Good day, dear readers! Today I would like to tell you a recipe for apple cider vinegar, which I got from my grandmother. Such a remedy can also provide health benefits.

At the same time, the technology is simple. Did you know that natural vinegar helps fight cellulite, and is also used for skin tightening, slimming and beautiful hair.
It is used internally for medicinal purposes and is used for all kinds of rubbing and compresses.

It has been known for a long time and is used for the preparation of various medicines and for the treatment of many diseases.

In cooking this product allows you to give dishes refined taste... Cabbage is fermented with it, and they are preparing different options canning.

Use garlic as a supplement.

Apple cider vinegar is packed with essential enzymes and vitamins. It has a positive effect on the nervous, digestive and cardiac systems.

A home made product has a lower strength than a synthetic version.
Remember that frequent use of synthetic products internally leads to the formation of sand and kidney stones, as well as to the appearance of peptic ulcer disease.

It is better not to use the store option for weight loss.

It is also worth considering some of the subtleties of using a natural product. Do not use a cloudy product.

Wait for the sediment to settle. Vinegar in a jar will ferment for a longer time than the same product in a saucepan or wide bowl.

Homemade apple cider vinegar: popular recipes

If you want to know how to do Apple vinegar, try this simple yeast-free recipe.

Prepare Simple Ingredients- this is 3 kg of apples, 300 g of sugar and water.

You will also need cheesecloth and a large container. The dishes can be made of glass, wood or enamel.

In this case, stainless steel will not work. It is better to use natural apples, which were not grown using chemicals.

Wormy fruits will tell you about naturalness.

So let's get started:

1. Peel and core the fruit, and then chop finely.
2. Put the apples in a container and add sugar there.
3. Mix the components and fill with water. In this case, the liquid should rise two fingers above the product.
4. Then place the dishes in a dark place. At first, the mixture will ferment for two weeks. Stir the liquid twice a day.
5. Cover the container with gauze or a regular napkin.
6. After two weeks, strain the mixture through cheesecloth and squeeze out the remaining pulp.
7. Then store the liquid at 3 liter jar... Cover the container and put it back in the room. After this, the second stage of fermentation takes place, which lasts about four weeks.

The finished mixture will acquire a rich shade. Store the product in a glass container.

Try Jarvis Vinegar. To do this, you need a liter of water, 800 g of apples, about 200 g of sugar. You can also use honey. You will also need 20 g rye bread or 10 g of yeast.

Wash the fruit and grate along with the core. Add to the resulting gruel warm water, honey and yeast.

Pour the mass into a container with a wide mouth. Place the dishes in a warm and dark place for 10 days.

Stir the mixture several times a day with a wooden spoon. After this period, squeeze the mass through cheesecloth. For every liter add 50 g sugar, and then pour into a wide-necked jar.

Tie the neck with gauze and place the container in a dark place on 40 days... The end of the fermentation process can be judged by how the liquid ceases to be cloudy.

Filter the prepared solution and bottle. Cap them and store in a cool place.

Slimming Apple Cider Vinegar

With the help of a natural product, treatment and weight loss are carried out. Folk recipes will help with this.

To reset excess weight Swirl three tablespoons of vinegar in a glass of water and drink it before meals.

It is a great cleanser.

The healing composition will also help with cellulite.

For this, special wraps are made. First you need to cleanse the skin.

Then the vinegar should be diluted with water in the ratio 1 to 1 and add a few drops of lemon juice and essential oil to the solution.

Bandages are moistened in the prepared mixture, with which you need to tightly wrap the stomach, hips and legs. In general, all the problem areas.

Roll the film and towel on top. With such a wrapper lie in bed under the covers about 40 minutes.
Quite easy to prepare and wrap for better fat burning. To do this, mix our main ingredient with honey and apply the sticky composition to your belly and other problem areas.

Wrap on top cling film... Wear warm tights. Cover yourself with a warm blanket and lie down for an hour.

There is also a special Bolotov technique, which involves the use of homemade vinegar... A useful product should be used for chronic fatigue, arthritis and varicose problems. It is also effective for fungal diseases.

Do not deny yourself the pleasure of using natural products. Moreover, this does not require large financial costs and excessive efforts. Hope my simple recipes are useful to you.

Be healthy and happy, dear friends!

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Good day, my beloved readers! Probably many of you have heard about. How it prevents the appearance of cellulite, helps to grow gorgeous hair, is used for slimming and tightening the skin, for treating low acidity in the stomach and even varicose veins. And you can't even list how useful it is. But, the trouble is that it is not always possible to buy quality product in the shop.

