Weve talked fruit scrap vinegar. How about apple cider vinegar? Here Im using our fresh pressed cider, but you can use store bought as long as it doesnt have any preservatives or hasnt been flash pasteurized. (See? That food is so dead even bacteria and yeast wont grow in it.) If youd rather use fresh cider sometimes the local cider mills will set some aside for you if you call ahead. Vinegar needs oxygen to grow properly. All Ive done is pour my cider into a jug - something with a wide mouth works best - added a little vinegar from last years batch, covered it with a piece cut from an old dish towel and rubberband to keep the flies out and set it aside. Ill give it a good stir everyday for a week or so until it settles down. The photos here are from day 1, day 2 and day 3. The final gross looking picture looking into the jar is three weeks old and has grown a mother. This is live food at its finest. And tastes delicious I might add. :) Its almost finished. You dont have to add vinegar to your batch. Apple juice turning to vinegar is a natural process and will happen on its own, but will take six months or so. Giving it the vinegar start speeds the process up to roughly a month. Next up, hard cider. Yum.
Posted on: Sat, 11 Oct 2014 22:09:44 +0000