Apple cider vinegar natural of natural fermentation according to Jarvis

Girls, the sediment should go down and the wort should clear up, then we remove it from the sediment. And yes, temperature is a very important factor. At the peak of the heat, my first vinegar worked very quickly and the uterus formed in a week, I even missed this moment a little. She removed it, corked it and took it to the basement.
The last billet of vinegar took a little longer, because there was no longer a strong heat. Yesterday I poured 43 liters of vinegar, fragrant, beautiful, amber color, distilled juice from ripe, sweet apples. I put it on ripening in five-liter jars.
I used honey to make vinegar, but the juice was also sweet and I added a little honey, the vinegar was obtained with a hint of honey aroma.

[Marika33]

beautiful, amber color

Everything, I will wait for my "rusty" to turn into amber.

distilled juice

Marika33, Marina, have you made the base with a juicer or juicer? I just made juice with a screw juicer and then put vinegar out of this raw / live juice.

Daria, let's switch to "you"

43 liters of vinegar

this is the scope !!

[Ludmila]

Ludmila, squeezed the juice on a juicer. I have a lot of apples and I have 2 tanks of 50 liters each. Yesterday's already the third, I throw out the foam, add the juice. I cook vinegar for 2 years, next year there will be no apples.

[Marina]

Marina, Daria, Catherine, thanks to all!!!
I understood almost everything ... I'm waiting for the amber wort!

All TRICKS !!!
Another 5 days passed. I took a photo

Fermentation seems to be over, the drink smells like kvass, but there is no "amber" pure color. I don’t understand which residue to remove from. When I did it from apples I understood, now it's not very ... or take a fine sieve / colander, lay it with gauze and strain it? Then add honey and put it in a dark place for ripening? Girls, I'm waiting for your verdict / advice / decision!
Py. Sy. There is no vinegar womb.

[Umka]

Umka, Lyudochka, take it to a dark place, it will settle over time, then you will remove it from the remainder.
There is such movement, and I have not seen! Well done girls, making the right vinegars.
But about vinegar from pure juice a little later I will express my thoughts!



Umka, a juicer is not necessary, but the screw is the most !!! The juice is not so oxidized and is not killed by the temperature during pressing.

from which to remove the remainder

WITH DRAINING, and it, judging by its appearance, will not fall out soon ... nothing needs to be added, now there is a quiet fermentation, the process is long, it can take 2-3 months ... however, if you put it in a cool place, then it completes faster ... but, this is later, when it wanders still and starts to brighten ... so, somehow ...

[Marika33]

All TRICKS !!!
Marika33, Rada-dms, SmileGirls, thank you so much for your answers / advice. I got it. He already stands in the closet in the dark and cool. The apartment is cold, the heating has not been turned on yet. I will wait. Just when I made the first time from apples, not from apples. juice, the process went faster. But I'm not in a hurry !!!

[I ALWAYS add some chopped apples to enrich the nutritional and healing composition of the vinegar.]

Virgin! I'm into juice I ALWAYS add some chopped apples to enrich the nutritional and healing composition of the vinegar. It turns out more fragrant and healthier !!!!
We are not only pursuing the goal of culinary, but also products that should be useful for health. Jarvis made crushed apples for a reason, he understood that the cake, seeds and peel added healthiness and aroma during fermentation.

Is it okay if I have my little report on other types of vinegar, not just apple cider vinegar?
I have been making vinegar for the second year.I have never made it from pure juice, only from berries or fruits. Pear, apple, cherry, red currant and grape leaves. The fastest and most dense vinegar uterus on grape leaves, very good on red currants, worse on a pear than on apples, and never formed on a cherry (I transferred the uterus from other vinegars into it). The last year's vinegar has really lightened (to transparency with very light opalescence) only now - after a year of storage. I made apple and pear that year. Pear ... well, what can I say? It's ... like wine, delicious despite the acidity. The amber color seems to show up where the apples are glandular. If the jam does not turn brown during cooking, then the vinegar from these apples will remain light. The same story with pears.
In any case, I'm very glad that I began to make vinegar myself. Yummy extraordinary

[Radushka]

Radushkaof course dear! All infa and experience are welcome! Moreover, the processes are almost the same, only the ingredients.

Thank you for sharing and supporting an important topic in my absence!

