I'm sorry, this is gonna be long, but I think its worth sharing. Initially, I followed precisely the recipe you originally posted 2 years ago. No additives, "no mother" no nothing ? ? ? just apples, sugar, clean water and time. I tended to it every other day. 9 weeks later that first batch produced the most wonderfully balanced apple cider vinegar I ever tasted. Everybody loved it so much, my first gallon was gone the first day. Thereafter, everybody's chasing me to make more ACV? They brought me loads of apples as stock. So, Foolishly, to speed up the processing time, I attempted to modify your original recipe. I added champagne yeast to kick off the reaction faster. After about 1 week it stopped bubbling and I went through the process of removing the spent apples and rebottled the "hooch. I inoculated it with the "mother" from a bottle Braggs. I waited another 6 weeks for the acetic acid to form up. When I taste tested it . . . blagh . . . it didn't even come close to the taste of my first batch?. Everyone was seriously disappointed how it turned out. Thereafter, I returned to your original recipe, and, I inoculated it with the "mother" I had saved from my first batch. Wow ! ! ! the results were amazing! The full flavor was back! It's been a winner with everyone ever since! Currently, my garage is full of ACV production at different stages. I can't make any money off producing this ACV stuff, but, I don't need to . . . I have so many people bringing me apples, pears, pineapples along with pies, cookies, cakes, veggies, chicken, ham and even a Turkey in trade for my ACV I rarely have to go to the grocery store anymore. I would have never imagined?
I have made several batches of ACV since I watched your original Vlog on how to make it. It is so much cheaper to make it yourself and I believe it tastes so much better than store bought ACV. I want to thank you so much, for sharing with me and thousands of other wonderful people, on how to make our own ACV. Good Bless you and may the Lord be with you each and everyday.
*"Will you go out and find somebody who looks lonely, or just weary, and intentionally make it a point to be a blessing to someone today..."* 💓 We need this now more than ever. Thank you!!
Soaking the fruit, skins and all, in baking soda water for a few minutes, then wash off, will help get rid of chemicals. Great video, thank you so much.
Seeing a video or a facebook post from you, feels like a visit from a good friend.... always a happy and genuine smile.... just lovely... God is with you..... +
Thank you my sister in Christ, I do appreciate all of you help as well as the gracious way that you share the Word. I have found that if you buy organic or non-organic apples that it is always good to boil some water and pour it over the skins as they will have a was coating and that wax will hold in any chemicals that they may have been sprayed with. It is faster than peeling them all. Blessings
Thank you so much for your "why" answers. I'm one that learns well by watching things done but I'm like a kid with my "why" do it this way or the other. Love your videos. Keep it up 😊
To keep it from going through the initial wine process is to inoculate it with a teaspoon or table spoon of already made vinegar. Vinegar is actually boo-booed wine. I tried to make some fig wine. Made my first vinegar that time. Really good stuff! Usually, I make wine from muscadines, scuppernongs, and blackberries. I have been successful to actually make some watermelon wine. My now-retired wine supplier said I was the first person he has met who actually succeeded in keeping the watermelon flavor. Love making it, but very rarely drink it.
I am subscribed but don't regularly follow. However, I saw your ACV video this last summer. We had one apple tree which produced a gazillion apples (my husband pruned it and it went super crazy). I started my ACV in August, following your instructions, and this week I finally took the first taste. Silly me, I forgot to dilute it and boy did it burn! But it tasted like the Braggs I buy, only better! So happy about it and my sister wants me to do more. QUESTION: We peeled and froze, made apple sauce, gave away apples, and left some for the deer, but in the end my brother-in-law put some whole unpeeled apples in the freezer. I doubt these would be candidates for ACV, would they? I told them I would ask. Thanks for all your great answers! I thought the first video said it all, though. You are doing a fantastic job!
Oh, I just love hearing stories like this. It's wonderful! And yes, those frozen apples will make a wonderful batch of apple cider vinegar when you are ready to use them. If you slip some of the mother from your first batch into this next batch, it will speed it up just a bit. With all those apples, you could sell your ACV or give some as gifts!
I infuse apple cider vinegar with my left over elderberry pulp after making my elderberry syrup. I have a gallon sitting right now (with a cinnamon stick). Once it is done do I store it the same way? I was wondering if I can water bath for my pantry, or will that kill the bacteria? I still have a couple of weeks before the infusion is done and I hope you can answer this for me. I did not make my apple cider vinegar. I bought one gallon of the organic with the mother. Thank you Christa. I love your channel and your videos! You are amazing and you teach me so much.
