What is 5% acidity in pH? 2.5 to 2.7 So what you end up seeing are pH levels that are wildly different for vinegars of the same acidity. White distilled vinegar of 5% can range from a pH of 2.5 to 2.7 on average.
The mother is actually the good bacteria in the vinegar however you cannot see it. What is in the bottom is not the mother it's the actual apple for some reason we call it mother I guess because we get the vinegar from the apple
@@HomesteadOntario your right however when using scraps or your cutting into core they can be damaged beginners should be aware of this. It is good to know
I absolutely love your attitude. I was cracking up when your jar valve was open. I literally laughed out loud! I appreciate the tutorial on making vinegar. 😊
You are a natural for TH-cam! Great to find someone who explains things so clearly. I started a gallon last week and it is justa bubblin! Can't wait for the Brandy video up next...Thanks!
I am a new subscriber and love how you show step by step how to make vinegar. I am looking forward to more of your videos. I am truly trying to make all my own herbal medicines and products that I have control over. I am an avid canner so I know where my food comes from. Thank you for this video.
Look forward in your videos. This popped up in my suggested and after watching I subscribed. Love how clear your explanation of procedures are. Thank you! I am new to fermenting and have had nothing but problems. So will be watching and checking out your other videos.
I'm/we are in Ontario Canada ... Just north and east of Bancroft ... Zone/s 3b4a ... EDIT: two other folks in Ontario I follow are Wilderstead ( Up near Sarnia ) and Hickorycroft Farms all of these folks are good to watch :)
Hi, just came across your video, and was encouraged to try to make apple cider vinegar again. I think I understand a lot better , the video was great! Loved it! I’m in California but grew up in Stratford area. So nice to connect with you here. God bless you all! Thanks for sharing!
Great info thanks my first time on your channel am making today apple cider vinegar coz it's very expensive now the vinegar that I used to buy and I like vinegar❤👍
Thanks so much for the recipe and the process, I can't wait to get some apples and try it. I take the vinegar in a glass of water every day for gout. Works for me and I am diabetic and heart disease so it is a win win situation for me. I only buy the good vinegar and it is very pricey.
I am very glad your video popped up, a friend was staying here and left me 6 huge apples, couldn't take back on the plane. I was wondering what I would do with them. Now I know!!! Very nice video!!!
I enjoyed watching and am at the moment waiting on fire cider . I've never made it before and am excited to have it . I've seen video's that say anywhere from 2 wks to 8 wks. So i guess it's a matter of taste. I've never made vinegar either and I'm going to do that too. I've done growing and using herbs and vegetables and preserving them for year's and herbal tintures but i am just so excited for my new found things to make and use. Thank you so much❤
This was a great video! I subscribed today. You might enjoy LITTLE MOUNTAIN RANCH. I LOVE her channel!! She's a homesteader with a large family that live in BC. Thanks again for the ACV video! God bless you & yours 🙏🙏
thank you awesome video. we have a 55 gallon drum of acv. we just added a bunch more apples yesterday. next summer we have a 1000l tote ready to get apples . tots has been sitting for 2 years it has a big mother so all it needs is fruit.
I just found your channel. I have apple cider vinegar in the making from my apples now. The receipe I have is shorter times apples in until strained. I have 8 quart jars sitting in my pantry now. I have several more Months before ready to bottle. I hope they turn out good. My first time.
A new sub here, Hello, I want to thank you so much for sharing this process with us all, I have made my own wine which was very easy So I feel I shouldn't have any real problems. You have opened my eyes to something, I thought I was buying pretty good apple cider vinegar from my local store , been buying it for years, but I have never seen what you call "mother". I am realizing that I have been buying bad APC for years! I guess I was blind or well I just didn't know, and now I do. Thank you! I am so glad you mentioned about following the basic principles of home steading even though you lived in the city, I have been back living in my home town, a city actually, again for the past 8 yrs, while practicing and learning the things my mother and grandmother and foster mother had been trying to teach me all those years ago. I grew up on a farm and I have grown to know since then a lot about wild edibles and medicinal plants as well, and fungi. Now I am trying to teach my one son and his wife things, but for life of me they considering all I do is "too old", or out of date. We have a big difference of opinion, and nope I won't stop trying to show them things "which is why I also reposted your video to them" :) I am curious we hear about apple cider vinegar, is there any other fruits that can be made into vinegars too? If so, are they helpful in digestion also?
*I've been trying to include apple cider vinegar into my routine for ages, but the taste just made it so hard. Goli ACV Gummies really were a game changer for me* 🍎
Thank you for your video! I love the way you included in your video the demonstration at 6 weeks rather than just talking about it! ❤ Do you think it’s too late to move to a homestead while we’re in our mid- to late-50’s?
NO I made my move at 55. We had previously built off grid in out early 40s but didn’t live there full time. This was our final move. Go for it life is short and make sure to live your best life
Great instructions that are easy to understand! Thanks for sharing! I made some with my yellow, not so tasty apples this year (but they are organic). Great tip to add other apple cider ‘starter’. I will do that now because mine is not very acidic. Do you know if a ph meter should read ‘5’ to know that it’s 5%?
