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11/3/2017 Homemade organic raw apple cider vinegar
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11/3/2017 Homemade organic raw apple cider vinegar
Best news that comes with this recipe? Kitchen skills play
absolutely no part. Its a fool proof waiting game that
anyone can play.
then just empty a big ol jar, clean it really well and brace Homemade organic raw apple cider
yourself with some patience. These babies need to ferment vinegar
for quite a while to give us a whole lotta
Grapefruit mint juice without a juicer
bacterialgoodness.
Easy home made Mediterranean
The recipe I used calls for whole apples. Anything you can preserved olives
nd, really. But youd be happy to know you can make ACV
Quinoa and chia porridge with stone
using just scraps like the cores and peels. Yep, you can eat fruits
your apple and ferment it too. So if theres any apple pies
baking in your near future, make sure you keep those Carrot pasta with a creamy zesty
garlic sauce
scraps and put them to good use.
Onion and turnip soup
Also good to know is that the fermentation process
Super Green Super Vibrant
depends on season less during summer, bit longer
cucumber apple and ginger
during colder months. You will know your vinegar is ready
smoothie
when you will notice a dark, cloudy bacterial foam this is
called the Mother and can easily be noticed when holding Life changing quinoa avocado bread
the vinegar to light. This is bacteria we love and cherish! buns
Because its full of enzymes and minerals that over- Carrot and sweet potato soup with
processed vinegars do not have. ginger and coriander
Copyright
I put a lot of e ort, time, resources
and heart into maintaining this blog.
If you'd like to use any of the photos
or content, please be nice and ask
me rst. Keep the good karma
owing! x
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Instructions
1. Wash and chop your apples into medium sized pieces
(or use the peels and cores of 6-7 small apples after
making a pie). Place them in a clean, rinsed and
sterilized wide mouthjar.
2. Mix the sugar with 1 cup of water and pour on top of
the apples.
3. Add more water if needed to cover the apples.
4. Cover the jar with a paper towel or a cheesecloth and
secure it with a band. This keeps nasties away while
letting the liquid breathe.
5. Place the jar in a warm, dark place for 2-3 weeks I
just kept it in my pantry.
6. Strain out the liquid and discard the apple pieces.
7. Return the liquid to the same jar and cover it again
(same paper or cheesecloth).
8. Return the jar to the same warm, dark place and leave
it do its thing for roughly 4 to 6 weeks, stirring with a
plastic or wooden spoon every few days or so. Ill be
honest with you, I wasnt that organised with my
stirring (oftentimes forgot), but my vinegar still loved
me.
9. After the rst 4 weeks, you can begin to also taste your
vinegar and once it reaches an acidity you like, you can
actually transfer it to a bottle with a lid and begin using
it.
*LATER UPDATE *
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My cookbook
Nourishing Noodles
is available for sale
on Amazon US and
Amazon UK,
Fermented hot chili Dill cheese dip Homemade soft Middle Eastern Apple tart with
sauce (minus the cheese) coconut yogurt rainbow salad cinnamon and
honey
Linkwithin
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11/3/2017 Homemade organic raw apple cider vinegar
Ellie says:
August 19, 2014 at 7:50 pm
Would it work if I did put a lid on it? I feel like Im de nitely going to
knock it over! Eeek!
Reply
Naomi says:
September 16, 2014 at 4:10 am
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Chris says:
September 30, 2014 at 10:50 pm
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Rusty says:
August 15, 2015 at 4:02 pm
Reply
Ludovic says:
November 8, 2015 at 10:58
am
nat says:
August 11, 2016 at 9:53 am
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Jessie says:
July 13, 2017 at 11:18 am
Craig says:
January 4, 2016 at 4:37 am
Aloha!
I made some acv and bottled it
and it was great and tasty. After about 6 weeks I
opened it and it zzed like mad and tastes like
cider now. Did I bottle it too early or what? If so,
any way I can salvage it? Ta
Reply
Chris says:
January 5, 2016 at 10:28 pm
Hi Craig.
I personally never bottled
any. I have a continuous brew, only make
and use what I need for about a month,
then o to the next batch.
Hopefully some of the other brewers
know more about bottling.
