubbish rubbish, you shouldn’t throw it away in any case - connoisseurs of vinegar for a vinegar uterus, pardon the pun, they will sell their mother - a valuable thing.

If you are lucky and the uterus has grown, you need to carefully collect it from the surface, place it in a jar, pour a small amount of vinegar (only apple) and store it like the apple of an eye at room temperature. In the future, it will be possible to prepare vinegar from this jelly using a simplified technology - just add a little mass to the wine that is supposed to be acidified, then the souring process will begin and go much faster, and the vinegar itself will be of better quality and tastier than usual.

You can use the uterus repeatedly, but under certain circumstances it can die - a “lethal outcome” is diagnosed by the darkening of the mass and by its position in a jar of vinegar - a dead “mushroom” falls to the bottom. At the same time, vinegar does not lose its taste and other qualities.

So we learned how to make apple cider vinegar at home - the recipe, as we see, is not at all complicated, accessible even for beginners, the main thing is to have high-quality raw materials and a solid supply of patience. Remember - to be sure that you consume exclusively quality product best to make it your own with my own hands!

Apple cider vinegar is not in vain considered a source of many valuable substances that our body needs. It is actively used for weight loss, to restore the skin to its former elasticity and beauty. You can also use vinegar sold in stores, but its benefits cannot be compared with those that were made at home. Such a product will not only cost less, but will also be more valuable due to its absolute naturalness. Coping with such a task as making apple cider vinegar at home is not at all difficult, but the effect can be wonderful.

Apples are incredibly healthy on their own. Scientists agree that they contain all the vitamins and minerals a person needs. Accordingly, the benefits of natural homemade vinegar are also great. Apple cider vinegar, the recipe of which is not at all complicated, has the following properties:

• Improves the processes of digestion;
• Accelerates metabolism;
• Promotes the rapid breakdown of fats and carbohydrates obtained from food;
• Reduces appetite, in particular, reduces cravings for sweets.

Vinegar can be used in a variety of ways. So, you can drink a glass of water on an empty stomach in the morning, adding a spoonful of honey and a spoonful of vinegar. In addition to the fact that such a drink helps to activate metabolic processes, it also energizes not worse than coffee. You can not use honey, just diluting a spoonful of homemade vinegar in water.

You can pay attention to a slightly different way. Mix two teaspoons in a glass of water and drink this drink three times a day: in the morning at breakfast, during the day and at night.

Even the best vinegar, when used orally, can be harmful if there are contraindications. The main among them are diseases of the digestive tract and increased acidity. In any case, it is recommended to consult a doctor beforehand.

But the external use of apple cider vinegar has practically no contraindications. So, vinegar wrap is popular among the people, which helps restore skin tone and elasticity. You can also simply rub homemade vinegar, previously diluted with water, into areas of the body that you consider problematic.

Cooking apple cider vinegar yourself at home: the best recipes

Now you need to figure out how to make apple cider vinegar. Natural vinegar is natural because it consists only of apple juice with a little sugar or honey. The juice ferments and forms alcohol, and only then acetic acid appears. It is better to use sweet apples, which give a lot of alcohol and do not require a large number Sahara. Ideally, let them be at home. If you yourself do not grow apples, it is better to buy them from grandmothers in the market, and not in a supermarket. A recipe for making apple cider vinegar at home may involve the use of both apples and apple juice. There are many variations of the recipe. Consider the most popular ways to make homemade vinegar.

The first recipe for homemade apple cider vinegar

A fairly simple recipe for apple cider vinegar at home. To you you need to take 1.5 kg of apples, then grate them on a coarse grater whole, with a core. Then place in a glass or enameled container and pour two liters of cold boiled water.

After you need to add to the container 50-60 grams of black rye bread and 150 grams of natural honey. Now place the container on the table without closing it with a lid, but only covering it with a napkin or towel. Leave for 10-12 days, which is usually enough to ferment apples. After that, strain the contents into another container using cheesecloth. Now the vinegar should stand longer - about a month. Then strain the liquid again and pour into different bottles. The vinegar is ready. Bottles must be closed. It is recommended to store in a dark place. This recipe for making apple cider vinegar is considered the easiest.

Second cooking recipe

Another recipe for apple cider vinegar at home suggests a slightly different sequence. Have to take 2 kg apples and 1.5 liters of water, clean, but raw, not boiled. If apples are sweet take 100 grams of sugar if sour - 300. Grate the apples together with the skin and seeds, place in enamel pan, filling with water. Add half the sugar and mix everything thoroughly.