I hoped so much for my pears, but they were attacked by some kind of byaka, we still have to figure out what it is. Such red spots. And all the pears are still green rotted ...
Now I'll put it with raspberries and Isabella grape leaves. I hope you get a dessert tode. And I had another idea, but until I do it, I won't say anything ...

Girls, how to make vinegar on the leaves? Only leaves? Or with added fruit? And what is the proportion?

[svetn]

svetn, Svetlana, I did only on grapes. Without any additions. Based on - a glass of sugar per liter of added water (in two parts. First 100-150 g and after removing the leaves another 50-100). Tried on currant. But, my wort became slimy. I threw it away. I think treatment with biologicals for diseases could have influenced. There are different cultures of fungi and bacteria. I do not know. I have no untreated berry fields. Only I do not process grapes from the word at all.
I did not weigh the leaves. Narwala, put it in a saucepan, began to pour water into it, measuring out a liter. When I saw that (in my opinion) it should be enough, I added sugar, put oppression (plate) so that the leaves would not float (I still stirred and drowned the floated ones every day). The vinegar uterus began to form at the first stage

Narwala, put in a saucepan

Don't even grind?

Don't even grind?

no

Grape vinegar.
500 g of berries, 150 g of granulated sugar or honey, 1 liter of water.

Vinegar from grape leaves.
Fresh grape leaves 500 g (I do not wash mine, because I ditch myself from the vine, and it is undesirable to wash), granulated sugar 200 g, water 1 liter.
Fold the leaves in a jar with a wide neck, fill with water (I fill either well, or purchased from bottles, it is advisable not to use tap water), add granulated sugar, cover with gauze and put in a cabinet. You can take it out for the first time and heat the leaves, and so let it wander in the closet. After a couple of months, pour the vinegar into bottles and seal.
All.
I didn't make this vinegar.

[Light]

Light, Svetochka, thank you, she has expanded the assortment of vinegars here, it will be necessary to make and issue a recipe for the suffering!



RadushkaDo you put young leaves or older ones?

And I filled the vinegar from only grapes and sugar, did not add water at all. The whole thing wandered, settled, it smells almost like wine and nothing floats on top, the queen was not born.

Do you put young leaves or older ones?

I made the first liter from the very young with a mustache. Loved the smell. Then she delivered it in August. It seems to me that the smell is not so delicious

[Radushka]

Radushka, well, then I mix with fermented fresh raspberries. Thank you!

And I filled the vinegar from only grapes and sugar, did not add water at all. The whole thing wandered, settled, it smells almost like wine and nothing floats on top, the queen was not born.

That year I did it from Isabella. There was no uterus at all.
But the vinegar came out good !!

Yes, the uterus does not always grow, this is not an indicator that vinegar has turned out.

Yes, the uterus does not always grow, this is not an indicator that vinegar has turned out.

I understand this, I do not understand why I offended her so much that she ignored my vinegar. :-)

[Crown]

Crown, I can only speculate ... This is the vinegar uterus, in the vinegar that we make, not only acetic acid is formed. Maybe in yours the other prevails. These are just my thoughts ... In general, the uterus is very good, it protects vinegar from unwanted bacteria and bad flora.

And I filled the vinegar from only grapes and sugar, did not add water at all. The whole thing wandered, settled, it smells almost like wine and nothing floats on top, the queen was not born.

Galin, sugar was clearly too much ...
You just had to squeeze the juice from the grapes and put it sour in a jar with a wide neck.
Now the whole thing needs to be filtered, in a jar, under cheesecloth and removed further, for 2 months, let it dry out, there is no uterus because this is not vinegar yet ...
By the way, the resulting vinegar will be wine vinegar!

[Crown]

Yes, it has not turned sour yet, maybe this is the case. If the fruit is sweet, then the sugar is minimal. But in order to start the fermentation process faster, I advise you to throw a crust of bread or fermented raspberries, another berry. It is also important to observe the temperature regime so that the process goes actively, but for a long enough time.



Crowndoes it still taste wine or sour already? If the taste is not very sour, I would venture to recommend adding a little more sugar, otherwise you can get spoiled wine ...
If there is no acid, then it is better to activate the fermentation process again. After all, you are driving the wort like vinegar, not like wine.

[Rada-dms]

thank you for expanding the range of vinegars here

Rada-dms, this Elena, alba et atragave us vinegar recipes.

