→ Apple cider vinegar at home. How to make apple cider vinegar at home - natural vinegar recipe How to make apple cider vinegar at home

Apple cider vinegar at home. How to make apple cider vinegar at home - natural vinegar recipe How to make apple cider vinegar at home

The seasoning is easy to prepare. There is no need to carry out complex manipulations; the raw materials used are inexpensive and accessible. However, finishing the job requires patience and step-by-step implementation of the recipe. On average, vinegar matures for two months.

Composition, benefits, contraindications

Dr. Jarvis, an American naturopath who devoted his life to the study of traditional methods of treatment, wrote a single work on the benefits of natural vinegar. He recommended drinking a glass of water with one tablespoon of vinegar every day to maintain alertness and health. Thanks to the popularizing doctor, apple cider vinegar began to be valued not only for its taste, but also for its medicinal qualities.

Natural homemade apple cider vinegar contains acetic, citric, oxalic, lactic acids, enzymes, vitamins, and chemical elements. During the fermentation process, amino acids are synthesized in vinegar. Active substances help digestion and blood circulation, strengthen muscles and vascular walls. The table describes the beneficial effects on human health.

Table - Chemical composition And beneficial features natural apple cider vinegar

CompoundEffect on the body
Potassium- Relieves cramps, swelling;
- helps the work of muscles, bones, tendons;
- maintains water-salt and acid-base balances
Calcium- Part of bone and muscle tissue;
- affects blood clotting;
- participates in protein synthesis
Magnesium- Improves memory;
- stimulates brain activity;
- improves mood, relieves anxiety
Sodium- Participates in water-salt balance;
- maintains normal blood circulation;
- stimulates the production of gastric juice
Phosphorus- Forms the human body;
- promotes growth;
- is a source of vital energy
Copper- Converts iron into hemoglobin;
- synthesizes endorphins;
- promotes collagen formation
Iron- Promotes the absorption of B vitamins;
- carries oxygen;
Zinc- Heals wounds;
- promotes brain activity;
- forms bones
Manganese- Regulates blood glucose levels;
- promotes the restoration and development of cartilage and bone tissue;
- participates in lipid metabolism, controlling fat deposits
Selenium- Part of enzymes and hormones;
- promotes sperm production;
- strengthens the immune system
Vitamin A- Regulates protein synthesis;
- slows down the aging process, stimulates cell growth and division;
- forms teeth and bones
Vitamin B1- Tones the intestinal muscles;
- reduces the negative effects of tobacco and alcohol;
- stimulates brain activity, improves memory and mood
Vitamin B2- Regulates the functioning of the thyroid gland;
- protects the retina from ultraviolet radiation;
- participates in metabolism
Vitamin B6- Helps absorb proteins and fats;
- relieves cramps, muscle numbness;
- is a diuretic
Vitamin C- Helps fight viruses;
- strengthens nails, hair, teeth;
- makes the walls of blood vessels elastic
Vitamin E- Regenerates tissue;
- makes the skin elastic;
- participates in the synthesis of hormones

Vinegar is an acid that can harm the body. First of all, people with high stomach acidity should use the product carefully. Gastritis, heartburn, ulcers, nephrosis are contraindications. Acid has a detrimental effect on tooth enamel. It is not recommended to give dishes with vinegar to children under 14 years of age.

5 Homemade Apple Cider Vinegar Recipes

To prepare apple cider vinegar at home, you need to prepare large glass and enamel containers, ripe apples, boiled water and granulated sugar. This is enough to obtain a clear and aromatic vinegar solution after two months. Before becoming part of a dish, the product must go through the following stages of formation:

  • alcoholic fermentation- sucrose is converted into ethyl alcohol;
  • vinegar fermentation- alcohol turns into acid;
  • filtration - sediment is retained, only clear liquid is drained.

With sugar

Description . Apple vinegar Using sliced ​​apples is easy to make at home. You can do without yeast; the apples will ferment naturally. The process is long, but does not require active intervention; the bite practically does itself. Both sour and sweet varieties of apples are suitable. Great option- “Antonovka” is a moderately sour, but pleasant-tasting apple. Based on the sweetness of the fruit, the amount of granulated sugar per 1 kg of fruit is calculated: 50 g for sweet apples and 100 g for sour apples. Water is taken in sufficient volume to cover the fruit 3-4 cm higher.

What you will need:

  • apples - 2 kg;
  • sugar - 100 g;
  • hot water (70 °C).

How to do

  1. Quarter the washed apples and cut out the seeds.
  2. Grate along with the skin.
  3. Place the puree in an enamel container.
  4. Pour in water, add granulated sugar.
  5. Cover the neck of the pan with several layers of gauze or any other fabric that allows air to pass through and traps insects and debris.
  6. Leave for two weeks in a warm, dark room or wrap in black plastic.
  7. Stir the mixture twice every day with a wooden spoon.
  8. Strain the liquid after 14 days and pour into glass jars, leaving 5-7 cm to the neck.
  9. Tighten with gauze and wait another two weeks.
  10. Strain and bottle into clean, dry bottles.

