OK boys and girls.........edumacate me on ACV...........
- Thread starter SKR8PN
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FarmerDenise
Out to pasture
Basically you start with raw apple juice, preferably from your own apples. Let it sit in a jug with a bit of fabric fastened on the top with string or a rubber band to keep dust bunnies, cooties and bugs out, but let yeasty beasties in. It should turn to hard cider and eventually to vinegar. I stirred mine a few times (my deirections were to stir it once a day, I sort of did) and also had the dregs of some organic, unpasteurized unfiltered acv, which I added. It took about 3 months, but it turned out very well.
I have some dehydrated mother available, if you would like to try and see if it helps. I have never tried using dehydrated mother, and I accidentally dehydrated this nickle sized bit I found on the top of one of my bottles.
I used apples from a friend's tree. I cores and quartered them and "juiced" them using my blender. I added enough water to make it work. I put the resulting mess in a bucket, which I covered with an old clean tshirt. the next day I strained the juice. first using a colander , then using a jelly bag to get most of the solid out. Then I put it in some glass gallon bottles and covered them with a bit of cloth.
I have some dehydrated mother available, if you would like to try and see if it helps. I have never tried using dehydrated mother, and I accidentally dehydrated this nickle sized bit I found on the top of one of my bottles.
I used apples from a friend's tree. I cores and quartered them and "juiced" them using my blender. I added enough water to make it work. I put the resulting mess in a bucket, which I covered with an old clean tshirt. the next day I strained the juice. first using a colander , then using a jelly bag to get most of the solid out. Then I put it in some glass gallon bottles and covered them with a bit of cloth.
TanksHill
Super Self-Sufficient
freemotion
Food Guru
I have some wine that I hope will make some nice wine vinegar! I found a mother in a bottle of storebought organic vinegar and added it to the wine. I covered it with gauze and a rubber band and put it in a dark cupboard where I will check it in a month or so.
Basically, it is juice, then alchohol, then vinegar, whether you use a mother or not. The mother speeds it up.
Basically, it is juice, then alchohol, then vinegar, whether you use a mother or not. The mother speeds it up.
- Thread starter
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SKR8PN
Late For Supper
So, how clean do you want the apple juice to be as far as being strained?
Does it need to be almost clear?
Do I need a mother to get started or will it work out by just using the yeasty beasties in the air?
Does it need to be almost clear?
Do I need a mother to get started or will it work out by just using the yeasty beasties in the air?
The apple juice doesn't need to be clear to make vinegar, but I would strain it through a jelly cloth, or piece of muslin anyway. You can do that before or after the vinegar is made. And you don't need a mother if your apple juice is fresh and unpastuerized. Cover it lightly - again, a piece of muslin, old pillowcase, whatever - and leave it alone. Well no, not exactly alone; give it a shake or a stir when you think about it, to bring in a bit of oxygen. But if you don't think about it it (vinegar) will happen anyway. (PS - there a several threads already on this topic; the search function is your friend 
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