Apple Cider Vinegar (ACV) Made FROM SCRATCH

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How to make Apple Cider Vinegar. This video is a follow up to the video I posted yesterday. Here I’ll answer the question “How do I start making Apple Cider Vinegar without a Mother to start with?”. You can do this!
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16 окт 2024

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Комментарии : 760

@idealsmith7034 7 лет назад

Hi Blake ☺ 8 months later, & im STILL making vinegar! i've also made, a pear, and a pineapple. i am very lucky, i get free fruit, its not organic, its 2nds, but its FREE! so i make vinegar! i wash (w/vegi soap) & rinse the fruit very very well. Since i plan to continue making vinegars, i have even made 'socks' from dark cloth to keep each jar dark. So.....Blake, u taught how to make it, now im like the vinegar lady! Thank You. Thanks to Mrs Corvera also, the teacher who taught me to read, another skill i use a lot. Thank You to all People who teach others things that make life easier 😘

@daddykirbs 7 лет назад

I'm so glad this is working out for you!

@andrewyek 5 лет назад

hii Ideal smith, i made ACV 2 years ago.. i made so many that i kept in cellar to use it slowly, but after 2 years.. i opened the bottle, the taste changed.. it taste like no more sour.. but not smelly as well... why ? i thought acid is suppose to be everlasting thing.. better than wine.. it is the last produce ever evolve.... why my homemade acv lost it sourness ? any help will be very much appreciated. thx andrew

@kitziasalgado 5 лет назад

Ideal Smith this is so beautiful !!!

@judibaine3976 5 лет назад

Hi. I just made my first batch ever of Apple Cider Vinegar. The details were not clear. In terms of what happens when the apple jar is in a dark place for three weeks? When it comes out will that apples have melted down? Will i have just liquid when it is done? . Is the mother similar to the mother you get when you make Kombucha?. Also I used Granny Smith apples. Will it be ok? thank you those are my questions.

@chicawhappa 4 года назад

@@andrewyek Maybe it became brandy...lol

@This_Holy_Chaos 4 года назад

I totally was able to make ACV from Apple pros and cores like 10 years ago. However, since I did not have RU-vid or Pinterest to review what I was doing, I had no idea what I had when the mother grew on top. It was a BEAUTIFUL white scoby, but I had no idea what I had. Now I regret so much that I didn’t grasp the beautiful thing I’d created. Put it all into a white, food grade, 5 gallon bucket and left it covered (I think I had a thin tea towel and the lid loosely sitting on top) in the corner of my kitchen floor (our kitchen was naturally darker, too, FYI). That’s it. Worked really well.

@GreenfieldsHomeplace 2 года назад

I’ve been making my own ACV for a year and each batch tastes different. I’ll always make my own ACV from now on. It’s almost an addiction and I enjoy making my own. 😁 Some of mine are sweeter and others not sweet at all. I actually enjoy the difference and it all depends on the apples, the type of sugar, etc. but as long as my pH shows 3.0-3.5, I know it’s reached the vinegar stage. I was blown away by the mother you had on your ACV. I’ve never had that kind of mother, only the globby formation on the bottom which is good too. I’m glad I found your channel. You are really detailed and thorough in your videos. Thanks!

@AntPDC 7 лет назад

Different techniques, all the variables which determine the final outcome - local climate, wild yeast strains, levels of fructose in the apples, and all the other uncertainties: all of these create the sheer fun of it all. Experimentation is a wonderful way to learn, and thence to pass on what one has learnt for the benefit of others. And thank goodness for that because, like chain stores in malls and along high streets worldwide, homogeneity is the enemy of creativity and freedom. Love your Channel, thank you Blake and family.

@daddykirbs 7 лет назад

I love experiments! Thank you :)

@rjfriz5159 4 года назад

Thanks for the video - can you give a little bit more information on finishing up the batch? When should you strain the apples? after two weeks? What do you do if the acidity level is not strong enough? Thanks

@southerncurl1221 7 лет назад

I will never spend money on Bragg's again. Thanks SO much for this 😄

@daddykirbs 7 лет назад

Keep the cycle going :)

@mizsterious 8 лет назад

Thank you for that! Questions were answered, much appreciated for such a quick response, we love ya DK! Thanks for caring, sharing and spreading the love! Enjoy each other.

@daddykirbs 8 лет назад

+miz sterious I may have missed something, bis all I could think of based on the questions being asked :)

@AmyQuillin 8 лет назад

Loved this topic and video! Would love more kitchen videos with daddykirbs and Angie! Love what y'all are doing on your homestead-an inspiration for sure

@daddykirbs 8 лет назад

+Amy Quillin I have several kitchen videos to do, but I really got to get out in the garden soon too! :)

@sislertx 8 лет назад

I never thought of saving thr peeling and cores I the freezer...THANKYOU.

@daddykirbs 8 лет назад

It's a good way to keep them until you have enough and you are ready to get it done :)

@claudettedean3893 4 года назад

I started my fourth batch of ACV. 5 months ago. Stirred it as directed then had to move in to care for my terminally ill daughter. She passed in our arms at age 34. The ACV is still in the jug with a thick mother. It smells to high heaven but doesn’t have mold in it. Should I throw it away?