Home versus shoplifting

Most often, the manufacturer "conjures" vinegar from the leftovers from other industries, using:

• apple peel
• core,
• tainted places,
• often cooks from the cake left over from juice production,
• but about the presence of honey in store product you can only dream.

The use of waste is not the worst - they are food. This product excelled in counterfeiting all others. Manufacturers are very fond of using vinegar and chewing:

• add preservatives to their product that prolong its storage,
• dyes for masking used low-quality raw materials and giving a more presentation,
• subject the product to severe filtration using reagents to remove natural sediment,
• and often under the guise of a natural product, they sell a chemical mixture at all.

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

Homemade vinegar is stored, maybe less, and its color will not be so bright. Cooking your own apple bite at home will not require much time and money, it 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 of the worldwide network have collected a lot of different step-by-step recipes, among which you can find both the old "grandmother" and the modern one from popular experts. Let not all, but they have a right to exist, although the basic principle of how to cook useful product, almost all of them have one. This is what I am going to prove now.

I went for apples

What is vinegar? In fact, it is sour wine. That is, the cooking process for both of them consists in fermentation. fruit juice... And the only difference is that wine ferments without air access, while vinegar, on the contrary, must breathe.

So where does it begin good vinegar? Right! With good raw materials. With us, today it is apple. Therefore, we cook, it doesn't matter red or yellow, the main thing is sweet and ripe apples... And it is not at all necessary to wash them (not even desirable!) And cut off the bruised places, it is enough to tear off the stalks and cut out the rot. Indeed, in order for the fermentation to be active and without yeast, it is necessary that the fungi remain on the fruits, contributing to this very fermentation. And they are only on "unwashed" apples.

By the way! The more ripe and sweeter than apples, the less sugar you will need to add to the wort later and the faster the fermentation process will take place.

• grate
• cut in a food processor or blender
• mince
• just cut with a knife

You can choose any method you like. But! It takes a long time to do this on a grater and it is not at all safe for our fingers. With a knife - even more dangerous and longer. The meat grinder crumbles the raw material too much, turning it into gruel, which will subsequently affect its filtration. Therefore, I usually do this in a combine. The apples do not crumple in it, but are obtained in small pieces.

Natural product base

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

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

With the main components, everything! All other supplements are just variations on vinegar theme... You can add a slice of rye bread to enhance fermentation. But I would not recommend adding yeast - if you do everything, as I wrote above (and below, too), and without them, you will get wonderful vinegar.

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

Attention! Mix ingredients in wood, glass, clay, or enameled dishes... Aluminum, iron, and even more so plastic is not suitable for this purpose. Be sure to leave room in the fermentation vessel, do not fill it to the brim.

When the vinegar base is ready, cover it with a napkin or towel, place it in a dark place in which it should be supported quite heat- 28-32 ° C. For this, hidden places in your apartment closer to heating devices or a dark cabinet in the kitchen are suitable.

In such conditions, the harvest must be kept for 10-15 days, it all depends on the presence of the aforementioned fungi and the storage temperature of the wort. All this time, you need to "break" his calmness 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 (while it is not vinegar yet). How can you make it easier? Apple porridge will not be squeezed well through cheesecloth, I know from my own experience. That is why, I advise you to do it "in draft" through a colander, on which you discard the pasta.

Just put the wort in a colander and press the mass with your hands so that the liquid glass as much as possible. Don't rub anything! This will only crush the pulp into porridge, and it, in turn, will clog the tissue during subsequent filtration.

Then we put cheesecloth on our colander (make it in two layers) and filter the liquid "clean". This is no longer juice, but not vinegar either! The resulting semi-finished product should still wander, not so violently, but still. We repeat the technology in the same sequence, only we no longer add water:

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

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

Packaging and storage

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

1. Gently, without lifting the sediment from the bottom, the liquid is simply poured into a clean container. This is done quickly, but the disadvantage here is that it is good, with the least "losses" to drain, it will not work out - the sediment will surely rise and flow into pure product... The second method will produce less waste, but you will have to tinker a little longer.
2. With 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, it is necessary to draw in air from the other end of the tube, and quickly lower it into the overflow dish (it should be much lower than the first one). Thus, "pumping" from one container to another will begin. You just have to make sure that the tip of the tube does not sink into the sediment and does not jump out.

