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Apple Cider Vinegar
You can make delicious homemade apple cider vinegar, whether you start from store-bought apple juice or already-fermented hard cider.
👥 1 Servings👤 Kirsten K. Shockey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace.
2
Add the hydrated yeast or the wild yeast starter to the jar. Alternatively, if wild fermenting, skip to step 4.
3
Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
4
Place in an environment where the temperature is between 55° and 65°F. Wild yeasts seem to do better at this temperature range. Unlike some active commercial yeasts, wild yeasts are typically slow to start, so don’t expect to see bubbles for a couple of days or more.
5
At 7 to 10 days, add the raw vinegar. Replace the cover on the jar. Store on your counter or in another spot that is 75° to 86°F.
raw, unpasteurized, unfiltered vinegar, or a vinegar mother1 cup
6
Check the vinegar in a month, when you should have nice acidity. However, it may take an additional month or two to fully develop, especially if your environment is cooler.
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.
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