Apple cider vinegar natural of natural fermentation according to Jarvis

[Rada-dms]

Rada-dms, I also marinate everything only in my vinegar!
Now the lamb kidneys are in the marinade

[Rada-dms]

Well, what happened there? I should have defended myself for a long time!

Rada-dmslooks like vinegar.
Marinated them eggs for Easter.
But it didn’t stand.

I accidentally climbed into the basement (usually I send my husband) and there is a 10 liter bottle of vinegar, absolutely transparent, about 6 liters in a bottle. I need to pour it into liters and I forgot about it. Judging by the fact that last year I did not have apples, vinegar the year before last.

[kil]

kil, Irina, Congratulations!!!
Vizh, sclyarose-cocoa disease is good ... but I remembered that nothing was already O !!!

[Umka19]

Umka19, yes, I have entogo vinegar ... pour 6 liters more, 6 liters less

yes I have some vinegar ... pour over

Aren't you doing wraps? It takes a lot for me to wrap

I have a decent vinegar uterus in a week has grown. The vinegar is in the bath, I rinse my hair with it and rub it.

Radochka, Olyushka, I got a little bit of the White filling, decided to make a small amount. Open the season, so to speak. Thank you for the recipe and useful information in the topic and you and the girls about the benefits and use of vinegar.

I bought almost two kg of raspberries for very inexpensive because of the condition "at the limit", I use some of them for "strawberry" liqueur, and I really want to add vinegar from the rest of the berries. Will it come from just one raspberry or do you need to add other fruits as well? I am already feeding the wheat sourdough into rye, by the evening it will ripen.

I also have a couple of bottles of pomegranate wine, kind of semi-sweet, I bought it inexpensively for a promotion, can I also put it on vinegar? If possible, then how and is it worth it, in the sense that what makes the vinegar better quality, from finished wine or from fresh berries?

And yes, please do not laugh at the regulars of the topic :-) over my microscopic volumes - this will be my first experiment with vinegar, and I don’t have cellars for storing large stocks. :-)

[Crown]

Crown, Galina, from my own experience ... better from fresh raw materials. Better for me. More aromatic. Stronger from wine. From unpasteurized (draft) Crimean semi-sweet wine, I made excellent vinegar by itself. Forgot about him in the cellar. The wine did ferment there and turned into excellent vinegar by itself. For five years. I stuffed the blooming top of the basil into the bottle. I use it as an expensive balsamic one for flavoring marinades.
I use raspberries (fresh berries and cake from marshmallows) as a culture of natural yeast instead of raisins, which I need to buy. So ... vinegar will come out of raspberry substandard wonderful! I think it will be necessary to add raisins to pomegranate wine, but a little raspberry is also possible

[Radushka]

Radushka, Thank you.
Initially, I planned to make vinegar from grapes, but later, closer to autumn, when the grapes became cheaper, and yesterday evening I went to buy strawberries for liquor, but ran into raspberries at a good price (1.8 kg for 250 r) and could not pass by. :-)
So for now, I'll practice on raspberries, and then I'll take on grapes.

I make vinegar from grape leaves for the first time. An excellent vinegar uterus has grown! Plump, flat, plump! WHAT TO DO WITH IT? I just put the cherry on. Today is the time to strain the berries. Maybe send her there?

WHAT TO DO WITH IT

Into milk.
There will be a milk mushroom.
Or tea.

[Light]

Light, no, we don't drink that. I thought that the cherry would ripen faster with the uterus

At some stage of storage, a so-called vinegar uterus may form on the surface of the vinegar.
This is a very good sign - the vinegar turned out to be correct and very useful. There is no need to throw away the vinegar uterus, it is a valuable product. It can be used to make other types of vinegar from berries and fruits.

I would put in new vinegar

[M @ rtochka]

M @ rtochka, Daria, already put it. I poured it into a two-liter jar for the experiment. If something goes wrong, the main volume will be separately.
My uterus grows perfectly on both pear and apple. But, I have not seen SUCH uterus yet!

[Rada-dms]

Rada-dms, very informative The first vinegar I got by accident, yes: girl_pardon: obviously a long time ago ... I made apple wine from juice, and the 20-liter saucepan turned sour (the temperature was not enough), did not become upset, allowed it to sour further, and got very delicious vinegar (with pure juice!), and later did it on purpose, but also with juice (it tastes better), and sometimes I got a kind of slimy "plug" for the first time, I got scared, threw out all the contents of the can, but after observing, I saw that it grows in others, and does not affect the taste, and if you remove it, it grows again, and if you pour it into bottles that have already ripened, then nothing grows in them, only a sediment appears, if not tsedi Now I know where to put it
Yes, and in winter my mother made an apple drink: a tablespoon of vinegar in a glass of water, and as a result, blood clots dissolve on my legs ...: doctor: this is the "side effect" of an apple drink. It's time to try a new, for me, way of making vinegar ... however, there is no more anise, but there is a golden Chinese woman, and it is already half-liquid ...
Thank you, Olenka, for the recipe and a very detailed lecture.

