Apple Cider Vinegar
Apple Fest Week~
How to Make Raw
Apple Cider Vinegar
I would like to pass along to you,
this fantastic article written by Helen Nichols,
editor in chief at Well Being Secrets.
The article is about the wonderful
Raw Apple Cider Vinegar
- 5 apples of your choice or the scrapes of 10 apples
- filtered water
- 1 cup raw local honey or organic sugar
- 1 wide mouth gallon glass jar
- large rubber band
- Wash the apples and coarsely chop into pieces no smaller than 1 inch cubes. (Cores, stems and seeds may be included)
- Put the apples into a one gallon size clean, wide mouth, glass jar.
- Note: The chopped apples should fill at least half the container and maybe a bit more. If half the container is not filled, add additional apple scraps until you achieve this level.
- Pour in room temperature filtered water, until the chopped apples are completely covered and the container is just about full leaving a couple of inches at the top. Stir in the raw honey or cane sugar until fully dissolved. Cover the top of the glass jar with cheesecloth, secure with a large rubber band.
- Leave on the counter for about 1 week, gently mixing once or twice a day, bubbles will begin to form as the sugar ferments into alcohol. You will smell this happening. When the apple scraps no longer float and sink to the bottom of the jar, after approximately one week, the hard cider is ready.
- Now you are ready to make Apple Cider Vinegar.
- Apple Cider Vinegar:
- Strain out the apple scraps and pour the hard apple cider into a fresh 1 gallon glass jar or smaller size mason jars of your choice.
- Leave on the counter in an out of the way spot for 3 to 4 weeks.
- After 3 weeks, taste your cider vinegar to see if it's ready. If it has the right level of vinegar taste for you, strain once more into clean, glass mason jars or jars with tight fitting lids. Store vinegar out of direct sunlight.
Recipe adapted from: The Healthy Home Economist