@Susanne171062 5 лет назад

So glad you mentioned not blending the apples. I was thinking it would be quicker to ferment that way! Great video. Thank you. I make kombucha and was wondering if a kombucha scoby can be used?

@muhammadumerprogrammer5488 2 месяца назад

There is no problem with blending but you would have to stir it every day to avoid mold growth, I made vinegar twice and both were great in taste and texture

@MimiDidi121 5 лет назад

If you've got a flower frog, you can sanitize it and sit it on top of your apples. It'll help keep them under the water. You can never sanitize anything plastic well enough to use for a weight.

@carolsuelawson1237 6 лет назад

I am going to make some ACV as soon as I get more apples, but I thought I would share a tip . I made some fermented salsa and had to keep the salsa below the liquid line, so I cut a piece of plastic canvas the size of the outside diameter of the jar lid. When I put it on top of the salsa, I pushed it below the liquid and it was a perfect fit. It will be awhile before I make my ACV, but I think this idea will work for ACV also. Love your videos.

@andystansfield1956 6 лет назад

Two great videos there- but I notice you also have a video up about Kombucha. Now I’ve been making Kombucha for a while and I’m wondering if I could start off ACV with some discard Kombucha scoby?

@sdbigguy 8 лет назад

This follow up video hit all the points I wanted and then some. I was thinking that if I ran everything through the blender then it would work better. Glad to see that I can learn from your mistakes. Thanks for a quick and easy to understand video... Now i just need to try it myself. Thanks for sharing.

@daddykirbs 8 лет назад

The blender trick may work really well if you are using some sort of fermenting air lock system, but for the normal jar in a pantry method I think the chunks are better.

@outdoorsywannabe1888 5 лет назад

I didn’t fail on my first attempt. Simply because I put weights on it to keep the apples under the water. The mother has been growing and very pleased. Thank you so much

@BGZeke 5 лет назад

what did you use as a weight?

@outdoorsywannabe1888 5 лет назад

B.G. Zeke - I used the lid that came with the round pyrex glass container lid. Its playable so i squeezed it inside and pushed the apples down. To weigh it down some more I put a smaler glass container to keep apples way down. After 3 weeks the mother is sturdy enough to protect the apples on its own. The mother grew on top of the pyrex lid. I removed the mother set it aside so I can remove the pyrex lid that I have underneath the mother. Then I put the mother back very gently not to rip it.

@outdoorsywannabe1888 5 лет назад

B.G. Zeke - also u can buy fermenting weights on amazon but I dont think i will like it. With pyrex lid I can control the weight depending on how much mother I have growing. The glass jar that I set on top of the pyrex lid has water in it. Every 3-5 days I remove it and dump water out a lil at a time. Depending on how much mother I have so far.

@JeniferGamelli 4 года назад

This video and your other video are super helpful thank you. I make kombucha continuously. I didn't realize the process was basically the same for ACV. Im starting this when I get home from work!

@KielLampe 7 лет назад

I watched a few videos on making vinegar before I fell on Your video, and gave it a try. You made it feel really achievable! Once my scobe didn't start forming like I thought it would, I came black to RU-vid to see what I did wrong and fell on your collaboration video with J&J Acres and it made me feel so much better. Then I read through the comments and found you both discussing it! This is by far the collaboration I have seen on RU-vid! Thank you guys both for helping me make vinegar!! :D

@daddykirbs 7 лет назад

I'm glad you made it over here to the Daddykirbs Farm! Good luck with the ACV :)

@Theodorefam 7 лет назад

Thank you for sharing. I am learning so much here...I have made kombucha now I started my first batch of Apple cider vinegar. Keep sharing

@sdbigguy 8 лет назад

I have a couple of last questions that you may or may not have a thought on. I live in San Diego and my water is tap water (chlorinated). Would you recommend leaving the water out overnight to off gas before mixing everything together. When my mom used to make dill pickles she would put a plate on top to hold everything under the surface, would that help in this? Thanks again, have a great day!

@daddykirbs 8 лет назад

If I had a crock where a plate would fit in... it might work pretty good. I have chlorinated water too and haven't noticed an issue with that.

@donnalong 7 лет назад

Hi, I've been watching you for quite awhile now. Your presentation is really getting good! Keep the vids coming...You are developing your communication skills and your comfortable self assurance as a narrator is coming across more and more! Thanks for this video especially. I have a fridge crisper full of apples that we did not eat because they weren't as good as expected. I was needing to do something with them so they don't go to waste. Your Apple Cider Videos have inspired me to turn them to vinegar! Thank you Blake!

@daddykirbs 7 лет назад

Thank you so much for the encouraging words! ...and go make CIDER!! :)

@christinalittlesprouts 8 лет назад

I sure do love your videos. You have a great way of explaining everything and it really inspires me to try new things. I'm going to share this!