Determining the readiness of vinegar is easy. The liquid stops “playing” and becomes light and transparent.

From juice

Description . An economical way to make vinegar is from apple juice, pressed at home. The recipe only includes fresh apples, prepared without water and granulated sugar. For successful fermentation, you need to take sweet and ripe varieties. You will also need a blender or juicer, glass bottles, an enamel saucepan and gauze.

What you will need:

  • apples - 2 kg.

How to do

  1. Cut the washed apples into pieces.
  2. Leave in air until brown.
  3. Pass the slices through a juicer or grind into porridge with a blender.
  4. Pour the juice into a glass jar, not reaching the edge of the neck 5-7 cm.
  5. Place a medical glove over the neck.
  6. Place in a warm (20°C) dark place.
  7. Wait for the glove to inflate (this happens after about a week).
  8. Remove the glove and pour the liquid, along with the film formed on the surface, into an enamel pan, leaving a space of 10 cm to the edge.
  9. Cover the edges of the pan with gauze and leave in a warm, dark place for one and a half to two months.
  10. As soon as sediment appears and the liquid becomes clearer, filter the resulting vinegar and pour into bottles.

To reduce fermentation time, you can use wine starter, yeast, granulated sugar or ready-made vinegar. Any of these products is added directly to the juice.

On the vinegar uterus

Description . The process is much simpler if you use a recipe for making apple cider vinegar with a ready-made vinegar mother. This is the same film of yeast that forms on the surface during natural fermentation of juice. The matka can be used for a second batch of vinegar, which will be ready in three to four weeks. The film can be quite wide and dense, resembling tea mushroom or jellyfish. The reused uterus, which has become denser, can be preserved in a small amount of vinegar until next time. Handle the queen carefully; she may die if the jar is moved suddenly. If during the cooking process the queen sank and fermentation did not occur (a new film did not form on the surface), then the apples were treated with chemicals. Therefore, it is better to use fruits grown on your own plot.

What you will need:

  • apples - 1 kg;
  • vinegar mother;
  • granulated sugar - 100 g;
  • water.

How to do

  1. Cut the washed apples into slices and, without cutting out the seeds, pass through a juicer.
  2. Fill the remaining spin with water, stir and squeeze through a cloth.
  3. Add the resulting liquid to the previously squeezed juice.
  4. Add granulated sugar and dissolve completely.
  5. Fill the glass jar about three-quarters full.
  6. Carefully place the uterus inside.
  7. Fold the gauze in three layers and tighten the neck of the jar.
  8. Place in a dark, warm place for three weeks.
  9. Remove the uterus, strain off the vinegar, and discard the resulting sediment.

The juice can be squeezed out using a meat grinder. Roll the slices and squeeze the resulting mass through cheesecloth. It is more effective to hang a “bag” with applesauce over the container and leave overnight.

From cake

Description . A simple way to make apple cider vinegar at home from the pulp remaining after preparing apple juice. The result is waste-free production.

What you will need:

  • fresh cake - 1 kg;
  • granulated sugar - 100 g;
  • water (70 °C) - 1.5 l.

How to do

  1. Place the apple juice in a glass container.
  2. Cover with granulated sugar.
  3. Pour in water to cover the contents by 3-4 cm, not reaching the edge of the container by 5-7 cm.
  4. Tighten the neck with gauze.
  5. Place in a dark, warm place for two to three months.
  6. Drain and strain the resulting vinegar.
  7. Bottle.


From Dr. Jarvis

Description . Dr. Jarvis, in his book, offered his own recipe for apple cider vinegar at home. According to Jarvis, yeast and rye bread are used for fermentation. The components are designed for a liter of liquid, so to prepare a double portion, the proportions are doubled.

What you will need:

  • apples - 800 g;
  • water - 1 l;
  • honey - 100 g;
  • bread yeast - 10 g;
  • dry black bread - 20 g.

How to do

  1. Wash the apples, cut into slices and pass through a meat grinder.
  2. Place the puree in a glass container and pour in water, leaving 10 cm to the edge.
  3. Add yeast, bread crumbs, and honey.
  4. Cover with a cloth and leave in a warm (20-30°C) dark place for ten days.
  5. Stir the mixture three times a day with a wooden spoon.
  6. Strain the liquid and pour into an enamel container.
  7. Cover again with gauze and place in a warm, dark place for 40-50 days.
  8. Filter the cleared liquid and pour into bottles.

Vinegar is stored at room temperature under sealed boiled stoppers. If planned long-term storage, then the cork can be sealed with wax.

