I'm sorry, this is gonna be long, but I think its worth sharing. Initially, I followed precisely the recipe you originally posted 2 years ago. No additives, "no mother" no nothing ? ? ? just apples, sugar, clean water and time. I tended to it every other day. 9 weeks later that first batch produced the most wonderfully balanced apple cider vinegar I ever tasted. Everybody loved it so much, my first gallon was gone the first day. Thereafter, everybody's chasing me to make more ACV? They brought me loads of apples as stock. So, Foolishly, to speed up the processing time, I attempted to modify your original recipe. I added champagne yeast to kick off the reaction faster. After about 1 week it stopped bubbling and I went through the process of removing the spent apples and rebottled the "hooch. I inoculated it with the "mother" from a bottle Braggs. I waited another 6 weeks for the acetic acid to form up. When I taste tested it . . . blagh . . . it didn't even come close to the taste of my first batch?. Everyone was seriously disappointed how it turned out. Thereafter, I returned to your original recipe, and, I inoculated it with the "mother" I had saved from my first batch. Wow ! ! ! the results were amazing! The full flavor was back! It's been a winner with everyone ever since! Currently, my garage is full of ACV production at different stages. I can't make any money off producing this ACV stuff, but, I don't need to . . . I have so many people bringing me apples, pears, pineapples along with pies, cookies, cakes, veggies, chicken, ham and even a Turkey in trade for my ACV I rarely have to go to the grocery store anymore. I would have never imagined?
I have made several batches of ACV since I watched your original Vlog on how to make it. It is so much cheaper to make it yourself and I believe it tastes so much better than store bought ACV. I want to thank you so much, for sharing with me and thousands of other wonderful people, on how to make our own ACV. Good Bless you and may the Lord be with you each and everyday.
Seeing a video or a facebook post from you, feels like a visit from a good friend.... always a happy and genuine smile.... just lovely... God is with you..... +
Thank you my sister in Christ, I do appreciate all of you help as well as the gracious way that you share the Word. I have found that if you buy organic or non-organic apples that it is always good to boil some water and pour it over the skins as they will have a was coating and that wax will hold in any chemicals that they may have been sprayed with. It is faster than peeling them all. Blessings
Soaking the fruit, skins and all, in baking soda water for a few minutes, then wash off, will help get rid of chemicals. Great video, thank you so much.
*"Will you go out and find somebody who looks lonely, or just weary, and intentionally make it a point to be a blessing to someone today..."* 💓 We need this now more than ever. Thank you!!
Thank you so much for your "why" answers. I'm one that learns well by watching things done but I'm like a kid with my "why" do it this way or the other. Love your videos. Keep it up 😊
To keep it from going through the initial wine process is to inoculate it with a teaspoon or table spoon of already made vinegar. Vinegar is actually boo-booed wine. I tried to make some fig wine. Made my first vinegar that time. Really good stuff! Usually, I make wine from muscadines, scuppernongs, and blackberries. I have been successful to actually make some watermelon wine. My now-retired wine supplier said I was the first person he has met who actually succeeded in keeping the watermelon flavor. Love making it, but very rarely drink it.
Just found you & subscribed immediately. The final message to go find someone who looks lonely and be a blessing to them was sooo wonderful!! Be blessed! 🙏🏽❤️
You are so patient!!🤣😂🤣🤣🤣and a true angel! Thank you for answering all these questions, there may be no stupid question but there are some silly ones!!
I am subscribed but don't regularly follow. However, I saw your ACV video this last summer. We had one apple tree which produced a gazillion apples (my husband pruned it and it went super crazy). I started my ACV in August, following your instructions, and this week I finally took the first taste. Silly me, I forgot to dilute it and boy did it burn! But it tasted like the Braggs I buy, only better! So happy about it and my sister wants me to do more. QUESTION: We peeled and froze, made apple sauce, gave away apples, and left some for the deer, but in the end my brother-in-law put some whole unpeeled apples in the freezer. I doubt these would be candidates for ACV, would they? I told them I would ask. Thanks for all your great answers! I thought the first video said it all, though. You are doing a fantastic job!
Oh, I just love hearing stories like this. It's wonderful! And yes, those frozen apples will make a wonderful batch of apple cider vinegar when you are ready to use them. If you slip some of the mother from your first batch into this next batch, it will speed it up just a bit. With all those apples, you could sell your ACV or give some as gifts!
Apple cider vinegar "sweet and sour sauce." You are going to convert back the vinegar with the mother wort and added sugar. Dilute down the vinegar, add in sugar and yeast (or wort) on top. Add in additional honey (mead like flavor) and pineapple or mango for the tropical flavor. Brew the concoction until balance of sweet and sour. Simmer and boil out (OR NOT !!!) the vinegar (and any alcohol) for a perfected (and long lasting) sweet-sour sauce. Can add in soy sauce, (honey already in teriyaki sauce), BBQ or other hickory-, wood-smoked sweet-sour sauce. Baste onto meats (cooking will disperse any lasting vinegar or alcohol) and using as such - will last longer as a pure product.
