I posted my first video about making apple cider at home a while back, and received many questions since then. I was able to answer some of them and curious to learn answers to what I couldn’t answer, so I decided to experiment with a few methods to share. I hope you’ll find this video is helpful and inspiring to make your own ACV soon!
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol... In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level... So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...?? I should have let that alcohol turning slowly acidic.... So, acidic means it now turned into vinegar? Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
The science of vinegar making is very simple ! . Vinegar means sour wine which means when alcohol exposed to oxygen it becomes vinegar . Hence we can divide the entire process into 2 phases . In first phase we need to create alcohol from apples ( with the help of yeast , wild or commercial ) & in 2nd phase that alcohol will become vinegar with the help of bacteria . To get good quality vinegar we need good quality alcohol . The Brag ACV has 5% acidity strength to get same strength acidity in your home made ACV you need atleast 8 to 10 % alcohol which is hard to achieve without commercial yeast adding in apples . That's why you saw your vinegar having different color and flavour. From outside it might seems all your ACV is same but it's not . Different process will create different level of alcohol hence different quality of vinegar . You can't test acidity strength by PH strip you need to do vinegar titration :) so don't assume your vinegar is same as Brag vinegar, it's not . PH strip doesn't even show the PH number so better use PH meter for accurate result . In second phase alcohol must be exposed to oxygen then only acetobacter the bacteria which helps the alcohol to convert into vinegar will come . You kept the lid covered hence it was not exposed to oxygen fully and there was not enough acetobacter in the jars, that's why it took 8 mths and most of the jar didn't even got mother but kham yeast . It only takes few months to get the mother . Most of the jar I see got Kham yeast also which you called white film , the acidity level was weak hence kham appeared, this is common in home made vinegar as we are totally depending on wild yeast to create alcohol. But if you let the kham yeast stay longer mold will appear . The scrap vinegar became slimy because it got pedio infection which gets normal with time . Dear I suggest and recommend you to read ""The Art of Fermentation " by Sandor Katz or " Noma " by David Zilber and René Redzepi to understand the fermentation process . Your understanding needs more clarity . Best wishes !!
Thank you for that explanation.. Please correct me that we have alcohol after fermenting those apples for a month? And that would be edible, ..? And from your knowledge best way to check the strength of alcohol? And for it to remain alcohol it should not be exposed to oxygen.. Any alcohol would change to vinegar when exposed to oxygen?
None of that sounds simple … and I just bought apples and I feel my dreams are killed 😂, why do we need commercial yeast.. I think that’s odd we started doing it before they started commercializing things, there has to be another way
Hats off to your dedication, patience and everything. Thanking you as always💖 Just wanted to share something that I know, I make bio-enzymes and the white film on top is a good bacteria so that is what becomes a mother over the time but as we need to strain apples and open the jars quiet a few times for the gas release we don't let it sit. Later, it forms again and we get mother. You have a lot pf experience in fermentation so you can definitely tell the difference between mold and this white film. Mold will often has a little bushy and fur type texture and the good bacteria white film is usually what we would see when we shake buttermilk and let it sit for sometime. :) :)
Just a hint from this old lady. To keep the apple chunks submerged just cut a few circles of apple and push down in the top of the jar and this will keep everything submerged in the water no need to stir at all.
Dried fruits make the best vinegars. If you'd like a darker color, expose the second ferment to sunlight and cover the top of the container with a cloth (some of the water would evaporate though). The sediments (aka the yeast) could be used to quickly start the process next time.
@@marialuisacortes3756 thanks for your comments also. Yeast could be added but not necessary since it's already on the fruits and in the environment. Some use yeast to enhance the taste and also to speed up the process.
I'm currently going through all of your videos. I love the way you edit them!!! They're so peaceful and delightful to look and listen to, especially during nighttime when I need to relax! Thank you for all the effort ❤️❤️❤️
With my 200+ remaining cider bottle, the lasttime made, it was in 2006 (it's not supposed to age as wine) and it's still really good. Some of them are still fresh and tasty as it was just made and others have lost their flavor and acidity over time. However it was my grand uncle who made this. Ever since I started making my own vinegar I used the less flavored cider to boot my vinegar process. It wokrs like a charm. Im doing this also with wine white and red and a good "vinegaker" (vinegar maker) as cntainer. Mother Nature is doing thing right and slow, so yeah, Patient is the key of everything you make yourself. Good jobs for your videos. Enjoyable and greetings from France.
Very interesting and very informative video. I love the classical music you had on the video too. It made it very enjoyable to watch what you were doing. Thank you!