Product Application

Judging by the reviews, some consumers consider vinegar to be practically a panacea for all diseases and a universal cosmetic product. Natural apple cider vinegar is drunk to strengthen blood vessels, rubbed into temples to relieve headaches, and added to face masks and shampoos. Vinegar can be used in three directions.

  1. Cooking. First of all, apple cider vinegar is made at home to obtain a natural seasoning. Meat, fish, and vegetables are marinated in aromatic, alcohol-free apple cider vinegar. Salad from fresh vegetables The vinegar solution gives a pleasant sour taste. Unlike industrial table vinegar, apple seasoning has a pleasant, subtle aroma.
  2. Cosmetology. Helps brighten and soften the skin. To get rid of acne, it is recommended to wipe the skin with a solution: two teaspoons in half a glass of water. A warm bath with a glass of vinegar will help restore strength and renew the epidermis. It is not recommended to lie in the bath for more than 20 minutes. Vinegar conditioner will make your hair soft and shiny and strengthen the roots. Dissolve a tablespoon of apple cider vinegar in 1 liter of cool water and rinse your hair after each wash.
  3. Medicine . To improve the general condition of adherents traditional medicine It is recommended to drink a glass of honey-vinegar cocktail every day. A teaspoon of ingredients is diluted in warm water. Rub the apple solution on your legs for varicose veins. To relieve a sore throat, gargle with water and vinegar in a 1:1 ratio. Vinegar helps to quickly cool the body, so it is recommended to rub the patient at elevated temperatures.

It is not recommended to drink vinegar on an empty stomach, even in diluted form. Before using the product for medical purposes, you should consult your doctor, especially if you have chronic diseases. When using, you need to follow the dosage, dilute it correctly and not overuse it.

Knowing how to make apple cider vinegar at home, you can completely abandon the store-bought vinegar solution. A natural product made from juicy ripe apples will complement the dish and preserve health and beauty.


Reviews: “Promotes the breakdown of fats and carbohydrates”

I haven’t done anything with the vinegar mother yet, and it’s not really clear to me what can be done with it or made from it, nothing is really written anywhere. I found it
“….a very valuable and useful formation called the “vinegar queen.” It is considered a miracle cure, a spoon of which can alleviate the patient’s condition even in cases where vinegar itself does not help. This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes.

At the same time, they write everywhere that it is very tender, you can’t even move dishes with it from place to place, it dies immediately (and this is true), how then can you pinch off pieces from it. A friend came to see me and I poured her some vinegar from a jar (I didn’t want to go into the basement for pre-packaged vinegar). The vinegar queen immediately began to sink to the bottom, and after a day it became clear that she had died. But a week later, when I wanted to strain the vinegar and throw away the dead queen, I saw that a film had formed in the jar again, i.e. new vinegar queen. So about 4 of them settled to the bottom of the jar, and it looks like a multi-layered kombucha, and all because of my sluggishness (I don’t have time to throw away the dead one before a new one is born).

Sanovna, http://www.forumdacha.ru/forum/viewtopic.php?t=3411

Apple cider vinegar contains valuable minerals (for example, a lot of potassium, necessary for the functioning of the nervous system) and organic acids: acetic, malic, citric, oxalic and others. Hence the effect: apple cider vinegar reduces appetite (including the desire for sweets), stimulates metabolism and promotes the breakdown of fats and carbohydrates. Of course, all this is individual: some people use vinegar to lose weight before their eyes, others improve their skin condition, and for others, there is no effect at all.

It is better to use homemade apple cider vinegar. To do this, take apples (overripe ones are possible), wash them thoroughly and chop them finely, then put them in an enamel pan and fill them with hot (60-70 degrees) water. The water should be 3-4 cm above the level of the apples. Add sugar (at the rate of 50g sugar per 1kg of sweet apples and 100g per 1kg of sour apples) and place the pan for 2 weeks in a warm place, but not in the sun. Be sure to stir 2-3 times a day to prevent a crust from forming. After 2 weeks, strain the liquid through cheesecloth folded in 2-3 layers and pour into glass jars (it is better not to add 5-7 cm to the jars) for fermentation for another 2 weeks.

Bat, http://www.forum.kalor.ru/recept-yablochnogo-uksusa-t584.html

I would like to offer, if anyone is interested, a recipe for apple cider vinegar, which I have been using for a very long time. This was just the first time I made vinegar from apples. For each liter of fresh apple juice, add 70-80 grams of sugar and stir. Pour the juice into 0.5 liter bottles 3/4 full. Add 10 crushed raspberries or 15 white currants (whole) to each bottle. I don’t wash the berries to preserve the wild yeast. I plug the bottles with cotton wool. The juice ferments for 2 weeks. 25-28 heat. Then I filter and again into 0.5 liter bottles. I add 1 tbsp to each bottle. l. apple cider vinegar, but you can add wine (as indicated in the recipe). I leave it in a warm place for 2 months, capping the bottles. The vinegar is strong and can last for years. To get rid of a herd of midges, I drop fairy (or any dishwashing liquid) into a container of water and pour in a spoonful of apple cider vinegar (you can use grape vinegar, the main thing is a light smell). You can also leave a little wine in a wine bottle, they will also sink well. One year I tried using honey instead of sugar, but it didn’t work.

