→ “Drink vinegar, gentlemen!” Secrets of making apple cider vinegar. How to make apple cider vinegar with your own hands: recipe How to make apple cider vinegar witchcraft methods

“Drink vinegar, gentlemen!” Secrets of making apple cider vinegar. How to make apple cider vinegar with your own hands: recipe How to make apple cider vinegar witchcraft methods

Apple vinegar It is widely used both in everyday life as a preservative for winter preparations, and in folk dietetics - some use it for treatment or weight loss (although the proven effectiveness of such methods for losing excess weight is questionable!). You can buy apple cider vinegar at almost any grocery store. But which vinegar is better to take, how do you know whether it is natural or synthesized? Can you trust the manufacturers and what is written on the bottle label? Is it possible to make natural apple cider vinegar at home yourself?

In this publication, we will tell you how to prepare apple cider vinegar at home using simple recipes, in a volume sufficient for family use. Even the taste of homemade natural vinegar is much more aromatic than store-bought vinegar, and we can’t even talk about its usefulness, because you control the preparation process yourself.

Natural apple vinegar is suitable for compresses, rubbing, and other cosmetic and hygiene procedures. Apple cider vinegar is also used to treat hair, because it makes hair shiny and manageable, regulates the PH of the scalp, and to a certain extent helps get rid of dandruff. The composition of natural apple cider vinegar includes organic acids, phenolic substances, a certain amount of sugars, aldehydes, esters of microelements transferred from raw materials, as well as those formed as a result of the metabolism of acetic acid bacteria (ACB) in the process of making apple cider vinegar.

How is homemade apple cider vinegar different from factory-made apple cider vinegar?

The industrial version of apple cider vinegar, firstly, contains a higher percentage of acid - usually 6 percent, and in the home version it does not exceed 4%. Secondly, the homemade version of apple cider vinegar is an absolutely natural and environmentally friendly product, without the addition of synthetic flavors and dyes.

Thirdly, perhaps you are solving the problem of using substandard apples or, instead of throwing away the extra fruit. Finally, you can try to do this from purchased inexpensive market apples to see everything in practice. We will try to tell you in detail how to make apple cider vinegar at home with your own hands.

Basic rules for making apple vinegar at home

Natural homemade apple cider vinegar is prepared from ripe, juicy sweet apples, possibly from trimmed, but high-quality, rot-free pieces. Whereas in industrial production, peels and cores are used for this.

To make natural apple cider vinegar at home, you can use both apple pulp and apple juice. It is preferable to choose the sweetest, ripe and even overripe apples for vinegar, otherwise it becomes necessary to add sugar.

In addition to the pulp or juice of apples, sugar is used, which can be replaced with honey. There are recipes for apple cider vinegar without sugar. Other recipes call for adding fresh or dry bread yeast, slices of black bread or rye crackers.

Vinegar is a product of fermentation of apple material, juice or apple pulp diluted with water. During the fermentation process, alcohol is formed, which as a result is transformed into acetic acid, which leads to the formation of a specific film on the surface of the wort, similar to tea mushroom. This formation is called a vinegar uterus and cannot be removed.

Apple vinegar can be produced at home either in three-liter glass jars or in glass bottles or carboys, thanks to the narrow necks of which they can be easily filled with sealing wax or paraffin for impeccable long-term storage.

1. Quick recipe for homemade apple cider vinegar

Apple vinegar according to this recipe will be ready for use in a month. To make apple cider vinegar at home, in addition to the apples themselves, you will need regular sugar, the amount of which depends on the sweetness of the apples. For sour apples you will need twice as much as for sweet varieties.

Ingredients:

  • sweet ripe apples - 3 kilograms;
  • granulated sugar - 150 grams;
  • drinking water.

According to a quick recipe, homemade apple cider vinegar is prepared as follows:

  • Finely chop the thoroughly washed apples and crush them until smooth with a masher.
  • Place the apple mass in a stainless steel pan or a new enamel one and, covering it with granulated sugar, add water so that the apple mass is covered 4 centimeters above.
  • Bring the contents of the pan over low heat, stirring occasionally, to 70 degrees C and remove from heat.
  • Place the container with vinegar wort in a warm place, excluding direct sunlight.
  • During the fermentation process, it is necessary to stir the vinegar material twice a day to avoid drying out its top layer.
  • After 14 days, strain the vinegar material through gauze folded in three layers, and pour the resulting aromatic liquid into a sterile glass container of larger volume, without adding at least 5-7 centimeters to the top, leaving space for the liquid to rise during subsequent fermentation.
  • The vinegar is kept in this glass container for two weeks, after which it, now ready, is carefully poured into a suitable sterile glass container, without adding at least 2-3 centimeters to the top.
  • Pour the cloudy sediment remaining in the preliminary container into a small glass container. After a certain time, when all the remaining liquid has settled well, you can separate it by carefully filtering it through gauze folded in 4-5 layers and distribute it among already filled bottles.

