Prepare natural apple vinegar at home. All recipes for apple vinegar cooking recipes

Apple vinegar - fragrant seasoning for delicious salads and snacks, an affordable means for cleansing the body, prevention and treatment of vessels, stomach, liver and kidney. Prepare apple vinegar at home, a simple recipe will tell you how to save time and save beneficial features Apples.

Preservative prepares in glassware

The use of preservative from apples cooked by their own hands, in comparison with the vinegar of factory manufacture, is incomparable. The same, at first glance, two products have different composition. From the store, in detail, familiarize yourself with a separate article. Below we will talk about the beneficial properties of homemade preservative from natural apples.

In an inexpensive shopping season, regardless of what the manufacturer wrote on the label, there are hardly natural apples or at least juice of them. For cost-effective production, the product is preparing quickly and in large quantities for profit. There are no time to withstand acetic suction for several weeks, the process is accelerated by synthetic additives and pasteurization. Then the fragrance, color and taste of apple friction with preservatives and dyes are attached to the finished solution.

Homemade vinegar Cook yourself out fresh applescollected in the country or purchased on the market. First, the raw material wanders along with sugar, then withstands several weeks. At the end, vinegar is filtered. As a result, golden yellow liquid is obtained with a characteristic apple aroma, a mild taste and substances in the composition:

vitamins A, C, E, group B;
iron, zinc, iodine;
potassium, calcium, magnesium;
copper, sodium, fluorine;
sorval, malic, dairy, acetic acid;
vegetable fiber - pectin;
fructose.

Has the useful properties of natural apple juice With pulp, but they are reinforced with acetic acid. This substance provides fat-rooting, stimulating, the antiseptic properties of vinegar, thanks to which is used in medicine and cosmetology. If you use vinegar correctly, these results are obtained with it:

purification of blood vessels and improved blood composition;
normalization of digestion and improvement of metabolic processes;
cleaning the intestines from slags and gliste invasions, pathogenic microflora;
the saturation of tissues with vitamins and minerals is necessary for restoration and rejuvenation.

Acetic solution of apples rejuvenates the skin, returns healthy color and elasticity, eliminates pigment spots, freckles, vascular mesh and cellulite. If you take inside, the harness of the figure will return. Effectiveness increases apple vinegar Using different additives. With honey, immunity is bored and charges energy. - an old agent for cleansing vessels from harmful cholesterol, and for the intestines - from worms and old slags.

Prepared apple vinegar at home?

YesNot

Another advantage is the availability of ingredients for cooking. There are a lot of apples in the summer and autumn seasons, there are a penny. Any variety is used, as well as apple juice or puree of them. How exactly - tells below, several options.

Video about the composition and useful properties of vinegar:

Step-by-step recipes for cooking vinegar at home

Do not torfer the cooking process, it will not be quick. But it is impossible to put on samonek too, the fermentation of the wort is controlled constantly. Otherwise, it is converted into a cider, not vinegar. No equipment will be required. All that is needed is natural raw materials and accuracy in cooking.

Kirilova Olga

Than felic applesThe faster the fermentation. For the preparation of high-quality, concentrated vinegar takes about 2 months.

Classical

For cooking you will need:

fresh apples, sour-sweet - 2 kg;
sugar - 250 gr.;
yeast - 20 gr.;
water purified - about 2 liters.

If the apples are sweet, then the amount of sugar can be reduced by 2 times.

Cooking:

Apples wash, cut on halves, remove seed boxes.
Grind the fruits with medium sized pieces.
Fold in the 3-liter jar, shake so that the pieces are tightly lay down, but not to rub.
Fall with sugar, cover gauze and leave for 3-4 hours so that the apples will let juice.
Pour warm water - to completely cover apples, but to the edge of the dishes. Leave the distance 7-10 cm. When adding yeast, the liquid will begin to wander and climb. Stir, cover, leave in a warm place for the night.
In the morning, stir wort again. A foam is formed on the surface. It can not be removed and merged because it is precisely acetic bacteria. If there are few foam, a piece of yeast is added.
Now the container with future vinegar is covered and removed into the warm storage room, or under the kitchen table to the battery. It is not necessary to touch anymore for 10-14 days until the first stage of fermentation will end. Frying ended when all apples will be devastated to the bottom.
It remains to wait until the vinegar becomes transparent. After that, the liquid is filtered, bottled and closes with traffic jams.
Homemade vinegar after bottling gives a precipitate. This is normal and is not considered a sign of poor product quality.

It is convenient to cook apple vinegar in a three-liter jar

The fortress of finished home vinegar can reach 9-10%. Whereas the store's fortress should not exceed 6%.

Application:

Apple vinegar homemade cooking It is possible to take inside without fears. But first you need to dissolve the tablespoon of the product in 100-150 ml of warm water without gas. Drink it follows a quarter of an hour before meals or an hour after meals.

Did you like the taste of home apple vinegar?

YesNot

It is possible - they will become brilliant, elastic, will grow faster. More about the use of vinegar in cosmetology will tell video:

From sour apples

If you have many sour apples at your disposal, use them for cooking vinegar. But in this case, it is necessary to add sugar, otherwise the fermentation will not begin.

Ingredients:

sour apples - 2 kg;
sugar sand - 500 gr.;
waters are warm - 2 l.;
live yeast - 60-70 gr.