If you are left with a lot of cloudy liquid, do not be discouraged. Let it stand for another day or two and you can repeat the process again. Moreover, I advise you to drain clean vinegar in a week or two in the same way again, 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 aroma. 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 the beneficial properties and it can be removed.

Pour the finished vinegar into a smaller bowl, you can put it in bottles or small jars, and you don’t need to do this right under the neck. Just close nylon caps or tight plugs, but not sealed. Now it is still completely "green", with a strength of no more than 4-5%, it will still ripen over time, why should it be completely deprived of access to air.

It is better to store at a temperature of 6-8 ° C, but more is possible, not the essence. After a year, the vinegar will have reached a good strength and will be fully ripe. You can use it without fears for health (and health!) For 3 years, which means more than one winter!

Variations on a vinegar theme

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

What I mean? Yes, just for example. I open the top articles on our topic today. And what do I see? Apple Cider Vinegar Recipe from Dr. Jarvis! I do not argue at all, there was such a doctor who promoted vinegar (by the way, not only him!) medicinal purposes.

But, that's why this Jarvis recipe, I can't understand. All the same recipe, copied many times from site to site with bread and yeast. Maybe I didn't understand it? Maybe YOU can explain to me?

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

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

Apple Juice Recipe

For the production of vinegar from apple juice, we will act according to the principles of the basic recipe, but, of course, there are subtleties. This is the easiest way to eliminate the part of the recipe where we regularly stir the wort. But, for active fermentation, it will be necessary to add sourdough to the juice in addition to sugar. What could it be?

• a slice of black bread
• live yeast
• wort left over from previously prepared vinegar
• vinegar uterus with remnants of not decanted sediment

The choice of the appropriate option is left to you, but I think the second and third are more acceptable.

Advice: try to cook vinegar with honey and without sugar in any recipe, because the product of bee work contains much more vitamins and minerals.

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

I will not describe the rest of the process, everything is repeated one to one:

• fermentation
• removal from sediment
• storage

But, even this lighter version cannot be cooked in 1 hour. In any case, everything about everything will take you at least a month and a half.

Video recipe

Autumn ... We've picked the apples, now it's time to make apple cider vinegar. Its benefits and uses are described in another article, but here we will only consider a recipe for making apple cider vinegar at home.

Natural apple cider vinegar is so called because it is made exclusively from apple cider juice with a small addition of honey or sugar. The principle is this: the juice is fermented during the manufacturing process and alcohol is obtained, and already at further processing acetic acid is formed.

For making apple cider vinegar, it is advisable to take sweet varieties of apples, as they give large quantity alcohol and require less sugar. You can take both whole fruits and ready-made juice from them.

Apple Cider Vinegar Recipes

A simple apple vinegar recipe

You will need 1.5 kg of apples. Rub them on coarse grater whole, without throwing out the core, put in glass jar or in an enamel bowl and pour 2 liters of boiled cold water.

Then put a piece of rye bread in the container, about 50 - 60 g and add 150 g natural honey... Do not cover with a lid, but only cover with a towel or gauze on top, keep warm for 10 days, the apples should ferment during this time.

The recipe is a little more complicated

Take 2 kg of apples and 1.5 liters of clean raw water, for sweet apples, take 100 g of sugar, and for sour apples - 300 g.

Apples of any kind are suitable for cooking, it is enough to grate them on a coarse grater along with the peel and seeds, lay in enamel pot and cover with water, adding half the sugar and mixing everything well.

Cover the container with the vinegar being prepared with a towel or gauze, as fermentation should take place with air access. Leave to ferment for 3 weeks. Stir occasionally with a wooden spoon.

After 3 weeks, strain the mass, add the remaining sugar, stir to dissolve, and pour into the jars, covering them with gauze. Wait another 40-50 days, let everything roam. Over time, the liquid will brighten, and then become completely transparent - this means that fermentation is complete and the vinegar is ready for use.

Filter it, bottle it, seal it and place it in a cool dark place for storage.

An old recipe for making apple cider vinegar at home

In principle, it is also simple. Vinegar is prepared from overripe apples. Wash them, cut and grind finely. Transfer the resulting gruel to an enamel pan and pour hot water(about 70 degrees). The water level should be 3-5 cm higher than the gruel level. Add sugar at the rate of 50 g per 1 kg of sweet apples or 100 g per 1 kg of sour apples.