[Smile]

Smile, Katyusha, I always cook vinegar only with juice, I don't add water.

[marika33]

marika33, Marinochka, but it really tastes better, especially if there are no problems with the primary raw materials and I don't put yeast either

[Katyusha]

Katyusha, I did not prepare vinegar with water, and I did not make it until there was a garden, so I cannot make a comparison. I am sure that without water it is tastier, healthier, more concentrated, stronger. It leaves us a lot. Now I put the juice on vinegar from the falcon, I think it will not be very good, the apples are not ripe, but will go for external use. We rub them off in the bath, rinse their hair, (wash them with mustard)

[marika33]

marika33, Marina, tell me the proportions, please. I read the whole topic, did not see it.
I brought a lot of unripe apples from the dacha, took them off the tree, since the branches were lying, all are strewn. I want to make juice and put vinegar on it

[Catherine]

marika33, Marinochka, but it really tastes better, especially if there are no problems with the primary raw materials and I don't put yeast either

Catherine, for those who are in the tank, is it possible in more detail? Just juice and sugar? No need to add cake? Preferably step by step, and not just a link to the 1st page.

Yes, girls, share how you make vinegar on juice. I want to make. I'll go buy glassware, there is only plastic
a lot of apples, I'll catch up with juice, I'll stir up more cider with champagne

Girls, I take about 50 grams of sugar per liter of juice.
I distill the juice on a juicer. I pour it into a tank, I have a stainless steel, 50 liters, together with foam, there is enough of it for fermentation. When it sinks to the bottom and the vinegar begins to lighten, I remove it from the sediment, add some more sugar and pour it into glass bottles, put it on ripening. As soon as it becomes completely lightened, or the vinegar uterus appears, I again remove it from the sediment, cork it and put it in the basement.
Sometimes in winter I also make vinegar from corked apple juice.

Girls, I do the same, only initially I use an enamel pot of 25 liters, I put sugar at the rate of 0.1 kg per liter of juice, however, the amount of sugar depends on the type of apples (I have sweet ones). Then, when the vigorous fermentation passes, I pour it into a bottle, filter it, and leave it to ripen, occasionally removing it from the sediment. Stocks go year after year, because not every year it works: in the past there was a poor harvest, but in this ...a week ago I broke my arm ... this is such a force majeure

[Smile]

Smile, Thank you!

Katya, early recovery!

if the apples are sour, you can increase the sugar, do I understand correctly? today I'll put a test batch in plastic until I get to the store (

[Zhenya,]

you can increase sugar

Zhenya, need to!!! For sour ones I put 1 kg per 6 liters of juice - it was very tasty, but it stood for a long time, in the house, on the floor - it's cool there
Thanks for the good wishes, they are exactly the same as mine.

For sour ones I put 1 kg per 6 liters of juice - it was very tasty, but

I just got 6 liters of juice. Instead of sugar, I put 0.5 liters in a jar of honey, I took out the stocks since 2016))) I will add sugar a little later

[marika33]

marika33, Smile, Thank you! Now everything fell into place. Of course, I will make vinegar from juice without adding water and other substitutes in the form of bread and yeast. Having a harvest of apples from which tree branches and even trees themselves break, it is a sin to put vinegar on water.
Rada-dmsThanks for the detailed description of making vinegar.

it's a sin to put vinegar on water

Here I am about the same "trouble" with the harvest.

I ask the audience for help
1. Two weeks ago came the second stage of vinegar preparation. As recommended, she poured vinegar into 3-liter jars, covered with a rag. The process has begun (I hope). Then, in order to save space, I decided to merge everything into one 10 liter glass bottle. Now I doubt if I did the right thing. The neck in this bottle is the same as in a regular three-liter can, that is, under a seaming with a metal lid. Is it enough for breathing? Or return everything back as it was?
2. Launched a second batch of pure apple juice vinegar. The apples are very sweet, "candy" variety, as I was told during the sale. Should sugar be added or not?

[Lyi]

Lyi, I add a little to speed up the process at the beginning

[Smile]

I add a little to speed up the process at the beginning

Smile, Thank you! : rose: And what about a 10 liter bottle. Can I leave? How would you proceed?

[Lyi]

Lyi, of course, you can in a 10 liter, it is more convenient to keep in one than in three.

[marika33]

of course you can in a 10 liter, it is more convenient to keep in one than in three

marika33, Thank you! : rose: I'm glad.

And what about a 10 liter bottle

I agree with Marika, it's more convenient

Girls, and if you make vinegar from juice, but with a hamster, then the cake cannot be attached anywhere?
Or put the cake in the juice ... Add a little water to make it thinner.
Not?))

[Daria,]

juice vinegar but with a hamster

Daria, Better still, on pure juice and without admixtures of hoarse co-authors, especially when the year is apple

Yes, my apples are not mine. I collected a carrion in a nearby yard, made juice, it turned out 1.5 liters and a liter of foam))
Well, that means we have to go a couple more times. I think if I do it, nothing bad will happen.