Cooking:

To wash apples, drown, cut arbitrarily on pieces.
Fold into the container, add sugar, warm water, open the yeast.
Stir everything, cover with a towel and remove into a warm place.
The first 10 days the mixture is stirred several times a day. You do not need to collect foam and remove.
Then the mixture is fixed and pressed, overflow into the bottle, covered with gauze and remove into a warm place by 1.5-2 months. More to interfere with vinegar and generally touch it is not necessary.
When the fluid becomes completely transparent, it is once again fixed and applied by destination.

Application:

- The blood glucose level is normalized, the state of the vessels is improved, extra kilograms are leaving.

At the last stage of fermentation, it is important not to disturb the starter and not even moving banks

Kirilova Olga

It is possible to put in the container acetic uterus if it remained from the previous cooking of homemade vinegar. Then the fermentation will be faster and more intense. Pour the finished shopping vinegar is not recommended, it will only ruin the raw material.

From juice

This is the perfect product for the treatment and rehabilitation of the body, as there is nothing but apples, even water. Such a recipe is suitable for pregnant, allergic and older people. If you want such ingredients:

apples sour-sweet - 2 kg;
glass bottle or bank and wooden shirt;
rubber glove and linen napkin.

Cooking:

Apples wash, cut on the quarters and lay out on the dish so that they darkened.
Squeeze juice from apples.
Pour it into a bottle, put on the glove on the neck and rewind a glove tight.
Leave in a warm place for 4-5 weeks until the glove will do.
Pour the focal juice into the tub, cover with a napkin, tied up on the edge and again remove into a warm place for another 3-4 weeks.
The finished vinegar is filled through the same napkin, under which he wandered, bottled and used as intended.

Video, how to cook apple juice vinegar with flesh:

Kirilova Olga

For fermentation, the wort of apples should be used ceramic, wooden, enameled or glass dishes. Aluminum and any metal does not fit.

Application:

There are many different methods ,. In order for the product to effectively split fats, but did not harm the digestive authorities, the technology of preparation of the product is important. This recipe is ideal for intro, and for wraps. In both cases, the product is pre-produced in warm water: 1-2 tbsp. 150-200 ml.

With honey

Honey satuates the finished product of potassium, magnesium, iron and fructose. Such vinegar is ideal for those who adhere to a strict diet. It saturates the necessary energy and protects against depression and Handra.

Ingredients:

apples - 3 kg.;
water preheated - 3 l.;
honey - 900 gr.;
related rye bread - 200 gr.

If you replace sugar with honey, it turns out the perfect product for weight loss

Cooking:

Dressing apples, remove the twisted places, cut the cubes or slices.
Fold into a wide container, pour with water and stir.
Separately stirred crumbled bread in warm water so that a thick frustrum came out. Add a spoonful of yeast.
Add half of my honey and sourdough to the apple mass, stir.
The first 10 days the mixture is kept at a temperature not lower than 18 degrees, stir three times a day with a wooden spatula.
Now mix the mixture, strain, add the remaining honey.
Boil into banks or bottles, wrap the necks with a bandage or gauze, fasten with rubber bands.
Remove in heat and withstand another 45 days.
During this period, the vinegar does not interfere and do not move the bottles. When it becomes transparent, it is filtered, clogged and clean it in the storage room, in the closet or in the refrigerator.

Application:

Depends on the target. For beauty and rejuvenation, it is better to drink it from 11.00 to 12.00 before the second breakfast. For the treatment of diabetes, atherosclerosis, a biliary disease is better to drink a solution for the night. Then vinegar will work faster, the fabric will begin active recovery.

Cocktail for weight loss from vinegar, honey and water drink an empty shop every morning

Recipe for apple vinegar from "Cook"

A time proven and a simple recipe for which you can easily make apple vinegar at home. Requires minimum ingredients and skills.

apples - 800 g;
sugar sand - 100 g;
filtered water - 1 l;
crust rye bread.

Cooking sequence:

Fruits wash in running water. Cut into several parts and remove the core. If necessary, cut damaged sides. Stit fruits on the medium sized grater.
Water boil up to 30-40 degrees. As soon as it reaches the desired temperature, remove from the fire. Dissolve salt crystals in it.
In the clay dishes (or any other non-missing light) lay out grated apples. Pour water with sugar and on top. Put the bread crust.
Nelyushko tie a marvel bandage folded several times. Put it in a warm place for 10 days. During this time, in the morning and in the evening, mix the mass.
Cut a piece of bread for the next day. By this time, he will already launch the fermentation process.
After 10 days, resolve the solution, removing the whole flesh. Add 50 g of sugar to the liquid. Stir to dissolve all crystals.
Again, cover gauze and remove it to be for 2 months at the same place. In this period of time, do not touch infusion.
After removing the acetic uterus formed above and straighten the acid. Boil on glass tanks and remove storage.

Apple vinegar in imperative

Interevakin in his works has been talked many times about the beneficial properties of apple vinegar. At the same time, he referred to the fact that it is better to prepare the acid on its own. Thanks to this, it is easier to track product quality.

Many doctors speak about the benefits of vinegar, if you are interested in looking at how it is held. Following the rules, you can easily cope with a high temperature for influenza.

Requirements:

apples (preferably green) - 800 g;
sugar - 100 g;
honey - 50 g;
water - 1.2 liters.