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i am anil in india
recovering my health i
have a lot about apple cider bene ts and
decided to make it at home as apple cider
is not available here in mumbaii
purchased a lot of sweet apples washed
them thouroughly clean dried them with
a cloth peeled them chopped them into
snall cubes brought a new clean glassjar
and placed all these cubes in the glass jar
added some water and closed the jar with
a cloth tightly eevery2 days i removed the
cloth and stirred it all with a clean
woodden ladle its 10 days now wnow a
sweet aroma i get please someone be my
guru and please tell me is the cider done
or how long should i keep on stirring
there are some bubbles and a faint
aroma of ferment.please tell me is the
cider doneor how long in days should i
wait and stir it everyday and lid it please
tell me the next steps now later i intend
to addm garlic cinnamonand ginger but
when should i go for that as for the cider
will someone tell me how to know its
done and ready
anil in india,
Marla says:
January 3, 2017 at 7:10 am
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Jack says:
January 21, 2017 at 6:21 pm
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Jack says:
February 13, 2017 at 4:14 pm
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Shawn says:
June 4, 2017 at 12:09 am
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Jack says:
February 13, 2017 at 4:16 pm
Reply
Jack says:
February 13, 2017 at 4:17
pm
Emerson says:
April 20, 2017 at 11:52 pm
Hi Chris,
Thanks.
Emerson
Reply
edd says:
September 19, 2017 at 3:06
am
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Enjoy.
It needs to breath
Reply
Jackie says:
December 7, 2016 at 2:03 am
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Aditya says:
February 3, 2017 at 11:55 pm
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Lorne says:
December 9, 2016 at 12:39 am
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Marina says:
December 11, 2016 at 11:20 am
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Co ee lter
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Fred says:
April 29, 2017 at 9:35 pm
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Kris says:
May 15, 2017 at 7:06 am
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Cat says:
October 7, 2017 at 7:39 am
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Ren says:
August 19, 2014 at 9:48 pm
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Chris says:
September 30, 2014 at 10:51 pm
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Chris says:
September 30, 2014 at 10:52 pm
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marycrispine87 says:
October 6, 2014 at 9:01 pm
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Chris says:
October 7, 2014 at 7:05 am
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Amanda says:
November 11, 2015 at 5:58 am
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margo says:
October 19, 2014 at 3:09 am
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Chris says:
October 20, 2014 at 7:05 pm
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margo says:
October 21, 2014 at 9:08 am
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margo says:
October 22, 2014 at 8:59 am
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Reply
Chris says:
November 21, 2014 at 9:52
pm
Chris says:
November 21, 2014 at 9:50 pm
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Margo says:
January 25, 2015 at 7:35 pm
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LadyGray says:
December 10, 2015 at 5:37
am
Jac says:
June 13, 2017 at 12:37 pm
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Reply
Margaret says:
March 19, 2015 at 1:42 pm
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ThatMan says:
August 28, 2015 at 5:46 am
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Chris says:
January 2, 2016 at 4:45 pm
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Emily says:
November 18, 2014 at 2:43 pm
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Chris says:
November 21, 2014 at 9:54 pm
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Marce says:
October 5, 2015 at 11:34 pm
HI Emily
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Chris says:
January 2, 2016 at 4:52 pm
Hope it helps x
Reply
Reply
Jackie says:
December 7, 2016 at 2:12 am
Reply
Shauna says:
May 27, 2017 at 1:28 am
Reply
Edd says:
May 27, 2017 at 8:46 am
Hi Hun.
fermentation + aging
makes a good wine /malt whiskey and
Port.
YOU HAVE IT SPOT ON.
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Kind regards
Edd says:
May 27, 2017 at 8:51 am
Hi Hun.
Fermentation + aging
makes a good wine /malt whiskey and
Port.
YOU HAVE IT SPOT ON, HUN.
Not sure what you are asking or
complaining about as it looks like you
have the knowledge spot on.
Regards.
edd says:
September 19, 2017 at 3:36
am
They tend to
pasteurize/homogenize everything now
and that kills of all the good bacteria as
well as the bad.
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Reply
Chris says:
January 2, 2016 at 4:53 pm
Reply
Regina says:
December 4, 2014 at 10:49 pm
peels in a vitamix, and the other just shoved in jar. I think I have too
many cores and peels BC looking at it, the apple parts oating are
over half the amount of water that is on the bottom of the jar. Will
that be a problem?
Reply
Chris says:
January 25, 2015 at 9:41 am
Hi Regina,
Cant really say about the bene ts of your
apples. I wouldnt go for peels of sprayed apples as they
retain a lot of the chemicals. There are farmers that dont
spray for sure. Look for those apples that are not as perfect
or as shiny.
As for the vinegar, make sure the apples or apple pieces stay
submerged at all times. If theyre oating around, they might
form the nasty type of mold that you wouldnt want to eat.
Reply
Karen says:
April 22, 2015 at 8:10 pm
Reply
Sarah says:
July 24, 2015 at 3:21 am
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11/3/2017 Homemade organic raw apple cider vinegar
you can strain them out and wait for the mother
to appear.
