DIY Apple Cider Vinegar

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It doesn't get easier than this! Make it today and start enjoying all the benefits of homemade Apple Cider Vinegar!

This recipe is from the book "Vinegar Socks - Traditional Home Recipes for Modern living" by  Karen Berndl and Nici Hofer. You can find it under Gifts and Goodies in our catalog...it's so lovely that we wanted to share it with all of you!

2 - 3 apples, cut into small pieces (include peel and core)
2 X 1-litre wide-neck glass jars
approx 2 1/3 cups water at room temperature, just enough to fill the jar
2 tablespoons honey
cheesecloth or fine muslin
piece of string or strong rubber band 

Place the apple chunks into a sterilized jar and add enough water to fill the jar. Stir in the honey. Cover the jar with a piece of cloth and secure it. Leave in a warm, dark , dry place.

After about two weeks, the water will become cloudy and a white foam will appear on the surface. Alcoholic fermentation is taking place as natural sugars change into alcohol. When the apple pieces sink to the bottom, strain the solution into a sterilized jar and cover with the cloth as before. Store the liquid for a further 4-6 weeks. 

the alcohol will now start to convert into acetic acid through acid fermentation and a white, gelatinous layer will form on the surface.  This is called "the mother of vinegar" and is made up of vinegar bacteria and cellulose - perfectly fine for consumption - which makes the vinegar more wholesome. Color changes and cloudy deposits occur naturally in unpasteurized vinegar.

Star testing your vinegar regularly after about 6 weeks.  If an alcoholic smell remains, store the vinegar for ahile longer and taste it periodically until there is no alcoholic flavor. Bottle the vinegar and seal it tightly with a non-corrosive lid for everyday use. You may separate the mother of vinegar from the vinegar and add it to unprocessed, unpasteurized apple cider. This will accelerate the process for future stronger batches!