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I totally agree. the music in the background was almost enough to make me find some other video. I only stayed because I was in desperate need of correct info.
I agree. But I understand why he uses it. I'd leave it very very subtle, even more. Because it is some sort of distracting when you are conscious of it, but really ambiental and focusing when its not. I think some kind of videos need a subtle curtain or background.
Your expaination is very well said. I've been making Wine, red wine vinegar and Hard apple cider and apple cider vinegar for many years. At first I added yeast and now only let the indigenous yeast do It's thing. I believe the much longer fermentation that natural yeast takes develops ( 2-4 months for cider) significantly more flavor. After the apple juice is fermented I add my live cider vinegar and 2 months later I have apple cider vinegar. . Also my active wine vinegar was also naturally made by a barrel of wine left untouched for 15 years, It does not develop the dreaded Cellulose mat that almost all live vinegar will produce. This was also used to make my first Apple cider vinegar.
TL;DR: in both steps, save and reuse the slurry that's left behind, it's loaded with yeast and bacteria. Nice, clear video. Two notes: the sludge that remains from the alcohol step is basically just a healthy yeast colony. You can pour more juice on top of it and keep it going. It's called a yeast slurry. In theory you can keep doing this forever, however the flavour characteristics might change over time so you want to refresh it now and then. Secondly, I think the mother you pulled out is just the pellicle. There are more bacteria in the sludge you said to throw away. I think the mother refers more to the liquid saturated with bacteria than the pellicle. Although I'm no vinegar maker, I have years of experience brewing kombucha and this seems to be very similar.
This is the best video I’ve ever seen ! Smdh they literally tell you to put sliced apples into water and u have magic ! This is the best demonstration ever, and it makes perfect sense
I absolutely loved watching this process! I’ve recently started making my own apple cider vinegar, and seeing your method just solidified how much I enjoy it. The satisfaction of turning scraps into something so useful and flavorful is unmatched. From now on, I’ll always be making my own ACV!
Thank you. Just watched a few videos for making ACV and was shocked to see them add sugar... even the raw cane sugar... but after 3 videos doing the same I thought I was wrong to be surprised. Glad I decided to watch one more. Yours. Now I will be checking out the pineapple one you mentioned.
why do you think it's wrong. the bacteria will consume it and you practically have no sugar left. they add it because it takes less time to start fermenting
I love your explanation of how Vinegar making works! I remember in another video you mentioned the term "Vinegar" means "Sour Wine". This makes sense with your process. I will do this over anyone else's, especially where this process significantly reduces the risk of mold.
I am so happy I found this video! This is much more what I was thinking than so many of the other videos. Especially that this starts with pure apple, and having more control over the ferment. Awesome.
Thank you for the clear, knowledgeable, and simple instructions. I thought the process would be more complicated. I have tried this and it works! Greetings from New Zealand 🇳🇿
We've make beer as well! Over on our homebrew channel - LeGourmetTV Brewhouse. In the coming weeks we'll have a video here where we turn beer into vinegar as well.
Technically -no- but a super close cousin. Because it has hops it's just beer vinegar; if you fermented the sweet wort without adding hops, and turned that into vinegar you'd have Malt Vinegar. Minor difference but it makes a huge flavour change.
Great video. Its frustrating how many people don't knwo the difference between apple scrap and apple cider vinegar. Thank you for getting straight into the "how to'!
Great recipe! Made several times but old old fashioned style - chopped and blended, loads of pulp stirring weekly! Then straining out 5+ pounds of pulp! Great family fun LOL! I really like your juicer method, gonna be working it in the near future - many thanks again!
I don't have an airlock. But I do own those rubber tops with the nipple. Would that work as well. I'd like to see an explanation on how to do in a blender or food processor as well if you have a link I'm not sure.
@dianasmuck blender it until fully pureed. Strain through a cheese cloth, squeezing as much of the liquid as possible, discard the pulp. What remains is the juice.
THIS is the video for apple cider making I’ve been looking for. I’ve been perplexed that most videos ignore the key word “cider” and don’t actually use apple juice or the two step vinegar process
Made chutney and apple sauce from windfalls, and now 5L vinegar from what was left. Seeds planted and composted the pulp - zero waste. Will be added back to more chutneys.
Thank you! I've been watching several vinegar making videos on YT and even though I've never made vinegar, I have brewed beer, wine and mead and every video I watch doesn't make sense based on what I already know. Thanks for practical, straightforward guide to vinegar making. Subscribed.
Finally! I agree with adding Champagne yeast. Also agree with not adding sucrose - just the cider sugar. After the yeast has eaten all the fructose it flocculates. You'll want to get as much of the spent yeast OUT, when you start step 2. (the yeast will 'eat itself' and taste like rubber) CO2 is heavier than air. If you put the fresh cider in a Mason jar with a coffee filter and a ring, and keep it draft-free, you won't need an airlock.
Thank you very much for passing on your knowledge. After experiencing your detailed presentation, I feel well informed and confident that I can make my own ACV. I also want to commend you for answering so many questions in the comment section (even when they are from rude people). I'm going to check out more of your videos.
Hello Glen, Apples are imported here in Malaysia. They have wax on them. Do I need to get rid of the wax before juicing the apples? Do you have any suggestion in getting rid of the wax if it is needed? Thanks in advance.