Reply
Chris says:
January 2, 2016 at 5:44 pm
Reply
Linda says:
July 24, 2015 at 8:46 am
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Amanda says:
September 21, 2015 at 12:38 am
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Chris says:
January 2, 2016 at 5:47 pm
Reply
Bob says:
October 25, 2016 at 6:57 am
Jo says:
December 8, 2014 at 8:59 am
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Chris says:
January 2, 2016 at 5:48 pm
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Leanne says:
January 4, 2017 at 4:32 am
Chris,
Reply
Reply
Kean says:
January 11, 2015 at 2:23 am
Reply
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susan says:
January 21, 2015 at 8:17 am
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Samantha says:
August 9, 2015 at 1:10 am
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Chris says:
January 2, 2016 at 5:51 pm
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Jill says:
January 25, 2015 at 2:34 am
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Margo says:
August 13, 2015 at 5:17 am
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jeana says:
September 27, 2015 at 8:55 pm
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Chris says:
January 2, 2016 at 5:55 pm
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11/3/2017 Homemade organic raw apple cider vinegar
Deanna says:
July 2, 2017 at 6:41 pm
Chris says:
January 2, 2016 at 5:54 pm
Reply
Chris says:
January 2, 2016 at 5:53 pm
Reply
Kathy says:
February 5, 2015 at 12:55 am
Hi Chris,
Speaking of fermented foods, have you ever made kimchi? With all
new food allergies, trying to get as much of the good bacteria as
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possible. Thanks
Reply
Chris says:
January 2, 2016 at 5:57 pm
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Patrick says:
February 16, 2015 at 5:11 am
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Teresa says:
April 20, 2015 at 8:28 pm
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Chris says:
January 2, 2016 at 5:58 pm
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Anne says:
February 17, 2015 at 8:16 pm
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Teresa says:
April 20, 2015 at 8:22 pm
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Teresa says:
April 20, 2015 at 8:24 pm
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Chris says:
January 2, 2016 at 6:01 pm
Reply
Martha says:
March 12, 2015 at 8:22 pm
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Teresa says:
April 20, 2015 at 8:16 pm
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Chris says:
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Dawn says:
March 22, 2015 at 11:55 pm
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Margo says:
March 23, 2015 at 8:16 pm
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Joyce says:
April 1, 2015 at 10:03 pm
hello,
l would like to know if it is necessary to add sugar to
the vinegar
Thanks
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Reply
Margo says:
August 13, 2015 at 5:24 am
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Chris says:
January 2, 2016 at 6:07 pm
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Ruth says:
April 12, 2016 at 7:08 pm
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Reply
Ruth says:
April 12, 2016 at 7:14 pm
Jim says:
April 2, 2015 at 6:52 am
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Teresa says:
April 20, 2015 at 8:10 pm
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sweet, you have made hard cider, and if not sweet but
vinegary you have reached vinegar.
Reply
Chris says:
January 2, 2016 at 6:09 pm
Reply
MerryMumma says:
April 8, 2015 at 10:36 am
Hi,
Ive now made 5 di erent batches (non of which are
nished yet) and theyre all a di erent colour/smell. One smelled
horri c and I tossed it the other 4 range in colour drastically. One is
dark brown, one is almost white and the other two are in-between.
None of them smell great and they all have varying amounts of
oating lm. Two jars were meant to be nished last week. Id love
to know what has gone wrong, and if in time theyll ever smell less
like rot and more like vinegar?
Thanks so much!
