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#makingvinegar: DIY, fermentation, sustainable, natural, homemade, vinegar, recipes, kitchen, culinary, health, projects, flavor, craft, eco-friendly, aroma, creative, tangy, ingredients, process, transformation, acidity, versatile, delicious, easy, fun, vinegar mother, balsamic, apple cider, tips, tutorials.
While there are simpler ways to make cider or juice vinegar those options carry more risk of contamination with unwanted wild yeasts and bacteria and often take longer so I like this method. Keep in mind that you aren’t limited to apple cider. Vinegar can be made from pretty much any type of fruit juice. My favorite ways to make it here are from homegrown grapes, mangos, or pineapple. The easiest most beginner friendly way of making it though is from preservative free apple juice or apple cider making apple cider vinegar. Stage 1 Making hard cider This is delicious and you could stop there and drink it…. This process uses yeast to convert the sugar in the cider/juice into alcohol. This part takes about 2 weeks at room temperature roughly 75-85° F To do this: Add your room temperature juice or cider of choice to a sterilized glass container. (Let me know if you’d like a video on how I like to sterilize my equipment) If using store bought juice, make sure it is potassium sorbate and sodium benzoate free or this process won’t work. Otherwise, most juices will work for this. Add a packet of champagne yeast (bloomed in warm water for 10 Minutes) to the container. Cover with either a cheese cloth or an airlock and allow to sit for two weeks at room temperature out of direct sunlight. I used 1/2 gallon of apple cider plus 1/2 gallon of apple juice for a total of 1 gallon. Stage 2 Making the vinegar. This process uses acetic acid bacteria to convert alcohol into acetic acid Eg. Vinegar. This process normally takes 3-4 months at room temperature unless you use my bubbler tip and it’ll take 3-4 weeks instead. To do this: Transfer your hard cider from step 1 into a wide mouth sterilized glass jar leaving behind the bitter sediment at the bottom. *Optional: If you’d like a sweeter, less acidic vinegar you can quickly pasteurize this liquid in a pot on the stove before transferring to kill off remaining yeast. Next is optional but recommended, I add roughly 1 cup or more of a previously finished batch of unpasteurized vinegar (with the mother). This adds a boost of acetic acid bacteria which is what converts the alcohol into vinegar. *It’s important as noted above that this second step happens in a wide mouth jar that allows for oxygenation of the liquid. Oxygen is necessary for the acetic acid bacteria to convert alcohol to vinegar. Finally, you have 2 options. Option 1: Cover the container with a cheese cloth and rubber band and allow to sit at room temperature out of sunlight for 3-4 months or until it’s your desired acidity or taste. Option 2: Add an aerator (typically used with fish tanks) to the glass jar and cover with a cheese cloth. Leave at room temperature out of sunlight for 3-4 weeks or until it’s your desired acidity or taste. You’ll know it’s working because it’ll start to develop a suspended mass called “The Mother”. You’ll know its ready when the pH is a 4 or below. I like to aim for about a pH of 3 personally. #makingvinegar #vinegar #applecidervinegar #cidervinegar #hardcider #ilearnedontiktok #DIY #makeitathome
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While there are simpler ways to make cider or juice vinegar those options carry more risk of contamination with unwanted wild yeasts and bacteria and often take longer so I like this method. Keep in mind that you aren’t limited to apple cider. Vinegar can be made from pretty much any type of fruit juice. My favorite ways to make it here are from homegrown grapes, mangos, or pineapple. The easiest most beginner friendly way of making it though is from preservative free apple juice or apple cider making apple cider vinegar. Stage 1 Making hard cider This is delicious and you could stop there and drink it…. This process uses yeast to convert the sugar in the cider/juice into alcohol. This part takes about 2 weeks at room temperature roughly 75-85° F To do this: Add your room temperature juice or cider of choice to a sterilized glass container. (Let me know if you’d like a video on how I like to sterilize my equipment) If using store bought juice, make sure it is potassium sorbate and sodium benzoate free or this process won’t work. Otherwise, most juices will work for this. Add a packet of champagne yeast (bloomed in warm water for 10 Minutes) to the container. Cover with either a cheese cloth or an airlock and allow to sit for two weeks at room temperature out of direct sunlight. I used 1/2 gallon of apple cider plus 1/2 gallon of apple juice for a total of 1 gallon. Stage 2 Making the vinegar. This process uses acetic acid bacteria to convert alcohol into acetic acid Eg. Vinegar. This process normally takes 3-4 months at room temperature unless you use my bubbler tip and it’ll take 3-4 weeks instead. To do this: Transfer your hard cider from step 1 into a wide mouth sterilized glass jar leaving behind the bitter sediment at the bottom. *Optional: If you’d like a sweeter, less acidic vinegar you can quickly pasteurize this liquid in a pot on the stove before transferring to kill off remaining yeast. Next is optional but recommended, I add roughly 1 cup or more of a previously finished batch of unpasteurized vinegar (with the mother). This adds a boost of acetic acid bacteria which is what converts the alcohol into vinegar. *It’s important as noted above that this second step happens in a wide mouth jar that allows for oxygenation of the liquid. Oxygen is necessary for the acetic acid bacteria to convert alcohol to vinegar. Finally, you have 2 options. Option 1: Cover the container with a cheese cloth and rubber band and allow to sit at room temperature out of sunlight for 3-4 months or until it’s your desired acidity or taste. Option 2: Add an aerator (typically used with fish tanks) to the glass jar and cover with a cheese cloth. Leave at room temperature out of sunlight for 3-4 weeks or until it’s your desired acidity or taste. You’ll know it’s working because it’ll start to develop a suspended mass called “The Mother”. You’ll know its ready when the pH is a 4 or below. I like to aim for about a pH of 3 personally. #makingvinegar #vinegar #applecidervinegar #cidervinegar #hardcider #ilearnedontiktok #DIY #makeitathome

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