Re: How can I make good Apple Cider Vinegar?

[Guest guest]

Anything with ethanol really wants to turn into vinegar, so it's not hard.

1. Get some apple juice.

2. Let it ferment into cider (add yeast if needed).

3. Make sure it can get air.

4. Keep bugs out.

It WILL turn into vinegar. It takes longer to make a mother, but that

will happen too.

On Sat, Apr 23, 2011 at 10:45 PM, CatLoveMama <beitharmony@...> wrote:

> Is there a surefire way to make good apple cider vinegar with mother?

> Thanks,

> Joy

>

>

>

> ------------------------------------

>

>

[Guest guest]

Hi,

ABout the Vinegar...when the Mother does come does it take a shorter time

to make the cider Vinegar? ANd also how long will the Vinegar last,how do

you store it?

Thanks

Heidi

On Sun, Apr 24, 2011 at 4:39 AM,

[Guest guest]

The method that mentioned should work fine. As she mentioned,

vinegar " happens " when certain strains of bacteria consume alcohol

(enthanol) and produce acetic acid. If you add a small amount of yeast to

the juice, it will convert the sugar in the apple juice to ethanol. Then,

the bacteria will convert the ethanol to acetic acid. You probably don't

need to be concerned about adding the " right kind " of bacteria

(acetobactor). That bacteria is so common that beer and wine makers have to

work hard to keep it out. It's an aerobic bacteria (i.e., it needs oxygen)

so you need to rig up a cloth or something that will let air in and keep

bugs out (as already mentioned.) If you DO want to add the

bacteria, you can buy some Braggs apple cider vinegar and use some of it as

a starter; but, again, it probably isn't necessary. Braggs is a raw,

unpasturized product, so it contains live acetobacter. (Most commercial

vinegars have been pasturized or sterilized, so they won't help.)

The mother is just a community of the various microbes that ferment the

juice into vinegar. The microbes will eventually form a " mother " but the

mother doesn't need to be present for the fermentation to happen.

I made some ACV about a year ago using some apple wine (that I also made).

The wine was about 11% alcohol, so I diluted it down with apple juice to

about 6% alcohol. (High alcohol levels will kill the acetobactor.) Then I

put it in a one gallon glass jug with a towel and rubber band around the

top. That worked fine. At one point the brew had a very strong acetone

smell (like finger nail polish remover), but that went away, and the

finished product was very good.

When the flavor is right for you, you can bottle it in air-tight containers

if you want. Store them in the refrigerator or in a cool place. I don't

know how long the vinegar will last, but I'm guessing several years.

On Sun, Apr 24, 2011 at 6:57 AM, Heidi here......

<windchimelover@...>wrote:

>

>

> Hi,

> ABout the Vinegar...when the Mother does come does it take a shorter time

> to make the cider Vinegar? ANd also how long will the Vinegar last,how do

> you store it?

> Thanks

> Heidi

>

> On Sun, Apr 24, 2011 at 4:39 AM,

[Guest guest]

As I understand it, the vinegar is the end of the line. So bottled and stored as

suggests, it should keep a long time. Unless there is something here that

I am missing.

Ellis

Re: How can I make good Apple Cider Vinegar?

The method that mentioned should work fine. As she mentioned,

vinegar " happens " when certain strains of bacteria consume alcohol

(enthanol) and produce acetic acid. If you add a small amount of yeast to

the juice, it will convert the sugar in the apple juice to ethanol. Then,

the bacteria will convert the ethanol to acetic acid. You probably don't

need to be concerned about adding the " right kind " of bacteria

(acetobactor). That bacteria is so common that beer and wine makers have to

work hard to keep it out. It's an aerobic bacteria (i.e., it needs oxygen)

so you need to rig up a cloth or something that will let air in and keep

bugs out (as already mentioned.) If you DO want to add the

bacteria, you can buy some Braggs apple cider vinegar and use some of it as

a starter; but, again, it probably isn't necessary. Braggs is a raw,

unpasturized product, so it contains live acetobacter. (Most commercial

vinegars have been pasturized or sterilized, so they won't help.)