The first time I watched ur video, was, how to make apple cider vinegar, and I loved it, and that was months ago. I couldn’t prescribe them, but it is so good to hear u again. Thank u and May God bless u. 🙏❤️👍🌟🤟✝️
Just found you & subscribed immediately. The final message to go find someone who looks lonely and be a blessing to them was sooo wonderful!! Be blessed! 🙏🏽❤️
Hey Krista my question is I have four or five different batches acv going ..can I store all the mothers together in one jar and can I MIX all my batches of ACV in one jar? And I must add, what a breath of fresh air you are!... You are so pleasant and I love your scriptures, thank you for what you do. Also I'm not far from you.... I'm in Clarksville Tennessee,,it's good to know we have people like you to keep us inspired.
hi, when does the mother start? and what do we use the mother for? im in the north east of england but ive made what i can here! thank you so much.. i love the part when you say go cheer someone up! your really nice
Thanks for making this video, it’s a blessing to me from God! At this very moment I’m twenty nine days into the ACV process. You’ve answered the questions that I had and even answered some I hadn’t thought of yet. 😀 Thanks again and may God bless you. 🙏❤️
You are so patient!!🤣😂🤣🤣🤣and a true angel! Thank you for answering all these questions, there may be no stupid question but there are some silly ones!!
First time trying to make ACV. I did the Apple, sugar water soak for two weeks. Strained and it’s now in a dark crock now with a clean tea towel. It is developing a rubbery scum on top. Doesn’t look like mold. Not sure if I should take it out or leave it. Smells amazing however.
Christa, love your info! Just a quick question: our apples are more like crab apples, very small & tart. Is it ok to use them if you cut out "bug/bird" damage, etc? Would I need to add more sugar? Thanks so much for all teach us.
Hello there. I am still confused on the "mother." When you buy organic ACV with the "mother" such as Bragg, the gunk at the bottom is the mother, correct? So, why do you have a separate jar of the "mother?" Wouldn't you add or keep this in with the ACV because this IS essentially the "mother" and the good gunk probiotics your body needs?? When you strain out the liquid mixture from the apples for the second fermetation process, what do you do with the apple bits? Do you throw them out? Also, I have seen other videos where the first fermentation process (apple,sugar,water mixture) should sit for 30 days, but yours is just two weeks. Thank you so much for answering my questions.
I'm new at this and I made some from raisins. After a month, I would eat a spoonful of them at a time, they were good. Perhaps try making a pie out of the apple pieces. I have no answer for the rest of your questions.
@@krakoosh1 they have a good question, though about leaving the Mother in with the vinegar for use. We shake the Bragg's kind that is kept with the Mother, wouldn't we do the same with this??
Thank you for this video! I have apple cores in the freezer right now with the aspiration of making ACV. I see now that I don't have to have a gallon of apple stuffs, but I can make it in a quart jar! Thank you so much. And yes, the King is my friend! Shalom and Blessings from NE Missouri!!
Hi Christa , Thank you for sharing this video . I followed all your steps but I found there was some thick white stuff on the top after a few days . Should I remove it and keep go on or Stop doing it because the bad mold appears . Is it harmful if we continue doing it ? Thanks a lot for your help . Wishing you and your loved ones always in God's protection . Cheers
Apple cider vinegar "sweet and sour sauce." You are going to convert back the vinegar with the mother wort and added sugar. Dilute down the vinegar, add in sugar and yeast (or wort) on top. Add in additional honey (mead like flavor) and pineapple or mango for the tropical flavor. Brew the concoction until balance of sweet and sour. Simmer and boil out (OR NOT !!!) the vinegar (and any alcohol) for a perfected (and long lasting) sweet-sour sauce. Can add in soy sauce, (honey already in teriyaki sauce), BBQ or other hickory-, wood-smoked sweet-sour sauce. Baste onto meats (cooking will disperse any lasting vinegar or alcohol) and using as such - will last longer as a pure product.