Cooking method:

Wash fruit, cut into several parts and delete the middle. Clean on a large grater.
Place the pulp in the bulk glass cylinder. You can also use clay or wooden dishes.
The specified amount of water is warm up to a warm state. Dissolve sugar in it. Fill into a container with apples. Make sure that the liquid does not reach the top 10-15 cm, because in the process of fermentation will be risen "cap".
Nelyushko tie gauze and remove into a dark warm place for 10 days to appease. Periodically, mix the mass.
After this time expires, straighten the liquid to remove the whole pulp. Press the remaining cake. Separated juice add to the total mass of the future vinegar.
In the resulting liquid, dissolve 50 g of honey. Pour the solution into the jar and remove for insteading for 40 days. Also, make a gauze from above.
After infusion is considered ready. Remove the acetic uterus from above and use the product for its intended purpose.

According to Jarvis

Jarvis is a famous American doctor and researcher. He developed a recipe for home cooking from apples for the treatment of vessels, liver, kidneys, obesity. A big plus in the preparation of vinegar with their own hands is that it does not pass. This means that valuables in apples are stored not changed. Apple vinegar Like Jarvis is rich first at potassium and iron.

Rye Bread Explosion - Feature of the recipe for vinegar from Apple on Jarvis

Ingredients:

apples - 2-3 kg of mature or overripe fruits;
water is about 2 l.;
honey - 200 gr.;
rye bread crackers - 20 gr.;
yeast - 10 gr.

Cooking:

Apples wash, remove fallen places and tails, chop in a puree on a meat grinder or grater.
Fold in a chan or pan, pour water.
Add crackers and yeast.
Add 100 gr. Natural honey.
It is all well stirred, cover and remove in a warm place for 10 days.
After 10 days, mass stir, strain. Pour into banks and add remaining honey at the rate of 50 gr. on every liter of frivors.
Cover and remove in a warm place for another 40 days. When vinegar becomes completely transparent - it is ready.

Application:

Dr. Jarvis recommended such a product in the amount of 1.5 centuries, dissolved in half a glass of warm water, every morning on an empty stomach. But now it is known that the human body does not absorb acid in the morning clock. Therefore, it is better to take acetic solution before lunch.

Have you tried to cook apple vinegar with honey?

YesNot

Decides in the end, every person himself. To take into account the lifestyle and the tasks set first.

Vintage Recipe for Torn Apples

The beginning of the manufacture of vinegar from water, apples and swarms dates back to 5000 BC In Babylon The exact recipe is not preserved. The prescription below is compiled according to monastic books, dating from about 10-11 centuries. What is its advantage: overripe, tightened apples are going to move, which are no longer used for anything. In antique, first-class fruits went to the manufacture of confiture and wines for nobility. And the second grade assembled from the ground, with a worms - to vinegar and sour cider for simple people.

Deficious fruits will become excellent raw materials for useful and delicious vinegar

However, from the worms, fallen fruits, you can make an excellent tool for home rehabilitation of the whole family. If you care about the tasty healthy nutrition Families, you will also be interested to know. Well, if the quality of vinegar from the rotten apples seems to you doubtful, you can make a wrapping and face masks from it, body.

Ingredients:

overripe apples - 2-3 kg;
sugar - at the rate of 50 gr. for every kilogram of fruits;
water - how much will need, adjusted to 60 degrees.

Cooking:

Apples are destroyed in Cashitz, you can simply stir up with a wooden spoon, so that the pieces of fruit remain. Fully pouring the mass, remove the peel and the bones is not necessary.
Fold the apple mass in a saucepan with an enameled coating, pour with sugar and pour warm water so that it covers a mass by 3-4 cm.
Stir, cover with a napkin, remove in a warm place for 2 weeks. During this period, the apple swax interfere every day.
Then the workpiece is poured over the containers of a smaller volume and are removed again for fermentation. Acetic uterus should be formed on the surface - tight foam. It can not be removed and stir.
When a transparent liquid is formed, and the uterus will fall on the bottom, the vinegar is ready. It is filtering, without scolding, and applied to the destination.

The precipitate can also be strain, and the remnants will throw away - they will no longer be useful. This vinegar is used as well as the usual. The only difference is that it can have a more saturated fragrance, color, taste.

Application:

If you know, apply the same proportions to prepare the healing solution from the apple vinegar on this recipe. The resulting liquid should be drunk at half a glass 2-3 times a day for weight loss, cleaning the body, just maintaining a good tone. Result: Pure and elastic skin, slender figure, excellent digestion and good mood every day.

How the unfiltered vinegar is preparing

A non-filtered homemade vinegar is prepared in the same way. But after the last stage, do not stress it, but immediately pour on the bottle. The product will be merged and with a precipitate, and on the surface to form a gray film. Such phenomena occur because fermentation continues in vinegar. The product prepared in this way is useful in dysbacteriosis, milk in women and children, stomatitis, angina. It destroys pathogenic bacteria and settles the colonies of new, useful.

The photo shows how the unfiltered, fermented vinegar looks

Apple cake vinegar

After processing apples in the juicer or other devices, it is quite often the meal. Throw it not necessarily. From it, you can prepare high-quality fruit acid. Thanks to this, the process is even simplified.

Fresh apple cake It has a reddish tint

Required components:

apple cake - on ¾ banks;
sugar - 1 tbsp. l.;
water - before filling the tank.