@daddykirbs 8 лет назад

Thank you for the positive comment ;)

@SweetConrad 8 лет назад

Hi Blake. I used to live on a small holding for many years. How great that was. I see your family are having fun with all your animals. I have just made a batch of fermented cucumbers and sauerkraut, came out great. My kombucha is growing nicely too. Once again, glad I found you. I like interesting people. Haven't watched all your videos but am going too. Thanks again. Kevin.

@daddykirbs 8 лет назад

Fermenting foods is on my long list of things to learn. I have done a few experiments but nothing to big yet. Thanks for joining me!

@SweetConrad 8 лет назад

Hi Blake, I'd like to know what you did with that large jar of pears you said you were going to bottle. K

@daddykirbs 8 лет назад

Kevin Holman I canned them, but didn't get a video done about it :)

@paulawillson2304 7 лет назад

Thanks Blake. I'm a week in and I have a lovely cider aroma from my first batch. The top of the water is foamy which I assume is correct? I push my apples around each day. May I ask when I might see a scobi start to form? I'm worried that if I'm moving my apples daily that I'm going to disturb the formation of a scobi. I apologize for all my questions.

@daddykirbs 7 лет назад

You may not see a well formed MoV (Mother of Vinegar) or SCOBY in your first batch, but the bacteria and yeast are developing. It could take several batches before they are plentiful enough to form a solid mass on top. It sounds like you are doing well :)

@paulawillson2304 7 лет назад

Blake Kirby so will I just continue with this batch for your suggested 6 weeks and then start a whole new batch, but using liquid from the first batch as my "starter"? After the 6 weeks can I use the liquid as ACV from the first batch?

@daddykirbs 7 лет назад

Yes. The bacteria and yeast are in there (if all is going well) even if they haven't solidified on top yet.

@TheMacs1 5 лет назад

How long does the completed apple cider vinegar last after its completed? Shelf life?

@fatimahridriguez6916 4 года назад

Hello 👋🏼! Hey I have made apple cider vinegar followed your recipe 🙏🏽 and came out absolutely awesome 👏🏽! Now I want to make pomegranate vinegar is it the same process? Thank you 🙏🏽

@bravest63 7 лет назад

Hi Blake, I am currently curious about making ACV at home. So watched numerous video about that including yours before making mine. I have seen diffrent recipies including a tea spoon salt (preferably rock salt). Your recepies does not include that. Is salt necessary and what its function that in making ACV. Many thanks

@daddykirbs 7 лет назад

I've never used salt and my ACV turns out fine :)

@fafa_knit 6 лет назад

Hi.. thanks for shearing this video. I tried 2-3 times to make viniger but it doesn't worked.. I saw many videos and I read many recipes but I didn't undrestand what I have to do... I have many questions.. I just ask 2 of tham.. 1. How many days appel, suger and water shuld be in the jaar? 2. How many days after slicing vinegar from apples.. the viniger should stay and it becomes real viniger? Thank you

@daddykirbs 6 лет назад

It all depends on your specific conditions. Making vinegar can take several weeks or months. In the beginning before you have a good Mother to keep the top safe from mold you need to make sure you are pushing those apple pieces down under the water. Keep smelling the brew. When it reaches the alcohol stage it will smell like cider. After that it will start to turn to vinegar. Be patient. you can do this!

@Caroiseaux 7 лет назад

Hi Blake! I would like to know: like I seen in your video, you keep the apples all the long time process? I have try a first try in March. After one month, I'm remove the chunks apples and then a put my cider in the pantry again (I have a mother now, whoooot whoot!). But' I can keep my apples all the long time process right? Now I have my scoby? Thank you!!

@daddykirbs 7 лет назад

You can keep the apples in there or strain them out. Either way has worked for me.

@tillthen1052 6 лет назад

Following your instructions, my first batch is very successful. After filtering, what do I do with the mother? How to keep for next season?

@MK-fe8sb 4 года назад

I got a lot of apples lately and put all of them in jars. I decided to use the peels and cores to make vinegar. I started 4 different batches (it really was a lot of apples 😋), but only the smallest one developed mother. Even though I need to toss the other three I am still really proud of myself 😊 Thank you so much for this video ❤️ I will definetely check more out 😁

@Shrimpandsnailkeeper 7 лет назад

Hello from Singapore! Thanks so much for your video, made my first ACV 3 days ago after watching your video :) I just took out my jar to stir it and to push down the floating apples, notice some of the apples on the top have turned mushy and also I noticed a layer of jelly like substance growing on top. Is that mold or the scoby growing? It doesn't smell bad though.... I started this batch with braggs apple cider vinegar. Hope you get to see my question! Thanks!!

@daddykirbs 7 лет назад

"jelly-like" is good. "feathery" is bad. I'm so glad to hear that you are giving this a try!

@Angelique218 8 лет назад

Hello Blake, started my own batch of ACV over a week ago (Nov. 13) and added some BRAGG ACV to it after watching your video. Couldn't find good organic apples in my area so I just bought the regular asst. apples. Almost every other day, I would stir it up to prevent any mold. The apples are still afloat. How long before all the apples will sink down and then I can remove the apples and bottle them up for my 2nd fermentation?

