Apple cider vinegar with honey
800 g of apples, 1 l of water, 200 g of honey, 10 g of brewer’s yeast, 20 g of black dry bread (depending on the amount of vinegar, double or triple amounts of the ingredients listed above can be used).
Apples are washed, we remove the rotten or wormy parts, then crush or rub on a large grater, using the core. You can also use the peel, as well as the remnants from the preparation of jam, compote, etc., or apple cutters left from cooking the cider.
This crude apple slurry is placed in a suitable vessel (capacity corresponding to the number of apples that we have). We add the lukewarm, pre-digested water (0.5 liters of water to 0.4 kg of apple gruel). For each liter of water, add 100 grams of honey or sugar, and (to accelerate the acetic acid fermentation) 10 grams of bread yeast and 20 grams of dry black bread.
The vessel with this mixture is stored open, in a room at a temperature of 20-30 њ C.
Acetic acid fermentation is promoted by a liquid with a small alcohol content (less than 20% of sugary substances), as constant as possible (about 20 њ C) and as much as possible surface contact with air (aerobic fermentation).
The vessel should be made of glass (cans), wood (kegs without a lid) or enameled clay.
The vessel should be stored in the dark, since solar ultraviolet rays prevent fermentation.
For the first stage of fermentation, the vessel is stored warm for 10 days (at a temperature of 20-30 њ C), mixing 2-3 times a day with apple sponge with a wooden spoon, then shift it into a gauze pouch and squeeze it.
The resulting juice is filtered again through gauze, we determine the weight and pour into a vessel with a wide neck.
You can add to each liter of juice for 50-100 g of honey or sugar, mixing to a full homogenization.
To carry out the second stage of fermentation, the jar is closed with gauze, we tie it and store it in warmth to continue the fermentation process.
Fermentation is over when the liquid calms down and clears up.
Depending on the appropriate preparation of the juice, on the temperature, etc., apple cider vinegar will be ready for 40-60 days. Then we pour it into a bottle with a hose, filtering it with a watering can with gauze.
Bottles tight plugs, clogged with wax and store in a cool place.
Apple cider vinegar is pleasant in consumption as a condiment to salads and other dishes, answering the needs of the human body in an acidic supplement to food.
(1 votes, average: 5.00 out of 5)Apple cider vinegar with honey