Make apple cider vinegar yourself: Here's how
Make apple cider vinegar yourself, know all the ingredients and get a healthy condiment that contains vitamins and trace elements without any unwanted additives.
Making apple cider vinegar: there are options
Use either fresh apples, brandy vinegar or apple juice to make them.
- It's best to use unsprayed organic apples. If you have an apple tree in the garden, making vinegar is a great way to process a lavish harvest.
- Organic wine vinegar can also be made from cider.
- Alternatively, the production is also possible with a combination of brandy vinegar and fresh apples or organic apple juice.
- The vinegar stays well sealed outside the fridge for several months. It is important that you do not leave the bottles open for a long period of time, otherwise yeast will form and the vinegar will spoil.
Make vinegar from fresh apples yourself
As ingredients, you need 1 kg of unsprayed apples, 1 handful of normal sugar and a small amount of tap water.
- Wash off the apples and cut the fruits, including the core and the skin, into cubes.
- Place the pieces in a sufficiently large bowl and fill them with water until the apples are covered about 3 centimeters.
- Sprinkle the sugar over it, stir everything with a wooden spoon and cover the bowl with a cloth. Place the bowl in a cool place for a week.
- Stir the apple-water-sugar mixture once a day. This is important so that there is no mold.
- After a week, white foam has formed. Pour the liquid through a clean cloth into an equally clean bowl.
- Fill the resulting apple water into sterilized glasses. Dispose of the apple scraps in the compost.
- Cover each glass with a piece of kitchen roll and fix it with a rubber band.
- The apple water must then rest for 6 to 7 weeks. Find a place that is 25 degrees warm.
- If you see cloudy streaks in the glass after 2 to 3 weeks, this is a sign of vinegar mother and indicates that the fermentation process is in full swing.
- After the rest period, pour the vinegar into sealable, sterilized glass bottles. Before using it, let it ripen in a cool place for about 10 weeks.
Make vinegar seasoning from apple juice
You need 5 liters of freshly squeezed apple juice from organic apples, 0.5 liters of vinegar nut, 1 bottle of pure yeast and 1 yeast nutritional tablet. Also use a bulbous glass jar and a fermentation tank with a gas attachment.
- Pour the freshly squeezed apple juice into the fermentation tank and add the pure yeast.
- Dissolve the yeast nutritional tablet in a glass with a little water before filling the mixture into the container as well.
- The fermentation tank may be filled to a maximum of two thirds so that the fermentation gases can spread.
- Close the container with the jar attachment. Place the container in a dry place with a maximum ambient temperature of 22 degrees for about 4 weeks.
- As soon as there are no more bubbles in the fermentation tube, the process is complete.
- To clarify the still cloudy wine, first pour it through a clean cloth and then through a coffee filter.
- The vinegar nut is used so that it becomes vinegar. Use 1 liter of vinegar per 1 liter of wine.
- To do this, pour the wine together with the vinegar nut into the bulbous vessel. Close it with a kitchen roll or a similar air-permeable material, as the mixture has to breathe during the further fermentation.
- Place the jar in a place with a constant warm temperature (approx. 22 degrees) for a few weeks.
- After 2 to 3 weeks, an odor that resembles nail polish remover forms. This is a sign of the functioning fermentation process. From now on, smell the mixture every day. As soon as you notice a sour smell, the vinegar is ready.
- Bottled in sterilized, well-sealed bottles, let the apple cider vinegar ripen in a cool place for another two months.
When things have to go fast: brandy made from brandy vinegar
You only need 1 liter of brandy vinegar and 4 apples.
- Peel the apples, then remove the casing with the seeds and cut the fruit into small pieces.
- Place the apples with the brandy vinegar in a bulbous container that is easy to close.
- Put it in a cool place and wait three weeks.
- Pour everything through a cloth and then pour the vinegar into sterilized bottles. You can use the wort immediately.