Activating The Culture:
Apple Cider Mother Of Vinegar
Apple cider vinegar (ACV) is a type of vinegar made from fermented apple juice. It undergoes a two-step fermentation process, during which apples are crushed, and their sugars are converted into alcohol by yeast. In the second stage, bacteria convert the alcohol into acetic acid, which gives ACV its distinct sour taste and pungent aroma.
ACV is renowned for its potential health benefits, which include aiding digestion, balancing blood sugar levels, and promoting weight loss. Many people also use it as a natural remedy for various ailments and as a flavor enhancer in culinary dishes, from salad dressings to marinades. Its versatility extends beyond the kitchen, as it can be found in beauty products and household cleaning solutions.
When incorporating apple cider vinegar into your routine, it's essential to dilute it with water or other liquids to reduce its acidity and protect your teeth and stomach lining. Whether you're drinking it, cooking with it, or using it for skincare, apple cider vinegar can be a fabulous addition to your daily health regimen!
There are many ways to brew apple cider vinegar at home. We will go in depth into two of them. Each method calls for a vinegar mother but each recipe is very different so listen up and decide which is best for you and your lifestyle.
Method #1
I call this the “Plain and simple’ OR “Who has time for that!” method. It’s pretty much a 1,2,3 and done. The hardest part is waiting for it to finish so you can enjoy the benefits. This recipe makes one quart of apple cider vinegar; adjust it if you want to make more.
Ingredients:
1 quart apple Juice (Raw or pasteurized is fine)
1/4 cup strong apple cider vinegar starter (Need a vinegar starter? Find one in our shop!)
(Homemade apple cider vinegar tends to be less concentrated - if you’re using your previous batch, use double the amount of starter.)
How to brew:
In a glass jar, pour in your room temperature apple juice. You don’t want the juice to be cold, as this will make your ferment more susceptible to mold by causing the mother of vinegar to enter a semi-dormant state.
Next, add your starter vinegar.
Place a tight weave breathable cover over the jar and secure with a rubber band. A paper coffee filter works well. The yeasts and bacteria need access to oxygen, but you want to keep out dust and pesky bugs like fruit flies. The weave on cheese cloth is not near tight enough to keep out bugs. Trust us: they will burrow into the fabric and find their way into your ferment!
Ferment out of direct sunlight for about 30 days. After about a week or two you will notice the juice has become a bit murky, and possibly a new vinegar pellicle has started to form at the surface. That’s a good sign of progress! Start tasting the vinegar at the 30 day mark. If it’s still on the sweet side, leave to ferment a few days longer and taste again.
Method #2
This recipe makes one quart of apple cider vinegar; adjust it if you want to make more.
Ingredients:
2-3 small apples (Skin and cores are fine to use as well)
1/4 cup pure cane sugar
1/4 cup strong apple cider vinegar starter (Need a vinegar starter? Find one in our shop!)
4 cups water
How to brew:
Heat 1 cup of water in a glass jar and dissolve the sugar. Let cool to room temperature.
Add the remaining 3 cups of water.
Chop apples, remove the seeds, and add the apples to the sugar water.
Next pour in the strong apple cider vinegar starter and stir.
Place a tight weave breathable cover over the jar and secure with a rubber band. A paper coffee filter works well. The yeasts and bacteria need access to oxygen but you want to keep out dust and pesky bugs like fruit flies. The weave on cheese cloth is not near tight enough to keep out bugs. Trust us, they will burrow into the fabric and find their way into your ferment.
Ferment out of direct sunlight for about 30 days. After about a week or two you will notice the juice has become a bit murky and possibly a new vinegar pellicle has started to form at the surface. That’s good. Start tasting the vinegar at the 30 day mark. If it’s still on the sweet side leave to ferment a few days longer and taste again.