The apple cider vinegar is very expensive, that is why we are going to show you how can you prepare it at home easy and cheap.
Apples for the best apple cider vinegar
- 15% bitter apples (Newtown, Dolgo crabapples, Cortland etc.)
- 35% sharp tasting apples (Liberty, Northern Spy, Gravenstein, McIntosh)
- 50% sweet tasting apples (Gala, Red Delicious, Golden Delicious, Fuji)
If you can’t find the bitter apples increase the amount of the sweet apples to 60% and sharp apples to 40%.
Uses of the apple cider vinegar
It is used in recipes, homemade tonics and even for an ACV detox bath. It also can be used for hair detoxing.
The pasteurized vinegar doesn’t have the same useful properties as the raw one, therefore, it is the best to prepare it yourself at home.
Preparation
For 1 gallon
Ingredients
- The scraps of 10 apples or 5 apples
- Water (filtered)
- Honey (1 cup) or organic cane sugar
Equipment
Firstly, you must make a hard apple cider. The alcohol in it will transform into acetic acid.
The previously washed apples, chop into pieces, stems, seeds, and cores may stay with them.
Put the apples into a jar. It should be clean, glass with a wide mouth. Do not use stainless steel pots! You should fill at least half of the jar with apples. If the previously chopped aren’t enough, then add some more.
Cover the apples with water on a room temperature leave just a few inches on top. Stir the sugar or the honey until it dissolves.
Cover the jar with a cheesecloth, a flour sack cloth and secure it with a rubber band.
Leave it at a room temperature for 1-2 weeks and mix gently twice a day. Then the sugar will ferment into alcohol and bubbles will show up. After a week the apple scraps will sink and then is the hard apple cider ready. If the apples don’t sink after 2 weeks, but the mixture is alcoholic you can proceed to the next step.
Strain the mixture and the apple cider, pour it into a fresh jar (1 gallon). Cover it with a cheesecloth and secure it with a rubber band.
Leave it in the room for 3-4 more weeks. Taste it after 3 weeks to see if it is ready, then strain it again and put it in a glass jar. If after 4 weeks the taste isn’t strong enough just leave it one more week and try again but if it is too strong then you can add some water to it. It shouldn’t be exposed to direct sunlight. Your apple cider vinegar is ready!
Source: thehealthyhomeeconomist.com
The post How to Make Raw Apple Cider Vinegar appeared first on Healthy Multiverse.
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