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1. Make sure your fermenting jars, bowls, and utensils are clean. We want to prevent bad bacteria from ruining your batch of homemade apple scrap vinegar. One of the best ways to do this is to start with a clean kitchen and clean supplies. You can use quart or half-gallon jars for this. I love this mixing bowl.
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Section 2: The cultured apples. You can use the cultured apples from the first batch to jump start your next batch of Apple Cider Vinegar without going through section one. Feed the cultured apples with fresh-squeezed apple juice. Cover the jar with breathable cloth and let it ferment for 3 days. Stir once is enough.
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Once you have a good-tasting apple cider vinegar, save the SCOBY in a glass jar, moistened with vinegar, in the fridge for your next batch. Once the 1st stage has stopped its fermentation, add your vinegar mother to the apple cider/apple wine. Cover again with a clean handkerchief and leave it exposed to air, in a dark cupboard.
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Secure a cloth over the top of the fermentation vessel to keep dust and fruit flies out. Place the container in a room temperature (60-70 degrees) room, out of direct sunlight, and allow the mixture to culture for 3-4 months. Once the vinegar has finished, it should have a cellulose mass at the top.
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Depending on the alcoholic content, the liquid has to be diluted a little bit. To start the vinegar fermentation, an optimal acid and alcohol content is adjusted. Then the mother of vinegar or starter liquid is added. Spirits as raw material: here too, alcohol is already present and the procedure is the same as in the previous point.
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In a clean glass jar, combine apple juice, sugar, and water. Stir until the sugar dissolves completely. Sprinkle the active dry yeast on top of the mixture and gently stir again. Cover the jar with a cheesecloth or coffee filter, securing it with a rubber band to prevent any bugs or debris from getting in.
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Step 1: Measure 2 Tbsp of granulated sugar and ¼ cup of water into the quart jar. Stir until the sugar is dissolved. Step 2: Fill the jar with apple pieces, filling no more than ¾ full. The apple scraps need room to expand and stay under the liquid. Step 3: Add the remaining 1 ¾ cups of water to the jar.
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1 cup raw, unfiltered vinegar starter (make sure it is unpasteurized), or a vinegar mother. Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace. If using wine yeast, hydrate the yeast by sprinkling it over the warm water in a cup. Stir gently, let sit for 20 minutes, then add hydrated yeast liquid to the jar and stir well.
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Straining and Bottling the vinegar. Remove the apple solids by pouring the mixture through a funnel with a strainer into glass bottles. To obtain more of the vinegar from the apples, pour the apples into a cloth-lined bowl. Pick up the ends of the cloth and wring it, pressing out any excess vinegar.
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2. Mix the Sugar. So your apples are cut, washed, and in a sterilized jar. (Or your scraps are.) Either way, it is now time to mix your sugar with water. Now, a good estimate is usually equal teaspoons of sugar to the amounts of apples. If you used 3 apples, then you'll need around 3 teaspoons of raw sugar.
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Step 3: Ferment Apple Juice Into Vinegar. Whether you use fresh pressed apple juice or a water-infused apple juice, the fermenting process is all the same. Your fruit juice should be poured in a clean glass jar or crock. Cover the mouth with a coffee filter, paper towel or clean cotton cloth.
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Instructions. Mix the apple juice with the vinegar in a 1-quart glass jar. Shake the bottle of vinegar to mix the mother into the vinegar before measuring it out. Cover the jar with a breathable cotton cloth or coffee filter held in place with a rubber band or a mason jar ring to keep the fruit flies out.
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Crush the apples using a food processor or blender. You can chop the apples roughly and add them to the processor or blender with enough water to cover the apples. Blend the mixture on high speed for about 2 minutes or until the mixture is smooth. Strain the apple pulp to remove the juice.
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Step 2 - make hard apple cider: Place your raw apple cider into narrow necked glass bottles. Use glass because the apple juice is acidic and plastic will give off toxic chemicals that you don't want in your finished cider. Don't cap tightly or your bottles will explode from the increasing pressure of the ferment.
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Add approximately 1 cup of apple juice to a quart-sized mason jar. Chop a clean apple (with no wormholes or bruises) and add to the jar. Add 1 tablespoon of honey. Fill the jar the rest of the way with fresh, clean water. Place a paper towel or coffee filter over the top of the jar and secure it with a rubber band.
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Step 7. Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors. Cook's note: Because this.