A couple more questions: what happens if you leave the apples submerged for the entire 6 to 10 weeks and take the apples out at the end? Do you really need to remove the apples after 2.5 to 3 weeks? Also, I googled pH of apple cider vinegar and it said pH ranges from 2 to 3 with normal vinegar being 2. Do you shoot for 4 to 5 so it'll taste better? Keep up the good work, I love your show.
Hi, my apple cider vinegar ( using your recipe and after straining apples ) is building up a condensation in the neck of the bottle. It is a rubberized top with the metal hinged locking lid. Is this normal? It had been humid outside but my kitchen stays around 76-77 degrees. Also, do you recommend a specific brand of two-way radios? We live between two mountains. We’ve researched and reviews are so mixed to the point we don’t know which one to buy. Thank you again for reading verses from the Bible. It’s food for my ( our ) souls ☺️ Sincerely, Terri, Shiloh, Ga.
Thank you so much! So after you strain out the apples, do you still keep it open to breathe as it continues towards becoming vinegar before you seal it? I also make kombucha but I keep it apart from the vinegar so the cultures don't war with each other. I read somewhere that they will. So kombucha sits on the tredle sewing machine in the dining room and the vinegar I just started sits on my kitchen counter that way both are protected from sunlight and each other. Now if I start fermenting cabbage I'll have to find another spot. 🤣
Wood, cactus, or metal splinters in skin (wont work for stinging nettle or fiberglass) - soak injured portion in ACV. Wood splinter and cactus needle swells and pops out of infected site. Metal splinters dissolve in ACV and greater ease of removal.
I don't know. I try to answer the first Hundred or so questions that come in on RUclips when a new episode has posted, but cannot converse back and forth very well on this platform. If I don't answer here, you might try FB! :) ...and pray for God to bring me a good assistant! :) Thank you and blessings to you also!
@@PREPSTEADERS I have been trying to reach out on FB my name is Lar and I want to thank you so much for your videos on prepping and His word. It touches my heart all your wonderful words of wisdom. May Elohim bless you and your family Christa :)
So I cant find this answer anywhere, how do I keep the vinegar going with the mother. Like you said how to store it but can I keep making vinegar with that? If so how? Or do I have to keep making a fresh batch every time I run out? This might be a silly question but can't find the answer anywhere🤷♀️🤦♀️😂. God bless
Ashley, Yes! You store the mother in a bit of vinegar. When you start a new batch just like I have shown, then you slide the mother into it to jump-start the fermentation process again. Each batch will start just as I taught in the first video on how to make vinegar. Or, if you like, once you have a healthy, well-established mother, you can slide it into a jar of apple juice and just wait about 4-6 weeks and you should have a nice strong batch that way!
my last years vinegar is perfect and its time to make more.! pare down yard apples if you don't have any stop by a yard full.. meet a neighbor and offer to clean up their yard apples.
Kombucha Scoby’s produce vinegar! 100% and it tastes just as good but different because it’s brewed primarily from tea and sugar. It will absolutely produce vinegar!!!
I'm sorry for asking but I'm confused about the time length. You said to check it at 2 weeks but then mention another 4-6-8 weeks. Do you strain the apples at 2 weeks and then let it ferment for another 4-6-8 weeks?
I love you! Thanks for answering all the questions. The mother in my vinegar turned out pretty chunky--not smooth at all. It was smooth in my last batch. What would cause that?
I just love you and your videos, they are a breath of fresh air in this crazy world and I love your love for the Lord, thanks for all the wonderful videos ❤️
Thank you for this information. Now I have to find and watch your video on how to make it. You did answer one burning question I had. I have 2 apple trees in my back yard but here in Las Vegas it doesn't get cold enough at the right time to make a good sweet apple. In fact they don't even make a good pie. So Making vinegar seems like a good solution. Otherwise the birds get them all.
After the vinegar is ready, it will often have a floating disc of "mother" on top. I have accidentally poured it down the sink before as it is so slippery! It is just in the way and I don't need it to keep making my vinegar stronger so I store it in another jar submerged in a bit of vinegar in the refrigerator until I make my next batch. Then I slide it into the top of the new batch and it speeds up the fermentation process.
Is the way to use the strained apples for making someting edible for me? So far I only use them for feeding my Red wiggler worms... Last batch of vinegar amounted to 2 gallons of vinegar.
Wow! That's great! I have not found a good recipe for using the fermented apple sludge that gets strained out. I just feed it to the chickens or compost pile. If you find one, please share!