Reply
Teresa says:
April 20, 2015 at 8:00 pm
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Catherine says:
September 7, 2015 at 11:16 pm
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Chris says:
January 2, 2016 at 6:22 pm
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Chris says:
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Sandra says:
April 10, 2015 at 10:28 pm
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Chris says:
January 2, 2016 at 6:24 pm
Reply
grace says:
April 22, 2015 at 12:00 am
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Margo says:
August 13, 2015 at 5:28 am
Reply
Reply
Karen says:
April 24, 2015 at 10:06 am
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11/3/2017 Homemade organic raw apple cider vinegar
Thanks,
Karen
Reply
Reply
Karen says:
June 3, 2015 at 7:50 am
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Jutta says:
August 18, 2015 at 5:43 am
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Karen says:
September 1, 2015 at 7:33 pm
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Chris says:
January 2, 2016 at 6:28 pm
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ThatMan says:
August 28, 2015 at 5:51 am
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Chris says:
January 2, 2016 at 6:31 pm
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Chris says:
January 2, 2016 at 6:26 pm
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Chris says:
January 2, 2016 at 6:32 pm
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Jason says:
July 1, 2015 at 10:24 pm
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Karen says:
July 2, 2015 at 7:54 am
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Chris says:
January 2, 2016 at 6:34 pm
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Chris says:
January 2, 2016 at 6:36 pm
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Chris says:
January 2, 2016 at 6:37 pm
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Jeremie says:
July 15, 2015 at 1:12 pm
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Chris says:
January 2, 2016 at 6:38 pm
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Chris says:
January 2, 2016 at 6:40 pm
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Karen says:
July 22, 2015 at 6:55 am
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Chris says:
January 2, 2016 at 6:41 pm
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Hannah says:
August 2, 2015 at 2:58 am
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Margo says:
August 13, 2015 at 5:32 am
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Chris says:
January 2, 2016 at 6:42 pm
Reply
Dw says:
August 15, 2015 at 10:26 pm
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Chris says:
January 2, 2016 at 6:43 pm
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Chris says:
January 2, 2016 at 6:45 pm
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kris says:
August 26, 2015 at 12:59 pm
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jolene says:
September 25, 2015 at 1:40 am
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Chris says:
January 2, 2016 at 6:47 pm
Reply
K10 says:
August 28, 2015 at 11:23 am
Reply
dan says:
September 21, 2015 at 7:48 pm
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Chris says:
January 2, 2016 at 6:50 pm
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Cathi says:
September 7, 2015 at 3:21 am
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Chris says:
January 2, 2016 at 6:52 pm
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Chris says:
January 2, 2016 at 6:53 pm
Reply
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Chris says:
January 2, 2016 at 6:57 pm
Reply
dan says:
September 21, 2015 at 7:47 pm
Reply
kms50@hotmail.com says:
October 17, 2015 at 10:22 am
Reply
(or use the peels and cores of 6-7 small apples after making a pie)
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Reply
Chris says:
January 2, 2016 at 6:58 pm
Reply
Evelyn says:
September 30, 2015 at 5:50 am
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Chris says:
January 2, 2016 at 6:59 pm
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Reply
Chris says:
January 2, 2016 at 6:59 pm
Reply
Jackie says:
October 12, 2015 at 10:28 pm
Jackie
Reply
Jackie says:
October 13, 2015 at 1:33 pm
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Chris says:
January 2, 2016 at 7:02 pm
Reply
Sweetremy says:
October 25, 2015 at 2:19 pm
Reply
Chris says:
January 2, 2016 at 7:05 pm
Reply
Adam says:
October 28, 2015 at 6:08 am
Hello,
So I forgot to stir my acv. I realized its been 5 weeks
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Reply
Chris says:
January 2, 2016 at 7:06 pm
Reply
Catherine says:
November 3, 2015 at 4:40 am
Reply
Chris says:
January 2, 2016 at 7:07 pm
Reply
Roldan says:
November 4, 2015 at 11:43 am
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Reply
Chris says:
January 2, 2016 at 7:08 pm
Reply
Toni P says:
November 9, 2015 at 7:47 pm
I tried making vinegar from very tart, low sugar apples once without
adding sugar. It failed. Whether that was due to the sugar being too
low, or to a failure to get all my dish soap washed o my jar, I dont
know. Add the sugar. It helps.
The oating scum is either the Mother or the Scoby. Normal. Dont
worry about it.
Once you nish and use a sealed lid on your vinegar, it is basically
going to quit changing because of limited or nonexistent air
exchange. I have never refrigerated nished vinegar, and it has been
ne.
Reply
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Chris says:
January 2, 2016 at 7:10 pm
Reply
Kendra says:
November 16, 2015 at 8:39 pm
Reply
Chris says:
January 2, 2016 at 7:12 pm
Reply
Kendra says:
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Reply
Reply
Chris says:
January 2, 2016 at 7:14 pm
Reply
Shah says:
December 6, 2015 at 12:55 pm
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of the jar (about 8 pieces of apple) while the rest of the apple pieces
below are ne (about 25 pieces of apple).
Should I remove the brown apples at the top of the jar or leave
them in?
Reply
Chris says:
January 2, 2016 at 7:16 pm
Reply
LadyGray says:
December 10, 2015 at 5:50 am
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Reply
LadyGray says:
December 10, 2015 at 6:35 am
Reply
LadyGray says:
December 10, 2015 at 9:54 am
Reply
Chris says:
January 2, 2016 at 7:17 pm
Reply
Andrea says:
December 11, 2015 at 10:55 am
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Reply
Chris says:
January 2, 2016 at 7:19 pm
Reply
Ryan says:
December 25, 2015 at 1:22 am
-Ryan
Reply
Chris says:
January 2, 2016 at 7:25 pm
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Reply
AL says:
January 2, 2016 at 3:52 am
Reply
Chris says:
January 2, 2016 at 7:28 pm
Reply
T.J. says:
January 8, 2016 at 1:24 pm
Hi, Can you tell me for how long the vinegar will
keep for please?