Vinegars develop much better if you ferment them open cuz the bacteria needs oxygen, my vinegars develop a thick mother within 4 weeks of fermentation. This white film is yeast it’s not bad for the vinegar but it changes the taste slowly at will make it yeasty after a while 💚 beautiful Video though
@@arson3630 you scoop the yeast out of the vinegar and throw it away, if you keep it it will continue growing dear Kim and it will spoil the taste of the vinegar
Thank you so much, Khun Jeem. This experiment answer all my questions and I do enjoy watching it from start to the end. Can’t wait to see more of your VDO. Keep up a great work 😄
Great patience levels to document the entire process over such a long period of time... Tells so much about the lady's dedication... I just had one question, to finally make around 4 cups or 1 litre of acv how many apples would I need...! Because we're kind of a big family and everyone's now getting the hang of it...!
Most interesting... I really enjoyed your experiment. I too keep making ACV and love watching the process turn into a fantastic reward. My cheeses are not always successful though. Thanks so much.
Omg this is sooooo helpful, so many different ways! By the way for the airlock ones, are they cider( apple wine ) or still is vinegar since there is no air for the vinegar?
This is the most relaxing and instructional video I've ever watched. Thank you for showing me how easy it is 😭 Ok lease tell me, after the 21 days, did you continue to stir or push it?
I am from Egypt, and your channel is useful and wonderful. I am asking you to translate in Arabic. Thank you for the method of making apple cider vinegar, but I wanted to know whether to keep the jar in a dark closed place or in the light, and also, after completing the work of apple cider vinegar, keep it in the refrigerator
It is not necessary to keep in the dark. The higher is the environmental temperature, the speedier is the process. Not necessarily to keep refrigerated. Fill the bottles and tightly close the lids. It will last for years.
What did you do with those apples after fermentation, they can be consumed too as they are well fermented and loads of beneficial bacteria in there, just add it to your food in any form in salads, juices, shakes etc but don't discard them, even you can add them to your compost pile for quicker composting due to those tons of bacteria 😁
I usually reuse them to make fermented apple juice and apple leather, but I got way too much from this experiment and compost most of them. I posted the video on how to use them earlier, here is the link in case you want to check it out th-cam.com/video/aPv0PFtooL8/w-d-xo.html
Hello I come from Vietnam. Thank you for your video, it's meticulous and thorough. I'm in the process of learning how to make vinegar from various fruits, it's my hobby. The first time I saw how to make it from our Vietnamese videos, I made banana vinegar (from a dwarf type of banana, which we call "chuối tây/chuối sứ"). I was successful and had mothers in just 1 month. After that I did it 2-3 more times but failed, it got moldy (my mold looks like what you call white film), I've done it successfully before so I believe there are jars in your video. problem. T has learned both Chinese and English videos. The method is quite similar to the Vietnamese way but there are still differences: we add sugar, water, fruit/rice and add white rice wine to the mixture; We also won't refill the jar. I realized that the times I failed it was because the fruit was not fresh or the wine I used was left to evaporate for a long time. You can use translation to find how we Vietnamese do it. We make it in the ratio of 6-10 water: 1 wine, the wine is about 30-40 degrees of alcohol, experience tells me that banana vinegar will quickly have mother and less risky than other fruits, adding wine to the cx will promote faster vinegar formation. I'm so happy to be able to share it with everyone
v informative experiment and helpful tutorial! one question- you said, "no need to do anything" for the weighted jar, but it appears you did something at 5:38... was this simply burping it? The reason I ask is because I am using this particular technique to achieve the official two-step fermentation process, but without an airlock. Ideally, I'm trying to achieve the same effect of releasing CO2 w/o letting O2 in... I'm currently on day three of fermentation, and have slightly loosened the lid to allow a bit of gas to escape after day one and two, but then re-sealed the lid tightly. My concern is allowing too much O2 in, and compromising the process. Any feedback you can provide is appreciated!
Hi, Thank for the video. It’s great. I have one question. When making vinegar, do I need to sterilize the bottle? If I don’t sterilize the bottle, what happen? The vinegar goes bad?
Absolutely love video. Thank you. Where in the world did you get that fermentation weight? It reminds me of a puzzle. It's absolutely perfect... Thank you again
Interesting video and experiment. Just a heads up though to make the proper apple cider vinegar requires to ferment the apples with an adequate amount of sugar and an airlock. That way it turns into an actual hard cider and the second phase is to let the cider turn into vinegar by allowing air to get to it where you just add a cloth cover. Some people will add a couple of tablespoons of commercial vinegar that has the mother to speed the process of stage 2 up.
In other videos, I saw people adding mother from commercial ACV from the very beginning of the fermentation process. But I think it's wrong. The mother should be added in the 2nd fermentation as you mentioned. Your opinion?
This is great and certainly takes the fear out of the process. Thank you for sharing. Out of interest what did you use for the makeshift weights. Looks like wood?