For high-quality storage, bottles with homemade apple cider vinegar are sealed with strong corks, and bottles sealed with them can be dipped with the closed neck into melted paraffin. These products can be stored indoors, in a dark and cool place.

2. Apple bite according to Jarvis's recipe

The process of preparing apple cider vinegar at home according to the recipe of the American doctor Jarvis takes a long time, but the reward is a product that is useful in composition.

Ingredients:

  • sweet ripe apples - 2 kilograms;
  • drinking water - 2 liters;
  • natural honey - 200 grams initially and 100 grams again;
  • fresh yeast - 20 grams;
  • rye stale bread- 40 grams;

At home, according to Jarvis's recipe, apple cider vinegar is prepared as follows:

  1. Pass whole washed apples with seeds and core through a meat grinder or grate coarse grater.
  2. Place in prepared clean glass jars applesauce and fill with the specified amount of drinking water.
  3. Add the amount of yeast, honey and rye crackers specified in the recipe in equal proportions, which will speed up the fermentation of the wort.
  4. Cover the container with the wort with a cloth and place in a dark, warm place at an optimal temperature of 30 degrees C.
  5. Fermentation continues for 10 days, but three times a day there is a need to stir it with a wooden spoon or spatula.
  6. After the required period has passed, strain the liquid through a gauze filter and measure its exact volume.
  7. Add and stir 50 grams of sugar or honey for each liter of volume and return to a dark and warm place for 50 days, after which the product will become absolutely transparent and ready for bottling for storage.

This one differs from previous recipes in that its starting material is fresh juice of sweet and ripe apples, the quantity of which is indicated approximately based on their juiciness and the required volume of such vinegar.

The only ingredient in this natural apple cider vinegar recipe is two kilograms of sweet, ripe apples. Plus, to make apple cider vinegar at home, you will need a juicer or blender.

Apple cider vinegar from apple juice according to the classic recipe is prepared as follows:

  1. Cut the washed ripe apples into pieces and leave them in the air until they oxidize and turn brown.
  2. Turn the darkened apple pieces through a juicer or meat grinder and squeeze out the juice through cheesecloth.
  3. Pour the resulting juice into a strong glass bottle with some room for fermentation, and put a hermetically sealed medical glove on its neck.
  4. Place the bottle in a warm place.
  5. Under the influence of gas, the glove should inflate as much as possible and then remove it. The fermentation process of juice can last from weeks to one and a half months.
  6. Pour the fermented wort into a wide clay or wooden bowl along with the vinegar mother so that the space necessary for fermentation remains, at least 10 centimeters to the surface of the dish. And the fermentation itself takes place under a non-hermetic lid or cloth for a week.

After one and a half to two months, fermentation will be completed and the apple cider vinegar will become transparent and ready for final bottling after filtering into a container for storage under a hard stopper and preferably in the refrigerator.

4. Rustic recipe for apple cider vinegar with honey

The process of preparing rustic apple cider vinegar is similar to Jarvis’s recipe, only without adding black bread to the container with apples and water, but natural honey is used.

Ingredients:

  • fresh sweet apples - 1 kilogram;
  • cold boiling water - 1 liter;
  • natural honey - 200 grams;
  • sugar - 100 grams;
  • dry yeast - 20 grams.

Apple cider vinegar village recipe Here’s how to prepare honey using honey at home:

  1. Cut the washed apples into large pieces and pass through a meat grinder, juicer or grate to obtain natural apple juice with pulp.
  2. Place the resulting applesauce or juice with pulp in a container suitable for fermentation, pour in the amount of water and add yeast and honey.
  3. Stir the mixture with a wooden spoon and place the container with it in a warm place for fermentation for 10 days, covered with a cloth and stir the wort twice a day.
  4. At the end of the wort fermentation process, strain it, squeeze out the cake and combine with the squeezed liquid.
  5. Pour the wort into a wide-necked container, add sugar, stir until it dissolves and place again in a warm place until final fermentation for one and a half to two months.

As soon as the vinegar becomes light and transparent, it is ready and should, after straining from the sediment, be poured into glass bottles for storage under a hard stopper.

5. A simple recipe for homemade apple cider vinegar with sugar

Preparing such vinegar at home is really not difficult: the necessary ingredients are available and heat for normal fermentation.

Ingredients:

  • ripe sweet apples - 2 kilograms;
  • sugar -200 grams;
  • cold boiling water - one and a half liters.

Apple cider vinegar according to a simple recipe at home is prepared as follows:

  1. Grind the apples with peel and core.
  2. Place the resulting puree in a suitable glass container, add half a portion of sugar, pour in the required amount of cold boiling water and mix everything.
  3. Place the container with the wort in a warm place, cover with a cloth and leave to ferment for 3 weeks, during which you need to stir it 2-3 times daily.
  4. After three weeks, strain the wort, add the remaining sugar, stir and pour not to the top into jars, leaving them to ferment for 2 months.
  5. When apple cider vinegar becomes clear, it should be filtered for further use and storage and poured into glass bottles with a hard cap.