Great question!! No 5ph does not equal 5 % 7 on ph is neutral and the lower the number the more acidic I like to be at 2-3ph for a good vinegar that i can can with
Thank you for sharing. I will definitely be making some of my own ACV. I drink a Tbs in a big glass of water before every meal - been doing this for about 6 months now and the healing I have experienced is phenomenal. Chronic inflamation and arthritis about 70 % down, no more Gerts, lost about 10kg, loads of energy and insulin resistance is down. I feel fantastic and for the first time in 10 yrs I can walk pain free - oh and I rinse my hair in it too - its a freakin miracle juice, but pretty expensive for the good stuff here in South Africa - so I am really glad I found you on youtube now to find an apple farm in the area. our neighbouring farms have pears, strawberries, guavas, and LOADS of citrus - wonder how those will work too ?? Greetings from the Eastern Cape Coast in South Africa xx
@@joycebegnaud9645 Hi Joyce. Yes I take it before every meal, but sometimes I only eat once a day - I do intermittent fasting as well and have cut down on sugars and all processed foods - which was really hard in the beginning as I am an absolute sugarholic. so replaced all sugary drinks with soda water with a tbs of ACV in - very refreshing - the health benefits are just soo worth it. Wishing you much success in your healing journey xx
Thank you for sharing. Your videos are very interesting and easy to follow. Just came across your videos today and I'm happy to become a new subscriber of your channel. Looking forward to viewing more. I have apple cores just waiting to become Apple Cider Vinegar. The peelings are already dehydrated & powdered. (From a homesteader in NB)
I just came across your video scrolling my feed, I am so happy it was on here!! You now have another follower!! I Love your detailed instructions on how to make ACV. Thank you❣️One question, I have a beautiful perfect disc mother that was in the bottom of my previous gallon jar of Braggs apple cider that I saved, and I was wondering if I can just plop that into my vinegar start after the six week ferment and strain instead of a few tablespoons of the Braggs vinegar from another bottle? Or will it be too much? I will be using a gallon mason jar.
This video is very helpful. I started the process a few weeks ago, have been stirring, and got bubbles. However, since last week, it seems that some mold has developed on top. Can I just skim it off or has this batch gone bad? thank you
@mcdinunno Lets clarify! Mold? Is it black or white slim? Black is only issue and normally you don’t get that if apples are submerged under liquid Yes you can skim but if it is just the slim its not a concern watch my part two it may help th-cam.com/video/wJmxpN1j6d8/w-d-xo.htmlsi=_TUhiwt-RdGLIgl4
Hi and thank you for your very informative video. I’m thinking of making some Kiwi fruit vinegar. Do you think it would be ok to add a couple of tablespoons of apple cider vinegar to kickstart the process at the end of the fermentation stage?
Yes, absolutely I add some of my ACV to many vinegars to kick start. Including using left over wine to make vinegars. I have also used leftover fruits from a party platter to make vinegar and used the ACV as the mother kick start
This video is great "If you're going to put the work in, friggin do it right!" 😂 That's my kinda gal! Question, you put the cores into the mix, what about the seeds, is there any concern over the cyanogenic glycosides contained within the seeds?
I’ve done a batch without the added sugar not realizing the apple sugars would not be enough. After 3 weeks I have a ph of 3.1 so not quite we’re I’d like of between 2 and 3. I have two options, add some sugar now, or just wait another 5 weeks. Which way would you vote? Asking from Kawartha Lakes Ontario. I am planning today to do another batch in that same 2 gallon container that you used in your demonstration. Great video and cheers from an Ontario neighbour.
You really do need the sugar to create the good fermentation same as with wine. I suggest you keep what you have just add more apples and sugar And just build on what you have . my fermentation Is always two months plus. At that point, I add a bit of my previous batch, apple cider vinegar and let it become more acidic. Total time. I usually take at least four months before I bottle it.
Need advice. First time making asv. Fermented apples and cane sugar for 1 month stirring each day. Strained and sat for 2 weeks then bottled. Vinegar bottled but building pressure in plastic jugs. Kave to relieve pressure multiple times a day. Wondering if i did something wrong.
I always wait a good 3-4 months before straining making sure there is zero fermentation left . Then after staining (add some vinegar to help acidify) i leave another couple months at least to get my acidity just right . Then i bottle . Best way to know if fermentation is done is no bubbles as well taste should no longer be sweet . Have you watched part 2 & 3 of my acv ? It may help
So my apples, water, and sugar have been sitting for 3.5 weeks. It’s no longer bubbling at all. Very slimy consistency. Should I go ahead and strain out the apples and let it sit now? Or should I keep going until it’s about 6-8 weeks old until I strain it?
Appreciate if anyone can answer this I leave my apples for onyly 2-3 weeks then remove them, some,like you leave them for a month or longer. Is that taste THAT much different? I remove my apples then let my acv sit for 4-5 months and I LOVE the taste..! Leaving the apples longer will make the taste more pronounced?