@daddykirbs 8 лет назад

It takes different times I think based on the apples, the temps and all. Not all of my batches sink. I just use smell and taste to know when it's time to move on.

@kw-wz1ku Год назад

You mention a couple issues. 1) oxidation - mold- apples above the water exposed to o2 allows mold to grow if you dont stir * why dont you add h2o to completely cover the apples? 2) scoby - starter ACV w/ mother you suggest alternatives for starter Add sugar * can you start with aged apples? * use apples with highest natural sugar as in apes that have passed beyond firm ripeness. 3) fermentation process- Can you add yeast to supplement the process ..would tgat soeed hp the natural sugar and/ or addl sugar? IF so what amts for addl sugar ..yeast? And how would that change the timeline abd gow its managed ?

@kperky777 7 лет назад

I made my acv it turned out great. I don't know how to store it now that it is made. I left it in the cupboard and the mother continues to grow and the jar lids bulge and I have to release pressure every 3 weeks or so. Where do I store it? I made 3 gallons thinking it would get me through the year but I am affraid it will go bad.

@daddykirbs 7 лет назад

+Kathryn Perkins you can leave it in the pabtry for a while as long as it can breathe. Otherwise put it in quart jars with lids and put it in the fridge.

@abawari6271 7 лет назад

Thanks for the ACV recipe. Will the end product be ACV with the mother like the Bragg brand or the one without?

@daddykirbs 7 лет назад

with

@abawari6271 7 лет назад

Blake Kirby thank you. Can this be substituted for distilled vinegar in terms of cleaning as we use the distilled vinegar with baking soda etc?

@patriciahill50 7 лет назад

I have an surplus of mother’s , what is the best way to store and keep them happily fed I need them. Thank you Trish

@dchanbrothers6868 7 лет назад

Thank u so much!!! Aside from the pricy of ACV in the store it helps us mothers to save dollars and not only that it’s very useful and healthy!!! Thank U so much will start saving my apple peels

@daddykirbs 7 лет назад

You can do it!

@martell203 8 лет назад

I did everything step by step! Made sure the apple parts were under the water and everything. I sat it on the floor of the pantry, left the pantry closed and went check on it two weeks later to stir it and it smelled just like apple cider vinegar! Then I opened it and it had mold. I didn't realize that I should stir it every few days. I'd just let it sit for two weeks in the dark pantry. There was a little mold growing on the inner rim of the mason jar. Is that typical?

@daddykirbs 8 лет назад

It happens. Some say to just scrape it out, stir it and let it process (which I've done)... but the safer thing to do is to toss it and try again.

@SweetConrad 8 лет назад

Hi Blake. Glad I found you on RU-vid. I have been making ACV and love the result. I didn't realize that you can put the "mother" with the apple pieces and leave it for a month. So I am trying it this way to see what happens. Thanks for your videos. Kevin.

@daddykirbs 8 лет назад

Life is most fun with experiments :) I'm glad you found me here!

@malavalentine9111 3 года назад

So, I can use a mother to start a new batch of ACV? I'm just clarifying.

@SilentAttackTV 8 лет назад

Once the apple cider vinegar is done processing it won't spoil because it's so acidic, right? Is it best to keep a lid on it?

@daddykirbs 8 лет назад

+Kveldsmat when not refrigerated I let it breathe. If in the refrigerator I cap it.

@PhoenixAndromeda 5 лет назад

Thanks for getting to the point and not over talking it.

@nkmsh68 7 лет назад

I have a question. did you try juicing the fermented chopped apples to extract vinegar instead of giving them to the chickens? I did it and i loved the flavour of this more than the vinegar itself.

@daddykirbs 7 лет назад

I have not tried it. That sounds very interesting :)

@irenestamatogianis526 2 года назад

Thank you for your guidance . First time making acv. I did everything you said to do. Except I left in jar for more than 2 weeks and after straining thru a cheese cloth there was apple mush on the bottom a clear yellow liquid on top. It smells like vinegar and is mild in flavor. What do I do now? Should I keep stirring every other day cover with cloth for one month and then what?

@sheilacox756 2 года назад

Thanks. Great presentation. You covered everything I needed to know.

@mariposa2002 6 лет назад

Hi Blake, İ started my first batch 5 days ago but i replaced the sugar for organic honey and i think it’s doing very well! Maybe a tip for the next time you’re making ACV :) İ saw the “mother” forming after 3 days, and after 5 days it smells a little bit like beer but that’s the process right? My question is: Do i need to stir it every 1 to 2 days for a month? Or can i leave it right now for a month because there is already forming a thin layer of the “mother” on top?

@daddykirbs 6 лет назад

Stirring (or pressing apples under the water) is to prevent mold. You may be ok not to do it, but it's a gamble.

@mariposa2002 6 лет назад

Blake Kirby Thank you! Are you planning to make more diy’s? They are awesome. Greetings from Turkey. New subbie.