Reply
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Chris says:
January 10, 2016 at 10:41 am
Reply
PAULA says:
January 9, 2016 at 11:56 pm
Hi,
Thanks for the recipe. I bought some apple vinegar with the mother
and I was wondering if I could use that mother and how would that
alter the process you described? When should I put the mother in
after straining the apples? thanks so much!
Reply
Chris says:
January 10, 2016 at 10:59 am
Reply
K.C. says:
January 19, 2016 at 8:01 am
Hi there!
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Im wondering if anyone has tried making raw ACV with frozen apple
slices. I have a bunch in the freezer from this past fall and Id love to
try the recipe with them.
Any ideas?
Reply
Maria says:
January 25, 2016 at 5:26 am
Reply
Susanne says:
February 10, 2016 at 1:08 pm
Hi,
I started two batches with some leftover apples in
mid December.
Yesterday (Feb 10) I tasted the result and one batch is ok but still
only a very light vinegar.
The other is even lighter tasting so after straining out the fruit Ive
put it back in the cupboard in a clean container with cheesecloth
over, it also contains a lot of sediment.
I did use my backyard raw honey and saw here how it makes a
lighter vinegar, next time Ill use sugar for a comparison.
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Reply
Sara says:
February 11, 2016 at 11:34 am
Greetings!
My ACV has been sitting for ~6 weeks and no mother has formed. I
strained the apples out after ~2 weeks. It bubbled for awhile as the
pictures show, then calmed down and now smells quite vinegary. I
did not include any mother from a previous batch. Should I be
concerned? Do I continue to wait? Did something potentially go
wrong? I have not tasted it as Im nervous of toxicitywondering if
no mother is a sign that it could potentially be bad?
Reply
Chris says:
September 30, 2016 at 7:49 pm
Reply
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May says:
February 21, 2016 at 8:53 am
Reply
Chris says:
September 30, 2016 at 7:44 pm
Reply
Loai says:
February 24, 2016 at 7:16 pm
Reply
Chris says:
September 30, 2016 at 7:50 pm
Reply
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Ashleigh says:
February 26, 2016 at 12:01 pm
Reply
Chris says:
September 30, 2016 at 7:51 pm
Reply
Reply
germs. All kinds of germs. Like Olive Leaf, it helps prevent the
onslaught of illness like a champ. Better than Olive Leaf, it CURES
minor yuckies (particularly things like strep) with the quickness!
Since its liquid (and might be less than delicious) I usually mix it with
tea and raw honey for the added bene ts and to make it more
palatable. Though once youre a tenured user like myself, you can
drink it straight out of the bottle with only the most minor, DEAR
GOD THATS HORRIBLE face. Bonus round: Also safe for kids!
Though good luck getting them to drink it unless you have weirdo
kids like me that looove the sour stu . Plus its super duper cheap
(and easy to make if youre feeling all DIY-ish) []
Reply
John C. says:
April 5, 2016 at 9:35 pm
Reply
Reply
Ginyu says:
May 5, 2016 at 7:25 pm
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So raw sugar
Reply
Anyway Im excited to try and make my own ACV and Ive been
reading and reading and taking notes. Thank you for this post, will
let you know how it turned out.
Reply
Chris says:
September 30, 2016 at 7:53 pm
Reply
Hi,
sugar is for what?
i mean , is it for better taste?
Reply
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Chris says:
September 30, 2016 at 8:13 pm
Reply
Reply
Reply
Deidre says:
August 1, 2016 at 12:59 pm
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Reply
Chris says:
September 30, 2016 at 8:16 pm
Reply
Madan says:
August 15, 2016 at 10:53 pm
Reply
Chris says:
September 30, 2016 at 8:14 pm
Reply
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Madan says:
September 30, 2016 at 9:43 pm
Reply
Chris says:
October 1, 2016 at 7:53 am
Reply
sathya says:
August 27, 2016 at 7:32 pm
Hi,
i am going to make my rst home made ACV. can i
use a cup of store bought organic ACV (raw, unpasturised- brand
EDEN) as a starter?
Reply
Chris says:
October 1, 2016 at 7:54 am
Reply
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Ian says:
September 3, 2016 at 10:32 pm
For the water I boiled some and mixed it with the sugar in a
measuring jug, then once the sugar was dissolved I added cold
water so the water was around body temperature. When added this
actually starts the fermentation process within 2 days for me.
Reply
Chris says:
October 1, 2016 at 7:56 am
Reply
Ian says:
September 4, 2016 at 5:42 am
After straining the liquid can you add more water to the apples and
get a second batch started from the original apples ?