Arci, http://www.povarenok.ru/recipes/show/110479/

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Apple cider vinegar is a unique product. It is used to treat diseases, cosmetic procedures and body contouring. Dr. Jarvis was committed to the use of this healing liquid for the prevention and treatment of many diseases. He believed that by using this product correctly and regularly, people could solve their health problems. Only real fruit vinegar obtained by fermentation has beneficial properties. How to make natural apple cider vinegar at home? Eat different recipes obtaining this healing liquid from apples.

How to make apple cider vinegar at home?

A bottle of natural vinegar is simply necessary in the house. It is perfect for dressing salads and preparing other dishes. Homemade vinegar is used to prevent many diseases and lose weight. When consuming this product, the metabolic process improves, appetite decreases, the body is cleansed of toxins, the aging process slows down, and the immune system is strengthened. Apple cider vinegar is used for cosmetic purposes to improve the condition of hair and nails.

And wraps and rubbing using homemade fruit vinegar perfectly help solve the problem of excess weight. What makes this product so useful? Vinegar preserves all the vitamins and beneficial microelements that apples contain. And during the fermentation process, apple raw materials are saturated with additional beneficial substances. The quality of vinegar depends on the method of its production. Let's consider 3 popular and simple ways obtaining fruit vinegar.

From apple juice

The easiest way to make fruit vinegar at home is from apple juice. For this you only need a few kilograms of apples. It is advisable that the fruit be from your own garden or grown in clean conditions without the use of chemical treatments. To prepare vinegar at home, you need to do the following:

  1. To prepare vinegar for this recipe, choose sweet apples, which must first be washed.
  2. The fruits are cut into large pieces and allowed to stand for some time in daylight so that they darken.
  3. Juice is squeezed out of pieces of fruit, which is then filled into a glass vessel.
  4. Place a rubber glove or ball on the top of the container.
  5. The container with juice is placed in a warm and dark place for the fermentation process for 1-6 weeks. During this process, the rubber glove will fill with air and swell. When the glove is heavily inflated, it means it’s time to transfer the liquid for stage 2 of fermentation.
  6. Drain the liquid into a wide clay or enamel container to increase the fermentation rate. The level of the poured apple liquid should be 9 cm below the edge of the dish. Be sure to pour the mixture along with a gel-like film on the surface of the liquid. This film consists of colonies of acetic acid bacteria that support the fermentation process. When the product is ready, the film is collected for subsequent preparation of another portion of apple cider vinegar.
  7. Cover the container with liquid on top with a simple towel. To continue fermentation, the dishes with liquid are placed for 1.5 -2 months in a dark, warm room in which the room thermometer shows at least 27 degrees.
  8. When sediment appears and the mixture becomes transparent, the liquid is filtered through a layer of gauze and bottled.

It is recommended to store the finished product in a cool place. It is recommended to use it only when diluted with water. It is advisable to drink the drink through a straw and/or rinse your mouth thoroughly with water afterwards to prevent the destructive effect of acid on tooth enamel.

Homemade apple cider vinegar from pulp

At home, this recipe is used to make apple cider vinegar, which is rich in potassium and other trace elements. To prepare it, it is best to take organic fruits of late varieties. Taking 1500 g of apples, you will get up to 0.85 liters of natural vinegar. The process of producing vinegar consists of 12 stages:

  1. Wash ripe or overripe fruits thoroughly and remove spoiled areas.
  2. Grate the apples using a grater or meat grinder. It is convenient to use a juicer for this purpose.
  3. Transfer the resulting apple mass into a large glass container or enamel bowl.
  4. Pour the mixture with non-hot boiled water (1:1).
  5. For 1 liter of apple mixture, add 100 g of honey, 10 g of yeast and 20 g of dry black bread to speed up the fermentation process.
  6. Do not close the container with the apple mixture tightly, but cover it with gauze or a napkin.
  7. Place the mixture for 10 days in a room where it is dark and warm.
  8. Stir the mixture with a wooden spoon three times a day for 10 days.
  9. After 10 days, strain the liquid through cheesecloth.
  10. Add honey to the strained liquid (50-100 g per 1 liter).
  11. Place the container covered with gauze in a dark room to continue fermentation.
  12. After 1.5 months, when the liquid becomes transparent, carefully pour it into bottles and close.

The healing liquid prepared at home is drunk, diluted with water. For this, 1 tbsp. l. fruit vinegar is mixed with a glass of water. You can add a small spoon of honey to a sour drink. High acidity and gastrointestinal diseases are contraindications to drinking cider.

