How to Make Apple Cider Vinegar at Home. Making your own apple cider vinegar at home can be a really rewarding achievement. It is also a fun project to make with the kids! It is not that hard to do and, you can brag to your friends about you new culinary achievement! Vinegar has many health benefits and home uses such as disinfecting countertops and cleaning glass and windows.
If you are a fan of organic unfiltered apple cider vinegar with the mother at the bottom, you will be able to save a lot of money by making a big batch. You can make apple cider vinegar any time of the year, but some feel autumn is a time when apples are abundant everywhere and you will have a greater supply to choose from. It is also the time when many women begin to can their fruits and vegetables.
You can generally use any type of apples for the project, but certain types of apples will produce a finer end product. If you want to go a healthier route, consider using organic apples or, soak in 11.5 alkaline water, to remove any pesticide residue or wax.
How to Make Strong Apple Cider Vinegar
If you prefer your apple cider vinegar strong, use a variety of sweeter apples to achieve this outcome. I suggest apples that are sweeter such as red gold, Delicious, Fuji, and Honeycrisp. The reason for using sweeter apples is, sugar is the catalyst for fermentation and it helps improve the process.
You will need:
- raw sugar
- Cut up any type of organic apples and place them in a clean jar. Use the entire apple. Leave space for water and sugar solution.
- Add 1 tablespoon of raw sugar for every cup of water needed to file the jar you are using. Stir with a wooden spoon and pour over apples.
- Apples will float to the top. Weigh down the apples with anything appropriate to make sure all apples are completely submerged.
- Cover the jar with cheese cloth or a coffee filter keep in place with a rubber band.
- Stir once a week. Place the solution in a cool dark place for about 4 weeks.
Storing Apple Cider Vinegar
Stir the apple cider vinegar as needed until you get the taste you want. Store for to 4 four weeks, longer for a stronger vinegar. Do not strain out the mother (settlement on the bottom). This is a powerful part of the vinegar, especially when using for health purposes, like lowering high blood pressure or weight loss.
It is not really necessary to do anything else to the apple cider vinegar, but if you desire to pasteurize the juice, heat it on the stove to about 150 degrees and cool and store in glass containers.