Place the saucepan with the gruel in a warm, dark place, and do not forget to stir the contents occasionally. After 2 weeks, strain and leave to sit. further fermentation... After another 2 weeks, homemade apple cider vinegar is ready, it needs to be poured into the container in which it will be stored. Drain without shaking, and strain the sediment. Store the vinegar in a cool, dark place and seal the containers well.

How to make apple cider vinegar from juice

Take natural apple juice without pulp. Yeast and sugar can be omitted, but to speed up the process, it is better to take quite a bit of dry yeast, about a quarter of a teaspoon, add 1 teaspoon of sugar and dilute in a small amount warm water, it will turn out to be a dough. When the dough begins to foam and rises a little, it is poured into a container with juice. To speed up the fermentation process, you can also put a crust of rye bread in a bowl with juice.

A medical glove is usually put on the neck of the container with the vinegar being prepared so that air does not enter the container. Carbon dioxide, which is formed during fermentation, will gradually fill the glove, and if it bursts, you need to put on a new one. So the juice should stand for 4 weeks, during this time fruit sugar will completely turn into alcohol.

The result was something like a young wine, and we need vinegar, so we leave the contents to ferment further, only already in open form... It is best to pour the liquid into a saucepan, cover it with something and ferment for 1.5-2 months at room temperature.

The vinegar is ready when the harsh is gone bad smell, which usually appears in the process of converting alcohol into vinegar.

Making apple vinegar - video

If you have your own methods and recipes for making apple cider vinegar, please write them in the comments. Which apples make the best apple cider vinegar (in your opinion).

Apple cider vinegar is a fermented product natural fruits... It has not only more pronounced and soft taste than regular, alcoholic vinegar, but also contains great amount useful substances. Due to the presence of biologically active ingredients his biological value several times higher. This once again is an incentive to master uncomplicated recipe... Every housewife can make apple cider vinegar at home. This is a natural, high-quality product that can be prepared in summer season and then use it all year round.

All the benefits of fresh apples

You can not only save it to winter period but also multiply. It was found that in this product the concentration of amino acids and active substances several times higher than in natural apples... At the same time, the calorie content is several times lower than that of apple juice. That is, even with diabetes, you can consume apple cider vinegar. Even a novice housewife can master the recipe for its preparation, and it always turns out successfully for everyone.

Apple cider vinegar composition

It has already become interesting. Let's analyze further what the use of a natural product gives to the body and for what purposes it can be used. The apple cider vinegar recipe allows you to replenish your supplies regularly. So, the composition includes more than 50 compounds and 16 amino acids. That is, natural product outperforms most dietary supplements that we buy at high prices in pharmacies.

The important components are:

• Biologically active enzymes, such as pectin.
• Various vitamins.
• Useful lemon, oxalic).
• Trace elements (sulfur, potassium, calcium, iron, copper and others).

As you can see, in winter it is quite possible to use it as a dietary supplement. It is enough to study the recipe for apple cider vinegar once, and you can use it all the time.

We cook ourselves

Of course, you can buy a bottle at the supermarket. But such a product has a big drawback. Even if it turns out to be natural, and not tinted with a solution acetic acid with a flavoring agent, it is still made from cake and peel. Of course, if at home you take whole fruits, then the composition will contain much more vitamins and nutrients.

The recipe for homemade apple cider vinegar is simple, but here are some tips to get you started:

• Apples should be taken ripe, but by no means spoiled or rotten. This is a common mistake as people find it possible to dispose of raw materials this way.
• For harvesting, sweet varieties are needed. The more sugar they contain, the higher the alcohol and acid content.
• Do not remove or discard vinegar uterus... She looks like tea mushroom, is formed during fermentation on the surface.

Apple Cider Vinegar Standard Recipe

It takes a long time to cook at home, but as a result, you get a well-fermented product, ready to use. No sugar is used for this recipe, so vinegar can be used even by diabetics. Healing power This product is very large, it just needs to be kept in reserve in every home. Let's move on to the recipe:

• For cooking, you need to choose ripe and sweet apples. It is very good if you have a summer residence, then there will be no problems with raw materials.
• The apples should be cut into cubes and left on outdoors.
• After about an hour, you can squeeze the juice from the fruit.
• Pour the resulting liquid into a glass container, and put on a glove on top. Don't forget to puncture. In a warm place, the container should stand up to 6 days.
• When the glove swells up a lot, it's time to pour the vinegar into a wide container. This will increase the fermentation rate. The temperature should be +27 o C. The fermentation time is 2 months.