6. Recipe for apple cider vinegar with yeast dough

With the participation of yeast, apple cider vinegar ferments much faster. If you have no objections to yeast, then you should try making apple vinegar using this recipe.

Ingredients:

  • ripe and sweet apples -1.5-2 kilograms;
  • granulated sugar - 1 teaspoon;
  • dry active yeast - 1/4 teaspoon;
  • Warm drinking water - a few tablespoons.

At home grandma's recipe Prepare apple cider vinegar as follows:

  1. Wash the apples and, after squeezing the juice, pour it into a clay or glass container.
  2. Dissolve a mixture of granulated sugar and dry yeast in a bowl with 2-3 tablespoons of water and place in a warm place to allow the dough to rise.
  3. As soon as it is ready: foams and rises, pour it into the apple cider vinegar wort.
  4. Place a medical rubber glove on the neck of the bottle and leave it in a warm place for 4 weeks.

At the end of 4 weeks, remove the glove and continue fermenting vinegar with access to oxygen for another 2 months.

Despite the simplicity of preparing apple cider vinegar at home, you need to remember that the vinegar uterus (a substance consisting of cellulose and acetic acid bacteria, formed during the fermentation of alcohol-containing liquids in apple pulp, this “transparent mushroom” converts alcohols into acetic acid with the help of oxygen from the air) should be protected to more quickly obtain the required amount of vinegar. In addition, it increases the beneficial properties of apple cider vinegar and gives it a pleasant taste as a food seasoning.

There is experience using apple cider vinegar, and it is also sometimes added to massage mixtures. But in all of these cases there may be contraindications associated with individual intolerance and diseases, for example, of the gastrointestinal tract: ulcers, gastritis with high acidity, hepatitis; pyelonephritis and urolithiasis.

Good day to all! As promised in the previous article, today’s article will be about the in a simple way making apple cider vinegar at home.

I advise you to bookmark this article, because it will come in handy more than once, because apple cider vinegar is truly a unique remedy and it’s simply a sin not to take advantage of its medicinal properties.

In general, there are quite a few recipes for making homemade apple vinegar. They are all somewhat similar and there is no need to describe them all. I'll tell you about simple recipe, which I myself have used more than once and continue to use to this day. In principle, this recipe alone is quite enough and there is no point in bothering with others.

Applications of apple cider vinegar

Without any exaggeration, its scope of application is simply enormous! It is used for a wide variety of diseases. Here are just a few:

  • flu ()
  • increased sweating
  • leg pain
  • shingles
  • runny nose
  • diabetes
  • and many more etc.

Use homemade vinegar and as a cosmetic product, for example, masks and lotions for hair and skin are made on its basis. And women simply create legends about successful cases of losing weight with the help of apple cider vinegar.

Without exaggeration, there are hundreds of recipes for its use. They are easy to find on the World Wide Web, but remember the basic rule - for all of them to be truly effective, you must prepare really high-quality vinegar.

The simplest recipe for making homemade apple cider vinegar

Making healing vinegar at home is easy. Any apples are suitable for making it, but if you have Antonovka, then use them. This will be the most ideal option! So, the recipe is as follows.

We take the apples and grate them on a coarse grater, without peeling them, right along with the skin and core. Place the resulting slurry in a glass vessel or enamel pan and fill with boiled, slightly warm water. The proportions are as follows: for 1 liter of water / 800 grams of apple pulp.

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

Be sure to leave the container with the future vinegar open; there is no need to close it, it must breathe. It should be stored in a dark, preferably warm place. It should stand there for exactly 10 days.

Approximately 2 times a day it needs to be stirred with a wooden spoon or just a clean stick. After 10 days, the apple pulp is transferred to a gauze bag 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 the jar with gauze and put it in a warm place.

The ripening period for apple cider vinegar ranges from 40 to 60 days. The expiration date can be determined by the following signs: the liquid will lighten in color and become pleasant to the taste.

Drain the liquid through a hose or filter through gauze. The remaining grounds should be thrown away as they are of no value.

The finished apple cider vinegar should be poured into bottles or small jars and tightly closed with lids or stoppers. You can store it in the refrigerator or 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 last for more than 2 - 3 years, then you can prepare a new one.

During the preparation and subsequent ripening of the vinegar, small flies will appear around it. There is 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 small jellyfish-shaped film may appear on its surface. This is the vinegar queen. She has increased healing properties and in general her appearance is a great success, since she appears quite rarely.

The appearance of a vinegar queen means that you were able to prepare premium apple cider vinegar!

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

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Apple cider vinegar is a flavorful seasoning for delicious salads and snacks, an affordable means for cleansing the body, preventing and treating blood vessels, stomach, liver and kidneys. Prepare apple cider vinegar at home; a simple recipe will tell you how to save time and preserve the beneficial properties of apples.

The preservative is prepared in a glass container

The benefits of home-made apple preservative compared to factory-made vinegar are incomparable. At first glance, two products that are identical have different compositions. from the store, see the details in a separate article. Below we will talk about beneficial properties homemade preservative made from natural apples.