@daddykirbs 6 лет назад

I do plan on making more DIY type videos. Right now life is super busy with our special needs son so I'm just happy making vlog style videos. Thank you for joining me here on the farm and a big HOWDY from Texas :)

@FatLifeUnfiltered 7 лет назад

Why was the finished vinegar so light? Others I've watched came out darker? Also a lot if people pack the apples in the jar and the fill with water and I noticed you didn't do that or you'd have added way more apples.....is it okay to pack them or no??? Thanks in advance I'm really wanting to try this but am nervous since I've seen a few different styles and methods. I enjoyed learning from you!

@ruchio 5 лет назад

How do you take out the AcV from the big jar with apples? Do you take out apple chunks or take out Vinegar and bottle it in smaller bottles? What can you do with those apple pieces which were making the ACV? How do you make sure that you get the mother also in your ACV, since that is very beneficial.

@katiegrazier4091 6 лет назад

Do you think it’s better to put the sugar in and then water or dissolve the sugar in the water and then add...does it make a difference since your stirring each-ish day?

@daddykirbs 6 лет назад

I don't think it makes much difference as long as the sugar gets mixed in and dissolved.

@katiegrazier4091 6 лет назад

Wonderful, thank you. I made some yesterday and keeping my fingers crossed.

@helengarvey6628 4 года назад

Thank you for this very informative video. How long does it take for the mother to form? Once the mother has formed, is the apple cider vinegar ready to use. I am attempting to make my own probiotic kitchen cleaner, and have bought a litre of raw apple cider vinegar with mother, so can I just add a bit of that to the own batch I make. What would happen if the apples were put through a masticating juicer before starting the process? Thanks so much

@tiffanytaylor6247 7 лет назад

Thank you so much for your videos! I just finished my first round of kombucha and it is delicious!! I have a batch of ACV going now with your directions. My issue is that I am not sure that my apples were organic. I have a white film developing on the bottom of my container. Is that the mother growing or could that be residue from nonorganic apples? Thank you so much!!!

@daddykirbs 7 лет назад

It's hard to say for sure but I'm going to be positive and say it's your MoV forming :) congrats!

@hb6928 7 лет назад

Recipe and positive attitude is just wonderful. Thank you.

@andrewyek 5 лет назад

Hii Daddykirbs Farm, i made ACV 2 years ago.. i made so many that i kept in cellar to use it slowly, but after 2 years.. i opened the bottle, the taste changed.. it taste like no more sour.. but not smelly as well... why ? i thought acid is suppose to be everlasting thing.. better than wine.. it is the last produce ever evolve.... why my homemade acv lost it sourness ? your advice will be very much appreciated. thx andrew

@alikool0001 5 лет назад

I think you allowed bactiria to breath after making vinegar. I've read that same bactiria also converts acetic acid(sour flavor) to carbon dioxide and water. So, keep the vinegar air tight after making it.

@medallagahaton8737 7 лет назад

Thank you for sharing. I made ACV for the last 13 days now. I did stir it every 2 days for a week only. Now, I found out that there are molds in the upper side of the bottle. Should I throw it now?

@daddykirbs 7 лет назад

I would. It MIGHT be ok, but it's better to toss it in the compost and start over to be safe in my opinion.

@Jlind9335 8 лет назад

I am wondering how alike are the mothers of vinegar and kombacha? I am trying vinegar for the first time. I have made kombacha a few times. I know that the mother makes a baby. Does it also make one for vinegar?

@daddykirbs 8 лет назад

I haven't noticed the Vinegar Mother divide like the Kombucha SCOBY does. It just grows thicker.

@moi396 4 года назад

I made this for the first time from all the peels and cores from Apple butter. I covered with fabric, saw bubbles, decanted after 6 weeks and put in dark cardboard for dark but left fabric cloth. Ive 3 jars with a mother floating just above the bottom in several layers. But it's only barely acidic. I live in southern England. I'd love advice for how to fix this. I do have a brief video showing my jars.

@nancytesalona6209 4 года назад

Thank you, by far the best in presenting videos your fast and to the point. You are made for this!

@dekelchile 8 лет назад

Because of this great idea I began keeping the peels and cores of apples since yesterday. THNKU Blake! Hope to have my own organic vinegar. Another thumb up for your great vids

@daddykirbs 8 лет назад

+Dekel Chile you won't regret it ;)

@timothykohlmann9293 6 лет назад

Great info really like your presentation, clear and concise no stumbling keep up the good work! I am starting my 1st. Batch today.Thank you!

@g-huongtiana9427 7 лет назад

Thanks for the videos, I found them very helpful. One question please, once the apple bits have sunk to the bottom, can I stop stirring? I travel a lot and I can't bring the opened jar with me. Thanks a lot for your time.

@daddykirbs 7 лет назад

Most likely you can stop at that point. Once the acidity is up and the bacteria/yeast colonies are multiplying the risk for mold goes down a bit.

@je2847 6 лет назад

Hey Blake bro. try dates vinegar.thats what we make here in middle east too..amazing taste super easy too,no sugar needed

@evelyngreyes 4 года назад

I made mine and its 2 weeks old now. I pushed the apples down daily. I have noticed that it doesn't bubble much anymore. It's cold here. Do I need to store two weeks more before straining and store again to have the mother? Thanks in advance for your reply.