After the end of the fermentation process, the mass must be filtered through cheesecloth and bottled.

Yeast-Free Sugar Recipe

This is a very simple apple cider vinegar recipe. At home, it is prepared relatively quickly, the result is a natural, high-quality product. The number of ingredients should be calculated based on the weight of the apples. For every kilogram of sweet fruits, 50 g of sugar is required. And if the apples are sour, then you need to double this amount.

• Apples need to be washed and grated on a coarse grater. Now put them in an enamel pot and cover with hot water. The temperature should be 70 degrees. Water should be poured 3-4 cm above the level of apples.
• Now add sugar, stir well and leave in a warm place for two weeks.
• To prevent the formation of a crust and the apples can ferment, it is required to stir the mass several times a day.
• After two weeks, you can strain the resulting product and leave to ferment for another 2 weeks. After this, additional precipitate may form. Just filter it again.

Yeast vinegar

Most housewives agree on what real apple cider vinegar should be. A simple recipe is one. The process should not take much time, in the summer there are enough other worries. Healing properties the resulting product should be consistently high - that's two. The use of yeast helps to achieve these goals.

In fact it is classic recipe making apple cider vinegar. The yeast harvesting allows the product to be the largest number useful substances that make the product healthy. For cooking you will need:

• litere of water;
• apples - 800 g;
• sugar - 200 g;
• yeast - 10 g.

There are alternative options if for some reason you cannot use these products. Sugar can be replaced with honey. Instead of the indicated amount of yeast, put 20 g of rye bread. If it's hard to find raw yeast then take dry ones. Just do not put a lot, a quarter of a spoon will be enough. If the room is cool and the fermentation is not too active, then you can add a little.

Cooking technology

As mentioned, this is a simple homemade apple cider vinegar recipe. Yeast activates fermentation processes and accelerates ripening finished product... The most convenient way to prepare vinegar is three-liter cans... To do this, wash thoroughly and prepare the required amount.

• Apples need to be grated on a coarse grater.
• Place them in jars and fill them with hot water. Make sure that there is room for fermentation, as the mass may rise slightly.
• Leave the container for 10 days, be sure to stir occasionally.

After 10 days, add sugar and yeast, tie with gauze and leave for 60 days for final fermentation. The product is considered completely ready when the liquid brightens and bubbles stop forming in it.

Pomace vinegar

If you make apple juice for the winter, then you probably leave a lot of waste. It is a pity to throw them away, so you have to come up with ways of disposal. Of course, the apple cider vinegar from the meal is not as healthy as if you took whole apples. Still, it is a natural and high quality product. The recipe for making apple cider vinegar involves the use of ready-made cake or mashed potatoes. If there is none, then you can twist the fruit in a meat grinder. To get a liter of vinegar, you need 1.5 kg of apples. The more mature they are, the better. For every 100 grams, add 10 g of yeast.

• Mix the grated apples with the same amount of water.
• Add yeast to these.
• Cover the crockery with a cloth.
• Place it in a warm place for 10 days.
• Stir the mixture every day.

It remains to strain the vinegar. If you wish, you can add a little citrus peels... They will add a special touch to your drink. Now carefully cover and remove the container for 1.5 months to ferment.

Vinegar with honey

It takes a long time to prepare, but, according to doctors, it is of very high quality. Analyzing homemade apple cider vinegar recipes, we can say that this one is one of the most thorough. The output is healthy and rich in trace elements vinegar. The cooking process is as follows:

• Apples need to be grated, folded into a container and covered with warm boiled water... A liter of water is required for 1 kg of apples.
• Add honey. This is the most expensive part of the recipe. For each liter of a mixture of apples and water, you will need 100 g.
• For excellent fermentation, you will need to add 20 g of dry black bread and 10 g of yeast.
• Cover the jar with gauze and leave for 10 days. Required condition: the room should be warm. But direct sunlight will be superfluous. Be sure to remove the container in a dark place.
• After ten days, drain the liquid and add 100 g of honey for each liter. It is both a preservative and flavoring agent simultaneously. If the fruit was sweet, then you can take half as much.

Now for the final fermentation. Leave the vinegar for about 2 months. During this time, it will become completely transparent. Then bottle it again and close tightly.