Photo recipe for making apple cider vinegar without yeast

Fruit vinegar is made at home without adding yeast. To do this you will have to use a lot of sugar and also chop the fruit. The process of preparing healing apple liquid is divided into 6 stages:

  1. Cut the apples into pieces or chop them.
  2. Fill a wide ceramic, enamel or glass container with pieces of fruit. Then pour cooled boiled water over the apples so that the water level is 3 cm above the fruit mass.

  3. Pour sugar into a bowl with liquid (¼ cup per 1 liter of added water).

  4. Stir, cover with a clean towel and stir in a dark room for 7 days. The ideal temperature for the active fermentation process is 25-27 degrees. After a week, strain the liquid through cheesecloth.

  5. Then fill a wide container with the strained liquid. But you should not pour it to the very top, because during the further fermentation process the liquid will rise upward.
  6. Cover the container with the liquid with gauze and place it in a dark room for 1.5 months to continue fermentation. The clear liquid is carefully poured into glass containers and placed in a refrigerator or cellar for storage.

Homemade natural vinegar is prepared from real ripe apples (as opposed to industrial vinegar, which is based on apple waste: peels, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best suited for making vinegar. You will have to add more sugar to the base of sour apples. Fruits must be ripe; overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of rotting on the apples.

Sugar is the second essential component of vinegar (although there are recipes without sugar). Granulated sugar can be replaced with honey. Additionally, some homemade apple vinegar recipes include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained by fermenting apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. During natural fermentation, a foam or film resembling kombucha forms on the surface of the wort. This is a vinegar queen and should never be removed.

The vinegar queen should be protected in order to be used to quickly obtain a new portion of the bite. It speeds up the fermentation process, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

It is convenient to prepare vinegar in a three-liter glass container. However, you can also take glass bottles. It is easier to fill their necks with paraffin to preserve the finished product for a long time.

Homemade apple vinegar with sugar “Bystry”

Apple cider vinegar will be ready within one month according to this simple recipe. Apart from apples, you only need sugar, there are no other ingredients. The amount of sugar indicated is for sweet fruits. If only available sour apples, then the feed sugar needs to be doubled.

Ingredients:
three kilograms of sweet apples;
150 grams of granulated sugar;
water.

Cooking method:
Wash the apples thoroughly and chop them very finely. You can additionally crush the pulp with a masher.
Place the apple base in a pan (preferably enameled).
Add sugar.
Heat the water until it is hot but not boiling (ideal temperature is 70 degrees).
The amount of water should be such that the apples are covered by approximately 4 cm.
Place the pan in a warm place, but make sure that direct sunlight does not fall on the wort.

The apple mass must be stirred twice a day, preventing the top layer from drying out.
After two weeks, strain the contents of the pan using a gauze filter (fold a piece of gauze three times).
Pour the aromatic liquid into large glass jars.
Important: to ensure a normal fermentation process, you need to leave at least five or even seven centimeters from the surface of the liquid to the top of the container. The fact is that during fermentation the liquid level will increase.
You need to keep the future vinegar in jars for two weeks.
The finished homemade apple vinegar remains to be carefully poured into suitable clean bottles. Be sure to leave space between the neck and the vinegar level.
At the bottom of the container there will be turbidity, a sediment that does not need to be shaken. It can then be strained through 4-5 layers of gauze and added to bottles.
Seal the bottles well or make paraffin stoppers and store them in a dark place.

Homemade apple juice vinegar

Another option for apple vinegar at home involves using juice rather than apple pulp. The number of apples indicated is approximate; it can be changed depending on the required amount of the finished product.

Ingredients:
two kilograms of apples.

Cooking method:
Cut sweet ripe apples into large pieces and leave in the open air to oxidize.
When the pieces darken, you need to squeeze the juice out of them using a juicer. You can simply grate the apples, put them in cheesecloth and squeeze them.
Pour the resulting juice into a glass bottle and put a medical rubber glove on the neck.
Keep the bottle in a dark place at a temperature not lower than 20 degrees.
The glove will inflate when exposed to gas. When it swells to its maximum, it needs to be removed. You can't tell in advance how long you'll have to wait. The process can take from a week to a month and a half.
Pour the wort along with the vinegar mother into a wide bowl, preferably made of clay or wood. With a large area of ​​contact with air, fermentation will proceed faster. Between the surface of the liquid and the top of the dish there should be approximately 10 cm, at least seven.
Cover the surface of the container with a woven napkin or folded gauze.
Wait until fermentation is complete (homemade apple vinegar will become transparent and the bubbling will stop completely). The approximate period is from one and a half to two months.
Filter, bottle and store in a cool place, maybe in the refrigerator.

Homemade apple cider vinegar with sugar

Apple vinegar is easy to prepare at home. The main thing is to provide warmth and create the necessary conditions for fermentation.

