Apple Cider Vinegar

July 10, 2010 § 2 Comments

Ingredients

a lot of organic, clean, ripe, sweet varieties of fall or winter apples
a wine yeast cake
container(s) of glass or enameled ceramic that can hold 20 liters
cheesecloth cover(s)

Method

  • Wash apples well.
  • Crush into a pulp and strain off the juice (or use a juicer).
  • Crumble wine yeast cake.
  • Dissolve in about 1 liter of cider ~ this makes enough starter for 20 liters of cider.
  • Add starter to the cider.
  • Fill container(s) for 3/4 with cider.
  • Cover the tops with a few layers of clean cheesecloth fastened in place with a rubberband.
  • Store the containers away from direct sunlight in a space that has stable room temperature (around 21℃).
  • Stir liquid daily and replace cheesecloth covers.
  • After about 3 to 4 weeks the liquid begins to smell like vinegar.
  • Try with a clean spoon each day (only dip once) until it is to your taste.
  • Stir the “mother” (sediment) and pour into smaller bottles for use.
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§ 2 Responses to Apple Cider Vinegar

  • cher says:

    Hiya Nynke,

    Great stuff!

    A friend also suggested drinking Apple Cider to keep the flu/cold away.

    warm wishes,
    Cher

  • Hey Cher! Yeah, Apple Cider Vinegar, that wonderful old-timers home remedy, cures more ailments than any other folk remedy.

    It has been reported to cure allergies, sinus infections, acne, high cholesterol, flu, chronic fatigue, candida, acid reflux, sore throats, contact dermatitis, arthritis, and gout.

    You’re back in England now, are you?

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