Making Apple Cider Vinegar
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Making apple cider vinegar is easy! It also requires some patience...But you will be rewarded! You need 4 liters (1 gallon) of freshly squeezed apple juice. Squeeze your own, using fresh, ripe, sweet apples.Or just buy it. Make sure it's preservative free, unpasteurized, unfiltered, cold pressed etc. etc. The juice should be in a glass container (a big bottle). You can add two tablespoons of sugar straight to the juice, if you determine (by tasting) that your juice isn't sweet. You will need also a fermentation air lock (can be easily purchased) that will be screwed on the container. Now leave the juice in the room temperature but not in direct sunlight for about 8 weeks and watch it bubble! What happens now is called fermentation. The CO2 (carbon dioxide) will escape via the air lock. The same air lock prevents the outside air from entering into the container. Later, when the "bubbling" stops, the is no more CO2 being produced, so... remove the airlock let it stand for a couple of weeks, with a couple of layers of cheesecloth on top of the container to prevent contamination and... ...siphon the clear liquid into clean glass bottles for storage, leaving the lees on the bottom. Note. All storage bottles should be disinfected with boiling water, to prevent bacterial contamination. Filled and corked up bottles should be stored in a dark, cold place. Fight your gout with your own vinegar! Did you like this page?
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