Hello! Your tutorial was very helpful. I'm going to try this. Can you suggest anything to speed up the fermentation of the fruit? Will smashing the fruit help in speeding up fermentation? If not, what else can we do to speed up fermentation of the fruit? Thanks!
Hi Shami -- sorry for the delayed reply, but my wife has been in hospital for 3 weeks following a major heat attack, fortunately she pulled through and is now home in bed. In response to the question --- using a vinegar mother will definitely speed up the process, however, even on eBay this is an expensive way to save time. Unfortunately, the process of fermentation when making vinegar is aerobic -- this means that the yeast that causes the fermentation comes from exposure to the air, and from the skin of the fruit --- as apposed to the fermentation process used in making wine, which is anaerobic (sealed from the air) -- and yeast is added to the liquid. Smashing the fruit up finer will not really achieve anything, except that maybe you might fit more in the container. Thanks for watching!!!
Hi --- this vinegar is exactly the same as any store-bought acv... it tastes the same, looks the same and has all the same properties. You do not need a mother with this method... the natural yeast from the apples is the starter. As far as Braggs goes, I don't know the brand, so cannot comment. Thanks for watching!!!
Thank you very much for ur reply dr .One thing i also want to know the fermentation process will be how long ? For how many days i hv to fermant it and during my travelling can i carry it or it should be kept in a certain temperature ?
Hi --- the fermentation can take from 2 weeks to a month depending on your ambient room temperature. The cooler it is, the longer the process will take. At 25c ambient, it will take about 2 weeks. You can not carry the vinegar while it is fermenting, however you can transport it once the fermentation is complete, just like you would any other vinegar. Thanks for watching!!!
Hi -- you can store the vinegar in an air-tight container in a cool place, out of direct sunlight. As with any vinegar, it has an incredibly long lifespan under these conditions. However, sunlight or prolonged excessive heat will cause the vinegar to oxidize and deteriorate. Thanks for watching!!!
Hi Tummun --- you can use any type of apple, and even mix different types of apples. The safest way to go is to use your favorite type of apple, as this will give a cider vinegar closest to the flavor profile you enjoy. Thanks for watching!!!
Hi Hannah -- sorry for the delayed reply, but my wife has been in hospital for 3 weeks following a major heat attack, fortunately she pulled through and is now home in bed. In response to the question --- the ratio is 1 part fruit : 1 Part water : 0.8 part sugar Thanks for watching!!!
+flying frenchman Hi --- cheese cloth or muslin in a double or triple layer is fine. I used disposable kitchen wipes in a double layer. You can possibly press the solids for more liquid, or as many people do, feed this to livestock / pigs. Thanks for watching!!!
Hi Shabana -- the recipe I supplied is really the smallest batch you can do. Also, make sure the mash id covered as described in the recipe, and in a warm (not hot or sunny) place. The ideal temperature for the fermentation is around 26c. If the vinegar mash is exposed to sunlight the fermentation will probably stall and fail. Here is the link to the printable recipe again --- whats4chow.com/2016/02/18/homemade-apple-cider-vinegar-make-real-healthy-apple-cider-vinegar-at-home/ Thanks for watching!!!
Hi --- yes... yeast lives off of sugar, and there is not enough sugar in the apple to complete the fermentation correctly. By the end of the fermentation, there will be little or no sugar left -- it will have been consumed by the yeast. Thanks for watching!!!
Hi --- here is the link to the printable recipe -- whats4chow.com/2016/02/18/homemade-apple-cider-vinegar-make-real-healthy-apple-cider-vinegar-at-home/ --- yes, you have to add the sugar -- the wild yeast on the skins of the apples needs something to eat in order to ferment the apples. The apples do not contain enough sugar to aid in a healthy fermentation. By the time the fermentation has completed, the yeast will have consumed all of the sugar, resulting in the tart vinegar product. Thanks for watching, and please send through any other questions you may have.
Hi --- I have never tried this without sugar... in theory it should work because there is a limited amount of sugar in the apple, however I think you will probably end up with a vinegar that is on the weaker side. It will be interesting to get some feedback on how it turns out ---- thanks for watching!!!
Hi Najiya --- yes you can use any apple of your choice -- there will be a slight difference in color and taste, however any apple will make a great apple cider vinegar. Thanks for watching!!!
I had no idea how stupidly easy this was. THANKS! Maybe one day you can show us how to make home made corn syrup with non GMO corn. (organic corn syrup is very very expensive)
Hi Iqbal -- Sorry for the delayed reply, but my wife had a major heart attack and has been in hospital for last 3 weeks. Fortunately she is back home, and hopefully things can get back to normal soon. In response to the message --- you are talking about apple cider --- apple cider uses a specific apple cider yeast in the fermentation -- the closest you will to this using a bread yeast is a low alcohol apple beer --- you will end up with an alcohol content of between 3 and 5% --- this can be fortified through freeze distilling the resulting beer, and then you will end up with something closer to apple cider. As our distilling course progresses, I will cover the fermentation of apple cider.... this will be in the near future. Thanks for watching!!!
*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* 🍎
Hi Katherine --- there will be no mistaking when it is ready... just the strong vinegar aroma will let you know this. Open up the plastic every few days and give it sniff, and a taste.... in this respect, it is up to you -- when you like the strength and aroma it is ready --- thanks for watching!!!
Hi Funmi --- depending on your ambient temperature, you may have to leave it for longer to complete fermenting. The fermentation process is directly proportional to the ambient temperature.... if your ambient temperature is around 26c then your fermentation will complete in 7-10 days, if it is higher (30-32) it may even complete sooner, however, if your ambient temperature is 15-19c, then it could take a few weeks to complete. This is not a problem, other than the time it takes to ferment. Thanks for watching!!!
Hi Aasia --- this will last for as long as any other vinegar. Stored it in air-tight bottles in a cool shady place, it will last for years. Thanks for watching!!!
Hi -- I don't know, I am not a doctor or dermatologist, but I guess is you can use regular commercial cider vinegar for this, you can use this cider vinegar as well, because it is the same thing. Thanks for watching!!!
Any non-reactive bowl will be fine -- food grade plastic, glass or stainless steel..... DO NOT use aluminium, copper or any other reactive metal. Thanks for watching!
