HOW TO MAKE HOME MADE APPLE CIDER VINEGAR


 Preparation time: 5 minutes.
 Total time: 2-3 months.
 Ingredients:
 1) 3 small apples (core and peel included, no stem)
 2) 3 tablespoon raw sugar.
 3) Filtered (Clean) water to cover.
STEPS:
  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 sterilised wide mouth jar.
 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. DO NOT ALLOW THE APPLES TO BE HIGHER THAN THE SUGAR WATER OR IT MOLDS (ROTTEN).
  4.Cover the jar with a paper towel or a cheese cloth and secure it with  a band. This keeps nasties (in flies and ants) 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 cheese cloth).
  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. I’ll be honest with you, I wasn’t that organised with  my stirring (often times forgot), but my vinegar still loved me.
  9.After the first 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.

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