Step-by-step recipe:

Solves distribute PO glass cans Or any other dishes so that it fill out ¾ parts from the total.
In the desired amount of water, dissolve the crystals of sugar.
Fill the liquid to the residues from the fruit so that it completely covered the flesh.
From above, place a lesser to the diameter plate and the load so that the fruit particles remain under the solution. Cover all with a gauze bandage.
Put in a dark place for 2 weeks. In this period of time, mix the mass every day.
After getting the container, press the cake and strain the solution to completely get rid of the pulp. Fluid pour into the container again and cover with a clean bandage. Remove it for another 3 weeks.
Immediately after the acid is considered ready for use. Cover the lid and remove for storage in the fridge.

After cooking, the acid is purified. This is normal

How to determine the readiness of vinegar

The preparedness of vinegar is checked by its transparency. This is the main criterion. When the fluid becomes completely transparent, and the acetic uterus will fall on the bottom - the product desires and is ready for use. But before stretching and pouring around the bottles, just in case the sample is removed.

High-quality home apple trees has a yellow color, characteristic flavor of fruits, taste sharp and at the same time sweetish.

Buy apple vinegar or cook at home?

BuyI cook

Shopping vinegar is made from waste - peel and core. To speed up fermentation, the wort is boiled and mixed with acetic acid obtained by synthetic. Such a preservative has a pronounced aroma and taste, but does not contain useful substances. They are initially so little in the wort, that it does not wander on its own.

Only filtering, double or triple, if required. The vinegar is deployed through a sterile car, and then again leave in a darkened place for a couple of days. Take the container at this time can not. If it did not help - nothing terrible. Muddy vinegar is not worse than transparent, it is useful and not dangerous to health. But the view is less aesthetic.

Terms and Storage Terms

Given that proper storage The home preservative will not deteriorate and will not lose beneficial properties for 3-5 years. The shelf life of the product is not limited if the tank with the bite is not in the sun and not near the heat source. Correct place: Refrigerator door, a kitchen cabinet away from the battery and stoves, a balcony or storage room with good ventilation. Storage temperature - 4-10 degrees above zero.

Here is a video, how to properly pour ready vinegar and store it.

Photo gallery of apple vinegar cooking

On a note

Apple vinegar is used in cosmetology and medicine to solve a number of skin problems, hair, overweight, treatment of internal organs.
Usefulness of the whole home cooking product from natural apples.
The fermentation of apple vinegar without fermentation lasts 2-2.5 months.
The finished vinegar is filtered, spilled on bottles, tightly clog and stored in a cool place. The shelf life of the home unpastened product is up to 5 years.

Home Nefiltrated Apple Vinegar is a wonderful product for cooking and ancient drug.
In natural cheese, apple vinegar is saved and even proves.

there is different methods Making apple vinegar from whole apples or freshly squeezed apple juice.
This article discusses two simple methods of cooking apple (sidel) vinegar at home.

How and from which apples is the best vinegar

Natural apple (sterry) vinegar is done by fermentation of ripe apples or fresh apple juice. In the process of fermentation, the apple raw material passes the stage of a sweet cider, dry cider and over time turns into vinegar.

Natural apple vinegar is raw, because it does not pass the pasteurization process. Pasteurization (heating) destroys most enzymes and destroys other nutrients contained in vinegar.

To make apple vinegar at home, take completely ripened apples of late sweet varieties. Such apples are better enzyme.
It is better to take organic apples or at least grown without the use of synthetic pesticides.

Natural vinegar from apple juice

Slit juice from apples and strain it.
Press the resulting juice in the wooden (the most the best way), glass or enamelned vessel with a wide riding. Put the container into a warm place, cover from above marley or paper towel.

Fresh air and warm - at least 16 ... 20 degrees - the necessary conditions For active fermentation in the preparation of high-quality vinegar.
The fermentation process can be accelerated to 3-4 weeks, adding wine starters to juice (or soldered from the finished natural apple vinegar) and stirring fluid every day. However, without break and mixing, your juice will turn first into wine and then into vinegar. Although this process can stretch for 9-12 weeks.

Periodically try the fluid to taste. When it reaches the desired acidity for you, you can spill a ready-made vinegar on the bottle.
Before spilling vinegar, be sure to mix it so that the starter is evenly distributed on the bottle, and in no case filter.
Keep ready vinegar in a dark cool place.

For the first time I made a natural apple vinegar from organic juice.
I blunted squeezed juice in a jug, put it in a garden under a huge flowering bush. Copped with a jug with a paper napkin, which fastened with a rubber band.
It was summer. There was a warm weather, the Chubuschnik foul ...
I read that the natural natural environment (in my case - the summer garden filled with flowering plants) promotes active fermentation.
Jug with apple juice I "forgot" in the garden for several weeks.
When in the fall brought a jug to the house, it already had a ready-made natural apple vinegar.

Natural apple vinegar from crushed fruits

Take the Late Sweet Mature Apples and Wash Thoroughly.
Grind apples (cut or dispel) and lay out in a wooden, glass or enameled peer with a wide riding.
Fill apples with completely warm water.

Add sugar to the tank (about 50 g per 1 kg of apples) or honey.
You can put a piece of black bread to speed up fermentation.

