Apple cider vinegar natural of natural fermentation according to Jarvis

[Evgeniya]

Evgeniya, I don't smell of mash, my smell is just wine.

For me it is one, it smells delicious, such a fleeting smell of alcohol))))

[Silyavka]

Silyavka, Ljna, and maybe then try to overtake a couple of times? And make a delicious moonshine?



svetn, did you introduce bread or yeast in the beginning?

delicious moonshine?

then pour it out.

then pour it out

Why pour it out if the product smells good?

why pour out

Do not buy me a moonshine still because of 4 liters of vinegar that failed. I won't pour it out yet, I'll see what happens.

[Silyavka]

Silyavka, Elena, is there a cellar? well, or the ability to stand the "failed vinegar" in a cool dark place for a year? I would have capped it already, since there is no fermentation. And let it be worth it ... If it is sour, then it will go well as a marinade. And an acidifier-softener when cooking meat.

[Radushka]

Radushka, Anya, there is a basement.

I would have capped it already, since there is no fermentation. And let it be worth it ...

No, Anh, you just don't need to cork, an open one would be better to sour, and a closed one is neither wine nor vinegar ...
Open will stand, sour perfectly.

[alba et atra]

alba et atra, Flax, do not keep open in the cellar. Everything that is open there can become moldy. And it is difficult to seal absolutely hermetically in our conditions. It is necessary to fill it with sealing wax, probably. I have the corked vinegar fermenting itself. Straight in the bottles

[alba et atra]

alba et atra, Flax, do not keep open in the cellar. Everything that is open there can become moldy.

Clear.
I have no experience with a cellar ...
Lena has a little vinegar, you can not put it in the cellar, leave it at home.

[Silyavka]

Silyavka, Lena, at first the vinegar uterus is like a thin whitish film, only then it already becomes dense like a mushroom, the first time I made vinegar I also poured out the whole jar because I thought it was mold, but it was a vinegar uterus, I just didn't let it ripen , it was a pity ((

I would have capped it already, since there is no fermentation

what if it works out over time? if you plug it, then the uterus will definitely not grow, there will be no air access, I think you still need to wait another

[Silyavka]

Silyavka, but this already looks like lactic acid fermentation. I'm studying about beer here, because some types of cultures that spontaneously appeared are very much appreciated by brewers, they even dream of adding them so that they can then brew lambics. I would take it off carefully with a napkin. But you also have to taste the taste, if there is something bad, you will immediately understand.

[Rada-dms]

Rada-dms, Olya, I took off with a napkin, added not a lot of sugar, vigorous fermentation began, but then this film appeared again. I did not notice anything bad in taste and smell.

And today I looked at how things are with the apple uterus, which I transferred a couple of days ago into apple juice from fresh apples, with the addition of sugar, and I see a thin film on top of the uterus, on which mold ((This is bad? It may be too late to get it out and wash It’s a pity if it just dies, but I must say that it didn’t sink to the bottom in the juice, part of the side slightly sank, the rest floats on top, well, I’m very worried about these white spots from above (

[Natasha]

Natasha, and if you try to remove the top layer from it neatly, or is it thin? Rinse and put it back in vinegar.

put it back in vinegar

Mold, so, just do not remove ... "Cut, without waiting for peritonitis!" (from)

girls, so pour everything out? can you even save your mother? This mold, like a thin film, covered all the juice on top, jelly-like in consistency, similar to a nascent new vinegar uterus, but if it were not for the mold, I would have thought that this is it.

can you even save your mother?

There is mold on it! Here's the vinegar ... carefully remove the mother and see what's with the vinegar ...

[Natasha]

Natasha, I sent you a link in PM.

[Silyavka]

Silyavka, and maybe infa will come in handy here too?

[Catherine]

Catherine, the mold itself is not on her, but on top of her on a new film, the mother herself swims a little lower
Elena, thanks, I'm already reading

[Rada-dms]

Rada-dms, Olya, I don’t know if you can insert a link? I will risk

🔗

The author of the recipe is Armenian, I have now calmed down about my film, this is a flower, if I remember correctly.

My vinegar has been boiling for 10 days already, I think fermentation will not stop in 2-3 days. Do you still want to strain it out or let it roam?

[Exocat]

Zwel spoils the taste of the wine, I wrote about him that it is a filmy yeast. Wine from this at the very beginning of infection is treated with pasteurization of 70C.
I found a little about it

🔗... grape valley. рф / cvel_.htm

Exocat, let him boil for another three days.

[Olya]

Zwel spoils the taste of the wine

Olya, I have already removed it a couple of times, and it will form again, I decided that I will not touch it anymore, that I will always have time to pour it out.

[Rada-dms]

Rada-dms, Olya, thanks for the recipe and an interesting, consistent presentation of it. Today we arrived in the village, there is already such a transparent one, smelling of apples. Poured, now I will have my own apple cider vinegar

I can always pour it out

Truly a Solomon solution!

[Ledka]

Ledka, Congratulations!!! Very, very happy for you, Svetochka! Use it in a variety of ways to appreciate all the delights!

