Hi thanks for the recipe have just doubled it and made two batches, hope it will work, picked two recycling bins of apples yesterday. do you pasteurise your vinegar before you bottle it
Bridge Scully > Hannah ZwartzSeptember 12, 2010 at 11:00am
Hi Tracey, is a vinegar mother much like a kombucha or is quite different? Cheers, Bridge.
Tracy Dennison > Bridge ScullySeptember 12, 2010 at 11:11pm
Hi. I don't know has never grown kombucha, but i think it may be.
Have a recipe for making Apple Cider Vinegar from scratch. It is a bit fiddly to begin with but once started it really does its own thing for 9 months before using.
hi Ngaire; I was wondering if you could copy and paste your recipe here as a few people might be interested?
Ngaire Wallace > Isabell StrangeAugust 14, 2010 at 8:59am
Apple Cider Vinegar
3 Gallons good water (4.5 litres = 1 gallon)
Whizz/grate 7lb apple, skins and all (removing blemishes).
Put all into a food grade plastic bucket and cover with tea towel.
Stand 10 days, stirring twice daily with a wooden spoon.
Strain into a large container (I then compost the apple remains)
Add 3lb sugar and stir for 3 days.
Let mature for 8-9 months, store in a cool place.
*When put into plastic bucket it begins to froth on the second day and froth
dies down on the 10th day.
*When Froth dies down it is ready to strain and add sugar.
* If boiling water first let it cool before adding apples. I have a bucket marked on the outside for 10 litres of water and get a local firm which supplies mineral water "Crystal Valley Water"
and just get them to fill the bucket to the 10 litre mark.
*I don't tend to use the tea towel on top of bucket but leave the bucket lid on.
*After a couple of months you will find that the vinegar has started to form a "mother"
*After 9 months I put the vinegar into bottles, I like to put mine through filter paper. You will find that the bottom of the bucket will have a layer of "sludge" which I usually try not to stir up
to much when bottling vinegar.
Megan > Ngaire WallaceNovember 22, 2010 at 11:53am
hello Ngaire,
do the apples have to have the pips removed or is it ok to leave them in?
How many bottles will this recipe yield?
Does a sweet apple vs tart apple give you a different tasting vinegar?
Hope you don't mind all these questions, am keen to try your recipe out.
Many thanks for sharing your recipe.
Replies
3 Gallons good water (4.5 litres = 1 gallon)
Whizz/grate 7lb apple, skins and all (removing blemishes).
Put all into a food grade plastic bucket and cover with tea towel.
Stand 10 days, stirring twice daily with a wooden spoon.
Strain into a large container (I then compost the apple remains)
Add 3lb sugar and stir for 3 days.
Let mature for 8-9 months, store in a cool place.
*When put into plastic bucket it begins to froth on the second day and froth
dies down on the 10th day.
*When Froth dies down it is ready to strain and add sugar.
* If boiling water first let it cool before adding apples. I have a bucket marked on the outside for 10 litres of water and get a local firm which supplies mineral water "Crystal Valley Water"
and just get them to fill the bucket to the 10 litre mark.
*I don't tend to use the tea towel on top of bucket but leave the bucket lid on.
*After a couple of months you will find that the vinegar has started to form a "mother"
*After 9 months I put the vinegar into bottles, I like to put mine through filter paper. You will find that the bottom of the bucket will have a layer of "sludge" which I usually try not to stir up
to much when bottling vinegar.
do the apples have to have the pips removed or is it ok to leave them in?
How many bottles will this recipe yield?
Does a sweet apple vs tart apple give you a different tasting vinegar?
Hope you don't mind all these questions, am keen to try your recipe out.
Many thanks for sharing your recipe.