First time trying to make ACV. I did the Apple, sugar water soak for two weeks. Strained and it’s now in a dark crock now with a clean tea towel. It is developing a rubbery scum on top. Doesn’t look like mold. Not sure if I should take it out or leave it. Smells amazing however.
hi, when does the mother start? and what do we use the mother for? im in the north east of england but ive made what i can here! thank you so much.. i love the part when you say go cheer someone up! your really nice
The first time I watched ur video, was, how to make apple cider vinegar, and I loved it, and that was months ago. I couldn’t prescribe them, but it is so good to hear u again. Thank u and May God bless u. 🙏❤️👍🌟🤟✝️
Thanks for making this video, it’s a blessing to me from God! At this very moment I’m twenty nine days into the ACV process. You’ve answered the questions that I had and even answered some I hadn’t thought of yet. 😀 Thanks again and may God bless you. 🙏❤️
Hello there. I am still confused on the "mother." When you buy organic ACV with the "mother" such as Bragg, the gunk at the bottom is the mother, correct? So, why do you have a separate jar of the "mother?" Wouldn't you add or keep this in with the ACV because this IS essentially the "mother" and the good gunk probiotics your body needs?? When you strain out the liquid mixture from the apples for the second fermetation process, what do you do with the apple bits? Do you throw them out? Also, I have seen other videos where the first fermentation process (apple,sugar,water mixture) should sit for 30 days, but yours is just two weeks. Thank you so much for answering my questions.
I'm new at this and I made some from raisins. After a month, I would eat a spoonful of them at a time, they were good. Perhaps try making a pie out of the apple pieces. I have no answer for the rest of your questions.
@@krakoosh1 they have a good question, though about leaving the Mother in with the vinegar for use. We shake the Bragg's kind that is kept with the Mother, wouldn't we do the same with this??
my last years vinegar is perfect and its time to make more.! pare down yard apples if you don't have any stop by a yard full.. meet a neighbor and offer to clean up their yard apples.
Hey Krista my question is I have four or five different batches acv going ..can I store all the mothers together in one jar and can I MIX all my batches of ACV in one jar? And I must add, what a breath of fresh air you are!... You are so pleasant and I love your scriptures, thank you for what you do. Also I'm not far from you.... I'm in Clarksville Tennessee,,it's good to know we have people like you to keep us inspired.
So I cant find this answer anywhere, how do I keep the vinegar going with the mother. Like you said how to store it but can I keep making vinegar with that? If so how? Or do I have to keep making a fresh batch every time I run out? This might be a silly question but can't find the answer anywhere🤷♀️🤦♀️😂. God bless
Ashley, Yes! You store the mother in a bit of vinegar. When you start a new batch just like I have shown, then you slide the mother into it to jump-start the fermentation process again. Each batch will start just as I taught in the first video on how to make vinegar. Or, if you like, once you have a healthy, well-established mother, you can slide it into a jar of apple juice and just wait about 4-6 weeks and you should have a nice strong batch that way!
Wood, cactus, or metal splinters in skin (wont work for stinging nettle or fiberglass) - soak injured portion in ACV. Wood splinter and cactus needle swells and pops out of infected site. Metal splinters dissolve in ACV and greater ease of removal.
Thank you for this video! I have apple cores in the freezer right now with the aspiration of making ACV. I see now that I don't have to have a gallon of apple stuffs, but I can make it in a quart jar! Thank you so much. And yes, the King is my friend! Shalom and Blessings from NE Missouri!!
I'm sorry for asking but I'm confused about the time length. You said to check it at 2 weeks but then mention another 4-6-8 weeks. Do you strain the apples at 2 weeks and then let it ferment for another 4-6-8 weeks?
I infuse apple cider vinegar with my left over elderberry pulp after making my elderberry syrup. I have a gallon sitting right now (with a cinnamon stick). Once it is done do I store it the same way? I was wondering if I can water bath for my pantry, or will that kill the bacteria? I still have a couple of weeks before the infusion is done and I hope you can answer this for me. I did not make my apple cider vinegar. I bought one gallon of the organic with the mother. Thank you Christa. I love your channel and your videos! You are amazing and you teach me so much.
Christa, love your info! Just a quick question: our apples are more like crab apples, very small & tart. Is it ok to use them if you cut out "bug/bird" damage, etc? Would I need to add more sugar? Thanks so much for all teach us.
Keep in mind, everybody, she means an OLD-FASHIONED pantry, which was a separate room off the kitchen with no insulation where cooked foods and ingredients could be kept cool, even in the summer. (Although not as cold as a refrigerator.)
It used to be also that kitchen back doors were away from the sun like a north facing area and the pantry was just off of that on a wall that only got the rising sun and never the setting sun unless it too was on a Purley north facing wall. Kitchens were kept cold for a reason. Reverse if in the southern hemisphere.