Close the pan with something, preferably with a napkin or towel, but not with a lid, as you need the mass to ferment with air. Leave for three weeks. During this time, periodically mass with a wooden spoon. After three weeks, strain the mass, add the remaining sugar, stir to dissolve it and pour into jars. Cover the top of the jars with a towel and leave some more for 1.5-2 months to continue fermentation processes. The mass must bubble. Over time, the liquid will become lighter, and then completely transparent. This will mean that the fermentation has already ended, and the vinegar can be used for its intended purpose. Then it needs to be filtered again and bottled. Keep containers closed at a cool temperature.

old recipe

Another fairly simple recipe known since ancient times for making apple cider vinegar at home. For him it is possible use very ripe apples. Wash them well, grind and crush. You will get a gruel, which must be placed in an enameled container and poured with hot water. The water level should be several centimeters higher than the apples. Sugar must be added at the rate of 100 grams per kilogram of apples if they are sour, and 50 grams- if they are sweet. The pan should be left in a dark and warm place, periodically stirring its contents. After 14 days, strain the liquid and place it in jars to ferment further. The vinegar will be ready in two weeks. Then you need to pour it into those containers where it will be stored. Drain without shaking. The sediment must be filtered. Store vinegar in a cool place.

Making apple cider vinegar

There is another way to make apple cider vinegar at home. Squeeze juice from apples through a juicer. It should not contain pulp. It is not necessary to add yeast with sugar, however, to speed up the process a small amount of dry yeast is better to add. You also need to take a small spoonful of sugar and dilute in warm water to make dough. It will start foaming and rise slightly. Then it must be placed in a container with juice. To speed up the fermentation process, you can add a crust of rye bread to the vessel.

Further, the preparation of apple cider vinegar involves putting on a medical glove on the neck, which will prevent air from entering the vessel. During fermentation, carbon dioxide is formed, which gradually fills the glove. If it breaks, put on a new one. Juice must stand within four weeks. During this time, fruit sugar will completely become alcohol.

You will get something like a young wine. But we need to get vinegar, because the contents should be left to ferment for some more time, but already open. It is better to put the liquid in a saucepan, cover it with something and leave it to ferment for 1.5-2 months at room temperature.

The fact that the vinegar is ready can be understood if the strong unpleasant odor that usually accompanies the process of turning alcohol into vinegar has disappeared. Now you know how to make apple cider vinegar from juice too.

How else can you use homemade vinegar: useful tips

So, you managed to make apple cider vinegar at home. Now we need to consider in more detail how to use it. Here is some of them:

• For about half a glass of water, you need to take a coffee spoon of vinegar and honey. Consume the mixture twice a day before meals. This proportion is considered safe even for those who have an increased acidity of the stomach.
• To reduce appetite and hunger, mix 15 grams of vinegar and 5 grams of honey in a glass of warm water. Drink the resulting mixture half an hour before meals.
• And if you add a tablespoon of vinegar and quite a bit of honey to a glass of warm water, then it is better to use this composition in the morning, immediately after you wake up.
• Three times a day, you can drink a glass of warm water with the addition of vinegar in the amount of 10 grams for weight loss.

Another good option for using vinegar is wraps that help fight cellulite. Vinegar used in this way works as follows:

• Thanks to acids, skin regeneration processes are accelerated.
• Vitamins and minerals nourish the skin, improve collagen production.
• By cooling the skin, fat burning processes are activated.
• Reduced orange peel.
• Eliminates excess fluid.

Wrapping is recommended for a course of 15 days. It is better to repeat the procedure every other day in order to prevent skin irritation. The solution for wrapping is prepared as follows: a liter of vinegar is diluted in three liters of water. In the resulting liquid, you need to moisten a cotton cloth and wrap the problem areas well with it. Keep until the composition dries. Then rinse the skin.

After the procedure, be sure to moisturize the skin, as vinegar tends to dry it out. It is also not recommended to use 90% essence for wrapping.

If you believe the reviews, then the skin after a course of acetic wraps becomes more elastic and elastic. In addition, excess fluid is removed from the body, so you can get rid of edema and excess volume.

Now you know how to make apple cider vinegar and how to use it in the fight for slimness and smooth, supple skin. In the absence of contraindications, this completely natural and safe remedy will only benefit. In addition, having learned how to make homemade vinegar, you can use it for medicinal purposes, as well as for facial skin care.