Thanks to Lenuska for such good recipes!

Vinegar from grape leaves.
Fresh grape leaves 500 g (I do not wash mine, because I ditch myself from the vine, and it is undesirable to wash), granulated sugar 200 g, water 1 liter.
Fold the leaves in a jar with a wide neck, fill with water (I fill either well, or purchased from bottles, it is advisable not to use tap water), add granulated sugar, cover with gauze and put in a cabinet. You can take it out for the first time and heat the leaves, and so let it wander in the closet. After a couple of months, pour the vinegar into bottles and seal.
All.

Sveta, thanks for advertising my favorite!
Here he is, handsome!

[Rada-dms]

Rada-dms, well, and also the assumption that fermentation did not go quite like that, if the grapes were processed with something or you washed off natural fungi from the surface of the berries.

Hmm, I guess I'm doing something wrong. Initially, the berries were mashed and chopped with a blender, together with the seeds, and to this porridge I added a tablespoon of sugar and a little liquid bread sourdough. It wandered violently, now there is silence, the taste is sweetish-tart, completely without sourness. The sediment is more than half a jar, three fingers transparent from above, everything is cloudy below. It's been about two weeks now.
What to do, strain or add more while there are grapes?

[Crown]

Crown, I would not blender berries at all ... Or squeeze the juice or just crush, like for wine, less turbidity and more preserved bacteria.
Now you need to strain, add a little sugar and leave in a dark place to ferment. Stir the sugar well so that it does not sink to the bottom. Hold it in a warm enough place near the battery for a couple of days, as the bubbles go back to a cool place.
If the smell is normal, and there is no unpleasant aftertaste, then we will fix it!

Hmm, I guess I'm doing something wrong. Initially, the berries were mashed and chopped with a blender, together with the seeds, and to this porridge I added a tablespoon of sugar and a little liquid bread sourdough.It wandered violently, now there is silence, the taste is sweetish-tart, completely without sourness. The sediment is more than half a jar, three fingers transparent from above, everything is cloudy below. It's been about two weeks now.
What to do, strain or add more while there are grapes?

Galin, berries, for vinegar, no need to crush, at all, otherwise the transparency of the vinegar cannot be achieved ...
And even more so with a blender to grind ...
Fruit, for example, is enough to cut into slices
And the leaven is not needed ...
Wild yeast, on the surface, will ferment beautifully on its own.
Apparently sugar provoked wine fermentation, and the resulting alcohol stopped oxidation ...
Galin, you won't be upset if I advise you to pour it out, what happened ...

CroNa, I would not blender berries at all ... Or squeeze the juice or just crush, like for wine, less turbidity and more preserved bacteria.

Oh, so I overdid it, but I wanted the best. :-)
Okay, I'll fix it, thanks for the advice.

Galin, you won't be upset if I advise you to pour it out, what happened ...

Never! In the sense of not pouring out, I will continue to experiment. There are almost three liters of grape mass, how can you throw away such good stuff ?! :-)))

Never! In the sense of not pouring out, I will continue to experiment. There are almost three liters of grape mass, how can you throw away such good stuff ?! :-)))

Galina, then strain as best as possible, do not add anything, after a couple of weeks (it is undesirable to disturb the jars of wort for these couple of weeks), as the mud settles, remove from the sediment, as you remove the wine, and let it sour further.
Is that 3 liters in a three-liter can?
Divide into 2 cans to increase the oxidation surface ...
And do not forget cheesecloth in 4 layers on the throat, otherwise the fruit flies will run ...

But I squeezed all the currants, both black and red, for the experiment ... From black vinegar, like pure wine, everything sank to the bottom. And from the red cake, I squeezed out the cake through cheesecloth, so many of the particles that fell out of it still hang out, but it will also be filtered out without problems.
Lena, but what about grapes crushing on wine ??? I saw myself in Georgia with their feet crushed! Exactly
vinegar will taste brighter. We'll have to strain, but it will turn out more cognitively. Went to the internet, full of recipes with crushed berries, especially on wine profile sites.
In short, everyone has their own approach, crushed or not, vinegar will still work.

Red gooseberry pomace vinegar.
The juice went to jelly, and the extracts to vinegar.
Greed prevents me from making vinegar from berries and fruits ...
And why translate good, if everything turns out fine from waste ?!