I can't tell you how many videos I've watched on making apple cider vinegar. I can't tell you how glad I am that I found this video. If I don't have one of those air lock things can I just a coffee filter?
Unfortunately a coffee filter isn't ideal - you need to create an environment without Oxygen or at least low Oxygen for the yeast to work at their best. The airlocks at a homebrew store are about $2 so pretty cheap, and they last forever. (On Amazon though there are places trying to sell the same thing for $40... so don't be fooled)
Same counts for me, I already knew the principle of vinegar making. But basically every other video just throws chunks of apple in water and let it sit. This way of first making an alcoholic base and then making vinegar is the true way, personally I'm all for naturally fermentation, but that's totally personal.
@@GlenAndFriendsCooking if I can't find it here where I live, will Mason jar lid work if I put the apples inside the Mason jar? I mean really close the lid tightly to prevent the air from coming in. Will it work?
Never - tightly close the lid! You'll just end up with a potential explosion as pressure builds up. If you can't find an airlock; just screw the mason jar lid on 3/4 of the way so that it still wiggles.
Your pineapple and apple cider vinegar videos are the best on TH-cam. Two questions: 1) You used a blender for the pineapple and a juicer for ACV. Which method do you feel is better? Does leaving some or all of the pulp serve a purpose, or would it be better to filter most of it before brewing? Does oxidation degrade the vinegar? Maybe pressing would be preferred. 2) Most recipes call for adding water. I think that the end product would be richer if no water was added. Is there a positive role for adding water?
Hi Glen, Montrealer living in Beijing. Love your videos. I just made an apple cider vinegar the wrong way, I am going to try your waynext , it seems so much more logical. Been making green and red tea Kambucha for many years. Thanks for sharing this, appreciate it.
Did it the way you did it. After fermentation put it in jars and used coffee filter on top. Added raw apple cider vinegar to start it. It has been sitting for 3 weeks. Looks like white mold on top. Can it be saved? Should have I been stirring it regularly to prevent this?
last question i promise 🤞😁 after i filter & bottle it , how long will the vinegar last & how should i store it for maximum length of time ... till next season ???
Vinegar with live mother/bacteria has a shelf life of about a year +/-. Shelf life is indefinite if you pasteurise it and kill the bacteria. Store away from light, or in a dark bottle.
@@GlenAndFriendsCooking that is great , i just wanted to make sure that it would last till next harvest ... you guys are great please keep up the awesome work !!!!
Hi Glen... If I could bother you one more time for the yeast to liquid ratio I will be all set. Thank you for your help with my batch today. It made a huge difference. Regards, A very happy subscriber.
Holy Canoli.. I must have watched 15 or more videos about DYI APV before I braved the waters of making my own, which I regret to say began earlier this evening. As luck would have it, I happened to stumble upon your video while closing some tabs at the end of the evening to discover that I've simply tossed the dice when it comes to how my vinegar will taste. Not living in a rural environment, I have to say that my expectations aren't very high. Eh... it's my first batch. I shouldn't feel so precious about it. It's just that when a person puts in a dozen or more hours of research to give something their best shot, it's kind of disappointing to learn that the fundaments eluded them until after they were committed to a less-than-optimal procedure. Good news is, now that I've watched your video, I can take what I've learned here and enjoy a much greater chance of success. I'll make a trip to a local brewing supply store for some materials & yeasts and before long, I'll have a few more jars fermenting ..and vinegar'ing...! Thanks for posting this most informative video!
@@mattbuszko No.. not really. That first wild ferment actually came out very good. I did buy yeasts from a brewing company in my area, but the packets I didn't use have been sitting in my fridge for about a year now. I made two more batches, each was weaker than the one before as I experimented with adding fewer apples and "compensating" by adding slightly more brown sugar (I was trying to "get rid" of a few pounds of it that I had left in my pantry). All-in-all, all three batches were good, but not as strong as store-bought. I've since found an organic ACV at my local produce store that's very reasonably priced, so I stopped making my own. I've also stopped consuming as much of it as I had in the beginning. Altogether, I made three batches, each made about a gallon. Were I to make another batch now, I just wouldn't try to make do with a single bag of apples.
Yours was the first Video i came across. I watched it all the way and thought great explanation clear and concise. Then i went and watched a few more videos and basically switched off straightaway. Came back to your video and subscribed. Thank you so much for your post. I will be following your method for real. Thumbs up!
If you put the vinegar (after you've let it sit for the first few days) in a wide mouth canning jar, cover with a coffee filter and screw it down with the band. Definitely keeps the fruit flies out.
I discovered the mother in my bottle of bought apple cider vinegar today and have been inspired to make a batch myself.... thanks for your video, very informative... and I get to use my fermentation jar!
I would use a 5 gallon glass wine carboy for several reasons ..if youre going to the trouble of a gallon or less you might as well make enough to last awhile, the neck is sized to fit an airlock, being tall you can siphon off and leave the sediment behind. Only thing would be you cant lift out the mother so siphon with it in
Hello Glenn. I made pineapple cider vinegar following your video. Although I added brewer's yeast, I did not notice any activity Although I am certain I used clean reverse osmosis water. What could have gone wrong? Could it be too much sugar?