Ingredients:
two kilograms of ripe apples;
two hundred grams of sugar;
one and a half liters of chilled boiling water.

Cooking method:
Puree the apples, core and peel included.
Place in a jar or pan, add half the amount of sugar and add water.
Stir, cover with a napkin and leave to ferment for three weeks. Stir 2-3 times daily.
Strain, add the second half of the sugar, mix and pour into jars.
Leave to ferment for about two months.
As soon as the liquid becomes clear, filter the prepared bite and use it.

Good day, my beloved readers! Probably many of you have heard about. How it prevents the appearance of cellulite, helps grow gorgeous hair, is used for weight loss and skin tightening, to treat low acidity in the stomach and even varicose veins. You can’t list just how useful it can be. But the trouble is that you can’t always buy a quality product in the store.

Homemade versus store-bought

Most often, the manufacturer “conjures” vinegar from residues from other industries, using:

  • apple peel,
  • core,
  • damaged places,
  • often prepared from the pulp left over from juice production,
  • and you can only dream about the presence of honey in a store-bought product.

The use of waste is not the worst thing - it is food, after all. This product surpassed all others in falsification. Manufacturers are very fond of using vinegar and mixing:

  • add preservatives to their product to prolong its shelf life,
  • dyes for masking used low-quality raw materials and giving a more marketable appearance,
  • subject the product to rigorous filtration using reagents to remove natural sediment,
  • and often, under the guise of a natural product, they sell a completely chemical mixture.

Such a product will not contain any vitamins or minerals, and fermentation accelerators and preservatives will only worsen the situation.

Homemade vinegar may be stored for less time, and its color will not be as bright. Preparing your own apple bite at home, which does not require a lot of time and money, will be much safer and healthier, because the hostess will put not only love into it, but also high-quality fresh products!

Basic recipe

Many sites and forums on the World Wide Web have collected a lot of different step by step recipes, among which you can find both old “grandmother’s” and modern ones from popular experts. Maybe not all, but they have a right to exist, although the basic principle of how to cook useful product, almost everyone has one. This is exactly what I will prove now.

I walked on apples

What is vinegar? In fact, this is sour wine. That is, the process of preparing both consists of fermenting fruit juice. And the only difference is that wine ferments without air, while vinegar, on the contrary, must breathe.

So where does good vinegar start? Right! From good raw materials. Today we have apple. Therefore, we cook, no matter red or yellow, the main thing is sweet and ripe apples. And it’s not at all necessary to wash them (it’s not even advisable!) and cut off the bruised areas, just tear off the stalks and cut out the rot. After all, in order for fermentation to be active and without yeast, it is necessary that fungi remain on the fruits, promoting this very fermentation. And they only appear on “unwashed” apples.

By the way! The riper and sweeter the apples, the less sugar will subsequently need to be added to the wort and the faster the fermentation process will take place.

  • grate
  • cut in a food processor or mixer
  • pass through a meat grinder
  • just cut with a knife

You can choose any method you like. But! Doing this on a grater takes a long time and is not at all safe for our fingers. Using a knife is even more dangerous and takes longer. The meat grinder crushes the raw material too much, turning it into mush, which will subsequently affect its filtration. Therefore, I usually do this in a food processor. The apples do not wrinkle in it, but come out in small pieces.

Natural product base

The most important, but not the most difficult moment in our undertaking begins: we lay the foundation for the future vinegar. What is needed for that:

  • apples of any variety (both Antonovka and small Ranetki are suitable);
  • water;
  • honey (which is preferable) or sugar;

Everything with the main components! All other additives are just variations on the vinegar theme. You can add a piece of rye bread to enhance fermentation. But I wouldn’t recommend adding yeast - if you do everything as I wrote above (and below too) and without it you will get wonderful vinegar.


There are not many options with the proportions of these components, but there are. I believe that for one kilogram of apples you should take one liter of water, and sugar - depending on the sweetness of the original product. On average (in terms of sweetness) it will be 100 grams per selected amount.

Attention! Mix the ingredients in a wooden, glass, clay or enamel bowl. Aluminum, iron, and especially plastic are not suitable for this purpose. Be sure to leave room in the container for fermentation of the product, do not fill it to the brim.

When the vinegar base is ready, cover it with a napkin or towel and place it in a dark place where the temperature should be maintained at a fairly high temperature - 28-32°C. Hidden places in your apartment close to heating appliances or a dark cabinet in the kitchen are suitable for this.

In such conditions, the workpiece needs to stand for 10-15 days, it all depends on the presence of the above-mentioned fungi and the storage temperature of the wort. All this time, you need to “disturb” his calm three times (or at least once) a day by stirring with a wooden spoon.

This is also an important stage. First you need to separate the pulp from the liquid (it is not vinegar yet). How can I make this easier? Apple porridge will be difficult to squeeze through gauze, I know from my own experience. That is why I advise you to do it “roughly” through a colander into which you place the pasta.