Beneficial features

Apple cider vinegar is considered one of the healthiest in its family. it natural product fermentation, during which it is saturated with trace elements and amino acids. This tool has long been used in folk medicine... It is used both internally and externally. There is a whole list of indications for which apple cider vinegar is recommended. Of course, this is not a panacea, it does not replace a visit to the doctor. But in some cases it can provide serious assistance to the body and create conditions for a speedy recovery.

This product effectively accelerates metabolism and metabolism, removes toxins from the body. That is why it is widely used for weight loss. Apple cider vinegar is taken to cleanse the body of accumulated mucus. To do this, you only need to drink a little vinegar mixed with warm water... This remedy has positive impact on immunity, strengthens and heals the entire body.

For the whole organism

If you find it difficult to curb your appetite and constantly crave sweets, look at apple cider vinegar. Taking it daily will help normalize potassium-sodium balance, which can reduce cravings for sweets. In addition, this product has a positive effect on the digestive system, on the cardiovascular and endocrine system... We can safely say that regular use apple cider vinegar, one spoonful a day, allows you to heal the entire body, saturate it useful substances and trace elements. At the same time, cooking does not take much time, which is a significant plus.

Apple cider vinegar (ocet) is used in cooking as a seasoning and preservative, in cosmetology to create anti-aging masks, in folk medicine for certain ailments. You can buy it in the store, but to be sure of the quality, it is better to make apple vinegar at home according to simple recipe... We'll consider classical technology which gives the most useful product.

Theory. There are three main steps to making apple cider vinegar:

• fermentation - processing by yeast of sugar (natural in fruits and introduced) into alcohol without access to air, as a result, young wine is obtained, preferably with a strength of 6-10%;
• souring - the transformation of wine alcohol into vinegar under the influence of bacteria of the Acetobacteraceae family, which are activated when oxygen is available;
• filtration of finished vinegar and bottling for storage.

Vinegar can be made from homemade apple wine(preferably dry) of any aging. Commercially available counterparts such as cider are not suitable because they contain sulfur or other substances that inhibit the development of acetic bacteria. If you have ready-made wine, go straight to the 11th stage of the preparation technology. This will greatly simplify and speed up the process.

Attention! Some apple cider vinegar recipes suggest adding pressed or dried yeast, bread, and other ingredients. The resulting drink will not natural vinegar and will lose part useful properties, because instead of wine alcohol, ordinary ethyl alcohol will appear.

Ingredients:

• apples - 10 kg;
• sugar - 50-80 grams per liter of juice (optional);
• water - 50-100 ml per liter of juice (in some cases).

Apple cider vinegar recipe

1. Unwashed apples (very dirty, wipe with a dry cloth) cut into slices, remove the core and seeds. On the surface of apples are wild yeast thanks to which the juice will ferment.

2. Grind the slices with a grater, meat grinder or other method until puree.

3. Put the puree together with the juice that has come out in a non-metallic container with a wide neck, for example, an enamel saucepan or a plastic bowl. Cover with gauze.

4. Leave for 2-3 days in a dark place with room temperature... Stir every 8-12 hours clean hand or a wooden stick. When the apple mass darkens, foam, hissing and a slight smell of fermentation will appear on top, proceed to the next stage.

5. Squeeze the puree through cheesecloth or a press. The pomace is no longer needed.

6. Pour the filtered fermented juice into a jar or glass bottle, filling no more than 75% of the volume.

7. Taste. If the juice is not sweet, add sugar based on the proportions in the recipe, stir. The juice should be sweet, but not sugary (the maximum sugar content is 20%). If strong acidity is felt (tongue stinging), add water.

8. Place a water seal or a medical glove with a hole in the finger (made with a needle) on the neck of the container. Check the tightness of the connection between the neck and the water seal to prevent air from entering.

9. Transfer the bottle (jar) to a dark place with a temperature of 20-25 ° C for 25-40 days.

10. At the end of fermentation (the airlock does not emit gas or the glove deflates, the wine has brightened, a layer of sediment has appeared at the bottom) drain the young wine through a tube, without touching the sediment at the bottom, so that the apple cider vinegar turns out to be light without turbidity.

11. Pour the wine into a wide-necked container. How larger area contact of wine with air is better. You can leave it to sour in the jar, but the cooking time will increase. Tie the top with gauze to protect it from insects. After a while, a film may appear on the surface (a layer of bacteria Mycoderma aceti), this is normal.

12. Leave for 45-60 days in a dark place (or cover) at 18-23 ° C. The wine will gradually turn sour, turning into vinegar. At the end of fermentation, the characteristic sharp sour smell will disappear.