Put the ass with apples into a warm place, cover with a towel.
Secure the towel on the tank - so that midges that are necessarily gathering near the apple cider could not penetrate the inside of the sidino.

The active fermentation of apples should begin.
So that the apples on the surface of the tank do not fall, periodically mix the mass.
If a active fermentation It does not happen, you can add as much sugar.

After 2 weeks, separated apples from the liquid.
Liquid break into the same ass and leave another 2-4 weeks in a warm place for fermentation.

At this stage, the so-called "acetic uterus" in the form of specific mucous membranes can be seen on the surface of the vinegar.
After a couple of weeks, acetic uterus begins to descend on the bottom - this is a sign that it dies.
Vinegar ready.

A muddy precipitate is always present in a natural apple vinegar (usually at the bottom of the vessel). This muddy cloud is called the "master of vinegar" or Zakvaya . It is this starter that is the concentration of enzymes (enzymes) of vinegar. It can be used to produce a new portion of the product from fresh apple raw materials.

The benefits of natural apple vinegar

Natural unpasteurized and unfiltered apple vinegar has cleansing, healing, rejuvenating and tonic properties.
The crude apple vinegar contains many useful vitamins and antioxidants, as well as the necessary enzyme and tannin organisms.

The acidity of natural home apple vinegar varies depending on the characteristics of the apples used. However, in any case, the percentage of home vinegar acidity is much lower than that of typical shopping vinegar.

In the cheese apple vinegar contains vitamins C, E, A, B1, B2 and B6, P (bioflavanoides), as well as beta carotene and potassium.
In the sidder vinegar is present in a small amount of calcium, boron, magnesium, phosphorus and sulfur.

Enzymes in natural cheese apple vinegar are contained in high concentration.
Enzymes are catalysts of all cell reactions, so they are absolutely necessary for the organism for normal life.
Most enzymes we get with meals.
Enzymes are contained in crude vegetable food. Raw fermented products (including home apple vinegar) is the best source of enzymes.

Some enzymes use potassium, which is also rich in natural apple vinegar.
Another useful property of potassium is to maintain the soft tissues of the body (including artery) in a healthy state.

Tannins (tanning or binders), which are contained in the skin of apples, are present in natural sedry apple vinegar.
Tannins are able to suppress pathogenic microorganisms and are powerful antioxidants.

The harvest of apples in his own garden is an excellent opportunity to cook with your own hands a wonderful vinegar, tasty and healing. Do not miss it ...
I wish gardeners success and health!

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Content

Apple vinegar - a unique product. It is used to treat diseases, cosmetic procedures and correction of the figure. Dr. Jarvis was a commitment to the use of this healing fluid for the prevention and treatment of many diseases. He believed that correctly and regularly using this product, people will be able to solve health problems. Useful properties only has a real fruit vinegar obtained by fermentation. How to cook natural apple vinegar at home? there is different recipes obtaining this healing liquid from apples.

How to make apple vinegar at home?

The bottle of natural vinegar is simply necessary in the house. It is perfect for refueling salads and cooking other dishes. Homemade vinegar applies to prevent many diseases and weight loss. When using this product, an improvement in the metabolic processing process occurs, the appetite decreases, the body from toxins is cleared, the aging process slows down, immunity is strengthened. Apple vinegar applied for cosmetic purposes to improve hair status and nails.

And wrapping and rubbing using homemade fruit vinegar helps to solve an overweight problem. What makes this product so useful? In vinegar, all vitamins and useful trace elements are preserved, which are filled with apples. And with the fermentation process, apple raw materials is saturated with additional useful substances. The quality of vinegar depends on the method of its production. Consider 3 popular and simple way obtaining fruit vinegar.

From apple juice

At home, the easiest way to prepare a fruit vinegar from apple juice. For this, you will need only a few kilograms of apples. It is desirable that the fruits are from your garden or grown in pure conditions without the use of chemical processing. To prepare vinegar at home it is necessary to do the following:

To prepare the vinegar on this recipe, sweet apples are chosen, which must be predetermined.
Fruits cut large pieces And give them some time to stand in the daylight so that they darke it from it.
From pieces of fruit squeeze juice, which then fill the glass vessel.
On the upper part of the tank wear a rubber glove or a ball.
Capacity with juice is placed in a warm and dark place for fermentation process for 1-6 weeks. During this process, the rubber glove will be filled with air and swell. When the glove inflates greatly, this means that it's time to fill the liquid for the 2 phases of fermentation.
Fluid liquid into clay or enameled wide capacity to increase fermentation. The level of overflow of the apple liquid must be below the edge of the dishes by 9 cm. Be sure to overflow the mixture together with the gel-like film on the surface of the liquid. This film is a colony of acetic acid bacteria that support the fermentation process. When the product is ready, the film is collected for subsequent preparation of another portion of apple vinegar.
The container with a liquid is covered with a simple towel. To continue fermentation, dishes with liquid are 1.5 -2 months in a dark, warm room in which a room thermometer shows no less than 27 degrees.
When the precipitate appears and the mixture will acquire transparency, the liquid is filled through the gauze layer and bottled.

Store the finished product is advised in a cold place. It is recommended to use it only, diluting with water. It is advisable to drink a drink across the straw and / or then rinse carefully mouth with water to prevent the destructive effect of the acid to the enamel of the teeth.

