Apple cider vinegar natural of natural fermentation according to Jarvis

[Elena]

Elena, why then they write that vinegar has 5-7 degrees? I thought it was alcohol degrees. No?

[Marina]

Marina, not degrees, but percent, this is the acid concentration (well, I think so).

That's right, acid concentration.

[Rada-dms]

Rada-dms, Olya, thank you again for this recipe, I have already started using my vinegar. I made mayonnaise on it, I really liked the taste.

And I still seem to have wine.
There is no basement.

[Light]

Light, Svetik, what is your taste? I have sour, with a distinct taste and smell of apples. Have you tried to extinguish soda for them? I tried it with mine, there is a very violent reaction. And I haven't tried the second batch yet, but it smells different from the first.

[Silyavka]

Silyavka, Lena, here I am a bastard, I was convinced that the degrees. About 6 years ago I read in LJ from one authoritative lady that vinegar has 5-6 degrees. Since then, I thought so without hesitation. Thank you for getting me out of the wrong.

[Marina]

Marina, reputable ladies are also sometimes mistaken, I'm glad that it was useful to you.

No, Lena, but I was so led, did not even think.
And she is very authoritative. Published in magazines. And the consultant is dear.
Well, okay, it's good that it cleared up.
And vinegar is always on our table, with its addition the food becomes much tastier.

And I still seem to have wine.

and it costs me and does not want to turn into vinegar

[Silyavka]

What is your taste?

Silyavka, Elena, sour.
There is very little sugar there.
Homemade baking powder extinguishes, but hesitates with wine.
In 0.5 tbsp. added 1 tsp. and drank.
For about 5 minutes the glass stood on the table and smelled of wine.
I didn’t like the taste to the Peking salad.
There was no sour.

[Light]

Light, maybe he didn't do good at you at the first stage?



Evgeniyalet's change the vinegar to the marshmallow

[Silyavka]

maybe he didn’t do merit in the first stage?

Silyavka, Elena, I do not know.
I don’t remember already.

[Rada-dms]

Rada-dms, OlyaThank you again for this recipe, I have already started using my vinegar. I made mayonnaise on it, I really liked the taste.

Helen, just a balm on my soul! I, too, cannot live without it, I have been using it for so many years. Although different types of vinegar have already been mixed.

diversified already with other types of vinegar.

what? tell me.

[Silyavka]

Silyavka, Elena, sour.

I didn’t like the taste to the Peking salad.
There was no sour.

Not everyone likes the taste of apple to cabbage. Peking is generally tasteless, I myself do not really like it. Did you add salt, sugar?
Well, I'll tell you sedition! Apple cider vinegar, like any fruit vinegar, in my opinion does not go well with sunflower and canola oil. Here is grape seed oil, walnut oil, and other nut oils, very much even combined!



SilyavkaThis year a mix of different currants and raspberries, pure currants, and one grape wine turned into vinegar. Interestingly, the uterus was formed where black currants with honey were present. In general, this vinegar turned out to be exclusive. I use it with beets and fruit salads. It goes well with a rocket salad and duck, marinate duck breasts before frying.

Apple cider vinegar ... doesn't go well with sunflower ... oil

Olya, I made mayonnaise with this vinegar, I really liked the taste of this vinegar, I make mayonnaise on odorless sunflower oil.

uterus formed

but I do not have such joy yet, but I hope that it will grow.

[Rada-dms]

Did you add salt, sugar?

Rada-dms, added salt, no sugar.
I make salads with mayonnaise.
Not home

[Light]

Light, looked through Temka and remembered that you made vinegar according to a recipe from another Temka! So I have nothing to do with SHO! But I sympathize very much!




Silyavka, mayonnaise is another matter! I should try it too! What is the recipe? Am I eggs?

[Rada-dms, Olya]

So I have nothing to do with SHO!

Rada-dms, Olya, do not worry.
I have it for 2 years I don't know where to apply it.
I quench them with homemade baking powder.
Or add sugar - will there be wine?

What is the recipe?

Olya, I'll throw the recipe in a personal, wanted to put it in a separate recipe, but she looked at them and so without me enough.