Reason why ACV is so healthy ... acetic acid (fruit vinegar) + phosphoric acid (mineral vinegar, apple juice phosphorus). Phosphoric acid (least acidic of the mineral and chemical acids [hydrochloric acid= bleach, nitric acid, sulfuric acid) is the component to all apple juice et al highest fruit phosphorus content. Body converts the phosphorus into ATP and 5HTP energy products that also assists increased immunity factors. Phosphorus also needed for the calcium, magnesium, and phosphorus density of bones, teeth, and skull. Fruit and mineral vinegar also assists in opening (relaxing ?) the veins, arteries, and capillaries, leading to increased blood and oxygen flow in the digestion, metabolic, and respiration-aspiration blood-oxygen cycle (and the vinegar flush of the body). Appe cider mother wort (yeast) and kombucha wort (mushroom fungus) are 2 entirely different species and processes - that conduct fermentaiton.
Kombucha Scoby’s produce vinegar! 100% and it tastes just as good but different because it’s brewed primarily from tea and sugar. It will absolutely produce vinegar!!!
I just love you and your videos, they are a breath of fresh air in this crazy world and I love your love for the Lord, thanks for all the wonderful videos ❤️
A couple more questions: what happens if you leave the apples submerged for the entire 6 to 10 weeks and take the apples out at the end? Do you really need to remove the apples after 2.5 to 3 weeks? Also, I googled pH of apple cider vinegar and it said pH ranges from 2 to 3 with normal vinegar being 2. Do you shoot for 4 to 5 so it'll taste better? Keep up the good work, I love your show.
I have a batch started and it has a very, very thin white film. It's not solid, I can't lift it. In fact, it almost acts like I have spilled flour into it. It floats evenly across the top. It isn't in any way discolored. No brown, red, black, green... no weird or bad smell. I tasted it and it tastes as you described it at the stage it is at. Is this normal? Is is something I should just throw out and start over because of?
After the vinegar is ready, it will often have a floating disc of "mother" on top. I have accidentally poured it down the sink before as it is so slippery! It is just in the way and I don't need it to keep making my vinegar stronger so I store it in another jar submerged in a bit of vinegar in the refrigerator until I make my next batch. Then I slide it into the top of the new batch and it speeds up the fermentation process.
Athlete's foot - (your) foot sized plastic baggy, squirt straight ACV over toes and cracks, and let foot soak in ACV plastic baggy 1-5 minutes. Pour out used product into toilet (black water). Air dry feet. Foot/nail fungus - same method and soak nail and foot/toes for 1 hour in straight ACV. Pour out into toilet. Air dry feet. Calloused or blistered feet - again soak foot. ACV helps harden up skin blister, but also softens up callouses for removal.
Thank you for this information. Now I have to find and watch your video on how to make it. You did answer one burning question I had. I have 2 apple trees in my back yard but here in Las Vegas it doesn't get cold enough at the right time to make a good sweet apple. In fact they don't even make a good pie. So Making vinegar seems like a good solution. Otherwise the birds get them all.
I don't know. I try to answer the first Hundred or so questions that come in on RU-vid when a new episode has posted, but cannot converse back and forth very well on this platform. If I don't answer here, you might try FB! :) ...and pray for God to bring me a good assistant! :) Thank you and blessings to you also!
@@PREPSTEADERS I have been trying to reach out on FB my name is Lar and I want to thank you so much for your videos on prepping and His word. It touches my heart all your wonderful words of wisdom. May Elohim bless you and your family Christa :)
Teresa, I have best success keeping the gnats away by making this in the winter and keeping it in a dark cabinet, thiugh it will take a few weeks longer if the temperature of the room is cooler. You can also make a little gnat trap by placing a bit of old tomato or such in a shallow bowl with a spoon of sugar water, then cover tightly with plastic Saran wrap and poke a few holes in it with a toothpick. The gnats crawl in but can't get out.
Is the way to use the strained apples for making someting edible for me? So far I only use them for feeding my Red wiggler worms... Last batch of vinegar amounted to 2 gallons of vinegar.
Wow! That's great! I have not found a good recipe for using the fermented apple sludge that gets strained out. I just feed it to the chickens or compost pile. If you find one, please share!
How many times can fermented apples be used to make apple juice and or vinegar. Can I store fermented apples in jar w water to reuse them again. How many times. Thanks elisa
Elisa~ They really just turn into a fermented sludge and so I just use them once. Sometimes I will leave them in a few extra weeks, but after that, they just get fed to the chickens or the compost pile.
i was talking to my amish lady friend, she lets her apples sit without sugar, sit in the basement for the whole year, she loved the way i make mine, we drink acv almost daily, with a clove of gardlic, lol,,,,,,thanks for the visit, off to test our vinegars, thanks tons for the info,,god bless
Thank you so much! So after you strain out the apples, do you still keep it open to breathe as it continues towards becoming vinegar before you seal it? I also make kombucha but I keep it apart from the vinegar so the cultures don't war with each other. I read somewhere that they will. So kombucha sits on the tredle sewing machine in the dining room and the vinegar I just started sits on my kitchen counter that way both are protected from sunlight and each other. Now if I start fermenting cabbage I'll have to find another spot. 🤣