An inexpensive store-bought seasoning, regardless of what the manufacturer wrote on the label, hardly contains 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 keep the vinegar starter for several weeks; the process is accelerated with the help of synthetic additives and pasteurization. Then the finished solution is given the aroma, color and taste of apple sourdough with preservatives and dyes.

Make your own homemade vinegar from fresh apples, collected at the dacha or purchased at the market. First, the raw materials ferment together with sugar, then they are 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.

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

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

A vinegar solution made from apples rejuvenates the skin, restores healthy color and elasticity, eliminates age spots, freckles, spider veins and cellulite. If taken orally, your slim figure will return. The effectiveness of apple cider vinegar is enhanced with the help of various additives. Honey improves immunity and gives you energy. – an ancient remedy for cleansing blood vessels from harmful cholesterol, and for the intestines – from worms and old toxins.

Have you made apple cider vinegar at home?

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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 pennies. Any variety is used, as well as apple juice or puree. How exactly is described below, there are several options.

Video about the composition and beneficial properties of vinegar:

Step-by-step recipes for making vinegar at home

Do not rush the process of preparing vinegar, it will not be fast. But you can’t leave it to chance either; the fermentation of the wort is constantly monitored. Otherwise it turns into cider, not vinegar. No equipment required. All you need is natural raw materials and careful preparation.

Kirilova Olga

The sweeter the apples, the faster the fermentation. It takes about 2 months to prepare high-quality, concentrated vinegar.

Classical

To prepare you will need:

  • fresh apples, sweet and sour – 2 kg;
  • sugar – 250 gr.;
  • yeast – 20 g;
  • purified water - about 2 liters.

If the apples are sweet, then the amount of sugar can be reduced by 2 times.

Preparation:

  1. Wash the apples, cut them into halves, remove the seed pods.
  2. Grind the fruits into medium-sized pieces.
  3. Place in a 3-liter jar, shake until the pieces fit tightly, but do not compact.
  4. Add sugar, cover with gauze and leave for 3-4 hours so that the apples release their juice.
  5. Pour in 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, and leave in a warm place overnight.
  6. In the morning, stir the wort again. Foam forms on the surface. It cannot be removed and drained because it contains acetic bacteria. If there is not enough foam, add another piece of yeast.
  7. Now the container with the future vinegar is covered and put away in a warm pantry, or under the kitchen table near the radiator. There is no need to touch it anymore for 10-14 days, until the first stage of fermentation is over. Fermentation is over when all the apples sink to the bottom.
  8. All you have to do is wait until the vinegar becomes clear. After this, the liquid is filtered, bottled and capped.
  9. Homemade vinegar produces sediment after bottling. This is normal and is not considered a sign of poor product quality.

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

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

Application:

Apple vinegar homemade can be taken orally without fear. But first you need to dissolve a tablespoon of the product in 100-150 ml of warm water without gas. You should drink it a quarter of an hour before meals or an hour after meals.

Did you like the taste of homemade apple cider vinegar?

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

From sour apples

If you have a lot of sour apples at your disposal, use them to make vinegar. But in this case, you must add sugar, otherwise fermentation will not start.

Ingredients:

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

Preparation:

  1. Wash the apples, dry them, cut them randomly into pieces.
  2. Place in a container, add sugar, warm water, crumble the yeast.
  3. Stir everything, cover with a towel and put in a warm place.
  4. For the first 10 days, the mixture is stirred several times a day. There is no need to collect or remove the foam.
  5. Then the mixture is strained and squeezed, poured into a bottle, covered with gauze and put in a warm place for 1.5-2 months. There is no 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:

– blood glucose levels are normalized, the condition of blood vessels improves, and extra pounds are lost.

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 vinegar mother in the 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 treating and healing 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;
  • glass bottle or jar and wooden tub;
  • rubber glove and linen napkin.

Preparation:

  1. Wash the apples, cut into quarters and place on a plate to darken.
  2. Squeeze juice from apples.
  3. Pour it into a bottle, put a glove on the neck and wrap the glove tightly.
  4. Leave in a warm place for 4-5 weeks until the glove swells.
  5. Pour the fermented juice into a tub, cover with a napkin, tie it around the edge and put it back in a warm place for another 3-4 weeks.
  6. The finished vinegar is filtered through the same napkin under which it fermented, bottled and used for its intended purpose.

Video on how to prepare vinegar from apple juice with pulp:

Kirilova Olga

To ferment apple must, use ceramic, wooden, enamel or glass containers. Aluminum and any metal are not suitable.

Application:

There are many different methods. In order for the product to effectively break down fats without harming the digestive organs, the technology for preparing the product is important. This recipe is ideal for both oral administration and wraps. In both cases, the product is first 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 adhere to a strict diet. It saturates with the necessary energy and protects against depression and blues.

Ingredients:

  • apples – 3 kg;
  • heated water – 3 l.;
  • honey – 900 gr.;
  • stale rye bread – 200 gr.