Hello everyone! Today I plan to supply vinegar from apple juice (Moscow pear). My question is: if you put the vinegar uterus, which was formed in vinegar according to this recipe and survived safely in the winter, how much sand / honey should be added for each liter of juice. And how quickly the process goes, I'm afraid to miss it. As far as I understand, the uterus should be put as soon as the juice was missed? P.S. last time the vinegar turned out wonderful - light and pleasant to the taste, thanks for the recipe!

[Camilla]

Camilla, if the apples are sweet, then the sugar can be less, but everything is according to the recipe! How nice it was to hear that the vinegar turned out! I wish you did not disappoint this season!

[Rada-dms]

Rada-dmsI also got some great vinegars last year - from pears and apples. Huge THANKS for the recipe and advice

Can you please tell me if it is possible to roll them into jars - I'm afraid I wouldn't pick up the fungus in the basement.

[Svetlana]

I'm afraid I wouldn't pick up the fungus in the basement.

Svetlana, in my basement from last summer in bottles with not tightly closed lid and all the rules, although the basement is not so hot, sometimes mold gets in the cans.

[kalinka777]

kalinka777, can be rolled up, but vinegar itself is antifungal and anti-mildew!
We rub it with cheese against mold. You can roll up if the fermentation has already passed completely.

[Rada-dms]

Rada-dms, Silyavka,
Thanks for the advice. No wonder I ask - somehow dumb. But I trust the forum users - THANK YOU VERY MUCH !!!

And this year I decided to make some vinegar. Unknown apples, from the forest. Sooo sour!
And what's interesting is that the color is light. I didn't have that, I'm doing the fourth year, like.

[M @ rtochka]

M @ rtochka, promises to be a good and strong vinegar made from wild sour apples. I am writing this because so far I have made only three cans from different apples and pears, and in a different way.
The most delicious, fragrant and strong (just pluck out your eye, how sour and spicy) came from the cores after cutting apples for jam. There were two varieties of apples - sour and hard and bittersweet, slightly cottony. I think this is due to the large number of seeds that, as a percentage of the pulp and liquid, got into the container during the manufacture of vinegar. Made with honey. Little honey was added, considering the sweet apples. In general, I signed the jar - first-class vinegar!
The vinegar from the pure juice obtained through the auger juicer was a bit disappointing. Some faceless, no saturation, little acid yet, no aromatic vigor, like the first. And the sediment is finely dispersed a third of the can. You will need to filter through filters. I added a little sugar and grape juice, maybe it will still ferment, and a fortress will appear.
A mixture of apples and pears, too, so far of a delicate sweet and sour taste, added raspberry juice.
One of these days I will make a large batch according to the recipe from autumn dense apples. I will grind in Wedji Bullet.
Honey plus sugar in half.

from wild sour apples.

Thank you! I will wait.
By the way, I will also describe my experience. That year I made it out of juice. And I didn't feel euphoric). He still has not cleared himself, remained muddy ...

Where is so much vinegar?
Inside? Distribute?
I propose to close relatives, but somehow everyone treats me calmly, they don't get too fond of naturalness). And I regularly add to salads, with vegetable oils

[M @ rtochka]

M @ rtochka, and I have a line for vinegar. There have been no apples for two years, so, having learned from bitter experience, I will do a lot! I distribute, how many I distribute. This year, I have lived without vinegar for six months already. even bought it.
Moreover, the longer it costs, the stronger and more aromatic it becomes.
I made a type of apple cheese out of juice waste, but I need to add pectin and try to make live cheese. That’s the only reason I’ll make a little juice. The peel and seeds provide additional benefits and a spicy flavor, this has already been tested
Another thing is when the apples are not measured, then you can catch up with their juice, but for dressing in salads and treatment it is better to make from whole fruits.
I bought a pomegranate here the other day, it smells like cheap perfume, and the color is unnaturally pink-red. They write natural. Maybe I'll try to make my own for comparison if I find inexpensive grenades.

Hello. For the first time in general on such communication. I did not understand where to write, I hope that my message will be published. Under tell me please, I already have apples for 3 days, there is no fermentation, but mold has appeared. This is bad ? Can I throw it all away? Or can you still save?

[Oksana]

Oksana, and you put sugar and yeast? Should stand in a warm place. Maybe it's not mold yet? Stir several times a day, it should smell like mash. Couldn't the apples get moldy in 3 days, wait.