I don't know if this is the place to ask a question, but here goes. We have a lot of wind in our area. Can the apples that fall off our trees be used to make ACV, even if they are not fully ripe? Thank you.
Hi. I’m new to viewing your videos and love your method and for adding scripture to your posts. My question is, What happens if you double the dose of sugar by mistake and used a metal spoon for a few seconds, again by mistake? This is my first attempt. It’s been standing for 11 days and when I remove the weight that keeps the apples submerged, I notice the liquid is a gooey consistency. Lots of bubbles coming up to the point that it overflows from the jar. The liquid is murky. No mould to be seen which gives me hope that I’m on the right track. I did a taste test, it’s still quite sweet but taste like cider! Can you please tell me if I’m still on the right track or should I toss it? Thank you and God bless
How many times can fermented apples be used to make apple juice and or vinegar. Can I store fermented apples in jar w water to reuse them again. How many times. Thanks elisa
Elisa~ They really just turn into a fermented sludge and so I just use them once. Sometimes I will leave them in a few extra weeks, but after that, they just get fed to the chickens or the compost pile.
I have a batch started and it has a very, very thin white film. It's not solid, I can't lift it. In fact, it almost acts like I have spilled flour into it. It floats evenly across the top. It isn't in any way discolored. No brown, red, black, green... no weird or bad smell. I tasted it and it tastes as you described it at the stage it is at. Is this normal? Is is something I should just throw out and start over because of?
Why does it smell bad? My husband keeps saying something stinks. Lol it sits behind his chair on the kitchen counter. I started it on July 31,2020. It is clear brownish tan with a cloudy in the bottom. I have a coffee filter still sealing it. Should I seal it with a lid now? Thank you.
The first time I made vinegar I just left my apples in for theb6 weeks I didn't know to take the apples out it was ok but I'm still new at this at alot of things I use that zulka sugar to
I'm sorry, this is gonna be long, but I think its worth sharing. Initially, I followed precisely the recipe you originally posted 2 years ago. No additives, "no mother" no nothing ? ? ? just apples, sugar, clean water and time. I tended to it every other day. 9 weeks later that first batch produced the most wonderfully balanced apple cider vinegar I ever tasted. Everybody loved it so much, my first gallon was gone the first day. Thereafter, everybody's chasing me to make more ACV? They brought me loads of apples as stock. So, Foolishly, to speed up the processing time, I attempted to modify your original recipe. I added champagne yeast to kick off the reaction faster. After about 1 week it stopped bubbling and I went through the process of removing the spent apples and rebottled the "hooch. I inoculated it with the "mother" from a bottle Braggs. I waited another 6 weeks for the acetic acid to form up. When I taste tested it . . . blagh . . . it didn't even come close to the taste of my first batch?. Everyone was seriously disappointed how it turned out. Thereafter, I returned to your original recipe, and, I inoculated it with the "mother" I had saved from my first batch. Wow ! ! ! the results were amazing! The full flavor was back!
It's been a winner with everyone ever since! Currently, my garage is full of ACV production at different stages. I can't make any money off producing this ACV stuff, but, I don't need to . . . I have so many people bringing me apples, pears, pineapples along with pies, cookies, cakes, veggies, chicken, ham and even a Turkey in trade for my ACV I rarely have to go to the grocery store anymore.
I would have never imagined?
YAY!!!! I love hearing stories like this! Thank you for sharing!
Oh how Cool of a life experience ❤️
I have made several batches of ACV since I watched your original Vlog on how to make it. It is so much cheaper to make it yourself and I believe it tastes so much better than store bought ACV. I want to thank you so much, for sharing with me and thousands of other wonderful people, on how to make our own ACV. Good Bless you and may the Lord be with you each and everyday.
Wonderful! And may God bless you too, Paula!
*"Will you go out and find somebody who looks lonely, or just weary, and intentionally make it a point to be a blessing to someone today..."* 💓 We need this now more than ever. Thank you!!
You have such a sweet voice ,I could listen to you talk about anything, God bless, your a great teacher .
Soaking the fruit, skins and all, in baking soda water for a few minutes, then wash off, will help get rid of chemicals. Great video, thank you so much.