If you replace sugar with honey, you get an ideal product for weight loss

Preparation:

  1. Wash the apples, remove spoiled areas, cut into cubes or slices.
  2. Place in a wide container, add water and stir.
  3. Separately, stir the crumbled bread in warm water to form a thick leaven. Add a spoonful of yeast.
  4. Add half the honey and sourdough to the apple mixture and stir.
  5. For 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, and secure with rubber bands.
  8. Place in a warm place and leave for 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 put in the pantry, cupboard or refrigerator.

Application:

Depends on the goal. For beauty and rejuvenation, it is better to drink it from 11.00 to 12.00 before the second breakfast. To treat diabetes, atherosclerosis, and gallstone disease, it is better to drink the solution at night. Then the vinegar will act faster, and the tissues will begin active restoration.

A weight loss 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 by which you can easily make apple cider vinegar at home. Minimum ingredients and skills required.

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

Cooking sequence:

  1. Wash the fruits in running water. Cut into several pieces and remove the core. If necessary, cut off damaged sides. Grate the fruits using a medium-sized grater.
  2. Boil water to 30-40 degrees. Once it reaches the desired temperature, remove from heat. Dissolve salt crystals in it.
  3. Place the grated apples in a clay dish (or any other one that does not allow light to pass through). Fill with water and sugar and place 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, stir the mixture in the morning and evening.
  5. Take out the piece of bread the next day. By this time it will have already started the fermentation process.
  6. After 10 days, strain the solution, removing all the pulp. Add another 50 g of sugar to the liquid. Stir until all the crystals dissolve.
  7. Cover again with gauze and leave to infuse for 2 months in the same place. During this period of time, do not touch the infusion.
  8. Then remove the vinegar mat that has formed on top and strain the acid. Pour into glass containers and store.

Apple cider vinegar according to Neumyvakin

Neumyvakin spoke many times in his works 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 monitor 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 high fever 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 fruits, cut into several parts and remove the middle. Grate on a coarse grater.
  2. Place the pulp in a large glass container. You can also use clay or wooden dishes.
  3. Heat the specified amount of water until warm. Dissolve sugar in it. Pour into container with apples. Make sure that the liquid does not reach the top 10-15 cm, because during the fermentation process the “cap” will rise.
  4. Tie the neck with gauze and put it in a dark, warm place to infuse for 10 days. 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 leave to infuse for 40 days. Also tie gauze on top.
  7. Afterwards the infusion is considered ready. Remove the vinegar mat from above and use the product for its intended purpose.

According to Jarvis

Jarvis is a famous American physician and researcher. He developed a recipe for homemade vinegar from apples to treat blood vessels, liver, kidneys, and obesity. The big advantage of making your own vinegar is that it is not pasteurized. This means that the valuable substances in apples remain unchanged. Apple cider vinegar like Jarvis's is rich primarily in potassium and iron.

Rye bread sourdough - a feature of the Jarvis apple vinegar recipe

Ingredients:

  • apples – 2-3 kg of ripe or overripe fruits;
  • water - about 2 liters;
  • honey – 200 gr.;
  • rye bread crackers – 20 g;
  • yeast – 10 gr.

Preparation:

  1. Wash the apples, remove rotten spots and stems, grind into puree in a meat grinder or grater.
  2. Place in a vat or pan and add water.
  3. Add crackers and yeast.
  4. Add 100 gr. natural honey.
  5. Stir everything well, cover and put in a warm place for 10 days.
  6. After 10 days, stir the mixture and strain. pour into jars and add the remaining honey at the rate of 50 grams. for every liter of starter.
  7. Cover and store in a warm place for another 40 days. When the vinegar becomes completely transparent, it is ready.

Application:

Dr. Jarvis recommended taking this product in the amount of 1.5 tablespoons, 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. Therefore, it is better to take the vinegar solution before lunch.

Have you tried making apple cider vinegar with honey?

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In the end, each person decides for himself. You should take your lifestyle and tasks into account first.

An old recipe for spoiled apples

The beginning of making vinegar from water, apples and yeast dates back to 5000 BC. in Babylon. The exact recipe has not been preserved. The recipe below is compiled according to monastic books dating back to approximately 10-11 centuries. What is its advantage: overripe, spoiled apples that are no longer good for anything else are used. In the old days, first-class fruits were used to make confiture and wine for the nobility. And the second variety, collected from the ground, with a wormhole - for vinegar and sour cider for the common people.

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

However, wormy, fallen fruits can be used to make an excellent home remedy for the whole family. If you care about delicious, healthy meals for your family, you will also be interested in knowing. Well, if the quality of vinegar from spoiled apples seems questionable to you, you can use it to make wraps and masks for the face, hair, and body.

Ingredients:

  • overripe apples – 2-3 kg;
  • sugar - based on 50 g. for every kilogram of fruit;
  • water - as much as needed, heated to 60 degrees.

