Full recipe and instructions: thethingswellm... Not only does homemade apple cider vinegar taste better, but it's easy and frugal to make. Find out why and how to make your own vinegar from apple scraps, apple juice, or whole apples.
Our Divine Father said today " Give congratulations to each other for their speciality" . You my sweet spiritual sister have sold me the idea of making not just apple cider but anything with your capacity of love. I have a carrier bag full of home grown apples from a friend and will follow your suggestion to the core!. Much love.
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Thank you for all this information I add other benefits 1- is a natural laxative and it can improve digestion; 2- lowers blood sugar levels; 3- improves insulin sensitivity; 4- increases satiety and helps people to lose weight; 5- reduces belly fat; 6- lowers cholesterol; 7- lowers blood pressure and improves heart health; 8- prevents and decreases the risk of getting cancer and slows down the growth of cancer cells.
hi I don't understand how you say the diy applesider vinegar taste I understand how it's made not how to use it well to use it to catch fruit flies please tell me how to use it for me thank you have a great day enjoy life I will 👵🐟♎🕊😁😷
I just want to say a great big THANK YOU! It was straight to the point and your blog post and recipe was extremely detailed! I can't wait to make some!
*I've been trying to include apple cider vinegar into my routine for ages, but the taste just made it so hard. Goli Gummies really were a game changer for me* 🍎
Both the amount and variety of recipes and diy’s in your channel is amazing! Your channel stands out to me because the variety of its content as sometimes it’s hard to get new ideas of what you can or want (realistically with one’s own terms) homemake. Many channels only upload diy content once in a while and are, in general, unoriginal; but you seem to have great and creative ideas 😄, some of these (like the beauty products) I did not believe where posible to make at home with so little and natural ingredients. I’m really picky about diy-ing anything other than food, but since it’s easy to tell you work real hard on your research I’ll try out your other content (specially the toothpaste, I was fascinated by how informational your article was 🤓 and relieved to know it was written by a dentist). P.S. I’m so glad I found your channel and really looking forward to making many of these recipes once the winter break starts. Thank you!!
Oh, Leslie! Thank you so much for your kind and thoughtful comment. I really appreciate it! 💓 I really try hard to make sure I research well any new and updated posts. That's also why I've been working hard on updating the older content now to make sure it is all safe and up to date! Comments like these are what make it all worthwhile. 💖
Thank you so much for this recipe. I have been buying organic apple cider vinegar from the stores here in the Netherlands, but was never really satisfied with the amount of "mother" in the bottles. In England I could buy it with a really good amount of mother, but not here, and so I searched for a going recipe on making it myself. Your video was the first in the list that appeared and so I'm going to try your recipe. I just need some muslin and I'm ready to go. 🙂👍❤
*I appreciate the step-by-step instructions and the tips you provided to ensure a successful fermentation process. Thanks for sharing this simple and effective recipe!*
@@Thethingswellmake umm..I forgot to stir it for two days and a few pieces seem to have rotten a bit they have become mushy and brown.will the whole thing become bad or I just remove the pieces?
It's confusing because the "mother" can be referring to 2 different things: the gelatinous-like disk that forms on the top of the vinegar, formed of bacteria and yeasts, that protect the surface of your vinegar. It can also refer to the bacteria that are floating within the vinegar itself that haven't incorporated into the disk (yet?), so they say that unfiltered vinegar has "mother" in it, even when you don't see the disk on top.
Thanks for the awesome video but I do have some questions - 1) can you then use the mother when you make a new batch? 2) when you make a new batch, can you reuse the apples or you have to cut fresh ones again? 3) if it’s a completely new batch with fresh apples, do you just add the mother and not have to stir?Thanks so much !
Hello! 1&3) Yes, you can definitely use the mother in your next batch. Not only can it help inoculate your new batch with the right microbes to get the process moving more quickly, but, yes, it should help protect the next batch from mold formation. If using the mother on a new batch, I'd still recommend pushing down on it each day for the first days to make sure the top apple pieces stay wet. This would help prevent mold growth. (While having the mother over it may be enough, I'm not sure and I'd prefer to err on the side of caution.) 2) I've never tried using the same apples, but I'm finishing up a batch right now and I was considering trying to make a new batch with the leftover apples. I normally just feed them to my hens. 😊 I'm working on making a new video where I explain the process better- and plan on giving the results of that experiment there.
You manged to get the whole process covered in 2 and a bit minutes. That's what I like. Would you use the scoby as a starter to next batches of vinegar I wonder?