You can use any sugar, honey, maple syrup, treacle.....yeast use the sugar to produce alcohol before it's conversion to vinegar (acetic acid). Type of sugar you use might cause a slower ferment. Try experimenting just as in this excellent video. 🙂
@@redicanron Thank you, I was referring to unrefined and uncrystalized sugars only, (treacle has a refined sugar base). Also nowadays you need very good (trustful and authentic) sources to have real "wholefood" ones. Love
Thanks for your comprehensive video. Can u please tell the capacity of your sugar n water jar. N please tell where do you placed your jar. In dark n warm or anywhere else.
great videos thanks. I've made homemade vinegar before but was just curious about making homemade vinegar that I can use for pickling and waterbath canning. I know technically it's supposed to be higher than 3.8 more like 5% bare minimum. Have you ever tried to increase the acidity so you can make shelf stable pickled garden vegetables?
My favorite method is the first one with apples, water, sugar and the daily pushing. The flavor is perfect right after the 2nd ferment. I also enjoy seeing the progress when I push the apples down each day!
Very cool, thank you GVK. I wonder if a few grains of bread making yeast would improve the situation. I should expedite the fermentation, basically inoculating the batch, acting as a mother.
Thank you, and you're welcome. That's interesting about the yeast, I've never thought about it before but I'll give it a try when I make my next batch!
Me neither, but as I was watching you use the scraps. I thought the ends may contain more microbials. Then I was like why wait, might as well inoculate it with the good stuff. But are they the same type of life forms? I'm very new to this, but my guess is yes. Regards Rex.
He there thanks for the good time effort. I was experimenting with AcV for almost two years now ( using one of GVK’s videos thumbs up and for that one as well ) and May I suggest using instant yeast for wine, beer instead for bread. However in one other lady video from Turkey, she put old bread chunk altogether with apples to inoculated them. Wish all the best keep inspiring :) Loves from Bulgaria
I made vinegar with twice the amount of water and in 2 weeks its tasting very very tart. I had added some of the mother that had sedimented at the bottom of a bottle from a previous batch and 1/4 cup of sugar to to each of my glass jars. They did accelerate the process. Since its not one month yet, and I had used far fewer apples, (each bottle was filled one third with apples and the rest was filled with water) I was surprised that the liquid is very very sour. I stirred the bottles every day for 10 days and when the apples sank to the bottom, I have have not stirred at all. They are all the time being covered with clean muslin. I will take out the apples after a month and then loosely cover the bottles with their original lids and let them sit for another month or two before I use them. I must admit I did not measure the PH level since the liquid is very sour. Thank you for your experiments. I do not have the time to experiment, and simply repeat what works for me. Have you ever thought of putting some of the mother from your older batches into your bottles along with the apples, to accelerate the process? If you use the mother from a previous batch, you will not need yeast, I think.
I will want to try your method , since I have made once with only sugar and fermented for 49days method, the results are less vinegar , not adding water to fermentation, thank u for shares with so many examples , May I know, any other fruits or veggies can use to make into vinegar?? Thank u very much, I love your videos.
Yay, I'm so glad you will. All methods work, but some need more time to develop the right flavor after the 2nd ferment. I have seen people use pineapples to make vinegar but I haven't done it myself. Thank you so much for watching my videos!
You can make vinegar from any sweet fruit. Best known is grape vinegar. I think grapes vinegar taste better than apple vinegar. Even you can make vinegar from dry fruits. The process is the same for dry & fresh fruits.
Brilliant video the best I've watched and as sophisticated as your black polo top. How is it that you don't end up with alcoholic vinegar or is the production of alcohol just a passing phase of the fermentation ? I'm waiting for the result of my first attempt !
Wow, such an eye opener. I followed your steps for a Pear Vinegar and a Mango Vinegar batch that I followed as in this video. Fingers crossed 🤞 I do have a question though, is that the Kombucha Scoby that was formed at the bottom that you referred to as the "mother" or something that was endogenous from the process itself ? Best wishes from India 🇮🇳 Subscribed !
Its been two weeks when I started making acv but it already smells like vinegar. I don't know if it good or not because it too fast. What will I do? Will I tranfer it to another container and let it ferment for a month or i will let it finish for a month before transferring? I am from Philippines so our room temperature is a bit hot.
How did you make your own weights?! I love that idea! Every time i've tried to make a fermentation where something needs to be kept submerged i alwaya have the same issue with mold no matter the thickness of the cloth, tightness of the seal etc. I've even use the same sanitation mix brewers use. If floats it'll mold
Interesting but I ended up totally confused. I would have liked some conclusions: Which tastes best? Which produces that largest amount? Which is easiest? etc.
When we want to ferment something, why we must use a jar or container from glass? How if I use plastik container for my fermentation project? Please help me...
