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Apple-Cider-Vinegar
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A Simple Apple Cider Vinegar Recipe
Apple cider vinegar, quite simply is a
type of vinegar created from apples. Many recipes are clear that
they require cider vinegar as there are many variations of vinegar
available.
As cider vinegar is entirely made from
apples, it is gluten free, unlike other commercially available
malt vinegars.
PLEASE
NOTE: People who rely
on gluten free diets should be aware that some commercially
manufactured cider vinegars have wheat substances (ie caramel for
coloring) added, so the ingredients will need to be checked before
the vinegar is actually used.
Cider vinegar is easy to make -
it's easier than making cider, using common kitchen utensils that
home brewers use. Basically, the only
ingredients to use are fresh apples and oxygen as the container lid
is left open!
Ingredients:
- 8 pounds (4kg) fresh
apples
Equipment:
- 2 x 3 litre fermenting jars or
kitchen quality plastic buckets
- Juice extractor
- siphon tube
Hints and
tips:
- Glass, stainless steel and food
quality patsic containers should only be used. The acids in the
fruit juice and completed vinegar will react with other pastics
and metals.
- Cider vinegar is better when
various species of apples are used, but using either bitter or
sweet apples will be ok.
- Commercially available fresh apple
juice can be used, but yeast needs to be added to start the
fermentation process, but please follow the yeast manufacturer's
instructions.
Method:
- Wash the apples ensuring that
obvious dirt is removed, as well as any bruised or bird damaged
areas.
- Extract the juice from the
apples and transfer the juice into one of the fermenting
jars
- Keep out dust and insects by
plugging the neck of the jar, and if it's a plastic container just
cover it with a cloth. Don't be concerned that the conatiner may
not be full but air space is actually good for making vinegar as
oxygen is introduced baturally to the fermenting bacteria.
- The containers should be kept in
a place that they will not be disturbed, and the temperature
conastant at between 18-22 deg C (64-72 deg F).
- The apple juices should start to
ferment within 2 - 3 days. You will be able to tell when the
fermentation is nearly complete by the amount of bubbles the jar
is producing.
- When the fermentation process
slows down, the juice should be carefully siphoned into the other
clean jar. You should be careful not to transfer any of the
sediment residue or the surface froth.
- The 2nd fermenter should be left
to ferment for another 2-3 months. After a short while, you'll see
a white film forming on the surface. This is the 'vinegar mother',
created by the vinegar making bacteria.
- When the 2-3 months is up, you
can siphon of the top 2 thirds of vinegar that will be ready for
use. Top up the jar with fresh, clear cider from the first
fermentation process and repeat from
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