Home apple cake vinegar

At home, apple vinegar is made on this recipe, which is rich in potassium and other trace elements. For its preparation, it is best to take environmentally friendly fruits late varieties. Taking 1500 g of apples, you will receive up to 0.85 liters of natural vinegar. The process of obtaining vinegar consists of 12 stages:

Ripe or overripe fruit thoroughly wash and clean from the retained areas.
Apples soda on a grater or meat grinder. It is convenient for this purpose to use the juicer.
The resulting apple mass put into a large glass container or enameled dishes.
Fill the mass of non-sprayed boiled water (1: 1).
On 1 liter of apple mixture, add 100 g of honey, 10 g of yeast and 20 g of dry black bread to accelerate the fermentation process.
Do not close the dishes with an apple mixture, but cover the gauze or napkin.
Put the mixture for 10 days to the room where it is dark and heat.
For 10 days three times a day, mix the mixture with a wooden spoon.
After 10 days, strain the liquid through the gauze.
Add honey (50-100 g per 1 liter) to the liquid fluid.
Cover the container in the dark room to continue fermentation.
After 1.5 months, when the fluid acquires transparency, carefully burst it on the bottle and close.

Healing fluid prepared at home is diluted with water. For this, 1 tbsp. l. Fruit vinegar stirred with glass of water. To the acidic drink is allowed to add a small spoonful of honey. Increased acidity and diseases of the GCT - contraindications to the use of cider.

Photo recipe for apple casing without yeast

Fruit vinegar makes at home without adding yeast. To do this, you will have to use a lot of sugar, as well as chop fruit. The process of preparing the healing apple liquid is divided into 6 stages:

Cut with pieces of apples or crushed them.
Slices of fruits fill a wide ceramic, enamelled or glass container. Then poured apples with cooled boiled water so that the water level was above the fruit mass 3 cm.
Puffed in dishes with sugar liquid (¼ cup on 1 liter of added water).
Stir, covered with a clean towel and mix into a dark room for 7 days. The ideal temperature for the active fermentation process is 25-27 degrees. After a week, I drag the liquid through the gauze.
Then a wide capacity is filled with fluid. But it should not pour it until the top, because with the further fermentation process, the liquid will be raised up.
Cover dishes with gauze fluid and to continue fermentation put it in a dark room for 1.5 months. The transparent liquid is carefully spilled in glass containers and rearranged for storage in a refrigerator or cellar.

Apple vinegar, cooked at home, is a product that has unconditional utility, as it retains the entire mineral vitamin complex, which is part of the fruit.

Use vinegar not only in cooking, but also in cosmetology, in folk medicineAs an anti-inflammatory, anesthetic and antibacterial agent, in addition, the product contributes to the normalization of digestion, excavation from the body of slags and toxins, splitting of fats and carbohydrates.

The simplest and most convenient recipes, how to cook apple vinegar, considered in detail in the article.

Subtleties of preparation

Before studying the recipes for the preparation of apple vinegar, you need to consider several recommendations that will help make a high-quality and natural product at home:

Apples choose ripe, juicy, without rot and wormochin. All damaged areas before cooking should be trimmed. In this case, preferred is better than sweet varieties, since the rate of acid formation depends on the sweetness of fruits.
Sugar used in recipes is better replaced by honey, making the product more useful.
In the process of fermentation on the surface of the workpiece will appear foam. This is the most useful in vinegar and it is impossible to clean it, but only stir together with the rest of the liquid.
Mix the contents of the jar or pan can only with a wooden spoon. It is impossible to prepare a product in plastic containers. It is necessary to use for billets glass, enameled or clay dishes.
Pouring juice or base for vinegar to fermentation vessel, you need to leave at least 10 cm of free space.
Store the finished product is recommended at a temperature of +6 to -15 degrees.

Simple recipe for apple vinegar

The easiest recipe for apple vinegar cooking at home is a way that does not imply the use of yeast. To make natural vinegar, you will need to take overripe apples or the Padalitsa of sweet varieties.

Attention! To be sure that the fruits do not contain harmful components, not treated with chemicals or fertilizers, it is better to collect fruits in your garden or in the country.

Ingredients:

Sugar sand - 50 g
Apples - 1 kg
Water.

Fruits are pre-wash, trim from fallen and damaged places, remove seed boxes, "tails" from fruit. Sweep the apples, chop finely, drive into a mortar or grind a blender.
The resulting cleaner shifting into an enameled or glass pan, sprinkle with sugar sand and pour hot (but not boiling) with water so that the liquid is higher than the level of apples by 3-4 cm.
To transfer the vessel to the dark warm place and leave for two weeks. You need to mix the mass several times a day.

Attention! Optimal temperature For fermentation - 25-27 degrees.

After the specified time, strain the liquid through a gauze folded in several layers, and pour into banks.

Attention! No need to fill the glass container to the top, as during fermentation the water will rise.

After 14 days, natural vinegar is fully ready. It will remain gently pouring a product on a bottle, without scolding the fluid itself and the precipitate, which can also be strained separately through the gauze and add in the container. Tar was tightly closed with traffic jams or clog paraffin and store in a dark cool place with a constant temperature.

Apple Vinegar by Jarvis Recipe

Medic Jarvis developed own recipe The manufacture of apple vinegar, in which the beneficial properties of fruits are not only persisted, but also prove. This recipe is a bit more complicated and more than the previous one, but the finished product is much more tastier, more useful and better.

