Make Your Own Apple Cider Vinegar: Here’s How

Make apple cider vinegar yourself, know all the ingredients and get a healthy condiment that contains vitamins and trace elements without any unwanted additives.

Making apple cider vinegar: There are these options

Use either fresh apples, brandy vinegar, or apple juice to make it.

• It is best to use unsprayed organic apples. If you have an apple tree in your garden, making vinegar is a great way to use up a bountiful harvest.
• You can also make your own organic vinegar from cider.
• Alternatively, production is also possible with a combination of brandy vinegar and fresh apples or organic apple juice.
• The vinegar will keep for several months outside the refrigerator if it is tightly sealed. It is important that you do not leave the bottles open for a long period of time, otherwise, yeast will form and the vinegar will spoil.

Make your own vinegar from fresh apples

The ingredients you need are 1 kilogram of unsprayed apples, 1 handful of normal sugar, and a small amount of tap water.

• Wash the apples and cut the fruit, including the core and peel, into cubes.
• Place the pieces in a sufficiently large bowl and fill with water until the apples are about 3 centimeters covered.
• Sprinkle the sugar over it, stir everything with a wooden spoon and cover the bowl with a cloth. Put the bowl in a cool place for a week.
• Stir the apple-water-sugar mixture once a day. This is important to prevent mold from forming.
• After a week, the white foam has formed. Pour the liquid through a clean cloth into a clean bowl.
• Fill the resulting apple water into sterilized glasses. Dispose of the leftover apples in the compost.
• Cover each jar with a piece of kitchen roll and secure it with a rubber band.
• The apple water must then rest for 6 to 7 weeks. Find a place that is 25 degrees warm.
• If you see cloudy streaks in the glass after 2 to 3 weeks, this is a sign of the mother of vinegar and indicates that the fermentation process is in full swing.
• After the rest period, pour the vinegar into sealable, sterilized glass bottles. Before using it, let it ripen again in a cool place for about 10 weeks.

Make vinegar seasoning from apple juice

You need 5 liters of freshly squeezed apple juice from organic apples, 0.5 liters of mother-of-vinegar, 1 bottle of pure yeast, and 1 yeast nutrient tablet. You also use a bulbous glass jar and a fermenting container with a fermenting attachment.

• Pour the freshly squeezed apple juice into the fermenter and add the pure yeast.
• Dissolve the yeast nutrient tablet in a glass with a little water before pouring the mixture into the container as well.
• The fermentation container may not be more than two-thirds full so that the fermentation gases can spread.
• Seal the container with the fermentation attachment. Place the container in a dry place with a maximum ambient temperature of 22 degrees for about 4 weeks.
• Once there are no more bubbles in the fermentation tube, the process is complete.
• To clarify the still cloudy wine, first, pour it through a clean cloth and then through a coffee filter.
• The mother of vinegar is used to turn it into vinegar. Use 0.5 liters of mother of vinegar for 1 liter of wine.
  To do this, pour the wine together with the mother of vinegar into the bulbous vessel. Cover with a kitchen roll or a similar air permeable material as the mixture will need to breathe as fermentation continues.
• Place the jar in a place with a consistently warm temperature (about 22 degrees) for a few weeks.
• After 2 to 3 weeks, an odor similar to nail polish remover will develop. This is a sign that the fermentation process is working. From now on, smell the mixture every day. Once you smell a sour smell, the vinegar is ready.
• Place in sterilized, well-sealed bottles and let the apple cider vinegar mature in a cool place for a further two months.

When it has to be quick: Variant made from brandy vinegar

All you need is 1 liter of brandy vinegar and 4 apples.

• Peel the apples, then remove the core with the core and cut the fruit into small pieces.
• Put the apples with the brandy vinegar in a bulbous container that can be closed well.
• Put it in a cool place and wait three weeks.
• Drain everything through a cloth and then fill the vinegar into sterilized bottles. You can use the seasoning immediately.