Yes, or even vinegar! Thank you for that reminder Zhippidy Doodah! :)
Seeing a video or a facebook post from you, feels like a visit from a good friend....
always a happy and genuine smile.... just lovely... God is with you..... +
Thank you my sister in Christ, I do appreciate all of you help as well as the gracious way that you share the Word. I have found that if you buy organic or non-organic apples that it is always good to boil some water and pour it over the skins as they will have a was coating and that wax will hold in any chemicals that they may have been sprayed with. It is faster than peeling them all. Blessings
You are right, Valentine. I try to get all that wax off before starting. Thank you for sharing!
This was super helpful! Thanks!☺️
You are so easy to listen to, lots of good information, TN is so friendly.
Thank you!! :)
Thanks for answering the most asked questions about ACV.
You are so knowledgeable about so many topics, AND kindhearted too. I love your posts!
Thank you so much for your "why" answers. I'm one that learns well by watching things done but I'm like a kid with my "why" do it this way or the other. Love your videos. Keep it up 😊
The pool test strip was good information, I had been wondering if that would work. Thanks for the video.
To keep it from going through the initial wine process is to inoculate it with a teaspoon or table spoon of already made vinegar.
Vinegar is actually boo-booed wine. I tried to make some fig wine. Made my first vinegar that time. Really good stuff! Usually, I make wine from muscadines, scuppernongs, and blackberries. I have been successful to actually make some watermelon wine. My now-retired wine supplier said I was the first person he has met who actually succeeded in keeping the watermelon flavor. Love making it, but very rarely drink it.
Crab apples also make the best tasting jam! My g’ma used to make it all the time
i made a batch last fall, it was great.
I am subscribed but don't regularly follow. However, I saw your ACV video this last summer. We had one apple tree which produced a gazillion apples (my husband pruned it and it went super crazy). I started my ACV in August, following your instructions, and this week I finally took the first taste. Silly me, I forgot to dilute it and boy did it burn! But it tasted like the Braggs I buy, only better! So happy about it and my sister wants me to do more. QUESTION: We peeled and froze, made apple sauce, gave away apples, and left some for the deer, but in the end my brother-in-law put some whole unpeeled apples in the freezer. I doubt these would be candidates for ACV, would they? I told them I would ask. Thanks for all your great answers! I thought the first video said it all, though. You are doing a fantastic job!
Oh, I just love hearing stories like this. It's wonderful! And yes, those frozen apples will make a wonderful batch of apple cider vinegar when you are ready to use them. If you slip some of the mother from your first batch into this next batch, it will speed it up just a bit. With all those apples, you could sell your ACV or give some as gifts!
I infuse apple cider vinegar with my left over elderberry pulp after making my elderberry syrup. I have a gallon sitting right now (with a cinnamon stick). Once it is done do I store it the same way? I was wondering if I can water bath for my pantry, or will that kill the bacteria? I still have a couple of weeks before the infusion is done and I hope you can answer this for me. I did not make my apple cider vinegar. I bought one gallon of the organic with the mother. Thank you Christa. I love your channel and your videos! You are amazing and you teach me so much.
The first time I watched ur video, was, how to make apple cider vinegar, and I loved it, and that was months ago.
I couldn’t prescribe them, but it is so good to hear u again. Thank u and May God bless u.
🙏❤️👍🌟🤟✝️
I love watching your videos ..you are so comforting to listen to .. Question::: can I make it in a 5 gallon plastic bucket??? Frank from montana...
Just found you & subscribed immediately. The final message to go find someone who looks lonely and be a blessing to them was sooo wonderful!! Be blessed! 🙏🏽❤️
You are a blessing to us!!! Thank you for sharing your knowledge with everyone.
Hey Krista my question is I have four or five different batches acv going ..can I store all the mothers together in one jar and can I MIX all my batches of ACV in one jar? And I must add, what a breath of fresh air you are!... You are so pleasant and I love your scriptures, thank you for what you do. Also I'm not far from you.... I'm in Clarksville Tennessee,,it's good to know we have people like you to keep us inspired.
hi, when does the mother start? and what do we use the mother for? im in the north east of england but ive made what i can here! thank you so much.. i love the part when you say go cheer someone up! your really nice
Thank you for this. I'm attempting to make ACV again - I can't wait
Christa,you are such a good one. Thank you,God bless you
Thank you, Jim! God bless you too!