I find the acidity is stronger in the second aging the initial fermentation I always say leave at least that three weeks I always fear that leaving it too long may spoil the apples
@dw387 1 second ago The vinegar I have making now is yellow/beige and has mush from inside the apples. I used Fuji apples. Should I continue or dump it and started over with better apples?
I have a question. This is my first time making ACV. I followed your recipe to a t . I even bought a jug like your big jug. It’s been one week. It’s slimy. Looks like snot. Is this correct? Smells wonderful. Thank you Yolanda
You did not add the ACV Yet did you? Because that sound like the mother forming first step is fermentation second is Turing to vinegar If it smells good just keep going fermentation Make sure to still often if not daily
Then no worries keep stirring daily .. Try to keep apples submerged and of course cloth over to keep flies out .. after a few weeks apples will no longer float as much.. don’t stress you can do this!!
When you say jar it do I need to water bath can it or am I able to just put in jar and It doesn’t expire for how long? While letting it ferment should i keep in dark cool place? Ok 1 question answered.
I’m 2 weeks in making the apple cider vinegar. I’m stirring every day but the liquid seems a little “syrupy”. Is that normal? Also the apples still float, so I put a small glass bowl in now to keep them down. I don’t have any mold at all so hope it’s all good!
Just like wine the longer the ferment the dryer the alcohol, before starting to make it acidic I tried a shorter period and found it too sweet and i never got to my 5/6% acidity afterward I want strong vinegar and found only time gets me there. May be different for different climates. We are in central north ontario zone 3a
I pick all the apples that are in park areas free of charge. I made apple wine last year and every one loved it. Got 25 bottles tasted better than the liquor store. Now i gave picked hundreds of black walnuts from aroung the playgrounds and parks. Supprised at canadians asking what are those? How do you open them? I just thought i was not born here, if i know, how do they not know
@@HomesteadOntario well I started a 5 gallon bucket full. Go big or go home right? lol. Added a quart of honey - will see what happens. I have 8 gallons of mead being made so I know honey will ferment. Made 4 gallons of cider today - we just bought a small press this year - it’s work! I have a whole new appreciation for cider now!!
I was told that it’s not ACV when you use the fruit or scrapes. That is just an apple vinegar. ACV is made from the juice of the apples or an apple cider. Is that true?
I am not an expert I only share what I do, apple scraps have always worked for me and i get the acidity high enough to be able to can. But you do what you are comfortable with. Research more than one source to get opinions - it never hurts
@@HomesteadOntario no Mam. I'm 57 and talking about women in in 70s plus when I was a child. I was fortunate to have known some of my great and great great aunts. Women that were born 2 or 3 decades after the civil war. Then again they are the reason I've been single a good part of my life. The mix of their toughness and good nature is rare .
In my little corner of the world I'm unable to get my hands on organic apple cider vinegar. Is there any other way to start off this process for proper home-brewn apple cider vinegar?
That is not at all an issue . Follow the process do a good 2 months ferment - stain and then another at least 2-3 months turning to vinegar keep tasting until you are happy with the acidity. Bottle and age Next batch use some of the first batch. This will work without using a starter it will just take longer -/ good luck
I heard you say the apples don’t have to be perfect but can the skins have black spots? Not mold or anything … ( these are organic apples my dad grows)
I made a batch, got a very healthy mother, all went very well , but it tastes literally like water ...No taste at all. I used granny smith apples . Could that be the reason? I love the taste of ACV and this is such a dissapointment. If anyone knows if there is any way to rectify this , PLEASE let me know, or if there is a reason why this happened ???
@@HomesteadOntarioThank you , Yes, purchased , but organic. Do you think I could start new batches with using some of what I have and with new apples ? The mother is very thick and healthy looking but the liquid has no flavor at all
Bragg is not Bragg anymore and there is no more mother but some residue. I could see the difference. Several years ago it was a mushroom able to grow. Now it’s dust.
How long have you been fermenting? If you did all same give it time? Were they all in same location? Warmer fermenta and goes to vinegar faster add a little acv with mother to help process but don’t throw out give it time
@@HomesteadOntario Thank you for your advice. They were fermenting for eight weeks. The jars varied in types of apples. I strained them all at the same time and they had some residue from the apples breaking down, so I figured they would continue their fermenting. I will try adding a a bit of Bragg's and see what happens.
I love apple cider vinegar. I buy as much organic as I can. I just hate "the mother" in it. I have never been able to find organic apple cider vinegar without it. But I can find organic white distilled without it. I wish companies would make it without the mother.
No worries it’s the acidity you’re looking for color is just an aesthetic. think it depends on the apple skins and quantity- mine usually turns out lighter also But gets darker with fermenting age
I have read that it doesn’t work. But my attitude is why not try it and see . You have the honey and scrap apples so no big expense to try Let me know how it works
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A thick, gelatinous layer is formed by the acetic acid bacteria on the surface of the vinegar. This layer is known as 'The Mother' because it is the catalyst that gives rise to the vinegar.
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What is 5% acidity in pH?