You scooped the mother out dear... we let ours fermwnt long time .. we also left the mother In until we strained... but it should still make another. Just leave them. No harm at all... add one to you next batch to ferment faster... we refrigerated one and you only need one small piece of it to speed start the batch 💝 well done. Thanks for sharing these experiments 🤗👍👍
I was a little afraid as I had never done it with apple cores before, and wanted to make sure it doesn't develop unwanted mold. Thanks so much for sharing your knowledge, I really appreciate it as I'm still learning too!
Those ph tester papers have some not healty compounds and even some heavy metals that might transfer to the liquid that they putted in. I suggest you to drip some water onto them or seperate some liquid and then dip the tester.
I'm at 20 day and I am dumping out the apples. The liquid is a bit thick and slimy. Is this bad? Should it be runny like water? I added water and sugar to the apples.
Thanks for sharing. Love that you tested all these methods. By the way or a PS!. The apples may become brown and soft after 4-5 days ( depending on methode). If you eat them at this point, they taste sweet..and alcoholic..So do not eat a 2 pounds and go drive you car.😉
I posted my first video about making apple cider at home a while back, and received many questions since then. I was able to answer some of them and curious to learn answers to what I couldn’t answer, so I decided to experiment with a few methods to share. I hope you’ll find this video is helpful and inspiring to make your own ACV soon!
PH or acidic level ?
Fermentation first become alcohol or vinegar then ...?
The new batch in the end video has mother quickly than the old ones..., which process or method was it since you did with various experiment?
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol...
In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level...
So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...??
I should have let that alcohol turning slowly acidic....
So, acidic means it now turned into vinegar?
Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
If v remove the skin along with seeds------?
We can also use salt instead of sugar. If yes which is more beneficial for health if I consume it on daily basis.
The science of vinegar making is very simple ! . Vinegar means sour wine which means when alcohol exposed to oxygen it becomes vinegar . Hence we can divide the entire process into 2 phases . In first phase we need to create alcohol from apples ( with the help of yeast , wild or commercial ) & in 2nd phase that alcohol will become vinegar with the help of bacteria . To get good quality vinegar we need good quality alcohol . The Brag ACV has 5% acidity strength to get same strength acidity in your home made ACV you need atleast 8 to 10 % alcohol which is hard to achieve without commercial yeast adding in apples . That's why you saw your vinegar having different color and flavour. From outside it might seems all your ACV is same but it's not . Different process will create different level of alcohol hence different quality of vinegar . You can't test acidity strength by PH strip you need to do vinegar titration :) so don't assume your vinegar is same as Brag vinegar, it's not . PH strip doesn't even show the PH number so better use PH meter for accurate result . In second phase alcohol must be exposed to oxygen then only acetobacter the bacteria which helps the alcohol to convert into vinegar will come . You kept the lid covered hence it was not exposed to oxygen fully and there was not enough acetobacter in the jars, that's why it took 8 mths and most of the jar didn't even got mother but kham yeast . It only takes few months to get the mother . Most of the jar I see got Kham yeast also which you called white film , the acidity level was weak hence kham appeared, this is common in home made vinegar as we are totally depending on wild yeast to create alcohol. But if you let the kham yeast stay longer mold will appear . The scrap vinegar became slimy because it got pedio infection which gets normal with time . Dear I suggest and recommend you to read ""The Art of Fermentation " by Sandor Katz or " Noma " by David Zilber and René Redzepi to understand the fermentation process . Your understanding needs more clarity . Best wishes !!
Thank you for that explanation..
Please correct me that we have alcohol after fermenting those apples for a month? And that would be edible, ..? And from your knowledge best way to check the strength of alcohol? And for it to remain alcohol it should not be exposed to oxygen.. Any alcohol would change to vinegar when exposed to oxygen?
None of that sounds simple … and I just bought apples and I feel my dreams are killed 😂, why do we need commercial yeast.. I think that’s odd we started doing it before they started commercializing things, there has to be another way
@@MNIU_you can order commercial yeast packets or get them from a wine making supply or brewery or Amazon
Thank you! I was pretty disappointed after she brought up the pH strips as the only measure of concentration..
Drop a proper recipe to achieve it
Hi from Indonesia, thank you for your generous video, thank you for your time to made all of those ACV methods :) really feel blessed
You're very welcome!
Hands down the most comprehensive video on ACV... Thanks a lot for your dedication and effort in bringing this extensive knowledge to us... Bravo!
Thank you
Hats off to your dedication, patience and everything. Thanking you as always💖
Just wanted to share something that I know, I make bio-enzymes and the white film on top is a good bacteria so that is what becomes a mother over the time but as we need to strain apples and open the jars quiet a few times for the gas release we don't let it sit. Later, it forms again and we get mother. You have a lot pf experience in fermentation so you can definitely tell the difference between mold and this white film. Mold will often has a little bushy and fur type texture and the good bacteria white film is usually what we would see when we shake buttermilk and let it sit for sometime. :) :)
Thank you so much for your explanation, I really appreciate it!