Yes, you can do it, but it's not necessary. It may help speed things up a little and help ensure you have a good culture of bacteria and yeasts. If you don't want to keep it, I find that animals really like eating them. My hens especially love them. 😜
@@Thethingswellmake Hello, I've been making this for a while now and have done exactly the same thing but I don't get that mother that you pulled off on top. It bubbles for about 3 weeks, then I test it with a litmus paper and it's usually 3.5 acidity. Tastes like vineager and I drink it all the time now. I am able to get the "sedimenty" mother like you find in the organic store bought ACV but just cannot get that gell part to form. I've had a batch in the dark now for 4 months and still no gell form or scoby I guess it's called. Anyway, could you maybe give me a pointer on how I can get that to work? Thanks
@@healthconscience4931 Hello! I'm not sure why yours isn't forming. I always end up with the cellulose-type structure on top. It can sometimes take a long time, but by 4 months it should have formed. Maybe it's the light. I keep mine on my counter. I haven't tried in the dark before. In any case, it's not necessary, but it does help protect the vinegar somewhat.
Thank you for the wonderful video. Insha Allah, I will make my own apple cider vinegar from this video. Just wondering, if we could use the "mother" from this apple cider to make Kambucha. Is it the same as scoby? Thanks
Sorry I missed your comment before. They are very similar- as they both have some of the same yeasts that form the cellulose disk. That said, kombucha has bacteria that the vinegar mother doesn't have (and probably a different mix of yeasts). So, no, you won't really be making kombucha with a vinegar mother, but that doesn't mean you can't try it and see what happens. It may be very similar. If you were to add unpasteurized kombucha to your tea, you may be able to eventually build up at least some of the missing microorganisms too and eventually end up with something more like a kombucha SCOBY.
Hi, I have already made ACV 😁. How do I now utilize the mother? Use some of it in a new batch I make perhaps? Excuse the silly question, but surely one doesn’t throw the mother away!?
Wonder what can do with the leftover apple parts, maybe fruit leather or ? Have some old dried pear wonder if can work in place of sugar. Thanks so much for a great easy to understand process for this AC vinegar !!
Thank you very much honey for this video!! I have been looking for organic apple cider vinegar in Senegal for the last two years... now I'm going to make it my self. 🤗🤗
Sorry- missed this comment before... You can save the mother that forms on the top to help accelerate the process for your next batch. You can also eat it or feed it to animals.
Well, you can save it and use it to speed up future batches, feed it to animals (or even eat it yourself, if you're so inclined!), compost it, toss it... It's up to you! 😊
It's very difficult to give a time frame as it will depend on the temperature of your environment as well as the wild yeasts in the air, etc. It will generally take at least a week (or two) before you will see the mother forming. I keep stirring until the apples have fallen and the mother forms. You can strain out the apples then, right away, or leave them at the bottom while the vinegar continues to ferment. As for time before removing the mother and straining- it's generally a personal decision. Some people prefer a sweeter, less acidic vinegar and won't wait as long. I generally leave it several months to allow for a more acidic vinegar. In the end, it isn't important. I have often forgotten about a batch and had it going for several months before remembering to bottle it up.
I store mine in a dark pantry in my kitchen. I generally allow it to ferment for several months before straining it and bottling it. You can use it before then, though. Just keep tasting it and see if you are happy with the amount of acidity.
Would adding scraps from other fruits such as peaches work? I've started cooking more from scratch and use cider vinegar a lot, and am planning on using a few different fruits this coming holiday. Would be nice if that would work given the sugar content in peaches, plums and the such.
Yes. You can make different vinegars with different fruit scraps. I wouldn't call it apple cider vinegar anymore, but you can end up with a variety of vinegars by using different fruits and it works out well. I've made vinegar with pineapple, loquats, and even ginger. thethingswellmake.com/how-to-make-ginger-vinegar-from-a-homemade-ginger-bug/
You can either save it and use it to speed up your next batch, feed it to animals or even eat it yourself, or just discard it if you have no use for it.
The mother is basically a culture of beneficial bacteria and yeasts that forms on the vinegar and actually helps protect it. It's kind of like a SCOBY for kombucha.
I made a batch and let sit with a cloth for about a month and keep stirring it and then I drained it off and bottled it. I open the bottle and it’s fizzing over top! What happened ,is it garbage?
So, the mother you removed? I am completely new to this. Do we not keep that and it be us the vinegar? Thank you so much for this video. It is very useful indeed!
Thank you! The idea of "the mother" is confusing because it can mean 2 different things. The mother that forms on top (that looks like a kombucha SCOBY) helps protect the vinegar as it ferments. While you can eat it, most people discard it or save it for future batches. When they sell vinegar with the "mother" in it, they're generally referring to idea that the vinegar hasn't been filtered in a way that removes all the live microbes and enzymes. You can leave the mother on top if you like. Even if you remove it, generally another will eventually form on top.
I imagine that adding any vinegar will help prevent mold growth, so it could be beneficial. If it's not a vinegar with a live "mother," it may not otherwise speed up the process. I'm not sure, really- but it wouldn't hurt to add it.