Nadia put sugar in, but no yeast. I made a recipe from the YouTube channel Galkin Sad. Maybe I misunderstood?

[Oksana]

Oksana, yeast is necessary, they also put a piece of black rye bread, but I never put it. Now look, you can put in the yeast and wait a little before throwing it away, it may still begin to ferment.

Nadia, seriously?



And yet I think it's mold

[Oksana]

Oksana, but what, there are options? I would like to try. How much "wort" do you have by volume?

After the question "seriously" I was told that two three liter jars and the question of how much yeast to put



I do not understand why the message is not fully published. Maybe it's because of the smiley, if I put a smiley after it, the SMS is not saved



Nadia please write how much yeast to put







Aaaa it is clear here their smiles, those that cannot be inserted on the keyboard

[Oksana]

Oksana, take a picture of the mold. Let's see if she is or not.
I don't put yeast. I do it according to the recipe from the first page: Honey and black bread.

[Ksenya78]

Ksenya78, according to Jarvis for each liter of the mixture 10 gr. yeast and 20 gr. dry black bread, I do not put bread, on a 5 liter jar, filled up to the shoulders, I put half a teaspoon of dry yeast or 1/6 of a pack of fresh. Vinegar began to be made a very long time ago, after the first book with the recipe for "Apple Cider Vinegar by D. S. Jarvis" fell into my hands, it's scary to imagine, but that was before the Internet era
Vinegar is always obtained with a strong vinegar uterus, a uterus is formed in vinegar poured into bottles. I buy apples, so there is no room for error. A certain part of humanity has a bias against yeast, but I do not belong to this part. I never put honey, only sugar, proportions and preparation method are exactly the same as in Rada's recipe.

[Oksana]

Oksana, take a picture of the mold. Let's see if she is or not.
I don't put yeast. I do it according to the recipe from the first page: Honey and black bread.

I just mixed everything up, took everything away, and then only guessed to look here. It is the same as on rotten apples, and near the neck, it appears like moss. If it appears, I'll take a picture a little later. When I twisted them, it was cool at home, but I did not betray this value, since nothing was said about it in the video. But she herself did not realize that fermentation requires warmth and, of course, purchased apples, which I washed well.







The girls can't figure out how to answer, everything seems to be fine, and then everything runs away somewhere. Nadia, so what to do? Is it worth it to continue or throw it all away?



Everything seems to have sorted out a little. I just think, if this mold, then is it really worth continuing further, it will not go into the already filtered product?

I just think if this mold, then is it really worth continuing further, it will not go into an already filtered product

Oksan, mold is killed by acid and if vinegar comes out, then mold will not remain in it, but we agreed that this experiment, most likely, nothing will work out, but you can try it, you can always throw it out, because "experience, the son of difficult mistakes ". And look there yourself, I didn't see how much mold it is.

Oksan, mold is killed by acid and if vinegar comes out, then there will be no mold left in it, but we agreed that this experiment, most likely nothing will work, but you can try it, you can always throw it out, because "experience, the son of difficult mistakes ". Look there yourself, I didn't see how much mold it is.

Nadia, it seems that things have gone well. I added some yeast. And how long does he need to wander? Days ten, twelve? After draining and standing for two months in the dark, do you worry? An interesting expression is "experience, son of difficult mistakes." Need to remember

[Oksana]

Oksana, Stir with a wooden stick or spoon 2-3 times a day, cover the container with clean gauze and yes, look at the beginning of the topic, everything is written in great detail there.

[Ksenya78]

I don't put yeast. I do it according to the recipe from the first page: Honey and black bread.

Exactly!
I do not remember such a chemical yeast being added according to Jarvis.
Fermenting material, yes, you can add - sourdough black bread, natural sourdough, liquid yeast.

Ksenya78, the film on top sometimes forms from excess bacteria, if you do not stir the wort twice a day. Maybe this vinegar uterus began to form. So bring a photo, we will judge here, we will advise.

for a 5 liter jar filled up to the hangers

for a 5 liter jar filled up to the hangers

Nadia, I also started writing from a book a hundred years ago. If you fill your shoulders with chopped apples and water, then everything will be trampled out with proper fermentation, since the apple mass rises high and wanders above, and a layer of liquid remains below. To do this, we mix so that the top does not deteriorate, and the mold does not sit on the surface, so that all the pieces or mass are, so to speak, in the process of fermentation.