@@GourmetVegetarianKitchen :)
Just a hint from this old lady. To keep the apple chunks submerged just cut a few circles of apple and push down in the top of the jar and this will keep everything submerged in the water no need to stir at all.
Karıştırmak önemlidir
Dried fruits make the best vinegars. If you'd like a darker color, expose the second ferment to sunlight and cover the top of the container with a cloth (some of the water would evaporate though). The sediments (aka the yeast) could be used to quickly start the process next time.
!Muchas gracias! No sabía que también se usaba la levadura. Dios le bendiga mucho. Soy boricua.
@@marialuisacortes3756 thanks for your comments also. Yeast could be added but not necessary since it's already on the fruits and in the environment. Some use yeast to enhance the taste and also to speed up the process.
!Buenos días! Es el mejor video que he visto acerca del vinagre de cidra de manzana. Gracias mil. DLB. Un abrazo para usted y familia. Soy boricua.
I'm currently going through all of your videos. I love the way you edit them!!! They're so peaceful and delightful to look and listen to, especially during nighttime when I need to relax! Thank you for all the effort ❤️❤️❤️
ah, thank you so much!
With my 200+ remaining cider bottle, the lasttime made, it was in 2006 (it's not supposed to age as wine) and it's still really good. Some of them are still fresh and tasty as it was just made and others have lost their flavor and acidity over time. However it was my grand uncle who made this. Ever since I started making my own vinegar I used the less flavored cider to boot my vinegar process. It wokrs like a charm.
Im doing this also with wine white and red and a good "vinegaker" (vinegar maker) as cntainer.
Mother Nature is doing thing right and slow, so yeah, Patient is the key of everything you make yourself.
Good jobs for your videos. Enjoyable and greetings from France.
If the vinegar is in a tightly closed container, how can it lose its acidity?
Very interesting and very informative video. I love the classical music you had on the video too. It made it very enjoyable to watch what you were doing. Thank you!
Vinegars develop much better if you ferment them open cuz the bacteria needs oxygen, my vinegars develop a thick mother within 4 weeks of fermentation. This white film is yeast it’s not bad for the vinegar but it changes the taste slowly at will make it yeasty after a while 💚 beautiful Video though
Thank you so much for your input, I'll try your technique next time!
So what do u do with the yeast?
@@arson3630 you scoop the yeast out of the vinegar and throw it away, if you keep it it will continue growing dear Kim and it will spoil the taste of the vinegar
@@GourmetVegetarianKitchen you are welcome
What is the mother? How do I know that it's been formed? And what do we do with it?
Thank you so much for trying all the methods
You are so welcome!
Well done sister!
Thanks for charing and keep up the great work...
Much love from Switzerland
Thank you so much!
Thank you so much, Khun Jeem. This experiment answer all my questions and I do enjoy watching it from start to the end. Can’t wait to see more of your VDO. Keep up a great work 😄
Excelente video, qué encantador es estar mirando y disfrutar tan bella melodia, todo muy bello!
Thank you so much for your kind words, I'm so happy you enjoy my video!
I have few apples today and I will make one of your method, I love ACV, thank you for sharing 😍Gilbert, AZ
Yay, have fun making ACV!
Great patience levels to document the entire process over such a long period of time... Tells so much about the lady's dedication... I just had one question, to finally make around 4 cups or 1 litre of acv how many apples would I need...! Because we're kind of a big family and everyone's now getting the hang of it...!
I think, it takes about 4 apples to o get 4 cups of finished ACV.
Buenísimo me gustaría que lo tradujeras en Español 🇨🇴🇨🇴🇨🇴🙋🙋🙋
Bravo, wonderful,this is patience at work. I enjoyed every bit of your 2videos I have watched on ACV preparation. Thank you so much😊. From Nigeria
Most interesting... I really enjoyed your experiment. I too keep making ACV and love watching the process turn into a fantastic reward. My cheeses are not always successful though. Thanks so much.
Yay, I'm so glad you are the same. I hope your cheese will turn out perfect every time soon!
Hi , it's very inspiring your method! Thank you from Nord Ireland!
You are so welcome!
Omg this is sooooo helpful, so many different ways! By the way for the airlock ones, are they cider( apple wine ) or still is vinegar since there is no air for the vinegar?
This is the most relaxing and instructional video I've ever watched. Thank you for showing me how easy it is 😭
Ok lease tell me, after the 21 days, did you continue to stir or push it?
One of the best video on TH-cam! Congratulations! I got answers to all my query & doubts. Thank you very much.