I like to try to remove some of the seeds during the process because apple seeds have a substance known as amygdalin inside them. When the seeds are crushed, the amygdalin is exposed and when our digestive enzymes react with the amygdalin, a small amount of hydrogen cyanide is released. Because there is a possibility that the hydrogen cyanide may also be formed during the long fermentation process, I prefer to remove some of the seeds to stay on the safe side. (I answer this question and more in my post: thethingswellmake.com/how-to-make-apple-cider-vinegar/ )
Kindly Suggest me I PREPARED LYK :- 2 APPLES + 3-4 SPOONS NORMAL SUGAR +1-1/2 VINEGAR + WATER + CINNAMONS' & CLOVES N HEATED THEM A BIT AND GRINDED N STORED THE REQUIRED JUICE IN A GLASS JAR FOR ABOUT A WEEK ?? !! IS IT FINE ??WILL THIS BE A NON - ALCOHOLIC AND SAFE !!! ??? PLSS DO REPLY ME MAM !! 🙏🏻🙏🏻🙏🏻❤️❤️❤️
I'm not sure I understand what you did. To make vinegar, you don't need to heat it nor do you need to add cinnamon and cloves. I'm not sure if they'd inhibit the fermentation process or not. Did you do the rest of the process like me? (Cover with a cloth, etc.) If it doesn't grow mold and smells acidic like vinegar, you should be fine.
Hello, It will really depend a lot on the temperature where you are, the apples used, the wild yeasts, if you used a starter or not, etc. I'd say to set aside at least a month, though, to get a nice, sour vinegar. (You can use it before that usually, once it passes the alcoholic stage, but it will improve a bit with time.)
Why don't you add some water first, dissolve the sugar in the water, put apple pieces on top, and fulfill the top with water? This way we make sure the sugar is completely melted!
It should be kept in a cool dark place.. And to make a real ACV with all the goodness it takes like 3 months. And trust me for the first time start with a small batch..patience is everything.
great video but i'll give you an advice. you souldnt add vinegar first, because yeast will try to crush sugar to alcohol in non oksigen ph up enviroment. you must help yeasts for 15 -30 days mixing. and then you can add vinigar to help asit bakterias.
Can you use the lid that went to the jar originally ? Is it better to put a cloth over it and not a metal lid ? So does it stay out or go in a fridge each day ? I’m experimenting with making 3 small jars right now and put raw honey in with one of them . I’m just wondering about the lids ? Thank you . Great video I buy ACV a lot so I’m excited to make my own now . ❤
Allow it to form on top of the vinegar because it will protect your vinegar while it's getting more acidic. Once you want to filter it, you can remove it and save it to jump-start another batch, or feed it to any pets you may have, or just toss it in the compost bin. It's quite solid, so you won't be able to mix it in. If you only strain out the fruit and don't use a super strong filtration, you will already have "mother" in your vinegar. (They use the term mother to both refer to the mass that forms over the top, but also the bits and pieces of helpful bacteria within the vinegar.)
It's hard to give a precise answer because many factors can affect the speed of the process, such as the type of apples and sugar used, the temperature of the environment, and the strains of wild yeasts present. Sometimes it takes a lot longer than other times. Just keep stirring daily until you see a cloudy film starting to form on the surface. Once the mother forms, it helps protect your fermenting vinegar.
You can either discard it, compost it, feed it to pets, or use it to jump start the next batch. When you buy vinegar with "mother", they are generally referring to the fact that their vinegar isn't highly filtered or pasteurized, so it still has beneficial microorganisms like bacteria and yeast. This vinegar also has that "mother" even if you discard the one that forms on the top. The one that forms on the top, though, does a great job of protecting your vinegar as it becomes more and more acidic.
You can add the mother to your next batch to jump-start the process next time, compost it, feed it to animals, or even eat it. I'm not sure about other recipes, but it would be fun to experiment!
Thx so much. I would just like to know. A 1 liter last quite a few weeks although i drink it everyday plus use in my salads. So if i make my own how will i keep the mother fresh for the next time i want to use it. I will appreciate yr answer very much. Thanx so much. 😊
That should be fine. The vinegar is optional to help move the process along more quickly and lower the pH somewhat to help prevent mold growth. You can make it even without vinegar.
Thank you. Yes, you can use any apples. I often use a variety, but normally use the ones I have from a tree in our yard- especially the "uglier" ones that we don't normally use in other recipes. As for the amount, it can really depend. I like mine to be quite concentrated, so I don't add too much water over the cut apple pieces. I think you can generally get around a liter for every 4 apples or so. So, I'd guess that you'd get maybe around 1250ml for a kilogram of apples. (That's a guestimate, so don't take it too seriously.)
@@Thethingswellmake Oh I take your words very seriously!!:)))) thanks for the details. I've bought the pots and apples(2 sorts), gonna try tomorrow. Enjoy your day. Greetings from NL!