Preparation:

  1. Crush the apples into a pulp; you can simply stir with a wooden spoon so that pieces of fruit remain. There is no need to puree the mass completely, removing the peel and seeds.
  2. Place the apple mass in an enamel-coated pan, sprinkle with sugar and add warm water until it covers the mass by 3-4 cm.
  3. Stir, cover with a napkin, put in a warm place for 2 weeks. In this period apple sourdough interfere every day.
  4. Then the workpiece is poured into containers of smaller volume and removed again for fermentation. A vinegar matte should form on the surface - a dense foam. it cannot be removed or 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 for its intended purpose.

The sediment can also be filtered, and the remains can be 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 may have a more intense aroma, color, and taste.

Application:

If you know, use the same proportions to make the apple cider vinegar medicinal solution for this recipe. The resulting liquid should be drunk half a glass 2-3 times a day to lose weight, cleanse the body, and simply maintain good tone. Result: clean and elastic skin, slim figure, excellent digestion and good mood every day.

How to prepare unfiltered vinegar

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

The photo shows what unfiltered, fermented vinegar looks like

Apple pulp vinegar

After processing apples in a juicer or other devices, pulp often remains. There is no need to throw it away. You can make high-quality fruit acid from it. This even makes the process easier.

Fresh apple pulp has a reddish tint

Required components:

  • apple pulp - ¾ jar;
  • sugar – 1 tbsp. l.;
  • water - until the container is full.

Step by step recipe:

  1. Distribute the pulp into a glass jar or any other container so that it fills ¾ of the total volume.
  2. Dissolve sugar crystals in the required amount of water.
  3. Pour the liquid over the remaining fruit until it completely covers the pulp.
  4. Place a smaller plate and a weight on top so that the fruit particles remain under the solution. Cover everything with a gauze bandage.
  5. Place in a dark place for 2 weeks. During this period of time, stir the mixture 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. Leave to steep 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 tell if vinegar is ready

The readiness of vinegar is checked by its transparency. This is the main criterion. When the liquid becomes completely transparent and the vinegar mother settles to the bottom, the product is fermented and ready for use. But before straining and pouring into bottles, they take a sample, just in case.

High-quality homemade apple vinegar has a yellow color, a characteristic fruit aroma, and a spicy and at the same time sweetish taste.

Do you buy apple cider vinegar or make it at home?

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

Only filtration will help, double or triple if required. The vinegar is filtered through a sterile cotton pad and then left again in a dark place for a couple of days. Do not shake the container at this time. If this doesn’t help, it’s okay. Cloudy vinegar is no worse than clear vinegar; it is healthy and not dangerous to health. But the look is less aesthetic.

Storage conditions and periods

If stored correctly, the homemade preservative will not deteriorate and will not lose its beneficial properties for 3-5 years. The shelf life of the product is unlimited if the container with the bite is not in the sun or near a heat source. The right place: refrigerator door, kitchen cabinet away from the radiator and stove, balcony or pantry with good ventilation. Storage temperature is 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, excess weight, and treat diseases of internal organs.
  2. The healthiest product is homemade from natural apples.
  3. Fermentation of apple cider vinegar without fermentation lasts 2-2.5 months.
  4. The finished vinegar is filtered, bottled, tightly sealed and stored in a cool place. The shelf life of a homemade unpasted product is up to 5 years.

The benefits of apple cider vinegar have been known for a long time. It helps to grow lush, shiny hair and is an excellent assistant in the fight against cellulite, stretch marks and acne. This infusion is used in combination with weight loss therapy and procedures to restore gastrointestinal functions. This apple product works great even with varicose veins.

And everything would be fine, but it’s almost impossible to buy high-quality apple vinegar in the store. Manufacturers have the sin of making an infusion from the remains of garden fruits, using cores, peels and other illiquid goods. But it just so happens that these parts of apples do not have any beneficial properties. And if you also add preservatives and dyes to the waste, then the end result is a mixture that can also be harmful. You shouldn't buy something that doesn't work a priori.

In conditions of eternal lack of time, it is easier for people to buy something ready-made and think “maybe it will pass,” rather than work on their own to create raw materials. But you must admit that it is better to spend time and prepare the oset yourself than to later solve problems that can be caused by low-quality store-bought goods.

And at home, you will probably prepare apple cider vinegar using only the best ingredients, which means that the product will serve you faithfully and will prove to be a faithful companion on the path to your goal.

Composition of the product

As practice shows, not everyone understands what vinegar is. In fact, this is the most common fermented wine. Only wine sours under a tight lid, but vinegar needs air to completely transform. However, in both cases, fruit juice becomes the basis of the preparation.

If we talk about chemical composition, then the homemade bite represents more than 50 compounds and contains about 15 amino acids necessary for humans. That is, you will have a product in your arsenal that will be superior to the huge number of dietary supplements that the pharmacy chain offers us. But if Ocet will cost you pennies, then the supplement from the pharmacy will significantly hit your wallet.