Just throw the wort into a colander and press the mass with your hands so that the liquid drains as much as possible. No need to rub anything! This will only mash the pulp into porridge, and it, in turn, will clog the fabric during subsequent filtration.

Then we put gauze on our colander (make it in two layers) and filter the liquid “cleanly”. It's no longer juice, but it's not vinegar either! The resulting semi-finished product must still ferment, not so violently, but still. We repeat the technology in the same sequence, only we do not add water:

  • sweeten 50-100 g of sugar per liter of liquid, again depending on the source material;
  • pour into a clean container and also cover with a cloth;
  • Place in a dark, warm place for 40-60 days to complete fermentation.

Our daily presence is no longer required, there is no need to stir the strained product, and do not touch it at all until the product is ready. The vinegar will be considered ready when the fermentation process is complete and it becomes completely clear.

Packaging and storage

Already prepared vinegar must be removed from the sediment. Do you know how this is done? No? Exactly the same as finished wine. I know two options:

  1. Carefully, without lifting sediment from the bottom, the liquid is simply poured into a clean container. This is done quickly, but the downside here is that it’s good that you can drain it with the least “losses”, but you won’t be able to - the sediment will definitely rise and flow into the clean product. The second method will produce less waste, but you will also have to tinker longer.
  2. Using a rubber tube. We fix one end of it in a container with vinegar, somewhere in its middle and certainly not touching the bottom. To start the process, you need to draw in air from the other end of the tube and quickly lower it into the overflowing container (it should be much lower than the first). This will begin the “pumping” from one container to another. All you have to do is make sure that the tip of the tube does not sink into the sediment and does not jump out.

If you end up with a lot of cloudy liquid, don't worry. Let it sit for another day or two and you can repeat the process again. Moreover, I advise you to strain pure vinegar again in the same way after a week or two; it is very difficult to do it well the first time.

Attention! At the stage of bottling vinegar for storage, you can infuse it with various herbs for medicinal purposes or to add flavor. This is done by adding the herb of choice to the finished product bottle. After 3-4 weeks, it will transfer not only its aroma to the vinegar, but also all its beneficial properties and it can be removed.

Pour the finished vinegar into smaller containers, maybe bottles or small jars, and don’t do this right up to the neck. Just close with nylon lids or tight plugs, but not hermetically. Now it is still completely “green”, with a strength of no more than 4-5%, it will still ripen over time, why completely deprive it of access to air.

It is better to store at a temperature of 6-8°C, but more is possible, that’s not the point. After a year, the vinegar will reach a good strength and will be fully mature. You can use it without fear for your health (and your health!) for 3 years, which means more than one winter!

Variations on the Vinegar Theme

What else would you like to say on the topic of vinegar? While I was preparing the article, I didn’t read any recipes and recommendations. My God, if I myself were completely out of the loop, it wouldn’t be surprising to get lost.

What I mean? Yes, at least for an example. I’m opening the top articles on our topic today. And what do I see? Apple Cider Vinegar Recipe from Dr. Jarvis! I have no doubt that there was a doctor who promoted vinegar (by the way, not only that!) for medicinal purposes.

But I can’t understand why this recipe is according to Jarvis. The same recipe, rewritten many times from site to site with bread and yeast. Maybe I didn't understand? Maybe YOU can explain it to me?

By the way! Our Russian Malakhov also greatly respects the use of vinegar and soda for medicinal purposes. If you listen to the people's herald, this product helps in absolutely any case, from a runny nose to arthrosis.

And yet there is another option that deserves special attention. I offer it to you.

Recipe with apple juice

To produce vinegar from apple juice, we will follow the principles of the basic recipe, but there are, of course, subtleties. This is the simplest method, eliminating the part of the recipe where we regularly stir the wort. But, for active fermentation, you will need to add starter to the juice in addition to sugar. What could it be?

  • a piece of black bread
  • live yeast
  • wort left over from previously prepared vinegar
  • vinegar uterus with the remains of undecanted sediment

I leave the choice of the appropriate option up to you, but I think the second and third are more acceptable.

Advice: Try to prepare vinegar with honey and without sugar in any recipe, because the product of bees contains significantly more vitamins and minerals.

Should I dilute the juice with water? Many sources I have encountered do not give such a recommendation. But, I am still inclined to believe that this needs to be done. Judge for yourself - from undiluted juice, the vinegar will turn out very concentrated and, I think, strong. What for? Do this with about 3 parts juice, one part water, or a little more.

I won’t describe the rest of the process, everything is repeated one after another:

  • fermentation
  • desludge
  • sending for storage

But even this lighter version cannot be prepared in 1 hour. In any case, you will need at least a month and a half to do everything.