Apple cider vinegar is credited with many medicinal properties. It is believed that it promotes weight loss, burns fat, thereby reducing weight. In addition, apple cider vinegar is used in the fight against cellulite and stretch marks, as well as to strengthen hair and treat a number of diseases.

If you have excessive night sweats, you should wipe the body with apple cider vinegar before going to bed.

With angina, you need to add a teaspoon of apple cider vinegar to a glass of warm water and gargle with this mixture every hour.

Using homemade vinegar
Photo: Shutterstock

When coughing, you can prepare a mixture for which you will need:

• ½ cup apple cider vinegar
• 2 tablespoons of glycerin
• 3 tablespoons honey

Mix all the ingredients: apple cider vinegar, glycerin and honey. Take a teaspoon before meals (3 times a day) and 1 time at night.

For weight loss, dissolve 2 teaspoons of homemade apple cider vinegar in a glass of water. Drink water with vinegar every time you eat. This must be done regularly throughout the year.

The easiest homemade apple cider vinegar recipe

Making healing vinegar at home is easy. Any apples are suitable for its manufacture, but if there is Antonovka, then use them. It will be the most perfect option! So, the recipe is the following.

We take apples and rub them on a coarse grater, without peeling, right along with the skin and core. We put the resulting slurry in a glass vessel or an enameled pan and pour boiled, slightly warm water. The proportions are as follows: per 1 liter of water / 800 grams of gruel from apples.

Then add 100 grams of sugar or, if available, honey, and 10 grams of raw yeast for every liter of water. I also put about 20 grams of dry rye bread along with yeast.

Be sure to leave the vessel with future vinegar open, you do not need to close it, it must breathe. It should be stored in a dark, preferably warm place. He must stay there for exactly 10 days.

Approximately 2 times a day, you need to stir it with a wooden spoon or just a clean stick. After 10 days, the apple gruel is transferred to a bag of gauze and filtered into another jar, covered with gauze and left for subsequent fermentation.

At this stage of preparation, to improve the quality of vinegar, you need to add 50 grams of sugar per liter of liquid. After adding sugar, without stirring, you need to tie a jar with gauze and put in a warm place.

The ripening period for apple cider vinegar is 40 to 60 days. You can find out about the end of the term by the following signs: the liquid will brighten and become pleasant to the taste.

Drain the liquid through a hose or filter through gauze. The remaining thick must be thrown away, since it is of no value.

Ready apple cider vinegar should be bottled or small jars and tightly closed with lids or corks. You can store it in the refrigerator and just in the closet. A characteristic feature of homemade apple cider vinegar is that the longer it sits, the more healing qualities it has. Its healing properties are preserved for more than 2 - 3 years, then you can prepare a new one.

During the preparation and subsequent ripening of vinegar, small flies will appear around it. No need to worry, this is normal, everything is as it should be. Once bottled, they will quickly disappear.

When apple cider vinegar is infused, a film in the form of a small jellyfish may appear on its surface. This is a vinegar uterus. She has elevated healing properties and in general her appearance is a great success, since she appears quite rarely.

The appearance of the vinegar uterus means that you were able to make premium apple cider vinegar!

And in conclusion, I want to say the following. Real apple cider vinegar of excellent quality is never transparent. It will always be a little hazy.

The use of vinegar in everyday life

useful product apple processing is used not only in treatment and weight loss, it is a good helper in everyday life.

• Rinse your hair after washing, and it will become silky, shiny. To do this, add 2 tsp to the rinse water. per liter of water.
• An excellent helper when cleaning mirrors and washing windows, it is used when rinsing crystal after washing.
• It is used for cleaning enameled dishes, bathtubs, toilet bowls.
• Increases the yield of cucumbers. Vegetable growers, pay special attention to this advice. It is necessary to carry out regular feeding of cucumbers, on a bucket of water for watering half a liter of funds.
• If you lubricate the insect bite site, then the itching and pain will quickly pass.

Maybe you want to make kvass, but you don't know the recipes? Follow the link and learn how to make beet kvass and kvass from birch sap.

If you are a happy owner of a large number of apples, do it, friends - an extraordinary yummy!