2.5 to 2.7
So what you end up seeing are pH levels that are wildly different for vinegars of the same acidity. White distilled vinegar of 5% can range from a pH of 2.5 to 2.7 on average.
The mother is actually the good bacteria in the vinegar however you cannot see it. What is in the bottom is not the mother it's the actual apple for some reason we call it mother I guess because we get the vinegar from the apple
You should not use the seeds. They are not safe. A few may be ok we also no longer use Bragg do your research we now use Mantova organic research
You are not consuming seeds and they are not crushed so no issue
YOU CAN USE WHITE SUGAR IF IT IS NON G M O PURE CANE SUGAR
@@HomesteadOntario your right however when using scraps or your cutting into core they can be damaged beginners should be aware of this. It is good to know
I absolutely love your attitude. I was cracking up when your jar valve was open. I literally laughed out loud! I appreciate the tutorial on making vinegar. 😊
Just keeping life real
Thanks my friend ❤️ keep going on. 2023 23 October
You are a natural for TH-cam! Great to find someone who explains things so clearly. I started a gallon last week and it is justa bubblin! Can't wait for the Brandy video up next...Thanks!
Thank you so much!
Thank you! I've been trying to be more intentional about zero waste and videos like this really help.
Love that!
Thank you for the recipe Marie, I was waiting for it!
Glad you stayed tune
I am a new subscriber and love how you show step by step how to make vinegar. I am looking forward to more of your videos. I am truly trying to make all my own herbal medicines and products that I have control over. I am an avid canner so I know where my food comes from. Thank you for this video.
Thanks for subbing! I have an extract video coming out in couple of days that will interest you perhaps
Look forward in your videos. This popped up in my suggested and after watching I subscribed. Love how clear your explanation of procedures are. Thank you! I am new to fermenting and have had nothing but problems. So will be watching and checking out your other videos.
Awesome! Thank you! Let me know if there is a ferment you would like to see, if i know how i will do a video
I'm/we are in Ontario Canada ... Just north and east of Bancroft ... Zone/s 3b4a ... EDIT: two other folks in Ontario I follow are Wilderstead ( Up near Sarnia ) and Hickorycroft Farms all of these folks are good to watch :)
Awesome- thank you!
Hi, just came across your video, and was encouraged to try to make apple cider vinegar again. I think I understand a lot better , the video was great! Loved it! I’m in California but grew up in Stratford area. So nice to connect with you here. God bless you all! Thanks for sharing!
Fantastic, welcome to my adventures
Great info thanks my first time on your channel am making today apple cider vinegar coz it's very expensive now the vinegar that I used to buy and I like vinegar❤👍
Thank you! Just discovered your channel. I live in Manitoba.
Really looking forward to watching more videos.
Thank you
Awesome! Thank you!
I just filtered mine after 6 weeks. Such a good video, it was simple!!
I am thrilled to hear that
I've never seen your channel before - this was very well done, thank you!!!
Glad you enjoyed it! Welcome
Thank you. Enjoyed this video. I will subscribe today.
Welcome aboard!
thank you sister
Awwwwwww…..pickled worm😂. I learn so much from this channel! Thank you so much for making and sharing your videos. They are a BLESSING ❤❤❤
Thank you!!
Thanks so much for the recipe and the process, I can't wait to get some apples and try it. I take the vinegar in a glass of water every day for gout. Works for me and I am diabetic and heart disease so it is a win win situation for me. I only buy the good vinegar and it is very pricey.
Fantastic! This is what we like to hear.. take your health into your own hands at affordable prices
I am very glad your video popped up, a friend was staying here and left me 6 huge apples, couldn't take back on the plane. I was wondering what I would do with them. Now I know!!! Very nice video!!!
Oh wow! It was meant to be 😂
I enjoyed watching and am at the moment waiting on fire cider . I've never made it before and am excited to have it . I've seen video's that say anywhere from 2 wks to 8 wks. So i guess it's a matter of taste. I've never made vinegar either and I'm going to do that too. I've done growing and using herbs and vegetables and preserving them for year's and herbal tintures but i am just so excited for my new found things to make and use. Thank you so much❤
Thanks for coming along with us
I really enjoy your presentation style. Thank you, I will try this next year, we have an apple tree and I always struggle to use them all.
Lucky you!! Enjoy them to the max
This was a great video! I subscribed today. You might enjoy LITTLE MOUNTAIN RANCH. I LOVE her channel!! She's a homesteader with a large family that live in BC. Thanks again for the ACV video! God bless you & yours 🙏🙏
I'll check it out! Thank you!
thank you awesome video. we have a 55 gallon drum of acv. we just added a bunch more apples yesterday. next summer we have a 1000l tote ready to get apples . tots has been sitting for 2 years it has a big mother so all it needs is fruit.
That is awesome!
I just found your channel. I have apple cider vinegar in the making from my apples now. The receipe I have is shorter times apples in until strained. I have 8 quart jars sitting in my pantry now. I have several more
Months before ready to bottle. I hope they turn out good. My first time.