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Reply
Ian says:
September 8, 2016 at 1:14 am
Reply
Chris says:
October 1, 2016 at 7:57 am
Reply
Pat S says:
September 7, 2016 at 5:54 pm
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Chris says:
September 22, 2016 at 6:25 pm
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Reply
linda says:
September 14, 2016 at 3:37 am
Reply
Chris says:
October 1, 2016 at 7:59 am
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Mark says:
September 17, 2016 at 5:34 am
Reply
Chris says:
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Reply
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Mo Marie says:
September 17, 2016 at 7:22 pm
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Chris says:
September 22, 2016 at 6:26 pm
Reply
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Anu says:
September 24, 2016 at 12:38 pm
Reply
Chris says:
October 1, 2016 at 8:07 am
Reply
Reply
Marina says:
October 1, 2016 at 6:47 am
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Reply
Reply
Chris says:
October 1, 2016 at 8:09 am
Reply
Reply
Ian says:
October 1, 2016 at 1:00 pm
Reply
Ian says:
October 1, 2016 at 1:05 pm
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Ian says:
October 2, 2016 at 10:43 am
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Ian says:
October 3, 2016 at 10:54 am
Google
measure acidity of vinegar and decide
from there
Kellie says:
October 1, 2016 at 1:21 pm
Reply
sarah says:
October 1, 2016 at 7:47 pm
Reply
abid says:
October 2, 2016 at 2:18 pm
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Reply
Reply
Jodi says:
October 11, 2016 at 10:02 am
Reply
Jill says:
October 12, 2016 at 9:31 pm
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Reply
Jessie says:
October 16, 2016 at 5:49 pm
Reply
Becky says:
October 25, 2016 at 8:55 pm
Thanks,
B
Reply
Je says:
October 27, 2016 at 2:28 am
Reply
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12 Uses for Apple Cider Vinegar Mother Earth News | ABC Content
Board says:
November 14, 2016 at 6:20 pm
Reply
Azucena says:
November 18, 2016 at 8:47 am
Reply
Joan says:
November 23, 2016 at 4:47 am
Reply
Erin says:
November 24, 2016 at 9:26 am
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Reply
Rosita says:
November 27, 2016 at 12:28 am
Should I just go ahead and remove the apples pcs. and strain the
liquids into another jar for further fermentation? Or do I wait
another week? Please advise. Thank you.
Reply
Rosita says:
November 27, 2016 at 12:41 am
Reply
Diane says:
December 3, 2016 at 7:36 am
oxygen.
I would like to know why you stir it once you take out the apples?
If you have the white bubbles which is going to turn into a mother
why would you keep stir it up?
Wont that disturb the mother from growing?
Thank you
Reply
Esther says:
December 5, 2016 at 8:45 pm
Thank you.
Reply
Jackie says:
December 7, 2016 at 2:35 am
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Reply
Heidi says:
December 17, 2016 at 12:14 am
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Ian says:
December 18, 2016 at 6:36 pm
Reply
n says:
December 26, 2016 at 4:00 am
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Ian says:
February 14, 2017 at 5:01 am
Did you just use the pulp or did you add the
liquid back in? You need to add the juice back
as juicers pretty much dehydrate the pulp. Add more apple,
cut up small and add liquid. For the liquid boil water, pour
into a jug and add some sugar, once dissolved add cold water
so the water is tepid, then add to mix and stir in.
Reply
Nano says:
December 26, 2016 at 8:52 am
Reply
Edd says:
January 9, 2017 at 2:38 am
Hi.
I received a 1lt bottle of braggs acv with mother for Christmas and
also got 6lts of Westons scrumpy cloudy apple cider.
If I add the mother to the cider (in a open, cloth covered, container)
will it make more ACV and if so how much mother would I add to
2lts of cider. Is there anything else I should do/know?
Kind regards.
Edd
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Reply
Ian says:
February 14, 2017 at 5:03 am
Reply
Ian says:
February 14, 2017 at 5:06 am
Reply
Edd says:
February 14, 2017 at 7:41 am
Reply
Ian says:
February 14, 2017 at 9:27 am
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Reply
Edd says:
March 11, 2017 at 4:53 am
simmons says:
January 10, 2017 at 4:56 am
Reply
Edd says:
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Reply
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Julie says:
January 25, 2017 at 1:29 pm
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Some people use a mix of sweet and sour apples, but I use the
sweeter apples to make a stronger ACV which I can then use for
processing herbs, vegetables, etc.
Mine resulted in a little more acidic vinegar than one of the top
brands sold in Australia. That means it will have a winder range of
uses.
You know the vinegar is ready or getting close, by the smell. It will
smell strongly of vinegar. Taste it and see if it is strong enough for
you. If you have a pH meter or pH paper, check the pH to con rm if
it is as acidic as you need it. I aim for a pH of 5, to suit my purpose.
