Today, almost everything can be easily bought in the store. And apple cider vinegar, and even more so. But is it possible to be confident in its quality, especially if apple cider vinegar is planned to be used for treatment and rehabilitation? For slimming, cleaning vessels and solving many other problems with health and appearance, you should use only high-quality apple vinegar prepared from good raw materials, in compliance with technological standards. Only in this situation, apple cider vinegar will contain vitamins, minerals, acids and other beneficial substances, which must fulfill its wellness mission.
Apple cider vinegar is prepared, of course, from apples, but what do you think, which ones - sour or sweet? Vinegar is sour, but making it requires the ripest, sweetest apples you have, you can even use a carrot or a non-standard. The sweetness of apples provides a sufficient amount of alcohol in the wort, and this facilitates the formation of acetic acid, so apples Semerenko and the like will not work.
Homemade vinegar is obtained more saturated taste and rich chemical composition, but, as a rule, it has a lower acidity than industrial. This is not bad, all the same for the treatment it is required to be diluted with boiled or mineral water.
Prepare apple cider vinegar at home in several ways.
Recipe for making homemade apple vinegar No. 1
To make homemade apple cider vinegar for this recipe will require apples or fresh apple juice, honey or sugar and yeast.
Apples should be grated, chopped in a blender or in a combine - as you like. After the apple mass is poured boiled water at room temperature. Experts recommend using a wooden container for the preparation of vinegar, it is believed that the necessary processes will start to happen faster. The water requires one liter per 800 grams of apple mass. If you decide to use apple juice, you do not need to add water. After the mass of apples is mixed with water, honey must be added at the rate of 100 grams per liter of liquid. Before you add honey, it should be slightly heated, then you will be able to dissolve it quickly. Honey is successfully replaced by sugar, you can use what you currently have at hand. Honey significantly increases the cost of making homemade apple cider vinegar, but makes it a little healthier.
To start the fermentation process, you need to add yeast - they need only 10 grams per liter of water. You can replace them with rye breadcrumbs, which need to be taken twice as much. But the best option is to use real vinegar starter, which has been preserved since the last preparation. If you plan to make vinegar regularly, always save the leaven for the future, it will greatly simplify and speed up the process of cooking homemade apple cider vinegar.
The next ten days the container with the workpiece must be kept warm at a temperature of 25-30 degrees. Daily mass must be mixed, shake up its sediment. After the expiration of the term, the fermented mixture is filtered through a filter or gauze, the solid residue remaining on the filter is the very vinegar starter that should be preserved.
Strain the liquid poured into a glass dish, you can use the usual bottle, bottle and cover with gauze on the elastic band. This protects the workpiece from dust, dirt, but provides an influx of oxygen and allows gases that appear in the fermentation process to go outside. The bank is placed in a warm place for 40-60 days, all this time you can observe the process of active fermentation of juice. As soon as it stops (bubbles stop appearing), it can be assumed that the vinegar is ready. It is filtered again, carefully pouring out of the jar, so as not to disturb the suspension that has fallen to the bottom, and bottled. The strength of homemade vinegar is about 4-5%.
Recipe for making homemade apple vinegar No. 2
This recipe for apple cider vinegar is called according to Jarvis, it is believed that in it useful substances are not only preserved, but also multiplied, especially as regards potassium.
The first stage is similar to the preparation of apple cider vinegar according to the usual recipe: water, honey and yeast are added to the apple mixture, but in this case, the author strongly recommends not replacing honey with sugar, and in addition to 10 grams of yeast, add 20 grams of crackers for each liter of the preparation.
After 10 days of fermentation and the liquid has been filtered, you need to add another 100 grams of honey per liter, mix well and dissolve it. Next, the bite is kept 45-55 days in heat. Homemade apple cider vinegar, prepared according to the prescription of the American doctor D.S. Jarvis, turns out to be really very rich, soft, and pleasant to the taste. It can be used not only for treatment, cosmetic procedures, but also for dressing salads.