Oksana, Stir with a wooden stick or spoon 2-3 times a day, cover the container with clean gauze and yes, look at the beginning of the topic, everything is written in great detail there.

Just about, in this case, you need to carefully remove all excess with a wooden or plastic spoon and start stirring more often.





Once again I will voice my position - if we want correct and healthy vinegar for health, then we do not use any artificial chemical strains of yeast, only natural ones.
The vinegar according to this recipe is absolutely NATURAL, very USEFUL and even HEALING!
Such vinegar not only preserves all the best qualities of its components - apples and honey, but also acquires new valuable minerals and organic acids: acetic, malic, citric, oxalic and others ... It is the richest source of potassium! (Quote) No time to articulate.




Ksenya78, Ksenia, what is worth reading just one page of the recipe, where I "chewed" everything, it seems to me, in great detail? I am always very worried if the process does not start as it should. Although you did not follow the recipe I presented, we will still "root" for your vinegar. Use gauze in several layers and fix it well with a ribbon or elastic band so that the flies do not penetrate under the gauze and do not put their order in your vinegar.
By the way, I noticed that purely sugar-based vinegar is more prone to mold than with the addition of honey or whole with honey. Although honey inhibits fermentation, on the one hand, it is a natural antiseptic, on the other hand. Therefore, it is better to add it, at least a little.
If the apples are sweet, be sure to add sour ones and reduce the amount of sugar, otherwise the excess sweetness also inhibits the fermentation process.
If the apples are carrion, then you need to cut out the broken part well and see if there is any mold on them, especially in the area of ​​the stalk.
I do not only wash my apples, plucked from the tree, my carrion, and if the apples were treated with chemicals, then I generally peel them. All the shops are processed, so it may not start the process of normal natural fermentation without the addition of artificial yeast. It is necessary to add to the store, but better vinegar uterus taken from someone or liquid yeast, such as raspberries crushed with sugar and fermented.

An interesting expression is "experience, son of difficult mistakes." Need to remember

Read the poem by A. S. PUSHKIN FOR GOOD LUCK!

How many wonderful discoveries we have
Prepare the spirit of enlightenment
And experience, son of difficult mistakes,
And a genius, a friend of paradoxes,
And chance, god inventor ...

I'll explain right away why my carrion. As recently as yesterday, I saw with my own eyes a mouse that perched on a barrel of a fallen pear and began to gnaw at it.

[Rada-dms]

According to your prescription Rada-dms, I make EXCELLENT vinegar.

This year I decided to make from technical (wine) grapes. She kneaded the peeled grapes, diluted them with water - the same as grapes by weight. She didn't put sugar or honey. And then - according to your recipe. Today is the 14th day. She smelled - there were already tears in her eyes. SHO says - you need to eat. It looks like it will be strong

[Girls]

Girls, want to put plum vinegar. Do I need to remove the bone? The Hungarian plum is already overripe, the stone is removed poorly, a lot of pulp remains on it, and it itself turns into a smear. It suited me for the pies, but scraps will float in the vinegar, perhaps this is not very good.

[Elya_lug]

Elya_lug, in my opinion it is not necessary. Someone laid out that vinegar turns out to be stronger with bones. Personally, I always leave with bones.

The scraps are not scary. After all, berries, fruits grind everything. All this will ferment. Push up. And then defend.

[kalinka777]

kalinka777, thank you, it's easier for me, I'll do it one of these days.

[Rada-dms]

According to your prescription Rada-dms, I make EXCELLENT vinegar.
This year I decided to make from technical (wine) grapes. She kneaded the peeled grapes, diluted them with water - the same as grapes by weight.

Thanks to the author for the helpful topic.
For many years I have been making apple cider vinegar with yeast according to Jarvis. It turns out to be strong, sometimes like a mushroom. Here he eats the fortress. You can dissolve it in water, you get a pleasant drink.
And I make grape without water. Once ready, you can throw a clove or cardamom bud into the container. It is infused and vinegar with aroma is obtained.
Good evening everyone, girls. I haven't visited this forum for a long time.