At last someone who knows the proper way! I don't like following amateurs who sort of half-know what they're doing. Thank you so much and I'm a subscriber now, of course!
Similar in that they both contain bacteria and can form a rubbery mat that floats at the top of the liquid. Dissimilar in that 'Mother of Vinegar' is typically just one type of bacteria, while Scoby is a community of different bacterias and yeasts that all work together.
@1973Saved 'Pro-Biotics' isn't 1 thing, but a number of things. Unpasteurised unfiltered beer; is probiotic because it contains living yeast. Vinegar and Kombucha are created by similar - yet different groups of yeasts / bacteria.
Great video. I have just started making my own vinegars (today) and I wished that I had watched your video first. Next time I make apple cider vinegar I will be sure to blend up the apples to start off with. Great explanation of the vinegar making process.
Hi, thank you very much for sharing. I have a few questions to ask you. First of all, I did make some fermented fruits using rotten fruits from my hobby farm for ferterizer purpose. They do produce thick layer of mother. Can I use the same mother to make apple cider since the mother is from rotten fruits? And can I use Vita Mix to grind up the apples? When should I strain them if I grind up the apples using Vita Mix? Do I need to buy special containers from Wine making store to put the airlock on? Thank you again. I can't wait to try to make it when I get my harvest this Fall.
Hi Glen I should ask u a question. I try for first time to make my own apple cider vinegar and I used ordinary method which is adding 2 part of water to 1 part of apple pieces and sugare and vinegar. So 3 days from start i found alchoholic smell in my jar eventhough I add apple vinegar in it. so let me know 1st: is it normal? 2nd: how many times I should stir it? 3rd: at which time I should stop stirring? 4th: can I have the chance to have apple cider scoby on the top after 30 to 40 days? Sorry if it is too long
Well alcohol smell is normal, since yeast have to turn sugar to alcohol, before the aceto bacter can turn alcohol into acetic acid. Stir it every couple of days. The process will be different for everyone depending on temp, apples used, etc.
Glen & Friends Cooking thanx alot for your quick answer but please let me know about my 4th question that if every thing in this method goas right can I expect scoby?
Hands down the best apple cider vinegar video! Finally someone that actually explains this is a logical fashion. I've watched too many videos on this topic that are afraid to actually state what's going on. Now I understand why my vinegar tastes horrible! And it's not from watching this!
Excellent video. That mother looks like a scoby for kombucha. I know a scoby is bacteria and yeast together, and allows the process to be completed in one step, but can I make kombucha as a two step like you've done here?
I made ACV by food processing the apples and threw everything into a big container. The vinegar is wonderful but getting all of that pulp out took what seemed like forever. I will try again and drain the juice off. I now have 6 wine bottles of AVC. Yeah it was a big batch! lol Love your videos!
I was making my vinegar the (wrong) way and bought a glass jar, grommet, airlock and wine yeast to do it your way. My only problem is I don't have a juicer and my blender has trouble blending the apples without liquid added. Is it ok to add distilled water? Could you please advise. Excellent video. Concise and to the point. Thank you
@@GlenAndFriendsCooking I'm so grateful you answered so quickly. I'm making it right now and I didn't want to ruin it so I've been grating the apples and squeezing through cheesecloth. I'm only 6 apples in and my right arm literally feels like it doesn't belong to me and is going to fall off. You're amazing. Regards from a very appreciative subscriber!
Great video, thank you. I made the vinegar and it tastes wonderful. My question is about how to replenish the vinegar as it is used. I have a large gallon size container with a spigot. As I use it do I add more apple juice or apple juice with mother, etc...??
Hello Glen! Thanks for the video. Good idea to inoculate the juice with brewers yeast which I heard is called a "bottom" yeast ; to keep the flavours in. Besides the flavour aspect, would using Baker's yeast be a really bad thing? Some even use this for quite decent tasting, homemade wines. Nice idea to buy a small quantity of A C.V. for the acidobacter. Nice presentation!
Commenters are correct ! This tutorial greatly simplifies process compared to others that just made it unnecessarily complex with unneeded steps and irrelevant chatter !
Hi Glen, Do you know why my vinegar sounded carbonated on opening my jar. Can it turn into alcohol? FYI- it is a finished product, filtered of most sediment and kept in a cupboard out of sunlight.
Whats the chance of kahm infection on this type of ferment? Just wondering because some say that for second ferment a waterstone to agitate it is a better option and also lowers the risk of kahm. Have you ever had kahm show up on this method? Thanks a million.
Hello is it possible for you to write down, where you can purchase the bung with an airlock , the small bag of yeast, and the container (glass) and any other items I might need. Thank you, great video.
Hey! I found you through your squeaky cheese curds video years ago, and found you again when looking how to make vinegar. (The curds were awesome. I made poutine for some family and everyone loved it)
Thank you. Your instructions are superior to anything else I've seen on youtube. I do have a couple of questions. You did not add any sugar when making the apple cider vinegar, while you added one whole block of piloncillo when making your pineapple vinegar. Was it because you thought the apples had an adequate level of sure and the pineapple did not? If the apples were not that sweet, should I add sugar, and how much? Thanks again.