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If the apples have been chopped, I would leave them in the liquid,
making sure they are submerged all the time and straining them out
only once the vinegar has reached to stage mentioned above.
Reply
Chris says:
October 16, 2017 at 7:04 am
Reply
Reply
Chris says:
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Hi Jessie,
Sorry, my reply is not coming very promptly.
Please check the troubleshooting section that
follows the recipe the apples need to be submerged at all
times. The mould that you are describing does not sound ok
if it formed on top of oating apple pieces.
Hope you nailed your second try.
Reply
edd says:
March 11, 2017 at 5:33 am
Is that true Julie and how does it provide a better ACV? Are you not
just providing a higher alc average%? Before the vinegar stage
happens?
Forgive me please. Im new to this.
Does a Higher alc% at the rst stage ( after 12-days-2 weeks. max)
make things better at the end)
I was rst told that a good mix of sweet and sour cooking apples,
including crab and any small apples found at Autumn, are great, for
ACV???
Reply
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Reply
Greeny says:
March 12, 2017 at 6:22 am
Reply
Chris says:
October 16, 2017 at 7:08 am
Hi Greeny,
I can only assume the apples were not fully
submerged thats when the black mould forms. Please read
the troubleshooting section that follows the recipe the
apple pieces need to be fully submerged.
Hope this helps. Keep me posted. x
Reply
[] fermented food. Ive only made apple cider vinegar. I used apple
cider but you can also use apples. To say I was surprised at how
much better this tasted than commercial products is an []
Reply
Troy says:
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Reply
edd says:
September 19, 2017 at 1:56 pm
No need Troy.
You will just promote mould. You have to keep the apple
under the water. I use a zip bag with water in to submerge
the apple on top, any apple exposed to air will oxidize and
mould within a day. Keep it submerged.
Reply
Chris says:
October 16, 2017 at 7:10 am
Reply
Linwood says:
April 1, 2017 at 2:41 am
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as others, make their own cider, and some, their own vinegar,
including me.
Problem today is, that unless you make your own cider, its very
hard to buy raw cider to let turn to vinegar. Its like bootleg whisky. If
you want some, you have to know someone. Know what I mean?
In any event, you all need to pay a visit to the National Apple
Harvest Festival, at Arendtsville, Adams County, Pa. It is always held
during the rst TWO FULL weekends in October. Its one of the best
old fashioned country festivals in existence. Free freshly pressed
apple cider, apple butter, candied apples, steam engine operated
shingle mill, antiques, crafts, continuous bluegrass and country
bands playing, all kinds of scrapple, chicken barbeque, hot spiced
cider, antique cars and farm machinery, free bus tours, hayrides, Pa.
Dutch funnel cake, apple pancakes, and so much more.
Reply
Chris says:
October 16, 2017 at 7:12 am
Reply
Shirley says:
April 5, 2017 at 12:27 am
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Chris says:
October 16, 2017 at 7:14 am
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Reply
Chris says:
October 16, 2017 at 7:15 am
Reply
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Chris says:
October 16, 2017 at 7:16 am
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Reply
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Chris says:
October 16, 2017 at 7:17 am
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Chris says:
October 16, 2017 at 7:20 am
Reply
Reply
edd says:
September 19, 2017 at 4:08 am
Use any glass container you want, but use anything that you
can to keep the fruit under the water surface, as this stops
any bad mould forming. (I use a plastic food bag quarter full
of water and it works for me,every time) Just make sure the
apple is submerged, under the water and you will not get
mould.
Kind regards.
Reply
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Chris says:
October 16, 2017 at 7:21 am
Hi David,
I dont have special fermentation equipment.
My set up is as pictured in the blog post, though I have
moved to a larger glass jar these days.
Reply
Janet says:
June 27, 2017 at 8:46 am
Reply
edd says:
September 19, 2017 at 4:12 am
1 lts
Reply
edd says:
September 19, 2017 at 1:59 pm
Reply
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[] isnt worth it for me if I can buy the same thing plastic free. Easy
simple things like apple cider vinegar are worth it. The tests that
have failed for me have been toothpaste and solid shampoo and []
Reply
Ebunoluwa says:
July 19, 2017 at 4:09 am
Reply
Chris says:
October 16, 2017 at 7:22 am
Reply
Reply
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edd says:
September 19, 2017 at 2:03 pm
Reply
Chris says:
October 16, 2017 at 7:24 am
Reply
Aviv says:
July 31, 2017 at 1:07 am
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Chris says:
October 16, 2017 at 7:25 am
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Aviv says:
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Reply
edd says:
September 19, 2017 at 2:07 pm
Reply
Olga says:
August 14, 2017 at 11:10 pm
Reply
edd says:
September 19, 2017 at 2:11 pm
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Reply
Chris says:
October 16, 2017 at 7:28 am
Reply
Reply
Reply
angelois says:
September 10, 2017 at 2:02 pm
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Hi there
Ysteday I remove o the apples from myv rst batch
and leave it for 4to brew. It smells cider but I noticed
that the liquid is a bit thik especially to the surface.is
it something wrong?..also ice like to ask after to acv
is ready , how you stop the fermentation proccess?