Taste it when time is up if not acidic enough just leave it longer
A new sub here, Hello, I want to thank you so much for sharing this process with us all, I have made my own wine which was very easy So I feel I shouldn't have any real problems. You have opened my eyes to something, I thought I was buying pretty good apple cider vinegar from my local store , been buying it for years, but I have never seen what you call "mother". I am realizing that I have been buying bad APC for years! I guess I was blind or well I just didn't know, and now I do. Thank you! I am so glad you mentioned about following the basic principles of home steading even though you lived in the city, I have been back living in my home town, a city actually, again for the past 8 yrs, while practicing and learning the things my mother and grandmother and foster mother had been trying to teach me all those years ago. I grew up on a farm and I have grown to know since then a lot about wild edibles and medicinal plants as well, and fungi. Now I am trying to teach my one son and his wife things, but for life of me they considering all I do is "too old", or out of date. We have a big difference of opinion, and nope I won't stop trying to show them things "which is why I also reposted your video to them" :) I am curious we hear about apple cider vinegar, is there any other fruits that can be made into vinegars too? If so, are they helpful in digestion also?
Any ferment , fruit or vegetable is excellent for gut health.
*I've been trying to include apple cider vinegar into my routine for ages, but the taste just made it so hard. Goli ACV Gummies really were a game changer for me* 🍎
Are you making them homemade or they processed? I’m curious about the differences in benefits if any.
drink switchel
some people say if you dont like the taste of ACV then you dont need it
Thank you for your video! I love the way you included in your video the demonstration at 6 weeks rather than just talking about it! ❤
Do you think it’s too late to move to a homestead while we’re in our mid- to late-50’s?
NO I made my move at 55. We had previously built off grid in out early 40s but didn’t live there full time. This was our final move. Go for it
life is short and make sure to live your best life
i made my move at 75. Now I'm80. @@HomesteadOntario
Go for it! We started two years ago and I'm 56!!
Thank you for sharing your process! I will be making some next week.
Hope you enjoy!
Marie! This is so good!! I am going to make some vinegar!! Thanks ❤
Hope you like it!
Thank you
You're welcome
very simple explanation and demonstration. Thank you so much, I will try my first apple cider vinegar fermentation❤❤❤
You are most welcome
You’re Awesome ❤
Thank you, you are too kind
Thank you so much.
You're welcome!
Thank you for sharing!
My pleasure!
Love making acv
Informative video. Thanks from Jamaica 🇯🇲
Irie, we love Jamaica - thanks for joining me. I plan on doing a video of trotters and beans this winter as requested from others
Do not buy Braggs Organic Apple Cider Vinegar. Company has been bought. Braggs now using apples with the Apel coating. Not good.
This is why so important to make your own
Good to know, I’m almost by out. I may have to buy apples from a farmer or something 😂 Can’t grow them that fast.
I'm going to find this jar today 😂😂😂😂 i want to make my own amd i need to figure out how to make it self stable. Do you have a video on this
I saw that Katie Perry bought it
@larrynorton9239 many have comment about that, this is why I encourage self-sufficiency and making your own
❤❤❤❤
Thank you so much for the information. I would like you to show how vanilla extract is made if you well?
I plan to do that for sure!
Will be within next 2 weeks
Great instructions that are easy to understand! Thanks for sharing! I made some with my yellow, not so tasty apples this year (but they are organic). Great tip to add other apple cider ‘starter’. I will do that now because mine is not very acidic. Do you know if a ph meter should read ‘5’ to know that it’s 5%?
Great question!!
No 5ph does not equal 5 %
7 on ph is neutral and the lower the number the more acidic
I like to be at 2-3ph for a good vinegar that i can can with
Thank you for sharing. I will definitely be making some of my own ACV. I drink a Tbs in a big glass of water before every meal - been doing this for about 6 months now and the healing I have experienced is phenomenal. Chronic inflamation and arthritis about 70 % down, no more Gerts, lost about 10kg, loads of energy and insulin resistance is down. I feel fantastic and for the first time in 10 yrs I can walk pain free - oh and I rinse my hair in it too - its a freakin miracle juice, but pretty expensive for the good stuff here in South Africa - so I am really glad I found you on youtube now to find an apple farm in the area. our neighbouring farms have pears, strawberries, guavas, and LOADS of citrus - wonder how those will work too ?? Greetings from the Eastern Cape Coast in South Africa xx
Thanks for watching and welcome!
Wish it helped my pain, I take it and still having issues. Maybe I need to take it more often instead of just before breakfast.
@@joycebegnaud9645 Hi Joyce. Yes I take it before every meal, but sometimes I only eat once a day - I do intermittent fasting as well and have cut down on sugars and all processed foods - which was really hard in the beginning as I am an absolute sugarholic. so replaced all sugary drinks with soda water with a tbs of ACV in - very refreshing - the health benefits are just soo worth it. Wishing you much success in your healing journey xx
Point well taken. Blessings.
Thank you for sharing. Your videos are very interesting and easy to follow. Just came across your videos today and I'm happy to become a new subscriber of your channel. Looking forward to viewing more. I have apple cores just waiting to become Apple Cider Vinegar. The peelings are already dehydrated & powdered. (From a homesteader in NB)
Fantastic!!