If you let the apple alcohol, or any fresh batch, rest for 4 weeks, it will chemically eliminate the onagers that give bad taste and headaches. Then make your cider vinegar, i bet its quite a bit better. Also, aerate it in a mixer before adding the vinegar starter, this throws off the sulfites.
Without a doubt the best vinegar tutorial by far... I do my homework before I do anything, I have watched every video on TH-cam about this subject and the others should have watched yours before they waisted there time making there's. Not only do you show how... you show why and why not and I appreciate that..
Good vid , I do have one question . Why don’t you leave some of the mother in your finished vinegar? When I buy vinegar I look for raw unfiltered with the mother.
I removed the 'Mat' at the top, in no way did I remove all of the mother. Even the vinegar you buy "raw unfiltered with the mother" has the 'mat' removed. The mother is actually billions upon billions of sub-microscopic organisms swimming in the liquid - you can't really see them until they start to clump together. At some point the Mother will start to eat itself, and the vinegar leaving you with a very unpleasant liquid...
Well that’s good to know. Thanks for clearing that up for me , and thanks for the quick response. I’ve watched a few of your videos so far I like the way there done they all have good info that is explained well thanks for taking the time to make them and for responding to my questions
I am in the middle of turning some of my home brew ale to malt vinegar.... HOPEFULLY! I don't want store bought without mother... and I am allergic to apples. I decided to try and make my own and try it. The brew is done so I have time to wait for vinegar to happen.
Hi Glen, I followed your process and am up to turning the alcohol into vinegar- we have 11 litres. I added 175ml of unfiltered unpasteurised apple cider vingear with tumeric nd ginger flavour for the mother from a health food shop- its been 3 weeks and there is only a thin mother skin forming- did I use enough? Should I add more now? Also I am brewing it in a plastic beer brewing container- is this ok? or will the acid eat into the container? thanks
This is the best ACV video out there. Thanks for sharing. Do we need to sterilize the equipment (juicer, blender, glassware, etc.) before we start? How much should we worry about that when making vinegar for consumption?
Excellent video, well explained and very professional. But please explain why you only used Apple Juice as opposed to the Pineapple vinegar video you added a lot of water with some Sugar? Can either method be used with or without the addition of sugar and water? Is the addition of water to reduce the cost of fruit required and by adding water will the end result be as tasty as the pure fruit version?
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Glen & Friends Cooking could you use a balloon as the stopper?
@@donnabullock5761 An airlock costs about $2....but yes you can.
Have to add any sugar inside sir?
Glen & Friends Cooking -Remove those SEEDS first.
Whatif I mix apple juice with apple cider vinegar. Would all the apple juice would be turned into vineger eventually “
Thank you for explaining it so well.... just on a side note, you have a very nice voice.. feel free not to use music in the background👌
glad somebody said it
I understand the impulse to try a "bed"/background music for a more pro polish, but I also prefer without music. It's more relaxing.
@@swanofnutella4734 2nd that
I totally agree. the music in the background was almost enough to make me find some other video. I only stayed because I was in desperate need of correct info.
I agree. But I understand why he uses it. I'd leave it very very subtle, even more. Because it is some sort of distracting when you are conscious of it, but really ambiental and focusing when its not. I think some kind of videos need a subtle curtain or background.
Your expaination is very well said. I've been making Wine, red wine vinegar and Hard apple cider and apple cider vinegar for many years. At first I added yeast and now only let the indigenous yeast do It's thing. I believe the much longer fermentation that natural yeast takes develops ( 2-4 months for cider) significantly more flavor. After the apple juice is fermented I add my live cider vinegar and 2 months later I have apple cider vinegar. . Also my active wine vinegar was also naturally made by a barrel of wine left untouched for 15 years, It does not develop the dreaded Cellulose mat that almost all live vinegar will produce. This was also used to make my first Apple cider vinegar.
TL;DR: in both steps, save and reuse the slurry that's left behind, it's loaded with yeast and bacteria.
Nice, clear video. Two notes: the sludge that remains from the alcohol step is basically just a healthy yeast colony. You can pour more juice on top of it and keep it going. It's called a yeast slurry. In theory you can keep doing this forever, however the flavour characteristics might change over time so you want to refresh it now and then. Secondly, I think the mother you pulled out is just the pellicle. There are more bacteria in the sludge you said to throw away. I think the mother refers more to the liquid saturated with bacteria than the pellicle. Although I'm no vinegar maker, I have years of experience brewing kombucha and this seems to be very similar.
❤
No , mother is the pellicle
This is the best video I’ve ever seen ! Smdh they literally tell you to put sliced apples into water and u have magic ! This is the best demonstration ever, and it makes perfect sense
I absolutely loved watching this process! I’ve recently started making my own apple cider vinegar, and seeing your method just solidified how much I enjoy it. The satisfaction of turning scraps into something so useful and flavorful is unmatched. From now on, I’ll always be making my own ACV!
Thank you. Just watched a few videos for making ACV and was shocked to see them add sugar... even the raw cane sugar... but after 3 videos doing the same I thought I was wrong to be surprised. Glad I decided to watch one more. Yours. Now I will be checking out the pineapple one you mentioned.
why do you think it's wrong. the bacteria will consume it and you practically have no sugar left. they add it because it takes less time to start fermenting
So refreshing to watch someone teach that actually knows something. Too many clowns on youtube spreading misinformation. Thank you sir.
