Guest guest Posted October 16, 2003 Report Share Posted October 16, 2003 I got this from another list and thought this was interesting... Be Well, Misty L. Trepke http://www..com Homemade Apple Cider Vinegar I got this recipe from an old wine making book and made it for the first time last year. Coursely chop apples. I use the harder " keeper " kind of apples. Remove any rotten spots but insect damage will not make a difference unless there is mold at the core. Or use the peelings and cores when you are making apple sauce or freezing them. Fill a gallon glass jar with the chopped apples and then fill the jar with cool water. Add a pinch of baking yeast (not fast rising) and a big pinch of sugar. Cover with plastic wrap held in place with a rubber band and keep in a warm place. If fermentation seems to stall out just add another pinch of yeast and big pinch of sugar. About the time the apples look mushy and fermentation has stopped strain the liquid (like when making jelly)leaving sediment behind in the bottom of the jar. (It helps to have two jars, one for fermenting and one for when you need to strain it off) Every few weeks there will be a sediment build up. Pour off the vinegar until no or very little sediment remains. It may take as long as 6 or 7 months until the vinegar is finished. Well worth it with delicate flavor. I almost forgot, if it develops a white film during the fermention time don't worry unless it smells off as if it is spoiled. Roxanne Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.