Hello ! for the first time I am writing to the forum, sorry in advance ... I make vinegar from apples on the tenth day, about in a jar, it turns out some kind of mucus instead of liquid like jelly in a jar ... maybe someone knows what it is and what to do?

[Elena71]

Elena71, glad to see on the forum! And it's a pity that with failure!
Perhaps it is the raw materials that are used. Maybe it was treated with something? Or some wild crops came from the environment or from the container.
I always wash the pan very carefully, pour it over with boiling water, and more than once, using sterile gauze, I follow the sterility of the spoons that I interfere with. Each time I pour boiling water over the mixer while stirring the pulp that has risen up. This is important, especially in the first stage, until the right bacterial environment has developed that will suppress the crops that are not good for us.
Try to make a small dose with this in mind, add some yeast to start the process right away.
Once I got such a jelly with sauerkraut, I sin on the cabbage itself or unclean salt, because I did everything as always. It was a shame to throw away a full bucket of cabbage ...
Do not give up, everything will work out for sure!

[Rada-dms]

Rada-dms, thanks for the recipe, this is what I got



3.5 liters of natural vinegar from their apples.

Lena, vinegar is good!
And I have 150 liters and it's all made of apple juice.
With its addition, the first and second courses acquire a unique taste, even little grandchildren ask to add it everywhere.

And I have 150 liters and it's all made of apple juice.

When I was making 6 liters of vinegar, the homemade people said - why?
Now we have already bookmarked another 3-4 liters. Very satisfied.
Therefore, your phrase at first surprised, and then made me laugh, remembering the surprise of my loved ones.
I would also find where to apply it.

And yet ... and in what containers do you make it, and then store it?

3.5 liters of natural vinegar from their apples.

Beauty !!!!

mine is still not ready (((

[Evgeniya]

Evgeniyaand when will it be ready?

[kalinka777]

kalinka777, I prepare vinegar in two stainless bins of 50 liters each. And the finished one is stored in 5 liter jars.
I agree, its very widespread use and useful.

[Silyavka]

and when will it be ready?

Silyavka, Lena, who knows))) is silent, not recognized

girls, how can you save the situation or not
there was a light liquid, it became cloudy, it smells like vinegar, the impression is that it began to ferment again. can throw a little yeast, let it ferment from autumn

the impression that he began to wander again

Zhen, if I wandered with vinegar, I wouldn't smell (I think so)

[Ljna]

Ljna, I would drain and put it in the cold to stop fermentation.



I first made vinegar in summer and fall. I am very satisfied. I liked the apple-apricot, pear (wild pear), grapes. And I didn't like the cherry, it turned out very sharp, it feels like the vinegar is separate, and the cherry is separate.

Thank you!

drained and brought out into the cold to stop fermentation

exactly! we have it up to 27-28 degrees, it is in the closet

[Rada-dms]

Rada-dms, thanks for the recipe, this is what I got



3.5 liters of natural vinegar from their apples.

To your health! It turned out like a tear, clean, and it is clear that it is concentrated.
Congratulations!

Thank you! exactly! we have it up to 27-28 degrees, it is in the closet

Evgenia, urgently clean up to a cool place! Good luck!
Perhaps, then you will have to drain again.

I first made vinegar in summer and fall. I am very satisfied. I liked the apple-apricot, pear (wild pear), grapes. And I didn't like the cherry, it turned out very sharp, it feels like the vinegar is separate, and the cherry is separate.

And I don't really like red currant, the taste is sharply sour and somehow unbalanced, I only marinate meat in it and sometimes soak greens.
From black currant with raspberry this year it turned out on honey very fragrant, downright delicious. It goes well with duck fillet salad.

From black currant with raspberries this year it turned out on honey very fragrant, downright delicious.

What an interesting option! We must not forget by summer!

[Olya]

Black currant with raspberries

Olya, and did the same according to the recipe?
And I read what they do and from carrots.



Olya, can you somehow measure the strength of vinegar?

[Silyavka]

Silyavka, I think that the strength of the home cannot be changed. I read everywhere that a maximum of 6 percent can be obtained at home. In principle, this is enough even for cooking pickled tomatoes, you just pour more into the marinade.
Yes, I did everything the same way, raspberries themselves begin to ferment correctly, because they make homemade brewer's yeast from it. One can of juice, another of mashed berries with water. Both options are good. If from mashed berries, then just add more of them to the container so that the taste is richer.

a maximum of 6 percent can be obtained at home.

Olya, but after all, at the initial stage it is probably of a lesser strength.

It's impossible at home, you need to have specials. equipment. It seems to me that it is infused, like wine, bacteria work, and over time it seems, due to a more intense harmonious taste, that it is stronger.

https: // www.

[Silyavka]

Silyavka, Lena, I found a can of vinegar, 3 liters, I believe that it was 2 years old, it was rolled up. The vinegar is so vigorous that even the eyes water. I decided that there are many degrees and they will be indicated on the alcohol meter. Unfortunately it doesn't show anything.

[Marina]

Marina, the alcohol meter is intended for alcohol, of course it will not show the strength of vinegar.