So I took one of my reader’s suggestions last week when I was making my hard cider that I make some apple cider vinegar at the same time.
Here you go Grant :).
Don’t forget careful hygiene with this method. I sterilised everything with boiling water before I started and if the mix starts to smell or look funky I will throw it out and start again.
I took some of the left over apples from the cider pressing and popped them into a large glass beer stein. You can use any part of the apple, even the cores and seeds!
I added 4 tsp of raw sugar and enough filtered water to cover the apples. I had a problem keeping the apple chunks down and below the water line. I tried an orange in a bag but it got mouldy :(.
Some more Googling and I came across phickle.com. They suggested using a hessian bag and some ceramic pie weights. I can’t spruik this idea enough. The bag pushes the fruit down and stops them going off and mouldy.
I then put a tea towel over the top of the stein and placed it at the back of a cupboard. Bubbles started almost immediately showing that the fermentation had begun. A few days later and I had a nice creamy layer of ‘mother’ and a nice sweet smell.
Update (1 month in):
I checked several times over the last month that the ‘mother’ was still white and there was no mould or nasty smells. Everything looked good so I moved on to the next stage.
I strained the liquid in a metal sieve and discarded the apples. They looked nice though.
Then I added the strained liquid and the dregs from the beer stein to a clean jar. I will leave this mix for another 4 to 6 weeks, stirring it every now and again.
See you in another 6 weeks, I hope :D.
Wishing you fun in the kitchen,
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