The difference between industrial and domestic apple cider vinegar is such and so great that it is difficult to make comparisons at all. The main difference: homemade apple cider vinegar smells like apples, and when it comes to acid, it has a much more acidic apple juice than much more acidic industrial vinegar.
What is an aggravating circumstance for making homemade fruit vinegar is time and space. This means that you need to spend a little more free time, and secondly, it can be a problem if you do not have adequate space (basement, shed or pantry) for storing and aging vinegar.
if you decide to make apple cider vinegar yourself, you should know that it is the weakest, that is least sour compared to all other store-bought.
How do I Make Apple Cider Vinegar? How much apples do you need? The amount of apples depends on what I already mentioned at the beginning, and that is time and space. If you have larger containers and a place to keep them, or if you consume a lot of vinegar a year, then you will need more apples.
The biggest problem is finding unsprayed or organic apples. If you don't have your own apples, or if you don't know someone who grows them without chemical treatment, or if you don't know where wild apples can be found, it's hard to get "unsprayed-unsprayed". All apples are more or less treated. In general, you certainly don't need the biggest and most beautiful apples for vinegar, choose the cheapest ones and the ones that look worse (just so they don't get dried or spoiled). No problem if they are wormy, the only thing is that in that case you will need more time to clean them.
Wash and clean the apples well first. Be sure to discard the seeds. Grind the peeled apples either in a blender or on a meat grinder or chop them in a third way. Put the ground apples in barrels or a glass jar (depending on the amount of apples you have). Squeeze the apples well to release their juice. Squeeze them either with your hands or hit them. tap the bottom of the glass bottle until they release the juice.
When you have mashed the apples, pour water in which you have dissolved the sugar in the following way - about 200 g of sugar and at least 2 l of water are needed for 5 kg of ground apples.
What it means? If the apples are sour or green, add more sugar (you can also add 500 g per 5 kg). Whether you will need more water also depends on how juicy the apples are. If you pour more water, you will have more vinegar, but milder - and that should not be your goal. Water is added because it is important that the apples do not stay dry, they must float in the liquid - in their juice or in water.
If there is no liquid, there will be no vinegar, and besides, even if the mixture is too dry, it is more likely to mold. spoils. Also, a lot of liquid will evaporate, ie. you will lose a lot during the whole process. Be careful not to fill the container to the top so that the contents do not boil out of the container. Leave at least 1/4 blank.
Cover the bowl with apples with a cloth or gauze. Do not keep the container completely closed because you do not need to make a brandy chimney, ie. you don't want alcohol but vinegar.
Adding sugar to apples is a mandatory ingredient due to the fermentation process.
Cover the bowl with apples with a cloth or gauze. Do not keep the container completely closed because you do not need to make a brandy chimney, ie. you don't want alcohol but vinegar.
Adding sugar to apples is a mandatory ingredient due to the fermentation process.
Fermentation of apples takes about ten days in a warm place - you can keep them on the terrace in the sun. Initially, when it starts to boil, the apples will rise to the surface. The sign that the fermentation is over is that the apples fall to the bottom of the pot (provided, of course, that you have poured enough water, as I have already mentioned). Therefore, take those first ten days as an approximate time, because it can be shorter or longer depending on the heat. In translation: the warmer, the faster the fermentation process and vice versa.
When the boiling stops, strain the apple cider vinegar into a larger glass balloon. Keep the strained vinegar in a cooler and darker place, such as cellars or pantries, because it is followed by a period of "aging".
Every ten days you need to pour the vinegar to make it clear, which means that you need to pour it over the gauze into another container and throw away the sediment that has settled in the meantime. It is a process that takes time and you need to have patience and nerves to repeat it all over and over again. The more you strain, the clearer the vinegar will be. Also, it is quite normal for a "mushroom" to form on top of the bottle or container in which you store the vinegar - throw it away when you strain it, but these mushrooms are also created in industrially produced vinegar, which is part of the normal process.
Apple cider vinegar is useful to use in the human diet. It is convenient to drink it in small quantities, and even add it when cooking vegetables. It is an interesting fact that the samurai used this vinegar as an elixir that gives them strength, cleanses the body and helps speed up metabolic processes.
Pravi domači jabolčni kis je rahlo rumeno ali rjavo obarvan, je moten zaradi „matice“ in diši po ocetni kislini. Nastaja naravno s pomočjo visoko aktivnih encimov, ki v njem ostajajo in pomagajo pri presnovi.Domač jabolčni kis vsebuje vse kar je v sadežu, ki so ga poznali že starem veku (Adam in Eva). V Evropi je gojenje uredil Karel Veliki okrog leta 800 n. š. Danes poznamo preko 2000 sort različnih lastnosti; zgodnja, poletna, zimska; kisla, sladka, rumena, rdeča; okrogla, podolgovata itd.