Components:

Apples - 1 kg
Honey - 100 g
Yeast - 10 g
Rye bread - 20 g
Water.

Attention! The amount of water is calculated on the basis of the fact that 800 grams of apple cashem will need 1 liter of fluid.

How to make apple vinegar at home:

Ripe fruits, cropped from rot and worms, grate on a large grater or skip through a meat grinder along with the leather and seeds.
The resulting apple cashet is shifted into an enameled pan, a clay pot or glass container and pour warm water. Add the following ingredients to the mixture: honey or sugar sand, bread yeast, stale bread. (When you mix the apple mass and water is obtained about 1.8-1.9 liters of the mixture, you need to add 100 g of honey, 10 g of yeast and 20 g of rye bread for each liter, that is, honey 180-190 g, yeast 18-19 G, bread - 36) These components will help speed up the fermentation process.
Cover the ass with an apple mass with a napkin and put in a dark and very warm place. To withstand a mixture of 10 days, stirring several times a day with a wooden spoon.
After the specified period of time, the workpiece strain, weigh and pour into clean dry bottles. For each liter of the finished product, add another 100 grams of honey or sugar-sand. After that, mix the contents well, cover the gauze and leave it warm for subsequent fermentation. It will take 40-50 days for this.

Attention! As soon as bubbles stop appearing on the surface, the drink will be transparent and formed on the bottom of the dense sediment, the product can be filtered and overflow into the clean container.

The fortress of such vinegar is 4-5%. Wherein home Product It turns out soft, pleasant to taste, saturated, spicy and fragrant. It can be used not only in therapeutic purposesBut also as refueling for salads, cosmetology.

Natural vinegar without sugar

You can prepare natural vinegar using for this minimum ingredients. It will take for this:

Apples - 1.5 kg

The process of cooking natural vinegar Next:

Ripe apples cut into large slices and leave in light to darkening. After that, squeeze juice from fruits.
The resulting drink is pouring into a glass or clay container. On the neck of the vessel to wear a rubber glove. To transfer the container to the dark enough warm place. During the first 10-14 days from the beginning of fermentation, the neck glove will be inflated, and when it turns into a "ball", you need to fill the liquid with a vinegar uterus formed on the surface to a wide pan, filling the capacity of no more than 2/3 volumes.

Attention! The fermentation process will be faster if you increase the area of \u200b\u200bcontact with the apple juice with air.

Cover the container with a juice with a napkin and leave for 40-60 days.
When the liquid ceases to spill and become transparent, the fermentation process is completed and the finished product needs to be strain, and after - pour bottles.

It is important to know that vinegar over time becomes even more useful. At the same time, a few months at the bottom of the bottles formed an orange sediment. For subsequent use, the product needs to be filtered. Store acid in a dark bottle with a hermetic lid in an inaccessible place for children.

Apple Vinegar: Comfortable Recipe

To prepare a natural apple vinegar with your own hands without having trouble and extra time and effort will be required to take:

Apples - 2 kg
Purified water - 2 l
Sugar sand - 260 g

Product and result

Apples are well wash and dry.
Pour the fruits into the glass container, pour water and fall asleep with sugar sand. Shake the workpiece. Close the neck tara cotton towel, secure the design with rubber band.
Leave banks in this form in the warm dark room for 3 months. Periodically, the contents of the vessel stir.
When apples are on the bottom, the sharp smell will disappear and the fluid will become transparent - natural home product is ready.
Strain vinegar over a towel and pour clean dry bottles. To hermetically close the container traffic jams.

Apple Vinegar

For the preparation of vinegar from apples on this recipe as the basis, both solid ripe fruits of acid varieties and cakes remaining from fruit processed on juice are suitable.

Ingredients:

Water - 1 l
Apples - 1 kg
Sugar sand - 150 g
Apple or table vinegar - 100 g

Attention! Instead of vinegar, you can also use the umbrella from the previously cooked home product.

The order of cooking a natural "elixir" is as follows:

Apples rinse, dry, trim from akin to seats and cores. Fold the slices of fruits into the jar, filling the tank half.
Add Tara to the level of "Holders" cold waterwhich is pre-dissolved sugar sand or honey.
Leave the vessel at room temperature for 10 days, groaning gauze from entering insects.
After the specified time, the fluid to strain and mix with vinegar.
To withstand the workpiece for another month in a warm place.

Attention! If the apartment is cool, then the fermentation process can delay for 2-3 months.

The finished product strain several times through gauze and send it to storage in the coolness.

Apple juice vinegar

Preparing at home apple vinegar on this recipe, you can get a truly useful and delicious product. The fluid with an acidic taste is suitable as an ingredient for preservation of vegetables and fruits, refueling for salads or a healing agent to help normalize intestinal operation, acid-alkaline balance, improving overall health and mood.

Products:

Apples - 2 kg
Yeast - ¼ ChL
Sugar sand - 1 tsp.

The cooking process is as follows:

Apples wash, wipe, trim with fruits fugged areas, remove seed boxes. Squeeze with fruit juice. Pour a drink into a clean sterile jar.
The yeast is mixed with sugar sand and breed in a small amount of warm water. When the resulting opara dodges a "foam cap", pour it into a vessel with juice.

Attention! To accelerate the fermentation process, you can put in the container yet the crust of black bread.