I love your explanation of how Vinegar making works! I remember in another video you mentioned the term "Vinegar" means "Sour Wine". This makes sense with your process. I will do this over anyone else's, especially where this process significantly reduces the risk of mold.
I am so happy I found this video! This is much more what I was thinking than so many of the other videos. Especially that this starts with pure apple, and having more control over the ferment. Awesome.
Just tasted and strained my batch. Best I ever made and thanks for the insight.
If it's sweet and yella, you got juice there fella.
If it's tangy and brown, you're in cider town
Homer's brain has left the chat...
Ro bery now there are two exceptions to this
@@richcreamerybutter6640 2 busy eatin dooohnuts in the control room @ the nuclear plant
kind of a riddle
Of course in Canada the whole thing's flip-flopped.
Thank you for the clear, knowledgeable, and simple instructions. I thought the process would be more complicated. I have tried this and it works!
Greetings from New Zealand 🇳🇿
This is by far the best how to make vinegar I have seen and I am keeping it for future reference, now to get to it👍😀
My wife and I have made beer and wine for years this seams right up our alley thanks for the info.
We've make beer as well! Over on our homebrew channel - LeGourmetTV Brewhouse. In the coming weeks we'll have a video here where we turn beer into vinegar as well.
Cool would that be malt vinegar?
Technically -no- but a super close cousin. Because it has hops it's just beer vinegar; if you fermented the sweet wort without adding hops, and turned that into vinegar you'd have Malt Vinegar. Minor difference but it makes a huge flavour change.
Great video. Its frustrating how many people don't knwo the difference between apple scrap and apple cider vinegar. Thank you for getting straight into the "how to'!
So good to see a video on this that understands the 2 steps.
Great recipe! Made several times but old old fashioned style - chopped and blended, loads of pulp stirring weekly! Then straining out 5+ pounds of pulp! Great family fun LOL! I really like your juicer method, gonna be working it in the near future - many thanks again!
We made it for years the way you describe - works very well.
I don't have an airlock. But I do own those rubber tops with the nipple. Would that work as well. I'd like to see an explanation on how to do in a blender or food processor as well if you have a link I'm not sure.
@dianasmuck blender it until fully pureed. Strain through a cheese cloth, squeezing as much of the liquid as possible, discard the pulp. What remains is the juice.
I followed this recipe and made my own batch. It came out perfect. Thanks
Thanks - As soon as I saw the juicer I knew this was a different approach. Only have to buy a couple of bits & I'll be ready.
Was the music supposed to keep playing in the background?
I don't like the music. It's distracting and detracts from the video qualith. I like the old format with no music better.
With all the lab equipment it seemed like I was watching an episode of Breaking Bad...lol
Thank you! Answered so many unanswered questions!
THIS is the video for apple cider making I’ve been looking for. I’ve been perplexed that most videos ignore the key word “cider” and don’t actually use apple juice or the two step vinegar process
Made chutney and apple sauce from windfalls, and now 5L vinegar from what was left. Seeds planted and composted the pulp - zero waste. Will be added back to more chutneys.
Thank you! I've been watching several vinegar making videos on YT and even though I've never made vinegar, I have brewed beer, wine and mead and every video I watch doesn't make sense based on what I already know. Thanks for practical, straightforward guide to vinegar making. Subscribed.
Finally! I agree with adding Champagne yeast. Also agree with not adding sucrose - just the cider sugar. After the yeast has eaten all the fructose it flocculates. You'll want to get as much of the spent yeast OUT, when you start step 2. (the yeast will 'eat itself' and taste like rubber) CO2 is heavier than air. If you put the fresh cider in a Mason jar with a coffee filter and a ring, and keep it draft-free, you won't need an airlock.
Thank you very much for passing on your knowledge. After experiencing your detailed presentation, I feel well informed and confident that I can make my own ACV. I also want to commend you for answering so many questions in the comment section (even when they are from rude people). I'm going to check out more of your videos.
Hi Glen
Could you please do a brown rice vinegar video? Ive been looking for a long time. You explain the process very clear.
Hmmm - Sounds interesting. I might give that a try!
@@GlenAndFriendsCooking that would be so cool thank you so much in advance. Cant wait to see this future video :D
Yes, please!
Hello Glen,
Apples are imported here in Malaysia. They have wax on them. Do I need to get rid of the wax before juicing the apples? Do you have any suggestion in getting rid of the wax if it is needed? Thanks in advance.
I can't tell you how many videos I've watched on making apple cider vinegar. I can't tell you how glad I am that I found this video. If I don't have one of those air lock things can I just a coffee filter?
Unfortunately a coffee filter isn't ideal - you need to create an environment without Oxygen or at least low Oxygen for the yeast to work at their best. The airlocks at a homebrew store are about $2 so pretty cheap, and they last forever. (On Amazon though there are places trying to sell the same thing for $40... so don't be fooled)
I'm actually going by a home brew store today. I'll pick one up. Thanks
Same counts for me, I already knew the principle of vinegar making. But basically every other video just throws chunks of apple in water and let it sit. This way of first making an alcoholic base and then making vinegar is the true way, personally I'm all for naturally fermentation, but that's totally personal.