Thank you so much for all the inspiration and information you share so freely. You are a breath of fresh air! God bless you
I can’t wait to try it. Thank you for sharing
I love your natural style and genuine instruction and the blessing from sharing scripture. :-}
You’ve got such sweetness, knowledge & excellent / pleasant diction!!! Thank you!😊🙏🏽
We have pear trees so I make pear vinegar. This summer I made strawberry rhubarb vinegar. I love vinegar making!
Wow! Wonderful!
Fantastic video. Love your voice, very calming and reassuring. Thank you. Love from the UK.
Starting my very first batch tonight! :) so excited! Thank you!!!
Thank you for a much looked forward to film. I look forward to your films above all my subscriptions.
Great! I think organic cane sugar may be best. 👌🙏👏❤️
Thanks for making this video, it’s a blessing to me from God! At this very moment I’m twenty nine days into the ACV process. You’ve answered the questions that I had and even answered some I hadn’t thought of yet. 😀 Thanks again and may God bless you. 🙏❤️
I am so excited to try this!! We take ACV everyday and looking forward to it actually tasting good!!
Dear Christa, thank you for all of the helpful and good information, always. You are a breath of fresh air, and a sweet sister in Christ! Blessings!❤
I need to watch the processing of the finished product!
You are so patient!!🤣😂🤣🤣🤣and a true angel! Thank you for answering all these questions, there may be no stupid question but there are some silly ones!!
You are right. :) But it is all good. Thank you Jules!
Great answers
Do you not use a portion of the "mother" in your new vinegar???
If not, what is the use and/or importance of the mother in your vinegar??? Thank you.
Really good video and great information. Thank you so much. I have wanted to make my own Apple Cider Vinegar, so I will definitely give it a try.
I hope you do! It is much easier than ever one would think!
Thanks for your recipe! I tried it and loved it. God bless you and have a blessed Thanksgiving!
Thank you for this.
But, I'd like to know if cutting the apples in much smaller pieces will help speed up the first phase of the process.
First time trying to make ACV. I did the Apple, sugar water soak for two weeks. Strained and it’s now in a dark crock now with a clean tea towel. It is developing a rubbery scum on top. Doesn’t look like mold. Not sure if I should take it out or leave it. Smells amazing however.
The rubbery stuffs the mother..use to kick start other batches, just store the mother in a jar with the vinegar you got the mother out of.
@@ВалариПетровский Like "leave the mother in from the initial batch WITH the initial batch when stored in the tight jar??
Warning: don't drink spiders. Lol, so cute :-) Great info, questions answered beautifully, thank you.
Fantastic explanations!! Thank you for sharing your time and expertise!!
God bless you and your family . Thank you for sharing your faith.
Thank you, Wendy. God bless you too!
gracias muchas gracias., saludos desde sonora ., feliz navidad
Christa, love your info! Just a quick question: our apples are more like crab apples, very small & tart. Is it ok to use them if you cut out "bug/bird" damage, etc? Would I need to add more sugar? Thanks so much for all teach us.
Hello there. I am still confused on the "mother." When you buy organic ACV with the "mother" such as Bragg, the gunk at the bottom is the mother, correct? So, why do you have a separate jar of the "mother?" Wouldn't you add or keep this in with the ACV because this IS essentially the "mother" and the good gunk probiotics your body needs?? When you strain out the liquid mixture from the apples for the second fermetation process, what do you do with the apple bits? Do you throw them out? Also, I have seen other videos where the first fermentation process (apple,sugar,water mixture) should sit for 30 days, but yours is just two weeks. Thank you so much for answering my questions.
I'm new at this and I made some from raisins. After a month, I would eat a spoonful of them at a time, they were good. Perhaps try making a pie out of the apple pieces. I have no answer for the rest of your questions.
You use it as starter bacteria
@@krakoosh1 they have a good question, though about leaving the Mother in with the vinegar for use. We shake the Bragg's kind that is kept with the Mother, wouldn't we do the same with this??
Thank you for this video! I have apple cores in the freezer right now with the aspiration of making ACV. I see now that I don't have to have a gallon of apple stuffs, but I can make it in a quart jar! Thank you so much. And yes, the King is my friend! Shalom and Blessings from NE Missouri!!
Those frozen apple cores will be perfect to make ACV with, Paula! And God bless you too!