On the neck of the banks to wear a medical glove so that the air does not get inside. In the process of fermentation, carbon dioxide will fill the glove and, if it breaks, it will be necessary to take a new one.
Thus, the juice must wander 4 weeks while fruit sugar completely turn into alcohol. The result will be a drink that resembles a young wine. And in order to recycle the product in vinegar, you need to leave the liquid to roam further, but already in the open form. For this, the contents of banks must be pouring into a saucepan, close the cloth and leave in a warm place for 1.5-2 months.
As soon as the unpleasant odor disappears, the vinegar is ready. The liquid will need to be filtered and pouring over sterile bottles.

Homemade natural vinegar is prepared from real ripe apples (unlike industrial, the basis for which apple waste becomes: peel, hearts). There are two main methods of preparation: from an apple flesh or from juice. Best of all, sweet apples are suitable for the manufacture of vinegar. The basis of acidic apples will have to add more sugar. Fruits should be ripe, permitted and even welcome fruit fruits. You can take the Padalitsa, but only if there are no signs of bumping on apples.

It is sugar - a second mandatory component of vinegar (although there are recipes and without sugar). Sugar sand can be replaced with honey. In addition, some apple recipes from apples include living or dry yeast, rusty crumbs or black bread.

Vinegar is obtained by fermentation of the apple juice. After the resulting alcohol completely moves away, acetic acid is obtained. On the surface of the wort in the process of natural fermentation, a foam or film resembling tea mushroom. This is acetic uterus, and in no case cannot be removed.

The acetic uterus must be preserved to use for a faster receipt of a new bite portion. It speeds up the processes of ferments, makes the taste of the finished product better, and most importantly, increases the use of apple vinegar.

Cooking vinegar convenient in glass three-liter containers. However, you can also take glass bottles. Their necks are easier to pour paraffin to keep the finished product for a long time.

Homecase from apples on Sahara "Fast"

For one month, apple vinegar will be ready for this. simple prescription. In addition to apples, only sugar will be required, there are no other components. The amount of sugar is indicated for sweet fruits. If available only sour apples, Sugar feed needs to be enlarged.

Ingredients:
Three kilograms of sweet apples;
150 grams of sugar sand;
water.

Cooking method:
Apples thoroughly wash and chop very finely. You can additionally suppress the pulp plowing.
Put the apple base in the pan (preferably enameled).
Fill sugar.
Heat the water so that it becomes hot, but did not boil (the perfect temperature is 70 degrees).
The amount of water should be so that the apples are filled by about 4 cm.
To remove the pan to heat, but to ensure that there are no straight sun rays on the wort.

Twice a day, apple mass must be mixed, not allowing the drying of the upper layer.
Two weeks later, the contents of the pan strain with a gauze filter (folded a piece of gauze three times).
Fragrant liquid pour into large glass jars.
Important: To ensure the normal fermentation process, you need to leave from the surface of the liquid to the top of the container at least five, or even seven centimeters. The fact is that when fermentation, the fluid level will increase.
Keep the future vinegar in banks need two weeks
The finished home vinegar from the apples remains gently pouring on a suitable clean bottle. Be sure to leave the space between the neck and the level of vinegar.
At the bottom of the Tara will be tormented, the sediment, whipping which is not needed. It can then be strained after 4-5 layers of gauze and add in the bottle.
Bottles are prettier to shake or make paraffin traffic jams and store in the room, removing in a dark place.

Homemade Apple Juice Vinegar

Another variant of vinegar from apples at home involves the use of non-apple flesh, but juice. The number of apples is approximate, it can be changed depending on the desired amount of the finished product.

Ingredients:
Two kilograms of apples.

Cooking method:
Cut sweet ripe apples on large pieces and leave outdoors for oxidation.
When the pieces are darkened, you need to squeeze juice with juicer. You can simply graze apples, fold into the gauze and squeeze.
Pour the resulting juice into a glass bottle, to wear a medical rubber glove on the neck.
Keep a bottle in a dark place at a temperature not lower than 20 degrees.
Gas glove under the influence of gas will inflate. When she bloats the maximum, it needs to be removed. How much will you have to wait, you can't tell you in advance. The process can take from week to one and a half months.
Waslo together with acetic uterus to pour into wide dishes, preferably from clay or wood. With a large area of \u200b\u200bcontact with air, fermentation will go faster. There should be about 10 cm between the surface of the liquid and the top of the dishes, at least seven.
Cover the surface of the package with a woven napkin or folded gauze.
Wait for the ending of fermentation (home vinegar from apples will become transparent, drowning will completely stop). Approximate time - from one and a half to two months.
It is possible to profile, pour in a bottle and store in a cool place in the refrigerator.

Home Vinegar Apple on Sahara

Vinegar from apples at home is preparing simply. The main thing is to ensure heat and create the necessary conditions for fermentation.

Ingredients:
Two kilograms of ripe apples;
two hundred grams of sugar;
One and a half liters of chilled boiling water.

Cooking method:
Purge apples with the core and peel.
Folded in a jar or pan, pour half of the sugar norm and pour water.
Stir, cover with a napkin and leave for fermentation for three weeks. Every day 2-3 times mix.
Strain, pour the second half of the sugar, mix and pour into banks.
Leave for fermentation for about two months.
As soon as the fluid becomes a transparent, ready bite to filter and use.