The mother is just a community of the various microbes that ferment the

juice into vinegar. The microbes will eventually form a " mother " but the

mother doesn't need to be present for the fermentation to happen.

I made some ACV about a year ago using some apple wine (that I also made).

The wine was about 11% alcohol, so I diluted it down with apple juice to

about 6% alcohol. (High alcohol levels will kill the acetobactor.) Then I

put it in a one gallon glass jug with a towel and rubber band around the

top. That worked fine. At one point the brew had a very strong acetone

smell (like finger nail polish remover), but that went away, and the

finished product was very good.

When the flavor is right for you, you can bottle it in air-tight containers

if you want. Store them in the refrigerator or in a cool place. I don't

know how long the vinegar will last, but I'm guessing several years.

On Sun, Apr 24, 2011 at 6:57 AM, Heidi here......

<windchimelover@...>wrote:

>

>

> Hi,

> ABout the Vinegar...when the Mother does come does it take a shorter time

> to make the cider Vinegar? ANd also how long will the Vinegar last,how do

> you store it?

> Thanks

> Heidi

>

> On Sun, Apr 24, 2011 at 4:39 AM,

[Guest guest]

Yes, I've never had it go bad. The solids do settle out, so you get some

" stuff " at the bottom of the jar.

I never thought about diluting the wine though. I use it straight and it

does seem to ferment, although the vinegar is REALLY strong.

On Mon, Apr 25, 2011 at 6:18 AM, Ellis Hein <woodturnedart@...> wrote:

> As I understand it, the vinegar is the end of the line. So bottled and

> stored as suggests, it should keep a long time. Unless there is

> something here that I am missing.

>

> Ellis

> Re: How can I make good Apple Cider Vinegar?

>

>

>

> The method that mentioned should work fine. As she mentioned,

> vinegar " happens " when certain strains of bacteria consume alcohol

> (enthanol) and produce acetic acid. If you add a small amount of yeast to

> the juice, it will convert the sugar in the apple juice to ethanol. Then,

> the bacteria will convert the ethanol to acetic acid. You probably don't

> need to be concerned about adding the " right kind " of bacteria

> (acetobactor). That bacteria is so common that beer and wine makers have

> to

> work hard to keep it out. It's an aerobic bacteria (i.e., it needs oxygen)

> so you need to rig up a cloth or something that will let air in and keep

> bugs out (as already mentioned.) If you DO want to add the

> bacteria, you can buy some Braggs apple cider vinegar and use some of it

> as

> a starter; but, again, it probably isn't necessary. Braggs is a raw,

> unpasturized product, so it contains live acetobacter. (Most commercial

> vinegars have been pasturized or sterilized, so they won't help.)

>

> The mother is just a community of the various microbes that ferment the

> juice into vinegar. The microbes will eventually form a " mother " but the

> mother doesn't need to be present for the fermentation to happen.

>

> I made some ACV about a year ago using some apple wine (that I also made).

> The wine was about 11% alcohol, so I diluted it down with apple juice to

> about 6% alcohol. (High alcohol levels will kill the acetobactor.) Then I

> put it in a one gallon glass jug with a towel and rubber band around the

> top. That worked fine. At one point the brew had a very strong acetone

> smell (like finger nail polish remover), but that went away, and the

> finished product was very good.

>

> When the flavor is right for you, you can bottle it in air-tight

> containers

> if you want. Store them in the refrigerator or in a cool place. I don't

> know how long the vinegar will last, but I'm guessing several years.

>

> On Sun, Apr 24, 2011 at 6:57 AM, Heidi here......

> <windchimelover@...>wrote:

>

> >

> >

> > Hi,

> > ABout the Vinegar...when the Mother does come does it take a shorter

> time

> > to make the cider Vinegar? ANd also how long will the Vinegar last,how

> do

> > you store it?

> > Thanks

> > Heidi

> >

> > On Sun, Apr 24, 2011 at 4:39 AM,