This is hands-down, the best video on ACV I have ever seen
I am from Egypt, and your channel is useful and wonderful. I am asking you to translate in Arabic. Thank you for the method of making apple cider vinegar, but I wanted to know whether to keep the jar in a dark closed place or in the light, and also, after completing the work of apple cider vinegar, keep it in the refrigerator
Karanlıkta
It is not necessary to keep in the dark. The higher is the environmental temperature, the speedier is the process.
Not necessarily to keep refrigerated. Fill the bottles and tightly close the lids. It will last for years.
beautiful choice of music! Enjoying while waiting for end result! Bravo!!
What did you do with those apples after fermentation, they can be consumed too as they are well fermented and loads of beneficial bacteria in there, just add it to your food in any form in salads, juices, shakes etc but don't discard them, even you can add them to your compost pile for quicker composting due to those tons of bacteria 😁
I usually reuse them to make fermented apple juice and apple leather, but I got way too much from this experiment and compost most of them. I posted the video on how to use them earlier, here is the link in case you want to check it out th-cam.com/video/aPv0PFtooL8/w-d-xo.html
7:50 so .. you are cross-contaminating each batch with the spoon from the previous stir-down?
As a scientist and a homesteader - this is right up my alley! Thank you
Thanks from Bangladesh. Your narrative style is very easy and attractive. Very nice.
Very well done ! Thank you for your time in doing this.
Hello I come from Vietnam. Thank you for your video, it's meticulous and thorough. I'm in the process of learning how to make vinegar from various fruits, it's my hobby. The first time I saw how to make it from our Vietnamese videos, I made banana vinegar (from a dwarf type of banana, which we call "chuối tây/chuối sứ"). I was successful and had mothers in just 1 month. After that I did it 2-3 more times but failed, it got moldy (my mold looks like what you call white film), I've done it successfully before so I believe there are jars in your video. problem. T has learned both Chinese and English videos. The method is quite similar to the Vietnamese way but there are still differences: we add sugar, water, fruit/rice and add white rice wine to the mixture; We also won't refill the jar. I realized that the times I failed it was because the fruit was not fresh or the wine I used was left to evaporate for a long time. You can use translation to find how we Vietnamese do it. We make it in the ratio of 6-10 water: 1 wine, the wine is about 30-40 degrees of alcohol, experience tells me that banana vinegar will quickly have mother and less risky than other fruits, adding wine to the cx will promote faster vinegar formation. I'm so happy to be able to share it with everyone
Love all your videos! Cheers from Venezuela!
I applaud your effort in trying them all requests + bonus 2 methods..
Thank you.. This definitely helped a lot! #staysafe
Thank you so much, I'm so glad you find it helpful.
Your video is amazing and worth of time. Thanks for your wonderful job
Thank you so much for your kind comment, I'm so glad you watch my video!
THank you for sharing these different methods in making apple cider vinegar!!!
I really enjoyed your video. The visuals and music were so soothing and made the video enjoyable to watch. I will be trying this!
v informative experiment and helpful tutorial! one question- you said, "no need to do anything" for the weighted jar, but it appears you did something at 5:38... was this simply burping it? The reason I ask is because I am using this particular technique to achieve the official two-step fermentation process, but without an airlock. Ideally, I'm trying to achieve the same effect of releasing CO2 w/o letting O2 in... I'm currently on day three of fermentation, and have slightly loosened the lid to allow a bit of gas to escape after day one and two, but then re-sealed the lid tightly. My concern is allowing too much O2 in, and compromising the process. Any feedback you can provide is appreciated!
Surely you have a scientist patience; thanks for sharing your experiments. Also likes your love for black color
Great visual. This my first year trying. After the first strain and next fermentation stage, how tightly do you cover your jars?
hola, me encanto el procedimiento, pregunto sirve para adelgazar ???
Very beautiful video. Work of Art. I enjoyed this experiment very much. Subscribed!
Hi, Thank for the video. It’s great. I have one question. When making vinegar, do I need to sterilize the bottle? If I don’t sterilize the bottle, what happen? The vinegar goes bad?
Absolutely love video. Thank you. Where in the world did you get that fermentation weight? It reminds me of a puzzle. It's absolutely perfect... Thank you again
Interesting video and experiment. Just a heads up though to make the proper apple cider vinegar requires to ferment the apples with an adequate amount of sugar and an airlock. That way it turns into an actual hard cider and the second phase is to let the cider turn into vinegar by allowing air to get to it where you just add a cloth cover. Some people will add a couple of tablespoons of commercial vinegar that has the mother to speed the process of stage 2 up.
In other videos, I saw people adding mother from commercial ACV from the very beginning of the fermentation process. But I think it's wrong. The mother should be added in the 2nd fermentation as you mentioned. Your opinion?
This is great and certainly takes the fear out of the process. Thank you for sharing. Out of interest what did you use for the makeshift weights. Looks like wood?