@evelynpabelico163 7 лет назад

Hi blake! Thank you for sharing your experiences and knowledge through your videos. I have some questions and i hope you can enlighten me. I made a pineapple cider vinegar and it was a disaster. I just started acv today and i'm very hopeful. But i couldn't find organic apples here so i just bought some regular apples. Would that be ok? Also, i'm a bit confused with all the other videos i have watched. Will the mother form while the apples are still in the jar? Or should i strain it first and wait for the second fermentation? How long should i wait to strain it? Sorry for asking too many questions as this is my first time to make this. I hope you can help me. Thank you in advance.

@JoJo-dm7om 6 лет назад

Hi Blake ; I’m on week three of ACV- smells like vinegar, have been stirring it daily ... is that too much? When do I strain the apple?

@gina7319 7 лет назад

Thank you for the inspiration! I've had my ACV in the cupboard, covered with cheese cloth for 2 weeks now, I started from scratch, without the mother. How much longer do I leave it before draining the apples? I've stirred it every day for 2 weeks, it smells alcoholic, has a foamy layer on the top but the apples haven't sunk yet.......please can you advise me on what to do next?

@daddykirbs 7 лет назад

Don't get in a hurry :) The apples may or may not sink. If it smell like alcohol it probably is. Give it another week or two then taste it. The Mother probably will not solidify on top in this first batch. At this point you can probably stop stirring, but it won't hurt it if you still push the apples down below the surface of the liquid every other day or so.

@gina7319 7 лет назад

Thank you so much! You're awesome!

@permbee7129 5 лет назад

Gina, you should document your ACV making.

@changggya6910 4 года назад

Mine was also same but I added extra water in it ... what to do now ... please help

@juanpablodp 7 лет назад

Hi! I'm JP from Buenos Aires, Argentina. I'm going to be making my first batch tomorrow following your recipe. I saw some videos and blogs were people remove the apples after a couple of weeks. Have you tried that already? Will it make any difference? Thanks!

@daddykirbs 7 лет назад

At a certain point (usually they sink) you can remove them and the batch can finish without the apples. Feed those fermented apples to your chickens :)

@LorileeWI 6 лет назад

Hi blake-thanks for your great videos. I've made my first batch from scratch with no mother. It's been 4 wks, and I've strained my apples out. It's very cloudy, and smells like alcohol. So now I set it in a cupboard and wait for another couple weeks until it smells like vinegar?

@daddykirbs 6 лет назад

Yes, it sounds like you are on the right path and getting close!

@FondaLaShay 7 лет назад

If you were not to brew back-to-back, how would you store the scoby? I don't think I need a batch always going and also for things like vacation :) I assume a small jar where the mother is covered with ACV - but in the fridge or not? Sealed or breathing? Thanks!

@daddykirbs 7 лет назад

Pantry or fridge... breathing. That will give you some live culture to start again with if you need a break :)

@FondaLaShay 7 лет назад

Super! Thanks so much for the speedy reply :) Tusen Takk!

@galesmith1490 6 лет назад

Hi Blake, I've been trying to grow a SCOBY like yours and I'm wondering how long it took for your SCOBY to get that thick. I live in Arizona and my climate is so dry, especially this year and that seams to be affecting all my ferments. I started my ACV November 1, per your instructions. I stopped stirring the apples when I saw SCOBY beginning to form. That was about mid December. I have a SCOBY about a half a centimeter thick. My concern is that the sugars are gone and the SCOBY isn't being fed. Should I start with some new apples and disturb the SCOBY or wait it out until I have a SCOBY that won't break when I handle it?

@daddykirbs 6 лет назад

That's a really good start for the Mother. Yes I'd probably start a new batch.

@galesmith1490 6 лет назад

I'm going to start a new batch but this time I'm going to use more apples and I think it needs so that the scoby will have enough food. That way hopefully I can leave the scoby undisturbed long enough for it to get thick enough that it won't tear when I handle it.

@MK-fe8sb 3 года назад

Hi! I just bottled my first ACV ever and I'm a little bit concerned. The mother developed a dry, thin, matte, bubbly layer which can be easily peeled off and I wonder if its possible that it's mold. And the mother itself is very slimy. When it comes to the vinegar, it reduced in volume a lot, about a half I think and it smells very sweet (my mom compared it to honey), which I find odd, because earlier it smelled like vinegar should smell. Do you think I should toss it and start from scratch again? I would greatly appreciate any insight. All the best wishes to you and your family!

@vassiaantonopoulou2187 8 лет назад

Thanks for the video, it is very instructive. I have a question, though. I've seen videos for making ACV at home and they use sterilized jars. Do you sterilize the jar first? I'm asking because it's not easy to achieve it. This is why I don't make tomato sauce etc., and keep it, I can't make it with the sterilization process. Please, answer me when you find the chance. Thanks again.

@daddykirbs 8 лет назад

nope. Sterilization is very hard to achieve. I just clean it well with hot soapy water.

