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DIY Apple Cider Vinegar

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DIY Apple Cider Vinegar

Source: selfsufficientprojects.com

The concept of vinegar first showed up about 8,000 years ago. Ancient people discovered that juice made from fruits would eventually turn into wine. They also realized that wine would turn into vinegar when exposed to air. Eventually, they noticed that vinegar from spoiled wines could flavor and preserve foods. At that point, they refined the vinegar-making process, and one result was apple cider vinegar. That being said, here’s how to make apple cider vinegar.

It’s important to note that making apple cider vinegar begins by creating apple cider. The cider ferments into hard cider with up to 40% alcohol content. The hard cider undergoes a second fermentation stage, which produces the vinegar.

Vinegar is an Acid

What makes all vinegar sour is acetic acid. Store-bought vinegar usually contains a 5% concentration of acetic acid. To measure the acidity of homemade cider vinegar, you’ll need a titration process. Search online for a “wine-making titration kit” to find plenty of options. These kits are also available at wine-making or home-brewing stores.

Another way to test acidity is by using pH test strips, which you can buy at most pharmacies. A pH of 3 on a test strip indicates a 5% dilution of acetic acid, which is a good general goal for apple cider vinegar. If the strip shows a pH closer to 2, add a cup of water and retest. Repeat this process until the strip indicates a clear pH of 3.

This step is crucial. The acidity of most store-bought vinegar ranges from 4 to 8%. Vinegar with a 5% acidity level is recommended for canning and food preservation.

Higher concentrations can cause intestinal distress or worse, depending on your health. To dilute vinegar, add water until your measurements reach the percentage you want. Avoid adding more apple cider, as it will restart the fermentation process. Stick to water for dilution.

DIY Apple Cider Vinegar

Making Apple Cider Vinegar

Temperature always plays an important role in fermentation. You must maintain the temperature between 60° and 80°F. A pantry or cabinet around a steady 70°F creates the ideal environment for fermentation and vinegar production.

You’ll also need the right equipment.

DIY Apple Cider Vinegar

Equipment

  • A Cider Press for making cider (available online or at some home centers but you could also use a food processor that we’ll cover later).
  • Knife
  • Cutting board
  • An apple corer/slicer
  • A large, 1-gallon glass jar with a lid that can be tightened or kept loose. You could also use a 1 or 2-gallon crock with a lid. (Do not use any type of metal container or they will be corroded by the vinegar)
  • An apple chopper, food processor, or blender to chop the apples.
  • Fine mesh cider sacks to contain the chopped and crushed apples for pressing
  • Coffee filters if you want a translucent vinegar

 

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