Let's summarize. Fruit cider contains:

  • pectin is a complex carbohydrate that is necessary for the body to produce energy;
  • vitamins A, B, C and E;
  • natural acids – malic, citric;
  • microelements - sulfur, potassium, calcium, iron, magnesium and others.

Cooking methods

In order for the product to be of high quality, you need to use high-quality raw materials. It doesn’t matter what color the apples you choose are, as long as they are ripe and juicy.

On a note! The riper the apples, the less sugar will need to be added to the infusion for the cooking process. Therefore, if you see overripe fruits, feel free to take them.

In addition to apples, the recipe also contains water and honey. If honey disgusts you, replace it with sugar.

Some people, to enhance fermentation, put a piece of rye bread, or rather a crust of it or yeast, into a container with future vinegar.

Let's take a step-by-step look at how to make your own natural apple vinegar at home.

Classic recipe

Follow simple steps to get a quality product. We have described them in great detail so that you can avoid mistakes.

  • Step 1. Never wash apples! Yes, yes, they, like grapes for wine, must retain a natural layer of fungi on the skins necessary for fermentation. Just tear off the cuttings and cut out any rotten areas, if any.
  • Step 2. You can chop fruits in any convenient way. They can be chopped, grated, minced or turned into a paste using a blender. Experienced people note that the best apple cider vinegar comes from raw materials processed in a food processor: not too liquid, not too coarse, but just right.
  • Step 3. According to proportions. Good vinegar is obtained if you take a liter of water per kilogram of apples. Sugar, as you understand, should be added to taste.

Mix products in deep containers made of wood, glass or clay. But you can also take an enamel bowl. Products made of plastic, iron and aluminum are not suitable. Try not to fill the container to the brim, because the infusion will rise during fermentation.

  • Step 4. The mixture of apples, water and sweetener must be covered with a clean cloth so as not to block the complete access of oxygen, and placed in a warm, dark place for two weeks. Watch the temperature! It should be no lower than +28 degrees. Otherwise, the fermentation processes will be weak. Stir the mixture every day with a wooden spoon or spatula. It is better if you do this in the morning and evening.
  • Step 5. After the specified time has passed, it is necessary to strain our cider. It is most convenient to do this through a colander if you initially used pieces of fruit. If you had apple pulp, then you can separate the pulp from the liquid only with the help of a gauze cloth. Do not crumple the workpiece, just gently press it with your hands, thereby allowing the liquid to drain smoothly.

Ideally, the infusion at this stage should be cleaned with several gauze bags. Even if you used a colander at first, the second time you need to force the juice through a mesh cloth.

  • Step 6. Next, sweeten the purified infusion again, pour it into a clean container and cover with a towel. In this state, our future vinegar should last about another month and a half, sometimes a little less, sometimes a little more. The product will be considered ready when the drink stops fermenting and acquires characteristic transparency.

Apple juice recipe

The easiest way to make oceta at home that exists.

The ingredients are the same as in the traditional version: water, sugar or honey. But instead of apples, apple juice is used. In terms of proportions: the juice should be only slightly diluted with water, about 1:4.

You should also add a product that will stimulate fermentation processes. This can be a crust of black bread or a briquette of yeast (10 g), as well as wort from previously made vinegar or its unstrained mass with sediment.

The steps for preparing vinegar are the same: fermentation, removal of sediment, preparation for storage.

Apple cider vinegar with yeast

The yeast in this recipe greatly simplifies the production process. apple cider Houses. The secret is that fermentation using this product is an inevitable process. In addition, the yeast itself is very useful, which means that the resulting infusion will be of high quality.

Prepare, as in previous recipes, a kilogram of apples, about a liter of water, about a glass of sugar and live yeast. 10 grams is enough. Chop the apples, put them in a container and fill them with hot water. After 10 days of fermentation, add sugar, add yeast, wrap the container with a towel and send it to a warm place for another month and a half. After this period, remove the sediment from the vinegar and pour it into bottles for storage.

Apple Waste Vinegar Recipe

At the beginning of the article, we said that vinegar from the skins and piths is of low usefulness. But thrifty housewives strive to home production was waste-free. And if you made juice from apples, then you can make vinegar from the waste. It will still retain some of the vitamins and microelements and in any case will be of higher quality than the store-bought product.

The proportions are the same: per kilogram of apple peelings, one liter of water, sugar to taste and a third of a teaspoon of yeast.

We recommend passing the skins and cores through a meat grinder, after which they can be filled with water. After a week and a half, add sugar and yeast to the strained semi-finished product, leave for a month or two to complete preparation.

When the infusion is saturated with sugar and yeast, you can add lemon or orange zest. This step guarantees you a pleasant taste and additional usefulness.

Vinegar and Honey Recipe

This guide is rarely used because honey apple cider is more difficult to make. But at the same time, this drink is the healthiest of all. Doctors recommend this particular recipe.

Choose quality apples. The sweeter they are, the better. You will need a kilogram of chopped washed fruits, which must be filled with warm boiled water. Add about 100 grams of honey, a crust of black bread and a little yeast on the tip of a teaspoon to the mixture. The container with the infusion must be thoroughly insulated and placed in a dark place for 10 days. Do not forget to stir the preparation daily.