@vassiaantonopoulou2187 8 лет назад

Oh, thank you! What a relief! And I thought it was only me that finds it very hard. I already bought a bottle of ACV (organic, with the mother, etc., really expensive in my country) and I'll buy some apples tommorow.

@daddykirbs 8 лет назад

Vassia Antonopoulou You can do this! Let me know how it goes for you :)

@glenndavis540 7 лет назад

Hi Blake, thanks for all your help, great videos. , first off I want to thank you for the video, quick ? just wondering when I make a batch after about 3 days I start getting great reaction lots of bubbles, after about 2 weeks the bubbles start going away is this a normal process or should you have bubbles for the whole 4 weeks of the process? Thanks again for all your help.

@bobbofly 7 лет назад

What kind of strength are you getting with your vinegar? I'd like to pickle some eggs & also some hot links (fully cooked, of course), & the only stuff that's more powerful than that 50 grain (5%) slop available in the local market is WAYYYY expensive. I'd like a 200 grain strength ore better.

@daddykirbs 7 лет назад

I've never measured it. It tastes stronger than store bought.

@evan-oliver228 5 лет назад

Is it possible to make a video on how to know when the vinegar is ready. What diffenrence it make wheter is relay acidic or not. What is the best way to have the best flavors? Thanks you!!

@andrewyek 5 лет назад

also how come everybody said making vinegar has to have wine first ? since we can use sugar water to make vinegar ?...

@rebeccahawk3459 Год назад

It appears like you have used metal lids to cover the ACV. Is this ok? Should we avoid anything reactive in storing it?

@ozmadman 6 лет назад

Hi again, I have made a number of batches over the last year and have never managed to create that white thick culture like you have. Also, my vinegar doesn't seem very strong like say Braggs ., The first batch I made was very strong even just a teaspoon full in a glass of water was strong to taste. Now, it seems very weak when diluted even though I leave it over a month fermenting away until all the apples drop to the bottom of the jar. I use a long Kilner type jar for the process.. any help would be appreciated as I am about to make some more so could do with any suggestions thanks

@kenthompson6539 4 года назад

This is my first time, I don't have a mother and in Ireland even the supermarkets don't have Apple Cider vinegar for sale so I have to try for he first batch but thanks for the help!

@phillylori 5 лет назад

I just failed at making the vinegar. No mother and My organic apples kind of fell apart. That's okay because I put your channel on and I'm going to make it your way. If you don't have anything to talk about someday do two videos one on medicinal uses for apple cider vinegar and one for cleaning and other uses. I just watched your pumpkin seed video now i'm looking all over for pumpkins. Thanks for all the great videos.

@daddykirbs 5 лет назад

Thank you for the suggestions and thank you for following along with the Daddykirbs Farm Story!

@denisemartinez6456 5 лет назад

How much store bought acv do you add to start your scoby? Then once you have the scoby can it be used for kombucha as well? Ty I'm new to fermenting and excited to learn but don't have a scoby now access.

@terebrown4266 6 лет назад

Thank you so much for taking the time to make this video! I've been looking all over youtube for awhiie for the best method, and understandable instructions for acv, and I think I've found it here. I've been making sauercraut for several years, and I find that I have best outcome when I float a ziplock bag of water (or brine incase the bag leaks) on the top of the cabbage to keep it submerged. keeping the oxygen out. Could you do this with the apples, and therefore not have to stir it daily, (or like maybe not ever?) in the month or so before you strain out the apples? Once again, thank you so much.\, and many blessings to you and your family!

@daddykirbs 6 лет назад

I do that with kraut as well... I hadn't thought of it for the apples. That might work nicely.

@ambernasby3162 7 лет назад

At what point do I stop stirring, so the mother can form? I've got a batch going it's been almost a month and the apples are just now staying down mostly and a tiny film is forming on top, but I don't want to stop stirring it because a few chucks are still poking up. Will they all eventually sink? Also, will it work to make vinegar out of non organic apple cores?

@daddykirbs 7 лет назад

Sometimes mine don't sink. Once it starts smelling vinegary you can stop stirring. The mold most likely will not grow if it's already acidic... most likely. Yes, I make mine out of non organic peels and cores whenever I have them. just wash them off better to prevent pesticides and such in the mix.

@lindaf4968 5 лет назад

Thank you. Your instructions are very clear and easy to understand.

@mikehurd7769 6 лет назад

Great video. Am going to try myself. Can you re-use the first lot of apples when done or do you just feed it to the pigs?

@cheryl8720 7 лет назад

thank you. great video. question. do the frozen apples have to be completely thawed before you start the process.

@leanna74 6 лет назад

Thanks. A lot of videos don't explain how you get the mother. Which is where the benefit is. If your first batch only has a 50/50 outcome. Wouldn't it just be easier to use the first batch for the purpose of collecting the mother. Then add the mother from the first batch to your actual cider vinegar?

@alexandraabraham6698 7 лет назад

I take apple cider vinegar every day, in spring water, for my health. It prevents muscle cramps, which I get all-too-frequently, due to a physical injury to my leg... Up to now, it has been a costly remedy - now? Easy-peasy, so happy! Thanks for this video, brilliant. PS: When you don't want your home any more, please can I have it? Just drop me a line when you're done. Thanks!