Good luck harvesting apple cider vinegar, I hope everything works out. I offer a video, it tells about the secrets of preparing the product. Be healthy! With love… Galina Nekrasova.

https://www.youtube.com/embed/114eSdxCiM0

Making apple cider vinegar at home

Industrial vinegar is usually made from apple peels and pith, that is, from the leftovers of production. Homemade vinegar is usually made from whole apples of sweet varieties. The alcohol content in the must and the rate of formation of acetic acid depend on the sweetness of the fruit. If vinegar is used for the treatment and prevention of diseases, then it is necessary to take only a high-quality natural product, preferably prepared with one's own hands at home.

Making apple cider vinegar is easy. It's basically fermented apple juice. There are several recipes for making apple cider vinegar at home.

To make the vinegar suggested by D.S. Jarvis method, for 1 kilogram of pureed apples you will need:

• 1 liter of water
• 100–150 grams granulated sugar or honey
• 10 grams of bread yeast or 20 grams of dry black bread

If apple cider vinegar is prepared from sweet varieties of apples, then it is recommended to add 50 grams of granulated sugar or honey per kilogram of fruit, and if from sweet-sour or sour - 100 grams

Wash the apples thoroughly, chop finely and remove all rotten and wormy slices. Then grate the prepared pieces of apples on a coarse grater or crush in a mortar. Transfer the resulting slurry to an enamel or glass bowl, add granulated sugar or honey (at the rate of 50 grams per 1 kilogram of mass). To speed up fermentation, put bread yeast or a slice of rye bread. Then fill the mass with hot, but not boiling water - approximately 70 ° C.

Water must completely cover the apple mixture and be 3-4 cm higher

Then put the dishes open in a warm place (avoid direct sunlight). This is a prerequisite for making homemade vinegar. Optimum temperature fermentation is considered from +15 to +25°C. The first stage of souring lasts 10 days. During this period, mix the apple gruel well 2-3 times a day. On the 11th day, strain the apple mass through a gauze filter. Strain the resulting liquid again and pour into a suitable container with a wide mouth. While stirring, add another 50 grams of granulated sugar or honey per liter of liquid. Then cover the throat of the dish with gauze and tie it.

During the second period of souring, keep the dishes with the vinegar being prepared also in a warm place, away from sunlight. This period will last 30-50 days. The souring process will end when the liquid "calms down" and becomes transparent.

Pour the finished vinegar into bottles

This should be done carefully, without shaking and keeping the precipitate formed at the bottom of the dish. Then it can be filtered through several layers of gauze and poured into bottles of vinegar.

After that, cork the bottles tightly and store in a cool, dark place.

To prepare apple cider vinegar from juice, ripe sweet fruits must be selected, cut into large slices and left for a while in the light so that the apples darken. Then squeeze the juice from the apples, pour it into a clay or glass bottle and put a rubber glove or ball on the neck.

Place the bowl of juice to ferment for 1-6 weeks in a warm, dark place.

When the ball is completely inflated, remove it, and pour the fermented juice together with the resulting film (the so-called “vinegar queen”) into a wide earthenware or wooden bowl. Make sure that the liquid does not reach the top of the dish by 7–9 centimeters. This is done so that the liquid does not overflow during fermentation.

Cover the dishes with a napkin or tie with gauze and leave for the second stage of fermentation.

Leave the dishes with liquid in a warm, dark place for another one and a half to two months. When the liquid stops bubbling and becomes clear, filter through a gauze filter, pour into bottles and cork them tightly.

It is recommended to store homemade vinegar in a dark place at a temperature of 6–15 ° C. It is believed that the longer apple cider vinegar is stored, the more useful it becomes. Over time, red flakes may form in it. This is acceptable, in this case, the vinegar should be additionally filtered before use.

Recipe examples

Recipe 1 Classic

1. Ripe (possibly overripe) fruits are selected without signs of rot. They are thoroughly washed and ground into a homogeneous mass. The cores of apples are pre-cut. Sugar is added to the resulting puree or natural honey at the rate of 50-100 g per 1 kg. The sweeter the apples, the less sugar you need.
2. The prepared mixture is laid out in an enamel bowl for 2/3 of the volume and poured with warm boiled water with a temperature not exceeding 70 degrees Celsius. Otherwise, instead of wort, you get sweet apple compote. At least 7 or 10 cm should remain to the top of the container, since during the fermentation process the mass will rise and may spill over the edge.
3. Dishes with wort are placed in a dark and warm place for 10-15 days. Twice a day, the contents are well mixed so that the fermentation is even.
4. Two weeks later, the liquid is filtered and poured into a glass container for further oxidation. After another two weeks, the liquid is again filtered through several layers of gauze, poured into glass bottles and filled with wax or paraffin.
5. Store ready-made vinegar in a dark and cool place.