After a week and a half, strain the future vinegar. Add honey to the juice again, depending on your taste. The approximate amount of the additive is about 50-100 grams.

Cover the container with a towel again and place it in a dark place for fermentation. The vinegar should remain there for about two months. If the liquid has become transparent, you have a high-quality product rich in vitamins and microelements. Bottle it and use it around the house.

If you cannot live without sweets, then we advise you to drink a teaspoon of vinegar diluted with water in the morning after eating. This will allow your potassium-sodium balance to return to normal, which will significantly reduce the desire to eat chocolate. You will see changes in food preferences within a couple of days.

Dill Vinegar Recipe

It’s easy to prepare such an infusion if you already have acetic acid and greens from the garden on hand.

Grind dill, preferably a whole bunch, with sugar. It is important that the juice is released. Pour the resulting mixture with half a liter of vinegar and leave in a warm place for 3-4 hours. After this, strain the solution.

The infusion prepared according to this recipe is most often used in cooking: added to sauces.

Vinegar recipe for berries

You can use raspberries, cherries or sea buckthorn as raw materials. The proportions are as follows: per kilogram of berries, a liter of apple cider vinegar, 2-4 tablespoons of sugar. Grind the berries with sugar - it should completely dissolve. Then pour in vinegar and close the lid.

After two days, the vinegar on the berries needs to be strained, and then stored in the kitchen cabinet.

Common problems

Even if you strictly follow the recipe, you may not get vinegar. This can be understood by the early stop of fermentation, a sour or even unpleasant smell, and a cloudy color.

Let's look at the most common mistakes.

  • We chose young apples as a raw material. The bacteria that cause fermentation feed on alcohol. The sweet fruit contains approximately 12% sugar, resulting in 7% alcohol. Young apples are usually sour, which means their sugar content may not be enough for proper fermentation. Some solve this problem by introducing sugar, pieces of black bread, yeast or even red wine into the infusion. You can choose any of these options.
  • They cut off access to oxygen. You may have overdone the insulation. And without oxygen, the infusion turns sour, and is closer to wine than to vinegar. Correcting this error is simple - remove the towel that covers the container to the side.

  • Sugar was added after the liquid was released from the apple wort and the second stage of fermentation began. Sometimes housewives taste infused juice and decide that it is very sour. The decision to add sugar is fundamentally wrong. Remember that vinegar is not wine; adding sugar during the fermentation process is prohibited. You can try adding souring accelerators: black bread or yeast. Some go to extreme measures - they contaminate the wort with acetic acid bacteria, which are carried by fruit flies. If you leave a piece of apple on the table, in a day or two it will be covered with these same insects. The method is very effective, but you still need to decide on it.

  • They moved the containers from place to place. After the infusion has been strained and left to ferment, the dishes should not be touched, not even simply moved from their place. All oxidation processes can stop. If this happens, it is important for you to restart the bacteria by adding yeast or brown bread crust.
  • Place the container in a place that is not warm enough. remember, that optimal temperature for souring juice - not lower than +27 degrees. Therefore, it is best to place the container with the infusion closer to the heating appliances or stove. The last three problems are easily fixed if you have a vinegar queen. We are talking about a film fungus that can form in a container with apples and water when you prepare vinegar. Carefully place the mushroom in a jar, fill with apple juice or cider. With its help, in the future you will put on stream the production of otset from apples. The uterus promotes the rapid launch of fermentation processes and can be used repeatedly until its “death”. A “lethal outcome” is diagnosed if the mushroom has darkened and sank to the bottom.
  • The infusion was strained poorly. If the drink does not acquire the characteristic transparent color, there is no need to worry. Vinegar already has all the beneficial properties, you just didn’t strain it well. Pass it through several layers of gauze. And the problem will be solved.

How to store?

Before using vinegar for its intended purpose, it must be properly packaged for storage.

The first thing to do is get rid of the sediment. You will see it at the bottom of the container in which the ocet was fermenting. You can try to carefully pour the solution into the bottle. But, most likely, the sediment will still end up in the pure product.

Therefore, use a rubber tube to pump out the pure infusion. To do this, lower one end of the tube into the container without touching the sediment. Inhale deeply from the other end and quickly lower it into the clean bottle. It is necessary that the storage container is located below the first one. All you have to do is make sure that the tube does not touch the sediment and jump out.

Don't be discouraged if you've done everything as we advise, but the vinegar still hasn't become clear. Just repeat the cleaning again after a few days - you rarely get a perfect result the first time.

The finished product can be enhanced with medicinal herbs. To do this, during the process of filling containers, add twigs and leaves of the desired plants to some of them. In a month, the ocet will have all the properties inherent in the grass.

The total shelf life of our apple assistant is 3 years. If stored properly, this number will increase by another year.

To learn how to lose weight with apple cider vinegar, watch the following video.

 

 
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