Video recipe

Hi all! Apple cider vinegar has proven itself not only as a medicinal product, but also as a cosmetic product. It was thanks to this substance that Cleopatra managed to maintain her beauty and health.

Unfortunately, the quality of the samples presented in stores is not always high enough. To be sure of the usefulness of the product, it is better to make apple cider vinegar at home - a simple recipe for this has long been known.

About the simplest option for making apple cider vinegar at home

To make homemade apple cider vinegar, you can use several recipes. Beginners should prefer the simplest option:

  1. Apples (preferably Antonovka) are “passed” through a coarse grater. The skin and core are also ground. The pulp is placed inside a glass container or enamel pan. Add boiled warm water in the following proportions: 800 g of apple pulp is diluted with 1 liter of water.
  2. The mixture is supplemented with sugar (100 g) or honey, as well as raw yeast(10 g). Yeast can be combined with dry rye bread (20 g). The amount of ingredients is calculated for 1 liter of water.
  3. An open container with the prepared composition is kept for about 10 days in a dark, warm place.
  4. The mixture must be stirred twice a day. To do this, use a wooden spoon or a clean stick.
  5. After settling for 10 days, it is necessary to squeeze the liquid out of the cake into another container through gauze. To obtain high-quality vinegar, the liquid must be sweetened. About 50 grams of sugar are added to a liter of juice. The ingredients should not be stirred. The container with the composition is tied with gauze and left in a warm place.
  6. Apple cider vinegar takes 40 to 60 days to mature. The finished product is considered to be light in color with a pleasant taste. The liquid must be filtered again using gauze or poured into another container using a hose.
  7. For ready-made apple cider vinegar, you need to prepare several bottles or small jars with tight lids. Containers with homemade vinegar are stored in a simple cabinet or in the refrigerator.

Sometimes on apple cider vinegar during infusion you can see a film that looks like a jellyfish. It is called the vinegar mother, the appearance of which is a rare occurrence, indicating the preparation of high-quality vinegar.

The production of homemade vinegar may be accompanied by the appearance of small midges. This is considered normal. Once the vinegar is in the bottles, the midges will disappear.

It should be noted that the color of real high quality apple cider vinegar may not be transparent. It should be somewhat cloudy.

Homemade vinegar will provide you with healing properties for at least 2 years. Moreover, the longer it is stored, the more useful it will become.

Apple cider vinegar at home - simple recipe No. 2

You can prepare vinegar according to an old, but no less simple recipe. IN in this case You can use thoroughly washed, finely chopped and crushed overripe apples.

  • The gruel is placed in enamel pan, add water heated to 70 degrees in such a volume that it covers the apples “with a margin” of several centimeters. To sweet apples, in the amount of 1 kg, you need to add about 50 grams of sugar, to sour fruits - 100 grams of sugar.
  • Leave the pan in a dark and warm place. It should be remembered that the contents of the pan require periodic stirring.
  • After 2 weeks of settling, the mass “yields” to careful filtering. For further fermentation, the liquid is poured into jars with wide necks. The container should not be filled completely.
  • Homemade vinegar takes about 2 more weeks to fully cook. After this, it is bottled, in which it will be further stored. When pouring, the liquid must not be shaken to prevent sediment from appearing in the final product.

Features of apple cider vinegar juice-based recipe

In addition to “classic” recipes based on the use of apple fruits, it is possible to make vinegar from natural apple juice. There shouldn't be any pulp in it.

In this case, you can do without yeast and sugar. However, to infuse vinegar more quickly, you can use a dough - dry yeast (a quarter of a teaspoon) and sugar (a teaspoon) mixed with warm water. The dough can be added to the juice after it begins to foam and rise. Fermentation will also be faster thanks to rye bread. A small piece will be enough.

The neck of the container with all the ingredients is covered with a medical glove to prevent air from entering. It will become a “receptacle” for carbon dioxide produced during fermentation. If a glove breaks, it should be replaced with a new one.

The juice requires aging for about 4 weeks, during which fruit sugar will be able to “become” alcohol. The result will be a “tincture” similar to young wine. In order for it to become vinegar, the contents

it still needs to brew, but in an open container. You can use a saucepan.

The vinegar will be ready within 2 months, when it stops giving off a strong, unpleasant odor.

When to Avoid Apple Cider Vinegar

Thanks to homemade apple cider vinegar, of which there are many recipes, you can not only make an excellent salad dressing, but also solve a number of medical and cosmetic problems. Ocet fights cellulite and is included in many hair masks and skin lotions. It copes well with colds, varicose veins, fungal and skin diseases, diabetes and other ailments.

The main rule is – do no harm. Vinegar, despite all its benefits, is not

no need to get carried away with people:

  • with diseased gastrointestinal tract organs;
  • with gastritis and ulcers;
  • with acute and chronic nephritis;
  • with impaired salt metabolism;
  • with hepatitis;
  • having urolithiasis.

 

 
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