@@GlenAndFriendsCooking if I can't find it here where I live, will Mason jar lid work if I put the apples inside the Mason jar? I mean really close the lid tightly to prevent the air from coming in. Will it work?
Never - tightly close the lid! You'll just end up with a potential explosion as pressure builds up. If you can't find an airlock; just screw the mason jar lid on 3/4 of the way so that it still wiggles.
Your pineapple and apple cider vinegar videos are the best on TH-cam.
Two questions:
1) You used a blender for the pineapple and a juicer for ACV. Which method do you feel is better? Does leaving some or all of the pulp serve a purpose, or would it be better to filter most of it before brewing? Does oxidation degrade the vinegar? Maybe pressing would be preferred.
2) Most recipes call for adding water. I think that the end product would be richer if no water was added. Is there a positive role for adding water?
Thanks for clarifying the correct method. I suspected something was wrong with the other methods. My homemade vinegar was always so weak.
This is such a great video and so informative and so helpful like lots of your videos, but please, I beg you, please lose the super distracting music.
Hi Glen, Montrealer living in Beijing. Love your videos. I just made an apple cider vinegar the wrong way, I am going to try your waynext , it seems so much more logical. Been making green and red tea Kambucha for many years. Thanks for sharing this, appreciate it.
Did it the way you did it. After fermentation put it in jars and used coffee filter on top. Added raw apple cider vinegar to start it. It has been sitting for 3 weeks. Looks like white mold on top. Can it be saved? Should have I been stirring it regularly to prevent this?
I have white stuff growing on mine, too! I think it's yeast... but I think you and I are doing something wrong
Is it fuzzy? Yes? Then it’s mold. Bad bacteria. If it’s like “jelly” then that would be the mother or scoby
I'm so glad someone recommended this video to me! Thank you for the clear instructions
Can you make one about white vinegar as well?
last question i promise 🤞😁 after i filter & bottle it , how long will the vinegar last & how should i store it for maximum length of time ... till next season ???
Vinegar with live mother/bacteria has a shelf life of about a year +/-. Shelf life is indefinite if you pasteurise it and kill the bacteria. Store away from light, or in a dark bottle.
@@GlenAndFriendsCooking that is great , i just wanted to make sure that it would last till next harvest ... you guys are great please keep up the awesome work !!!!
Hi Glen... If I could bother you one more time for the yeast to liquid ratio I will be all set. Thank you for your help with my batch today. It made a huge difference. Regards, A very happy subscriber.
If you are using beer / wine yeast ¼ tsp per 1L - but I hardly ever measure. You just need a little bit to get the process started.
Holy Canoli.. I must have watched 15 or more videos about DYI APV before I braved the waters of making my own, which I regret to say began earlier this evening. As luck would have it, I happened to stumble upon your video while closing some tabs at the end of the evening to discover that I've simply tossed the dice when it comes to how my vinegar will taste. Not living in a rural environment, I have to say that my expectations aren't very high. Eh... it's my first batch. I shouldn't feel so precious about it. It's just that when a person puts in a dozen or more hours of research to give something their best shot, it's kind of disappointing to learn that the fundaments eluded them until after they were committed to a less-than-optimal procedure.
Good news is, now that I've watched your video, I can take what I've learned here and enjoy a much greater chance of success. I'll make a trip to a local brewing supply store for some materials & yeasts and before long, I'll have a few more jars fermenting ..and vinegar'ing...! Thanks for posting this most informative video!
Have you been keeping up with it?
@@mattbuszko No.. not really. That first wild ferment actually came out very good. I did buy yeasts from a brewing company in my area, but the packets I didn't use have been sitting in my fridge for about a year now.
I made two more batches, each was weaker than the one before as I experimented with adding fewer apples and "compensating" by adding slightly more brown sugar (I was trying to "get rid" of a few pounds of it that I had left in my pantry). All-in-all, all three batches were good, but not as strong as store-bought. I've since found an organic ACV at my local produce store that's very reasonably priced, so I stopped making my own. I've also stopped consuming as much of it as I had in the beginning. Altogether, I made three batches, each made about a gallon. Were I to make another batch now, I just wouldn't try to make do with a single bag of apples.
Yours was the first Video i came across. I watched it all the way and thought great explanation clear and concise. Then i went and watched a few more videos and basically switched off straightaway. Came back to your video and subscribed. Thank you so much for your post. I will be following your method for real. Thumbs up!
If you put the vinegar (after you've let it sit for the first few days) in a wide mouth canning jar, cover with a coffee filter and screw it down with the band. Definitely keeps the fruit flies out.
Hi Glen! Thanks for the great video, just wondering if it's possible to avoid the airlock tool you used, so only closing up the container with a lid.
At last, I found one video of ACV, that make sense.
Thank You, very much.
You are welcome! Come on back and let us know how it turns out.
Ob Server
I discovered the mother in my bottle of bought apple cider vinegar today and have been inspired to make a batch myself.... thanks for your video, very informative... and I get to use my fermentation jar!
I enjoy the video. I would like to know do you have a video showing you starting a new batch using the mother
Awesome as usual Glen. If you were making another, how does the mother fit into the next cycle?