Thank you so much, I'm so glad you find it helpful. Yes, I used untreated wood for the makeshift weights.
Interesting, thank you! Can we use whole sugar like Muscovado instead of the white (industrially refined) sugar? Love
You can use any sugar, honey, maple syrup, treacle.....yeast use the sugar to produce alcohol before it's conversion to vinegar (acetic acid). Type of sugar you use might cause a slower ferment. Try experimenting just as in this excellent video. 🙂
@@redicanron Thank you, I was referring to unrefined and uncrystalized sugars only, (treacle has a refined sugar base). Also nowadays you need very good (trustful and authentic) sources to have real "wholefood" ones. Love
Do you have to transfer it to another container for the second stage of fermentation or can you just remove all the apple.
Yes! A scientist not just a cook! This is what I’ve been looking for!
Grazie infinite proverò senz'altro a replicarlo grazie alle sue dettagliate spiegazioni.
You're welcome!
Thank you so much🙏🏾 this is the recipe that i was looking for in these days!!😉
You're welcome. I'm so glad you find it helpful!
This was so helpful!!! which method do you like best?
Awesome ..Thankyou ...your experiment answered all of my questions...👌👍
Thanks for your comprehensive video. Can u please tell the capacity of your sugar n water jar. N please tell where do you placed your jar. In dark n warm or anywhere else.
great videos thanks. I've made homemade vinegar before but was just curious about making homemade vinegar that I can use for pickling and waterbath canning. I know technically it's supposed to be higher than 3.8 more like 5% bare minimum. Have you ever tried to increase the acidity so you can make shelf stable pickled garden vegetables?
Si me gustó mucho el video, el ver todo su proceso, MUCHAS GRACIAS !! Sugencia traducir al español.
You're welcome. I wish I can speak Spanish!
So nice! I would like to know with one do you prefer the flavor? Thank you.
My favorite method is the first one with apples, water, sugar and the daily pushing. The flavor is perfect right after the 2nd ferment. I also enjoy seeing the progress when I push the apples down each day!
@@GourmetVegetarianKitchen Thank you.
Thank you very very much dear.. The best video ever..
You make me happy
Thank you so much, I'm so glad you like it!
Very cool, thank you GVK. I wonder if a few grains of bread making yeast would improve the situation. I should expedite the fermentation, basically inoculating the batch, acting as a mother.
Thank you, and you're welcome. That's interesting about the yeast, I've never thought about it before but I'll give it a try when I make my next batch!
Me neither, but as I was watching you use the scraps. I thought the ends may contain more microbials. Then I was like why wait, might as well inoculate it with the good stuff. But are they the same type of life forms? I'm very new to this, but my guess is yes.
Regards Rex.
He there thanks for the good time effort.
I was experimenting with AcV for almost two years now ( using one of GVK’s videos thumbs up and for that one as well ) and May I suggest using instant yeast for wine, beer instead for bread.
However in one other lady video from Turkey, she put old bread chunk altogether with apples to inoculated them.
Wish all the best keep inspiring :)
Loves from Bulgaria
@@iliyanivanov7337 Humm, so my suspicion was correct, these microbials are the same. Cool good to know. Thank you Iliyan!
I made vinegar with twice the amount of water and in 2 weeks its tasting very very tart. I had added some of the mother that had sedimented at the bottom of a bottle from a previous batch and 1/4 cup of sugar to to each of my glass jars. They did accelerate the process. Since its not one month yet, and I had used far fewer apples, (each bottle was filled one third with apples and the rest was filled with water) I was surprised that the liquid is very very sour. I stirred the bottles every day for 10 days and when the apples sank to the bottom, I have have not stirred at all. They are all the time being covered with clean muslin. I will take out the apples after a month and then loosely cover the bottles with their original lids and let them sit for another month or two before I use them. I must admit I did not measure the PH level since the liquid is very sour.
Thank you for your experiments. I do not have the time to experiment, and simply repeat what works for me. Have you ever thought of putting some of the mother from your older batches into your bottles along with the apples, to accelerate the process? If you use the mother from a previous batch, you will not need yeast, I think.
Amazing!!!!! Great job!!! Many thanks. Regards from Argentina!
Thank you so much for this! i just have one question, where do I put the jars, in a dark or is lit area alright during the fermentation process?
I will want to try your method , since I have made once with only sugar and fermented for 49days method, the results are less vinegar , not adding water to fermentation, thank u for shares with so many examples ,
May I know, any other fruits or veggies can use to make into vinegar?? Thank u very much, I love your videos.
Yay, I'm so glad you will. All methods work, but some need more time to develop the right flavor after the 2nd ferment. I have seen people use pineapples to make vinegar but I haven't done it myself. Thank you so much for watching my videos!
