Whether you're drinking it for health benefits or using it to clean your house, apple cider vinegar has many uses.It can quickly become very expensive to buy a lot of raw apple cider vinegar.If you know the right ratios and how long you need to let your vinegar ferment, you can save a lot of money.
Step 1: Pick apples.
Even though they're left to ferment for a long time, the apples you choose can significantly shape the flavor of your finished vinegar.In order to get the best apple cider vinegar at the end, you have to choose the highest quality apples.Try using a combination of different apples to make a more complex and deep vinegar.For a slightly sharper vinegar at the end, use two sweet apples, such as Golden Delicious or Gala, with one sharp tasting apple.Saving apples from other dishes will make your apple cider vinaigrette.The scraps of two apples are roughly equivalent to one whole apple.You should keep the peel, core and other scraps in the freezer until you are ready to use them.
Step 2: The apples should be washed in cold water.
It is always a good idea to wash your fruit and vegetables before you eat them.Give your apples a rinse and scrub with cold water to get rid of anything you don't want in your vinegar.If you want to make apple cider vinaigrette, you can use any number of apples.The more you use, the better!If you are just starting out making your own cider, try using 3 apples.This will give you a good amount of vinegar, but won't put you at risk if something goes wrong.Before you separate the apple scraps from the rest of the apples, make sure to wash them.
Step 3: The apples should be cut into cubes.
The more surface area the apple has, the quicker it will ferment.If you want to keep the peel and core in, use a clean knife to cut apples into cubes.It should work perfectly if you use scraps from other or larger things.Don't use steel to ferment.As the apples ferment, the acidity of the vinegar can damage the steel, or impart a metallic taste into your vinegar that might change its flavor.
Step 4: Put the apples in the water.
If the apples are exposed, they will rot rather than ferment, so make sure you cover them with water.If you want to get the best results, use a water that is free of any impurities.For a quart jar with three apples, you will need around 800 liters of water.As needed, use more or less.It is better to add too much water than not.If you add too much, your apple cider will take longer to ferment.If you don't add enough water, some apple will rot and ruin your vinegar.
Step 5: Add 4 grams of raw sugar to each apple.
Make sure everything is in the mix.The sugar will turn into alcohol when it ferments and becomes apple cider.If you prefer, you can use honey or any other sugar.
Step 6: The jar should be covered with a cloth.
The mixture of apples and cider will need to be able to breathe as it ferments.There is a rubber band around the mouth of the jar.This will keep everything out of the jar, but still allow the gases to come out.
Step 7: The jar should be kept in a warm place.
You can leave the vinegar to ferment for a long time in a place where it won't be disturbed.Wherever it won't be exposed to direct sunlight, keep it at the bottom or on top of your pantry.The perfect place for each home will be different.The temperature at which the jar should be kept is around 70 F.
Step 8: The mixture can be stirred once or twice a day.
The apples will be shifted around in the jar if the mixture is stirred.For the first week or two, stir the cider with a wooden spoon.If you keep moving the mixture around, you will be fine if you miss a day.If you see apples coming out of the water, weigh them down a bit and make sure they're submerged.
Step 9: The apples should sink to the bottom of the jar.
You should keep an eye out for bubbles in the apples as you check them out.The apples will sink to the bottom of the jar after a week or two.The apples are no longer needed to make the wine.If you see scum on top of the jar, discard it.
Step 10: Take the apples out of the cider and put them back in the jar.
The apples should be strained out of the cider using a plastic sieve.As with every other step, avoid using metal as it can ruin the process.Put the cider back in the jar, cover it with a cloth and place it in a warm, dark place.If you strained the apples out of the cider, you should discard them.They can't be eaten after they've been ferment.
Step 11: The cider should be left to ferment for 3 to 6 weeks.
This is where apple cider will begin to ferment.The jar should be stirred every 3 to 4 days.The sweet cider scent should begin to develop a slightly more sour smell over this time.This is a sign that the cider is being made into something.The longer you ferment the stronger the taste will be.After around 3 weeks of ferment, you should be able to get the taste and acidity you want.Depending on the climate you live in, the length of the process will vary.The cider will take less time to ferment during the summer.It will likely take longer in the winter.
Step 12: Transfer the vinegar to a glass jar.
If you want to keep the vinegar fresh, use a clean glass jar with a tight lid.It's a good idea to keep the vinegar in your refrigerator.If you keep the vinegar in the fridge, it will stop the process.If the vinegar gets too strong, add a small amount of water to make it less acidic.If you store the apple cider at room temperature, it will ferment if you do not.If a blob forms on the surface of your vinegar, this is cause for celebration.This can be used to jumpstart future batches of apple cider vinegar.The mother should be added at the same time as the apples to speed up the process.