Very well done step by step explanation. Ty 🙏
I would use a 5 gallon glass wine carboy for several reasons ..if youre going to the trouble of a gallon or less you might as well make enough to last awhile, the neck is sized to fit an airlock, being tall you can siphon off and leave the sediment behind. Only thing would be you cant lift out the mother so siphon with it in
Hello Glenn. I made pineapple cider vinegar following your video. Although I added brewer's yeast, I did not notice any activity Although I am certain I used clean reverse osmosis water. What could have gone wrong? Could it be too much sugar?
Learn something new every day! Glad you put the kabosh on the music, you don't need that distraction.
At last someone who knows the proper way! I don't like following amateurs who sort of half-know what they're doing. Thank you so much and I'm a subscriber now, of course!
Hey glen is the Mother for the vinegar similar to a coby for kombucha ?
Similar in that they both contain bacteria and can form a rubbery mat that floats at the top of the liquid.
Dissimilar in that 'Mother of Vinegar' is typically just one type of bacteria, while Scoby is a community of different bacterias and yeasts that all work together.
@1973Saved 'Pro-Biotics' isn't 1 thing, but a number of things. Unpasteurised unfiltered beer; is probiotic because it contains living yeast. Vinegar and Kombucha are created by similar - yet different groups of yeasts / bacteria.
Great video. I have just started making my own vinegars (today) and I wished that I had watched your video first. Next time I make apple cider vinegar I will be sure to blend up the apples to start off with. Great explanation of the vinegar making process.
Your explanation is very good and soluable. Today I have enjoyed your video. Many thanks to you.
Thank you, you clear up all my doubts about apple cider vinegar process. Very useful video, congratulations
Hi, thank you very much for sharing. I have a few questions to ask you. First of all, I did make some fermented fruits using rotten fruits from my hobby farm for ferterizer purpose. They do produce thick layer of mother. Can I use the same mother to make apple cider since the mother is from rotten fruits? And can I use Vita Mix to grind up the apples? When should I strain them if I grind up the apples using Vita Mix? Do I need to buy special containers from Wine making store to put the airlock on? Thank you again. I can't wait to try to make it when I get my harvest this Fall.
Hi Glen
I should ask u a question.
I try for first time to make my own apple cider vinegar and I used ordinary method which is adding 2 part of water to 1 part of apple pieces and sugare and vinegar. So 3 days from start i found alchoholic smell in my jar eventhough I add apple vinegar in it. so let me know
1st: is it normal?
2nd: how many times I should stir it?
3rd: at which time I should stop stirring?
4th: can I have the chance to have apple cider scoby on the top after 30 to 40 days?
Sorry if it is too long
Well alcohol smell is normal, since yeast have to turn sugar to alcohol, before the aceto bacter can turn alcohol into acetic acid. Stir it every couple of days. The process will be different for everyone depending on temp, apples used, etc.
Glen & Friends Cooking thanx alot for your quick answer but please let me know about my 4th question that if every thing in this method goas right can I expect scoby?
Hands down the best apple cider vinegar video! Finally someone that actually explains this is a logical fashion. I've watched too many videos on this topic that are afraid to actually state what's going on. Now I understand why my vinegar tastes horrible! And it's not from watching this!
Lol, its because we don't understand the science
Excellent video. That mother looks like a scoby for kombucha. I know a scoby is bacteria and yeast together, and allows the process to be completed in one step, but can I make kombucha as a two step like you've done here?
I made ACV by food processing the apples and threw everything into a big container. The vinegar is wonderful but getting all of that pulp out took what seemed like forever. I will try again and drain the juice off. I now have 6 wine bottles of AVC. Yeah it was a big batch! lol Love your videos!
I was making my vinegar the (wrong) way and bought a glass jar, grommet, airlock and wine yeast to do it your way. My only problem is I don't have a juicer and my blender has trouble blending the apples without liquid added. Is it ok to add distilled water? Could you please advise. Excellent video. Concise and to the point. Thank you
Distilled water is fine.
@@GlenAndFriendsCooking I'm so grateful you answered so quickly. I'm making it right now and I didn't want to ruin it so I've been grating the apples and squeezing through cheesecloth. I'm only 6 apples in and my right arm literally feels like it doesn't belong to me and is going to fall off. You're amazing. Regards from a very appreciative subscriber!
Great video, thank you. I made the vinegar and it tastes wonderful. My question is about how to replenish the vinegar as it is used. I have a large gallon size container with a spigot. As I use it do I add more apple juice or apple juice with mother, etc...??
Glen, can you save the "mother" for a time? Does it dry out? Can it be used somehow for next season?
you the first one who gave me actual idea that real vinergar is made from the raw juice and not the water and chunks.
Same! I make other fermented beverages and didn't understand why water/apple chunks didn't work!
Hello Glen!
Thanks for the video. Good idea to inoculate the juice with brewers yeast which I heard is called a "bottom" yeast ; to keep the flavours in.
Besides the flavour aspect, would using Baker's yeast be a really bad thing? Some even use this for quite decent tasting, homemade wines.
Nice idea to buy a small quantity of A C.V. for the acidobacter.
Nice presentation!
Bakers yeast makes a lovely prison wine, but not good for alcohol you would want to drink / distill in to vinegar.
