You already know what Apple Cider Vinegar could do for your health. One of the requirements you have is to buy completely organic ACV to feel its benefits.
We can agree that this version is not so easy to find. Especially if you don’t have connections, who are living in the neighboring village.
I’ve never tried making it at my home, though. I always buy it from my local farmer. He comes to our neighborhood once a week and sells us Apple Cider Vinegar.
Two Major Factors
There are two major factors that require a very particular attention while preparing ACV at home:
- Oxygen Supply
For the first factor, you need to stir the mixture daily and let the air reach the fluid through a cheesecloth filter.
For the second factor, you need to keep the temperature between 60 and 80 degrees Fahrenheit.
Be advised not to use a metal container while you are making the vinegar. The acid in the mixture will corrode the metal or aluminum objects. Stick with wood or glass containers.
- Make a clean cider from ripe apples
- Change the fruit sugar to alcohol (yeast fermentation)
- Alter the alcohol to acetic acid (acetic acid fermentation)
- Clarify the acetic acid to prevent further fermentation and decomposition
Step 1 – Making the Cider
The best cider is made from the winter and fall varieties of apples. You would want to avoid green and summer apples because they don’t contain enough sugar.
You should gather the fruit first then wash it to remove the debris. Crush the fruit to produce apple pulp and strain off the juice.
Adding yeast to activate the fermentation is optional. It will speed up the process.
Step 2 and 3 – Making Alcohol and Acetic Acid
Pour the liquid into one or several containers. Don’t close the lids on them. Don’t pour more than three-quarters of the liquid in 1 container. Stir the mixture every day. Keep the container or containers away from direct sunlight and maintain the temperature at 60-80 degrees F.
The full process of fermentation could take up to 3 to 4 weeks.
By the end of the 4th week, you will start feeling the vinegar-like smell. You can taste it to see if the mixture has reached the desired strength.
Step 4 – Filtering
When the mixture is fermented, and you can feel that the ACV is prepared, filter the liquid through several layers of cheesecloth or filter paper. This procedure will remove the “mother” of the vinegar.
It prevents further spoilage or fermentation.
There you have it. Now you can make organic Apple Cider Vinegar. You don’t have to worry about purchasing products anymore!
Don’t forget to share this with your friends.
Source: Earth Clinic