I just came across your video scrolling my feed, I am so happy it was on here!! You now have another follower!! I Love your detailed instructions on how to make ACV. Thank you❣️One question, I have a beautiful perfect disc mother that was in the bottom of my previous gallon jar of Braggs apple cider that I saved, and I was wondering if I can just plop that into my vinegar start after the six week ferment and strain instead of a few tablespoons of the Braggs vinegar from another bottle? Or will it be too much? I will be using a gallon mason jar.
Absafriggenlutley ! Keep that mother going. Not too much at all
Love your video
so nice of you
True ACV is cold pressed apples then doing the vinegar steps which is any apple &scraping and sugar but good info for using 😊
Thanks for sharing
This video is very helpful. I started the process a few weeks ago, have been stirring, and got bubbles. However, since last week, it seems that some mold has developed on top. Can I just skim it off or has this batch gone bad? thank you
@mcdinunno
Lets clarify! Mold? Is it black or white slim?
Black is only issue and normally you don’t get that if apples are submerged under liquid
Yes you can skim but if it is just the slim its not a concern watch my part two it may help
th-cam.com/video/wJmxpN1j6d8/w-d-xo.htmlsi=_TUhiwt-RdGLIgl4
Thank you so much. I am watching you from Germany
Welcome!
I use it in fried apples, it’s so good on top of a cheesecake
Sounds great!
Hi and thank you for your very informative video.
I’m thinking of making some Kiwi fruit vinegar. Do you think it would be ok to add a couple of tablespoons of apple cider vinegar to kickstart the process at the end of the fermentation stage?
Yes, absolutely
I add some of my ACV to many vinegars to kick start. Including using left over wine to make vinegars.
I have also used leftover fruits from a party platter to make vinegar and used the ACV as the mother kick start
Thank you.
I add the acv with mother from the very start
I like it to ferment a bit just so that I could get a higher acidity
But if that works for you excellent
Excellent!
Many thanks!
you use the whole apple? interesting how there are so many variations
Everything but the seeds
Thank you so much this info was so helpful!!
Glad it was helpful!
This video is great "If you're going to put the work in, friggin do it right!" 😂 That's my kinda gal! Question, you put the cores into the mix, what about the seeds, is there any concern over the cyanogenic glycosides contained within the seeds?
I put cores is, the seeds are still untacked, not crushed or sliced but those who have concerns can cut out seed portion.
I’ve done a batch without the added sugar not realizing the apple sugars would not be enough. After 3 weeks I have a ph of 3.1 so not quite we’re I’d like of between 2 and 3. I have two options, add some sugar now, or just wait another 5 weeks. Which way would you vote? Asking from Kawartha Lakes Ontario. I am planning today to do another batch in that same 2 gallon container that you used in your demonstration. Great video and cheers from an Ontario neighbour.
You really do need the sugar to create the good fermentation same as with wine.
I suggest you keep what you have just add more apples and sugar
And just build on what you have . my fermentation Is always two months plus. At that point, I add a bit of my previous batch, apple cider vinegar and let it become more acidic. Total time. I usually take at least four months before I bottle it.
Hello and TY for your good instruction. My question is when you cut up your apples did you include the center with the seeds?
Yes, the seeds are not going to be injected they will be strained out so no issue.
Need advice. First time making asv. Fermented apples and cane sugar for 1 month stirring each day. Strained and sat for 2 weeks then bottled. Vinegar bottled but building pressure in plastic jugs. Kave to relieve pressure multiple times a day. Wondering if i did something wrong.
I always wait a good 3-4 months before straining making sure there is zero fermentation left . Then after staining (add some vinegar to help acidify) i leave another couple months at least to get my acidity just right . Then i bottle .
Best way to know if fermentation is done is no bubbles as well taste should no longer be sweet .
Have you watched part 2 & 3 of my acv ? It may help
Thanks 4 sharing 🎉🫂🤲🙏🏾✨️🫴💯
My pleasure
Thank you 😊
You are most welcome
Question plz. Can u re-use the apples u strained the ACV off of ? Or throw them out & use new apples? Use organic apples right? Thank you
Always organic, I want nothing on the skin. I feed them to my chickens for their good gut health.
So my apples, water, and sugar have been sitting for 3.5 weeks. It’s no longer bubbling at all. Very slimy consistency. Should I go ahead and strain out the apples and let it sit now? Or should I keep going until it’s about 6-8 weeks old until I strain it?
You are fine to strain. Mine is not bubbling but i will leave till dec 1
Oh thank you so much! I really appreciate you taking the time to help me on my journey here! 🙂
Appreciate if anyone can answer this
I leave my apples for onyly 2-3 weeks then remove them, some,like you leave them for a month or longer.
Is that taste THAT much different?
I remove my apples then let my acv sit for 4-5 months and I LOVE the taste..!
Leaving the apples longer will make the taste more pronounced?