Fantastic tutorial. I cant wait to try this myself.
Commenters are correct ! This tutorial greatly simplifies process compared to others that just made it unnecessarily complex with unneeded steps and irrelevant chatter !
Thank you for providing so much detail 😊
Thank you so much absolutely best video on how to make ACV. Very detailed and informative i fully understand the process now.
Please do a white vinegar one to!! Thanks for this awesome recipe!
Hi Glen, Do you know why my vinegar sounded carbonated on opening my jar. Can it turn into alcohol? FYI- it is a finished product, filtered of most sediment and kept in a cupboard out of sunlight.
Really great videos too!!
Whats the chance of kahm infection on this type of ferment? Just wondering because some say that for second ferment a waterstone to agitate it is a better option and also lowers the risk of kahm. Have you ever had kahm show up on this method? Thanks a million.
Hello is it possible for you to write down, where you can purchase the bung with an airlock , the small bag of yeast, and the container (glass) and any other items I might need. Thank you, great video.
You make it look very simple! I'm going to try
Hey! I found you through your squeaky cheese curds video years ago, and found you again when looking how to make vinegar. (The curds were awesome. I made poutine for some family and everyone loved it)
Como armazenar o vinagre? Em recipiente fechado? Ele não continuará fementando? Não ira produzir gases? O recipiente corre o risco de explodir?
Wow I have the same juicer and yours is so clean!
Thank you. Your instructions are superior to anything else I've seen on youtube. I do have a couple of questions. You did not add any sugar when making the apple cider vinegar, while you added one whole block of piloncillo when making your pineapple vinegar. Was it because you thought the apples had an adequate level of sure and the pineapple did not? If the apples were not that sweet, should I add sugar, and how much? Thanks again.
Very informative video. Thank you
This is really well done with lots of explanations. Thank you.
Dear Glen what is difference between beer yeast and bread yeast? They both are saccharomyces cerevisiae what makes difference?
If you let the apple alcohol, or any fresh batch, rest for 4 weeks, it will chemically eliminate the onagers that give bad taste and headaches. Then make your cider vinegar, i bet its quite a bit better. Also, aerate it in a mixer before adding the vinegar starter, this throws off the sulfites.
Without a doubt the best vinegar tutorial by far... I do my homework before I do anything, I have watched every video on TH-cam about this subject and the others should have watched yours before they waisted there time making there's. Not only do you show how... you show why and why not and I appreciate that..
I am so thrilled that I came across your channel.
What would you think of simply starting with a good cider?
(I live in southern Vermont so I have access to some good cider sources.)
Thanks
Good vid , I do have one question . Why don’t you leave some of the mother in your finished vinegar? When I buy vinegar I look for raw unfiltered with the mother.
I removed the 'Mat' at the top, in no way did I remove all of the mother. Even the vinegar you buy "raw unfiltered with the mother" has the 'mat' removed. The mother is actually billions upon billions of sub-microscopic organisms swimming in the liquid - you can't really see them until they start to clump together.
At some point the Mother will start to eat itself, and the vinegar leaving you with a very unpleasant liquid...
Well that’s good to know. Thanks for clearing that up for me , and thanks for the quick response. I’ve watched a few of your videos so far I like the way there done they all have good info that is explained well thanks for taking the time to make them and for responding to my questions
I am in the middle of turning some of my home brew ale to malt vinegar.... HOPEFULLY! I don't want store bought without mother... and I am allergic to apples. I decided to try and make my own and try it. The brew is done so I have time to wait for vinegar to happen.
Love the video but not sure what the packet was and do not see it in the link below?
Love all your videos. Thanks for this one!
This was amazingly interesting! Looks difficult/complicated but would love to try someday!
It does really look complicated. But worth trying
It does really look complicated. But worth trying
Hi there can I use my Kombucha scoby for the mother when making the ACV?
Not really - then you'd just be making apple kombucha. The two 'mothers' are completely different.
Hi Glen, I followed your process and am up to turning the alcohol into vinegar- we have 11 litres. I added 175ml of unfiltered unpasteurised apple cider vingear with tumeric nd ginger flavour for the mother from a health food shop- its been 3 weeks and there is only a thin mother skin forming- did I use enough? Should I add more now? Also I am brewing it in a plastic beer brewing container- is this ok? or will the acid eat into the container? thanks
The best. Super recipe. Thanks for share.
Tks foor dhis video its very importante.
This is the best ACV video out there. Thanks for sharing. Do we need to sterilize the equipment (juicer, blender, glassware, etc.) before we start? How much should we worry about that when making vinegar for consumption?
So glad you scrapped the music bed.
Turns out I like my Glen neat.
You always have good stuff from old recipes old cook books 👍👍👍👍
Do you suggest storing in the refrigerator after it’s done or on the counter at room temperature
Excellent video, well explained and very professional.
But please explain why you only used Apple Juice as opposed to the Pineapple vinegar video you added a lot of water with some Sugar?
Can either method be used with or without the addition of sugar and water?
Is the addition of water to reduce the cost of fruit required and by adding water will the end result be as tasty as the pure fruit version?
Generally the acid in pineapple is higher - so you need to dilute it so the yeast can live.
@@GlenAndFriendsCooking Thank you for explaining that.