[Crown]

Crown, it is possible and so, but if there is no light carbonation after three days of removal from the sediment, then add sugar all the same, just a little. Better to make wine yeast and add. Take a little grapes, crush, a couple of tablespoons of sugar, wait for the heta mass to ferment and put in vinegar.
But here you have to look.
If the other problem is too thick wort.
Basically, this problem is relevant with fruit and berry raw materials from which it is very difficult to obtain juice; there is a lot of pulp that is poorly filtered.
“Wort that is too thick may simply not ferment.
If the other problem is too thick wort.
Basically, this problem is relevant with fruit and berry raw materials from which it is very difficult to obtain juice; there is a lot of pulp that is poorly filtered.
Wort that is too thick may simply not ferment.

The conclusion in this situation is this: our wort must be checked for sugar, if it is very thick and cloying in taste, then it is necessary to dilute it with water by no more than 15% of the original volume.
If the wort is sour, add sugar. In our case, quite a bit.
The conclusion in this situation is this: our wort must be checked for sugar if it is very thick and sugary in taste that it is necessary to dilute it with water by no more than 15% of the original volume. Quite often it occurs that in nature there are also bad yeast stamps that are often used by home winemakers.
Wild yeast that is contained in fruit and berry crops in 50% of cases are distinguished by their unstable work.
In some cases, they do not stop their work for no apparent reason, and somehow it is almost impossible to revive the process.

There can be only one conclusion here: add the required amount of wine leaven and wait for the resumption of fermentation.
BUT IT'S ABOUT WINE!




I would then buy raspberries or grapes, ferment it for three days and add it to the container.

Fine wine vinegar turns out fine wine!
In general, there is such a rule - compliance with the temperature regime during wort fermentation. If the temperature in the room where the wort ferments at the first stage is low, both the wine and vinegar will acquire a "barrel" flavor. If high ... the fermentation rate increases and the wine almost always acquires a vinegar flavor. The barrel flavor can still appear if left on the sediment for a long time.
Due to the impossibility of strictly maintaining the fermentation temperature, I completely stopped making wine. And, here, quiet additional fermentation takes place better at a relatively low temperature. It just takes longer. But the vinegar comes out transparent.

I can't stand it up to transparency. There are too many demanding consumers. They demand and demand to GIVE them faster

[alba et atra]

alba et atra, you see, from squeezes, read out and from squeezed will turn out.
I also feel sorry for the squeeze, but for salads I prefer saturated vinegars, but for pickles and from squeezes it will work fine.

But I squeezed all the currants, both black and red, for the experiment ...

Olya, how wasteful you are ...
I squeeze the juice from currants on jelly, and the vinegar is already from the squeezes.

Lena, but what about grapes crushing on wine ??? I saw myself in Georgia with their feet crushed!

Ol, I'm not only pathologically greedy, but also terribly lazy ...
Why unnecessary gestures, berries to crush, if and so the vinegar will work ?!

And I press the grapes on the wine too, though not with my feet ...

I would then buy raspberries or grapes, ferment it for three days and add it to the container.

I add raspberries (or raisins) as a source of natural yeast, without prior fermentation

[Radushka]

Radushka, wrote everything for sure !!! There are many factors, temperature is one of them. Therefore, we expose the recipes in order to somehow avoid mistakes at home.



Exactly! Raisins, for sure! How did I forget

covered in cheeses ...

CroNa, add some raisins without sugar, see how the process goes or not? And run here to us!

Apple.
From the middle and skins.
The pulp went to the jam.

What a transparent one!

Apple.

What a transparent one!

I have a dark and muddy one.
It smells like wine, but sour (extinguishes soda).

What a transparent one!

Not, not very transparent ...
The most transparent is only from leaves, but from waste, the same transparency does not work ...
We need to strangle our toad and make vinegar from whole berries, it will turn out to be as transparent as a tear.

Seen enough vinegars and thought ... maybe it's enough to cook apple cheese? can I put another apple cider on? And then only 15 liters of cherry, 25 pear and 40 apple ... (6 from grape leaves and two from red currant can not even be counted)

[Radushka]

On the first page of the recipe is vinegar from apples, ground randomly, but not to a puree state in the food processor. She grated, cut into slices, always in the end, like a tear.



Radushka, where so much! Friends and family? You can already sell on Avito with your hands torn off!