That is, cake for ejection?))
I didn't throw away the carrots. Therefore, I pester)

I never used the cake, my own raw materials, except that after the juicer ... I rubbed the apples, boiled them with a little sugar and rolled them ... You can try to pour the cake separately with water, with the addition of sugar and a few chopped apples, you will also get vinegar, but already not so tasty ... although quite usable and, most importantly, natural

[Daria]

then the cake can not be attached anywhere?

Daria, M @ rtochka, here's a cool / proven recipe, read it at your leisure and decide for yourself whether you need it or not.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429762.0

[Ludmila]

Ludmila, Thank you!
I will study

I pour it into a tank, I have a stainless steel, 50 liters, together with foam, there is enough of it for fermentation

Another question. I made juice, but there is a lot of foam, half the volume.
I have 2 cans, each about a liter of juice and a liter of foam. So let it be? And put sugar on a liter of liquid, do not take into account the foam.
I did it according to the author's recipe, everything is already clear, but here it is a little different, just questions))
And will all this foam settle afterwards? I can't believe it))

There are flies on the gauze, a lot!
Not scary?

I don’t remember so many of them last time

Girls are smart! Hello!
I have a question. I put in the rabarbar vinegar in June. took off the sediment today, so beautiful, transparent, sour
2 weeks ago I put on apples. one bucket of cake + water, the second pure juice.
so here is the ready-made rhabbar and the one that does not smell nice with the cake. old rags or something ... or even some drunkards, homeless people. in a word, if only I would buy such vinegar, I would pour it out. mine, I know everything is fine, but why does it smell like that?
and what do you think, if now insist on thyme (there is still a lot of it), will it be interrupted?

thank you!

[Daria]

Daria, it is better to cover the wort with a cloth, not gauze. Through cheesecloth, even several layers of fruit flies will penetrate and nothing good will come from them. I also make sure to tighten the fabric with an elastic band. There are an awful lot of fruit flies this year, a fruitful year, it reproduces quickly.
You have a lot of foam because the apples are ripe. If there are a lot of apples, then the foam can be removed and supplemented with juice, I do this. The juice is fermented without it. The foam, at the end of fermentation, sinks to the bottom and the vinegar clarifies, then it must be removed from this sediment and allowed to ripen.
catnip, it's too early to talk about vinegar. It's just a must. But it shouldn't smell bad. The aroma is sour fermentation, but pleasant. Drosophila didn't get there?

[Marinochka]

Marinochka, yes, thanks for the clarification
The gauze is tightened with an elastic band, the flies did not hit. I have already drained everything, the first stage lasted a week. Now it is already under the table, I do not touch
5 liters came out. I definitely have enough for food

[M @ rtochka]

M @ rtochka, Daria, for the quickest ripening of vinegar, it is better to put the containers in a dark place, the vinegar uterus is quickly formed, which means it is already ready.
catnip, Ekaterina, and for an infusion with herbs, it is better to determine vinegar in the sun. And yes, it's never too late to add aromatic herbs.

All TRICKS !!!
Need help Girls who make vinegar from apple juice. 10 days ago I squeezed out 12 liters of juice and added 1/3 (1/4) liquid (fresh) honey from a 3 liter jar, i.e. 700-800 ml. Divided it into two dishes: a 3-liter bottle and a 10-liter enamel pan. I open it regularly and stir it with a wooden spoon. Since the temperature in the apartment is now 20-23 degrees, the process is slower than at 25-28. Now, after another stirring, the question arose: in a 3-liter bottle the mixture smells like kvass, and in a 10-liter saucepan it smells like mash (such a distinct alcoholic smell), maybe you need to add honey to both containers so that the bacteria have something to "eat"? The color of the liquid has not changed, the same saturated "rusty" color. Please help, I just do it on pure juice without water for the first time, but in general I do apple cider vinegar for the second time in my life, so the experience is 0.000001. Don't let the good go to waste !!!

(such a distinct alcoholic smell)

Luda, according to the interchangeability table, sugar to honey is 1: 1.25, the alcoholic smell suggests that while there is enough sugar, fermentation is taking place ... I have never done it with honey, sugar is cheaper

I did it for the first time with juice this year. The first stage lasted a week. After which all the foam sank to the bottom. And if all week you could lean your ear against the gauze and hear the hissing, then after a week it ended
That's when I squeezed it out, added sweets and put it on stage 2 for a long time, now wait 2 months

This I mean, see if the sediment sank to the bottom. And then 10 days is already a period. On this basis, I judge the readiness.
We are waiting for more experienced girls

[Smile]

sugar to honey 1: 1.25

Smile, Catherine, yeah, thank you

10 days is already a period

M @ rtochka, Dasha, no, at an average room temperature of 20-23 degrees is not a period. It's just that you passed the 1st stage when we had summer.

look

Daria, let's go to "you" OK? !!!

did the sediment sink to the bottom

The sediment has dropped, but the "life" / fermentation continues ....

We are waiting for more experienced girls

We wait!!!