How to Prepare Home-Made Raw Organic Apple Cider Vinegar “with Mother”.
Apple Cider Vinegar also known as ACV is a kind of vinegar that is made from Apple or Cider. It has a pale to medium amber color.
Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.
Apple Cider Vinegar can be picked up readily from the grocery stores. So, why prepare yours’ at home?
Why Prepare Apple Cider Vinegar at Home.
There are several good reasons why you should be making ACV at home.
First off, it is very easy to make. It really does not require any expertise. If you have the ability to chop up some apples, you are all set to go!
Secondly, ACV is inexpensive to prepare. All you really need are the scraps from some apples. But if you are not patient enough to gather enough scraps then a few apples would do.
Also, making the ACV yourself ensures that you can actually achieve a raw, organic Apple Cider Vinegar “with mother”.
The mother in ACV is the strand-like sediments that float at the bottom of the bottle and happens to be the most important part.
It contains raw enzymes and gut-friendly bacteria that promote healing. Clear and pasteurized vinegar typically do not contain the mother culture and don’t carry the same benefits.
Raw Organic Apple Cider Vinegar “with mother” Recipe.
Prep Time: 7 Weeks
- 6 Apples
- Apple Cider Vinegar
You will also need:
- Measuring Cups
- Glass Bottles or Jar
- Tea Towel or Coffee filter
- Wooden spatula
- Rubber bands
- Wash the apples thoroughly.
- Chop them up into pieces.
- Leave the apples overnight in the fridge for the process of oxidation to begin. It will turn brownish.
- By the next day, pour the apples into a glass jar or jug.
- You need enough clean water that will completely submerge the apples. For every cup of water add 1 Tablespoon of sugar. I used 5 cups of water so I added 5 Tablespoons of sugar.
- Mix the sugar in the water till it dissolves then add a quarter cup of Braggs ACV as a starter culture.
- Empty this liquid mixture over the apples
- Stir very well and cover with a clean tea towel or coffee filter. Secure with a rubber band. It is important to cover with something that can allow the brew to “breathe” but at the same time keep off unwanted flies and insects.
- Store in a dark cupboard where it will not be disturbed.
- For the next 6 weeks, stir with a wooden spoon every few days.
- After 6 weeks, your brew is almost ready.
- Strain off the liquid being careful not to destroy the mother [the gel-like substance at the top] This will help you start another batch of ACV.
- Keep the ACV for a few more days[at most 5]
- Then gently take out the mother, and inoculate a new batch.
- Pour the now ready Apple Cider Vinegar into a bottle and close with a lid. Store in a fridge.
- Using the mother, start a new batch.
When you have prepared yours’, please share pictures with me.
Don’t fail to check out our other recipes here.
To your success!