I find the acidity is stronger in the second aging the initial fermentation I always say leave at least that three weeks I always fear that leaving it too long may spoil the apples
@dw387
1 second ago
The vinegar I have making now is yellow/beige and has mush from inside the apples. I used Fuji apples. Should I continue or dump it and started over with better apples?
Mushy means it fermenting and breaking down this is good. Never dump! Make it work, you can start a second batch and then you have a comparison
I have a question. This is my first time making ACV. I followed your recipe to a t . I even bought a jug like your big jug. It’s been one week. It’s slimy. Looks like snot. Is this correct? Smells wonderful. Thank you Yolanda
You did not add the ACV Yet did you?
Because that sound like the mother forming first step is fermentation second is Turing to vinegar
If it smells good just keep going fermentation
Make sure to still often if not daily
@@HomesteadOntario no mam I did not add acv. Just apples sugar and water. It’s been one week.
Then no worries keep stirring daily ..
Try to keep apples submerged and of course cloth over to keep flies out .. after a few weeks apples will no longer float as much..
don’t stress you can do this!!
@@HomesteadOntario thank you so very much!
biltong is also made with a vinegar wash/brine before curing
Please share this info.. i am curious
I make it without adding any sugar relying on the sugar from the fruit.
Sugar just speeds up process and cane sugar is a natural source, next year we are making maple sugar and try that
Once the apples sink do we have to strain it right away or we can just leave it for couple of weeks more until it reaches the right acidity? Thank you
I strain .. the acidity cones in the second stage
Thank you!
When you say jar it do I need to water bath can it or am I able to just put in jar and It doesn’t expire for how long? While letting it ferment should i keep in dark cool place? Ok 1 question answered.
Dark place and no canning required
No expiry
I did not know it needed stirred each day mine is at 8wk do I need to through it out and start over?
No -- never though it out stir now and wait and see
I’m 2 weeks in making the apple cider vinegar. I’m stirring every day but the liquid seems a little “syrupy”. Is that normal? Also the apples still float, so I put a small glass bowl in now to keep them down. I don’t have any mold at all so hope it’s all good!
The apples are breaking down it will get more liquid as the fermentation moves on.
Don’t stress this is a process, just keep in dark place
@@HomesteadOntariois there any point in the 6 weeks where you stop stirring it? I’ve seen other videos where they quit stirring after 2-3 weeks….
Just like wine the longer the ferment the dryer the alcohol, before starting to make it acidic
I tried a shorter period and found it too sweet and i never got to my 5/6% acidity afterward
I want strong vinegar and found only time gets me there. May be different for different climates. We are in central north ontario zone 3a
When I make wine, I use unwashed grapes or fruit to preserve the natural yeast for fermentation. So are these, likewise, unwashed apples?
Yes as long as there is no risk pesticide, but its ok to wash the apples as the sugar and skins will create a natural fermentation without added yeast
Can I make this in a sauerkraut ceramic crock that has an air seal around it ?
Yes you can as long as cabbage taste is not lingering behind, i like glass because of this
Wonderful video, thank you, but you can't see the mother. You can see the sediment.
Wish i could post pictures for replies
How did you disinfect the well
I did a video on the process
th-cam.com/video/aXJgmmknw3w/w-d-xo.htmlsi=hD83WU4ihKq7hXO6
Where to buy the glass jugs?
amzn.to/3Te8d4n
Thank you, i actually seen it in description. Sorry
I pick all the apples that are in park areas free of charge. I made apple wine last year and every one loved it. Got 25 bottles tasted better than the liquor store. Now i gave picked hundreds of black walnuts from aroung the playgrounds and parks. Supprised at canadians asking what are those? How do you open them? I just thought i was not born here, if i know, how do they not know
Amazing
"Well that was special." 😂😂😂
Yup!!
Also could you use the leftover after using an apple press making cider? Or would lack of the juice make it not usable?
That i am unsure of that, but hey try a small batch and see how it works - let me know
@@HomesteadOntario well I started a 5 gallon bucket full. Go big or go home right? lol. Added a quart of honey - will see what happens. I have 8 gallons of mead being made so I know honey will ferment. Made 4 gallons of cider today - we just bought a small press this year - it’s work! I have a whole new appreciation for cider now!!
How exciting
I was told that it’s not ACV when you use the fruit or scrapes. That is just an apple vinegar. ACV is made from the juice of the apples or an apple cider. Is that true?
I am not an expert I only share what I do, apple scraps have always worked for me and i get the acidity high enough to be able to can. But you do what you are comfortable with. Research more than one source to get opinions - it never hurts
I'm always hearing that it first turns to alcohol . is it drinkable at that time as a cider beverage, or wine?
You can drink it if you like as a cider type drink, cider is cold pressed apple juice then fermented this is using scraps not full apples.
How many apple and how many sugar and water ❤
Its in video 1 cup of sugar per gallon (4 liters) of water
Apples to fill 3/4 of your jars
What about the arsenic in the seeds?
There's no need to remove the stems or the seeds since they will all be strained out later.
You are not ingesting the seeds in any way.
