In my previous post I talked about the benefits of apple cider vinegar, this post is more good news; I will be teaching you how to make your own apple cider vinegar. I don’t know about you but after my current Heinz bottle of apple cider vinegar finishes it is good bye Heinz. I cant be wasting money anyhow in this “Buharious times” (my Nigerian readers will know what I mean).
Apple cider vinegar as the named suggests is gotten out of apple and it is very easy to make, the best thing about this is that you don’t need to have any cooking skills to make your own.
Making your own apple cider vinegar is a dead easy affair to tackle and needs no kitchen skills, trust me it is the easiest thing you might have ever done in the kitchen although the easiest thing I have ever done is dishing out food that wasn’t cooked by me, ahh! That feeling is everything folks.
To make your own apple cider vinegar, you will be needing some apples (whether scraps like the cores and peels or whole), a knife, water and a clean container preferably a jar, sugar or honey which is optional and lots of patience (very compulsory) The apples need to ferment for a long time and that is where the patience comes in. allowing the fermentation to take place will provide you with enough healthy bacterial, yes I know bacterial that is actually good and beneficial. If you plan to make your own apple cider vinegar just know that you will have to leave it for longer for the fermentation process to be complete as fermentation generally takes longer during the cold season unlike the hot season.
In the cause of fermentation you will notice dark, cloudy bacterial foam called “mother” and when you do that is your apple cider vinegar screaming am ready for use.
5 large apples of choice or the scraps of 10 apples (makes approximately 1 gallon)
1 cup raw, local honey or organic cane sugar (optional)
1 wide mouth gallon glass jar
Cheesecloth or flour sack cloth
Large rubber band
Wash the apples and coarsely chop into pieces no smaller than 1 inch. Cores, stems and seeds may be included.
Put the chopped apples into a 1 gallon, clean, wide mouth, glass jar. The chopped apples should at least fill half the container and maybe a bit more. If at least half the container is not filled, add additional apple scraps until you achieve this level as a minimum.
Pour in room temperature filtered water until the chopped apples are completely covered and the container is just about full leaving a couple of inches at the top.
Stir in the raw honey or cane sugar until fully dissolved if you desire to use this.
Cover the top of the glass jar with cheesecloth, a thin white dishtowel or flour sack cloth and secure with a large rubber band.
Leave on the counter for about 1-2 weeks, gently mixing once or twice a day. Bubbles will begin to form as the sugar ferments into alcohol. You will smell this happening.
When the apple scraps no longer float and sink to the bottom of the jar after approximately one week, the hard apple cider is ready. If for some reason, the apple pieces still do not sink to the bottom after 2 weeks but the mixture smells alcoholic, proceed to the next step anyway.
Strain out the apple scraps and pour the hard apple cider into a fresh 1 gallon glass jar or smaller sized mason jars of your choosing.
Cover with a fresh piece of cheesecloth and secure with a rubber band.
Leave on the counter in an out of the way spot for an additional 3-4 weeks to allow the alcohol to transform into acetic acid by the action of acetic acid bacteria (these are the good guys!). A small amount of sediment on the bottom is normal. In addition, a mother culture will form on top.
Taste your raw apple cider vinegar to determine if it is ready starting after 3 weeks. If it has the right level of vinegar taste for you, strain it one more time and store in clean, glass mason jars or jugs. If after 4 weeks, the taste still isn’t quite strong enough, leave it for another week and try again. If you accidentally leave it too long and the taste is too strong, just strain and dilute with some water to a level of acidity that pleases you.
Use as desired and store in the pantry out of direct sunlight.
Raw apple cider vinegar doesn’t go bad, but if you leave it for a long time, another mother culture will likely form on top. This is fine, just strain it again if desired and dilute with a bit of water if the taste has become too strong.