Recipe 2 American

1. Sweet, well-ripened, apples are ground together with peel and seeds.
2. The mixture is placed in an enameled or earthenware bowl and poured with boiled water at a temperature of not more than 70 ° C, in a ratio of one to one.
3. Sugar or natural honey, rye crackers and bread yeast are added to the mass at the rate of 100/20/10 g per 1 liter of liquid, respectively.
4. The dishes are covered with a linen or cotton napkin and put in a dark and warm place with a constant air temperature.
5. The initial fermentation process takes about 10 days on average. During this period, the mass is constantly stirred, and at the end of the period, it is carefully filtered from the remnants of plant materials. Sugar or honey is again introduced into the resulting liquid at the rate of 50 g per liter of liquid and left to ferment further. The second stage of fermentation can take from 20 to 30 days.
6. Unlike the first method, according to which fermented apple juice is bottled after 25-30 days, in this case initial fermentation takes 50 to 60 days. Juice is poured into bottles for further aging only after the liquid finally brightens and stops bubbling.

Recipe 3 Caramel Vinegar

This recipe is somewhat reminiscent of the technology for making homemade fruit wine, only the production process is much longer.

1. Ripe and sweet fruits are coarsely chopped and left at room temperature until completely dark. Apples change color due to the fact that under the influence of atmospheric oxygen, the iron contained in them is oxidized.
2. Juice is squeezed out of the processed fruit, which is also left for 3-4 hours to oxidize. Periodically, it needs to be stirred and then the juice will acquire a rich caramel hue.
3. The prepared liquid is poured into a thick glass bottle and the neck is closed with a rubber glove.
4. The bottle is moved to a warm place, away from sunlight. The sugars in the apple juice will soon begin to oxidize, and the tied glove will inflate from the gases released during the fermentation process.
5. When its volume reaches the limit, and it begins to deflate a little, the contents of the glass container are poured into a wider bowl. There should be at least 7 cm to the edge of the pan or basin. It is covered with gauze or a napkin to protect the mass from litter and insects. Foam and films do not need to be removed from the mass, as they are the basis for secondary fermentation.
6. In the dishes, the mass is kept for another 1-1.5 months under the same conditions.
7. Fermentation is complete when the liquid becomes clear. It is filtered through a cloth and poured into glass bottles, sealed with corks and wax.

How to make apple cider vinegar at home

To make apple cider vinegar at home, you will need:

• apples - 2 kg
• boiled water - 2.5 liters
• honey - 250 grams
• sugar - about 300 grams
• yeast - 50 grams
• black bread croutons - 100 grams

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

Theory. The preparation of apple cider vinegar consists of three main steps:

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

Vinegar can be made from homemade apple wine (preferably dry) of any aging. Shop analogues, such as cider, are not suitable because they contain sulfur or other substances that prevent the development of acetic bacteria. If you have finished wine, immediately proceed to the 11th stage of the preparation technology. This will greatly simplify and speed up the process.

Attention! The authors of some apple cider vinegar recipes suggest adding pressed or dry yeast, bread, and other ingredients to the composition. 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, thanks to which the juice will ferment.

2. Grind the slices with a grater, meat grinder or in another way to a puree state.

3. Put the puree together with the extracted juice into a non-metal container with a wide neck, for example, an enamel pan or a plastic basin. Cover with gauze.

4. Put 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, hiss and a slight smell of fermentation appear on top, proceed to the next step.

5. Squeeze the puree through cheesecloth or a press. Squeezes are 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 it. If the juice is not sweet, add sugar based on the proportions in the recipe, mix. The juice should be sweet, but not cloying (the maximum allowable sugar content is 20%). If you feel strong acidity (pinching tongue), add water.

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

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 water seal does not release gas or the glove is blown off, the wine has brightened, a layer of sediment has appeared at the bottom), drain the young wine through a straw, 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 container with a wide neck. The larger the contact area of ​​wine with air, the better. You can leave it to sour in a jar, but the cooking time will increase. Top with gauze to protect against insects. After some time, a film (a layer of Mycoderma aceti bacteria) may appear on the surface, this is normal.

In a wide container, the wine will 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 pungent smell of souring 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, close 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.