Reply
edd says:
September 19, 2017 at 2:08 am
Hi. Angelois.
Reply
angelos says:
September 23, 2017 at 3:25 am
hi edd,
Thank you for the reply. I know that its
not ready yet but I tried it. About the smell, it has a
vinegard smell, but the taste is weak and bitter. Am I
on the right path?thank you
Reply
edd says:
September 19, 2017 at 12:32 pm
Cover with a cloth and make sure all the apple is under the water at
the top, I use a plastic bag with a bit of water in placed on top to
make them sink just under the water. This stops mould. You still
have to stir every day , for a month. (depends where you live) but
keeping the apple pieces under the water is SO IMPORTANT. It stops
the mould. You can even miss 3-4 days stirring and it will be ok, but I
do not recommend it at all, It needs the Oxygen to live so please do
it every day for 4 weeks.
Reply
Juneau says:
September 20, 2017 at 11:29 am
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stage yet and should not have removed the apples? Should I have
used fewer apples and more sugar water? I was really hoping this
would work. Im currently living in Central America and am nding it
hard to locate organic apple cider vinegar anywhere. I very much
appreciate your help.
Reply
Chris says:
October 16, 2017 at 7:34 am
Hi Juneau,
The colour of your vinegar is in uenced by
the colour of the apples used and the type of sugar (white v
dark). And the duration of the fermentation process is
in uenced by the ambient temperature can be shorter in
really hot environments, or slower/take longer in colder
climates or winter.
I would leave it ferment longer, even if you removed the
apples already.
Can you describe the taste? What do you mean by
unpleasant?
Reply
Juneau says:
October 24, 2017 at 10:59 am
Reply
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yuki says:
September 26, 2017 at 1:32 pm
Reply
Chris says:
October 16, 2017 at 7:36 am
Reply
Alice says:
September 29, 2017 at 5:25 am
Reply
Chris says:
October 16, 2017 at 7:37 am
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Reply
I did not read all the posts but many of them. I want
to make vinegar from freshly made, low spray apple
cider. I thought a 5 gal. batch in a 5 gal beer pail with an air lock. I
was not sure how much sugar for 5 gal. If making hard cider it can
be 1 to 2 pounds per gallon?
Reply
Chris says:
October 16, 2017 at 7:39 am
Reply
Jessica says:
October 8, 2017 at 12:42 am
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Chris says:
October 16, 2017 at 7:46 am
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11/3/2017 Homemade organic raw apple cider vinegar
too hot) or in the fridge if too hot outside. Every now and
then you can add 1 TBSP of sugar to keep it well and fed, so it
has something to eat. Maybe 1 TBSP every 2 weeks.
I always have an ACV brew on, so I never had to do this for
ACV mother. But I have done this with kombucha mother and
it was ne.
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George says:
October 13, 2017 at 5:10 pm
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Chris says:
October 16, 2017 at 6:53 am
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11/3/2017 Homemade organic raw apple cider vinegar
Razia says:
October 16, 2017 at 3:58 pm
Hi
thanks to you.My ACV entered 3rd week, with white
scum on it by following your recipe. As we have some what
moderate season so what you recommend that at the end of this
week, should I take out apple pieces from it and how long should I
keep again in temperature like (33 degree in day and 26 in night)???
thanks
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Edd says:
October 17, 2017 at 7:35 pm
If the apple pieces have been kept submerged and you have
formed a mother on top then all is good and you can remove
the apple and leave it covered with a cloth on for another 3-4
weeks. I am presuming you are near Saudi Arabia going o
the time and temps posted. These are Ideal temps for making
vinegar and it should be good now.
Let us know how you get on.
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Razia says:
October 19, 2017 at 6:47 pm
thanks again
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11/3/2017 Homemade organic raw apple cider vinegar
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Edd says:
October 19, 2017 at 7:50 pm
Hi again Razia.
Regards
Edd.
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Razia says:
October 20, 2017 at 2:32 pm
thanks again
best wishes
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11/3/2017 Homemade organic raw apple cider vinegar
Chris says:
October 26, 2017 at 10:12
am
thanks Edd!
Goodness says:
October 21, 2017 at 4:00 am
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Chris says:
October 26, 2017 at 10:11 am
have fun!
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11/3/2017 Homemade organic raw apple cider vinegar
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