How to Make Raw Apple Cider Vinegar
Apple Fest Week continue with directions on How to Make Raw Apple Cider Vinegar. You might be thinking, “Why would I want to make raw apple cider vinegar?”
A wonderful raw apple cider vinegar. Perfect to use in everything.
- 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 to 3/4 full. 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.
This recipe takes some time to make but it is well worth it. Once the apples, sugar or honey and water is mixed together in a large glass container, you will need to wait 3 to 4 weeks until the vinegar will be ready.
Recipe adapted from: The Healthy Home Economist