Apple Cider Vinegar

Apple Cider Vinegar

1. Take a tall, well-rinsed glass vessel. Clean the organic apples under cold water. Then put in an apple divider. Cut the wedges into pieces. Put all the apple pieces in the tall glass vessel. Fill up with the still water until just before it closes.
2. Stir in a tablespoon of honey and add the mother of vinegar. Cover with a thin, clean cloth (gauze). Then put it in a warm, dark place (in my boiler room). Stir twice a day in the morning and in the evening with the wooden spoon so that oxygen comes in.
3. At the beginning the apple pieces still float up and go very slowly down. After a week it starts to foam and please keep stirring so that no mold forms on the foam. After about 17 days (maybe a few more days), you can smell the vinegar.
4. Now stop stirring the wooden spoon and let it stand. About 2 to 3 weeks, during this time the mother of vinegar forms. At first you can see streaks, later the vinegar mother looks like a jellyfish. Let it stand until it has consolidated, which will take about 3 to 4 weeks.
5. When the time comes, carefully remove the vinegar nut. Pour into a glass with a screw cap and pour apple cider vinegar over it so that it floats in it. Put in the fridge and use / make later for another vinegar according to your taste.
6. Now filter the whole thing and fill it into clean bottles. If you like, you can use it now or you can give it in a dark, cool place (basement) and leave it there for another 10 weeks so that it can still ripen. Apple cider vinegar is versatile. Imagination without limits!