You can make vinegar from any sweet fruit. Best known is grape vinegar. I think grapes vinegar taste better than apple vinegar. Even you can make vinegar from dry fruits. The process is the same for dry & fresh fruits.
Brilliant video the best I've watched and as sophisticated as your black polo top.
How is it that you don't end up with alcoholic vinegar or is the production of alcohol just a passing phase of the fermentation ? I'm waiting for the result of my first attempt !
Thank you for this information. It has been very helpful.
Can I please ask what the music is that's being played and who the musician is. Also enjoying the video very much.
Wow, such an eye opener. I followed your steps for a Pear Vinegar and a Mango Vinegar batch that I followed as in this video.
Fingers crossed 🤞
I do have a question though, is that the Kombucha Scoby that was formed at the bottom that you referred to as the "mother" or something that was endogenous from the process itself ?
Best wishes from India 🇮🇳
Subscribed !
how did you manage to turn the alcohol into vinegar on the jars where you used an airlock?
Its been two weeks when I started making acv but it already smells like vinegar. I don't know if it good or not because it too fast. What will I do? Will I tranfer it to another container and let it ferment for a month or i will let it finish for a month before transferring? I am from Philippines so our room temperature is a bit hot.
我认为你可以把它倒入另外的瓶子，开始二次发酵
I think you can pour it into another bottle and start secondary fermentation.
Very interesting . I’m in the third week of my first time batch of Scapel apple vinegar .
What a beautiful video, thank you.
Thank you so much for your kind comment!
How did you make your own weights?! I love that idea! Every time i've tried to make a fermentation where something needs to be kept submerged i alwaya have the same issue with mold no matter the thickness of the cloth, tightness of the seal etc. I've even use the same sanitation mix brewers use. If floats it'll mold
BEAUTIFULLY DONE
This is exactly what I've been looking for. Thank you!
I’ve always heard to use the skins after using the rest for apple butter or sauce.
Did you use like 5 big apples per jar and what is the size of the jars used?
Yes, 4-5 depending on the size of the apples. I use 1/2 gallon glass jars.
How much sugar you use in the half gallon jars is it the same for the larger jars
I use about 1/2 cup or less if I make it in a 1 gallon jar.
About 30% of fruit weight
How many times can the mother and fermented apples be used to start a new batch of vinegar.
Can you use orange juice instead of apple juice to put with fermented apple after the vinegar is done?
Interesting but I ended up totally confused. I would have liked some conclusions: Which tastes best? Which produces that largest amount? Which is easiest? etc.
When we want to ferment something, why we must use a jar or container from glass? How if I use plastik container for my fermentation project? Please help me...
You scooped the mother out dear... we let ours fermwnt long time .. we also left the mother In until we strained... but it should still make another. Just leave them. No harm at all... add one to you next batch to ferment faster... we refrigerated one and you only need one small piece of it to speed start the batch 💝 well done. Thanks for sharing these experiments 🤗👍👍
I was a little afraid as I had never done it with apple cores before, and wanted to make sure it doesn't develop unwanted mold. Thanks so much for sharing your knowledge, I really appreciate it as I'm still learning too!
Mujhe to music acha laga neid aa rahi hai plz bata do konsa music use Kiya hai mai ise roj sununga❤❤❤❤❤❤❤❤
I make apple-based wine from cores and peelings. It's sweet and taste good. I just don't know if there are health benefits.
has the blog been taken down?
I was wondering if Monk fruit sweetener could replace sugar?
Very good demo.....
Were you get the jars you pour them into for using your vinegar
I have a few of them that I have been using for so long. I got them form a different time place.
Those ph tester papers have some not healty compounds and even some heavy metals that might transfer to the liquid that they putted in. I suggest you to drip some water onto them or seperate some liquid and then dip the tester.
Thank you so much for pointing that out, I'll keep it in mind and won't stick it in the jars next time I make it!
Fabulous vid thankyou for sharing luv n light x
Is that a balzano juicer ?
what you do with leftover apple after the acv
what mix did you do in the last part of video that the acv color bacame dark red?
After 8 days my batch is doing great but it's down a couple of inches of liquid. Should I add water?
I'm at 20 day and I am dumping out the apples. The liquid is a bit thick and slimy. Is this bad? Should it be runny like water? I added water and sugar to the apples.
I saved the mother from commercial ACV. Can I use it in making homemade? Would it speed up the process?
It should, However patience is key ! You should even do both. One with Commercial mother and one without :)
I have never done that before, but I'm pretty sure it helps!
What if you use coconut water instead of filter water just curious?
Thanks for sharing. Love that you tested all these methods. By the way or a PS!. The apples may become brown and soft after 4-5 days ( depending on methode). If you eat them at this point, they taste sweet..and alcoholic..So do not eat a 2 pounds and go drive you car.😉
This is great.Thank you so much.
You're very welcome!