The towel on top I think the old women called them tea towels
Hey! Are you calling me an old woman hahaha
@@HomesteadOntario no Mam. I'm 57 and talking about women in in 70s plus when I was a child. I was fortunate to have known some of my great and great great aunts. Women that were born 2 or 3 decades after the civil war. Then again they are the reason I've been single a good part of my life. The mix of their toughness and good nature is rare .
@@HomesteadOntario I have a stack of old flour sack towels that are starting to get a little thread bare. Good cloth for a multitude of uses
In my little corner of the world I'm unable to get my hands on organic apple cider vinegar. Is there any other way to start off this process for proper home-brewn apple cider vinegar?
That is not at all an issue .
Follow the process do a good 2 months ferment - stain and then another at least 2-3 months turning to vinegar keep tasting until you are happy with the acidity. Bottle and age
Next batch use some of the first batch. This will work without using a starter it will just take longer -/
good luck
Is there a reason why you don’t use screw lids for the first 6 weeks? Too much pressure build up?
Yes!
fermentation gas needs to escape
You can use a fermentation lock same as wine - but this is easier
I heard you say the apples don’t have to be perfect but can the skins have black spots? Not mold or anything … ( these are organic apples my dad grows)
Yes they work as long as the black spots are not worm holes - if they are just cut that off . Sometimes those spots are just sun or cold burn
How about making flavored vinegars?
Was planning on doing those in the boring winter months … stay tuned !
I made a batch, got a very healthy mother, all went very well , but it tastes literally like water ...No taste at all. I used granny smith apples . Could that be the reason? I love the taste of ACV and this is such a dissapointment. If anyone knows if there is any way to rectify this , PLEASE let me know, or if there is a reason why this happened ???
I forgot to add, I started this about a year ago
Were those granny Smith apples purchased? I have never had my apple cider vinegar not taste tart so wondering if they were just GMO to be sweetened
@@HomesteadOntarioThank you , Yes, purchased , but organic. Do you think I could start new batches with using some of what I have and with new apples ? The mother is very thick and healthy looking but the liquid has no flavor at all
For sure ..
I would recommend checking your acidity level with a PH strip
Bragg is not Bragg anymore and there is no more mother but some residue. I could see the difference. Several years ago it was a mushroom able to grow. Now it’s dust.
This is why we need to make our own
Only one out of five of my jars smells like vinegar. What did I do wrong and can I fix it?
How long have you been fermenting?
If you did all same give it time?
Were they all in same location?
Warmer fermenta and goes to vinegar faster
add a little acv with mother to help process but don’t throw out give it time
@@HomesteadOntario Thank you for your advice. They were fermenting for eight weeks. The jars varied in types of apples. I strained them all at the same time and they had some residue from the apples breaking down, so I figured they would continue their fermenting. I will try adding a a bit of Bragg's and see what happens.
Good luck. Brags is not as good anymore try another organic brand with mother
@@HomesteadOntario I did not know that Bragg's had changed, lucky for me I have an old bottle
@elainroles7217
Me too! New ownership and quality has made changes to product, best to make our own
I love apple cider vinegar. I buy as much organic as I can. I just hate "the mother" in it. I have never been able to find organic apple cider vinegar without it. But I can find organic white distilled without it. I wish companies would make it without the mother.
The mother is the benefits showing themselves - just go ahead stain into a smaller bottle with a coffee filter and leave mother in larger bottle.
Can I use brown sugar!... It says pure cane sugar
No watch my brown sugar video, brown sugar has molasses that does not work.
@@HomesteadOntario crap.... I made a big jar of it.... 😭 I guess I'll have to dump it.....
Don’t ever dump anything
Let it ferment and use it as a flavoring to water (especially if you use sofa stream) - great addition to sangria also
will this make its own mother?
Yes in the batch after you strain apples - watch all three parts
I did mine and it doesn’t look reddish like yours mine is very light
No worries it’s the acidity you’re looking for color is just an aesthetic. think it depends on the apple skins and quantity- mine usually turns out lighter also
But gets darker with fermenting age
What about using raw honey as your sugar source? I’m a beekeeper and have a LOT of honey so always looking for ways to use it.
I have read that it doesn’t work. But my attitude is why not try it and see . You have the honey and scrap apples so no big expense to try
Let me know how it works
Brags is owned by Katy Perry & Orlando Bloom not Brags anymore!!!
I have not purchased in years. My jar was from a old stockpile
And they made a deal to buy Bill Gates apples!
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so, where does the Mother come from? does it develop during the last step? thanks.
A thick, gelatinous layer is formed by the acetic acid bacteria on the surface of the vinegar. This layer is known as 'The Mother' because it is the catalyst that gives rise to the vinegar.
ya, I get that. but does it form during the 2nd step (after straining)? & after straining, do you still stir every day? thanks.@@HomesteadOntario
Sorry, missed the question -yes after staining during the aging stage and no you mo longer need to stir .
I will no longer buy Braggs because bill gates bought the company 😢😮
This is why we need to make our own, my bottle is about 6 yrs old
Brags was bought out by Hollywood actors n singers. They are in with bill gates, so brags won’t be good anymore.😢
This is why we need to make our own