@quadrivium3990 6 лет назад

How much vinegar with Mother should be added to first 1 gallon batch? Can't wait to try my first batch! tomorrow. Love your videos.

@keithfox6608 6 лет назад

It looks like I have a healthy mother growing in my pear vinegar. It is still quite thin. I am wondering how much longer to let it grow and if I should strain the vinegar yet. It's been over three weeks and I still have the pear chunks in the vinegar.

@13mbat 7 лет назад

Can crabapples (the big ones ) be used? Just moved and saw that we had Apple trees and was excited but they are just big crabapples. They are so tart that I can't think of anything else to use then for. Thanks for the videos!

@daddykirbs 7 лет назад

Yes they can! I would love to have a crab apple tree :)

@cherokeepurple4480 5 лет назад

Thank you for this valuable information. I made a first batch of ACV with no mother added and I didn’t stir it. Just kept the apples submerged for several weeks and strained it to let it further ferment. I don’t recall bubbles forming on the very top. It looks very pale compared to a batch I’m currently making which I’m stirring every other day and is getting lots of bubbles. The original batch was mostly Granny Smith apple skins and the current one has more red apples skins. Does the apple skin color affect the vinegar color and is my first batch good? It does have sediment on the bottom.

@farmsteading 7 лет назад

Hey Blake, I have a question about my Apple cider vinegar. My cider has been "brewing" for about 6-7 weeks. I have 3 batches brewing, all started on the same day. 2 are in 1 gal glass jars and 1 is in a 1/2 gal jar. A very thin film that is basically white is on top of 1 of the batches. It is not the cider SCOBY. (I also brew Kombucha so I know what a SCOBY looks like.) I don't know for sure if it's a mold... It doesn't really look like mold... The other thing is, the other 2 batches are still very slightly effervescent on top. (When I touch the top there is a slight bubbly/foaminess.) On the batch in question there is no effervescence ... I would just like to know your thoughts... In your opinion should I discard the batch in question?... Or do you think it's OK?.... I do quite a bit if fermenting. I have an active sourdoiugh starter, kombucha in a continues brew vessel and I make kimchi/sour kraut... But my Kraut is in large 5 gal and 3 gal food grade buckets with a plate on top to keep the ingredients submerged. This is me first cider vinegar so I'm just a little unsure what is in the "OK" realm.I would very much appreciate your thoughts.....

@daddykirbs 7 лет назад

Keep in mind that I'm not scientist or professional. I'm just a guy that likes to make my own vinegar and make videos! LOL ... I say if you don't see mold (it should be obvious) it is ok. I've had some batches go through some funny looking stages then turn out fine. Keep smelling it. It should smell like apples, then alcohol, then later vinegar. Trust your nose and tongue. By the sounds of it you have way more experience than I do. You'll get it :)

@farmsteading 7 лет назад

Blake Kirby Thanks so much for your thoughts. I totally get the not a scientist... have to be so careful with that stuff, some people just want to be nasty to others... I really appreciate the experience of people that are doing these things... My children and I enjoy the videos of your homestead. Keep them coming!

@daddykirbs 7 лет назад

farmsteading I hope to be making videos for at least another decade :) Thanks!

@99999bonnie 4 года назад

My first time making ACV without a mother. At the second stage now and it has developed a white film on it. It smells like a blend of vinegar and alcohol. should I stir it , leave it or is it time to bottle and use it?

@anthonyrobinson9982 7 лет назад

I am trying my second batch of ACV. My first one developed mold and I had to trash it. This one seems to be doing just fine. It is actually forming the SCOBY on the surface. My problem is that it started forming before I could get the apple chunks out. Will that be a problem? Should I disturb it by trying to take the apples out now, or just wait until it is finished?

@ohanameiro 4 года назад

Thanks for sharing this wonderful video. I made it twice but it never gets the level of acidity as the one I get in the suprmarket, why is that? thank you

@suzisaintjames 5 лет назад

Ok. I watched the other video. You filled the bottle about half full of chopped apple pieces. Since we don't have a mother, do we still fill with water up to the bottle's shoulder or can we fill up with water up to the bottle's neck (half-inch from the top)? ❤🌅🌵

@maximethiffault4696 7 лет назад

Hi. My first try is 2 weeks old and they both smell the same, look the same. No mold into them but one is liquid and the other is a little bit guewy (eggwhite style). I keep them both for the moment but what do you think?

@IAMGiftbearer 10 месяцев назад

MI Gardener just had a video using juiced apples without any solids and he literally just adds about 2 tablespoons of sugar and then lets it sit. The only other thing he does is stir it every 2-3 days until it smells like vinegar. He says he never gets mold on his that way.

@EjazAhmed-jw5bt 3 года назад

Hello I'm Ejaz from Pakistan .... I tried to make AVC at home......... at the at the top of the vinegar there is no mother (gelatin like material or blob) not formed........ could you please guide me what had happened?.. and can I use this vinegar?........taste very good and sharp....... sorry my English is not up to mark ..Thank You