What do you do with the apples after you take them out? Can you eat? Apple sauce? Flavored teas? Ir need to throw away? Thanks
excellent video, Can we use icing sugar instead of normal suger? Thanks and God bless you
I love your channel and I love your kind heart. I have a lot to learn.
You are killing me,with your voice and face.I love vinagre,and I love the way you explaining.thank you
Very well done, like the way u talk so sensable, dont put in a lot of b.s. good job, God Bless
I appreciate that!
Hi Christa , Thank you for sharing this video . I followed all your steps but I found there was some thick white stuff on the top after a few days . Should I remove it and keep go on or Stop doing it because the bad mold appears . Is it harmful if we continue doing it ?
Thanks a lot for your help . Wishing you and your loved ones always in God's protection . Cheers
Apple cider vinegar "sweet and sour sauce." You are going to convert back the vinegar with the mother wort and added sugar. Dilute down the vinegar, add in sugar and yeast (or wort) on top. Add in additional honey (mead like flavor) and pineapple or mango for the tropical flavor. Brew the concoction until balance of sweet and sour. Simmer and boil out (OR NOT !!!) the vinegar (and any alcohol) for a perfected (and long lasting) sweet-sour sauce. Can add in soy sauce, (honey already in teriyaki sauce), BBQ or other hickory-, wood-smoked sweet-sour sauce. Baste onto meats (cooking will disperse any lasting vinegar or alcohol) and using as such - will last longer as a pure product.
Wow. This gets my mouth watering! Thank you for sharing again, John!
Thank you for sharing Christa, I'll try to make my own ACV. From the videos in the garden, I can say your videographer is very tall :)
Thanks for sharing tips , and thank you for sharing that beautiful word from proverbs ...
A couple more questions: what happens if you leave the apples submerged for the entire 6 to 10 weeks and take the apples out at the end? Do you really need to remove the apples after 2.5 to 3 weeks? Also, I googled pH of apple cider vinegar and it said pH ranges from 2 to 3 with normal vinegar being 2. Do you shoot for 4 to 5 so it'll taste better? Keep up the good work, I love your show.
I would love to know both of these questions' answers!!
Thank you for a great video. I’m making many with out sugar. I’ve got time.
Hi, my apple cider vinegar ( using your recipe and after straining apples ) is building up a condensation in the neck of the bottle. It is a rubberized top with the metal hinged locking lid. Is this normal? It had been humid outside but my kitchen stays around 76-77 degrees.
Also, do you recommend a specific brand of two-way radios? We live between two mountains. We’ve researched and reviews are so mixed to the point we don’t know which one to buy.
Thank you again for reading verses from the Bible. It’s food for my ( our ) souls ☺️
Sincerely,
Terri, Shiloh, Ga.
Christa, congrats on how your channel is growing! Wow! You've done a great job :)
Thank you so much!
So after you strain out the apples, do you still keep it open to breathe as it continues towards becoming vinegar before you seal it?
I also make kombucha but I keep it apart from the vinegar so the cultures don't war with each other. I read somewhere that they will. So kombucha sits on the tredle sewing machine in the dining room and the vinegar I just started sits on my kitchen counter that way both are protected from sunlight and each other. Now if I start fermenting cabbage I'll have to find another spot. 🤣
Wood, cactus, or metal splinters in skin (wont work for stinging nettle or fiberglass) - soak injured portion in ACV. Wood splinter and cactus needle swells and pops out of infected site. Metal splinters dissolve in ACV and greater ease of removal.
What a wonderful video . New sub here . Feels like I found a new friend ❤️
I am so glad, Boots!! Welcome! :)
Awesome video Christa, do you answer more on here or FB, Blessings and love to you and your family, Shalom
I don't know. I try to answer the first Hundred or so questions that come in on RUclips when a new episode has posted, but cannot converse back and forth very well on this platform. If I don't answer here, you might try FB! :) ...and pray for God to bring me a good assistant! :) Thank you and blessings to you also!
@@PREPSTEADERS I have been trying to reach out on FB my name is Lar and I want to thank you so much for your videos on prepping and His word. It touches my heart all your wonderful words of wisdom. May Elohim bless you and your family Christa :)
So I cant find this answer anywhere, how do I keep the vinegar going with the mother. Like you said how to store it but can I keep making vinegar with that? If so how? Or do I have to keep making a fresh batch every time I run out? This might be a silly question but can't find the answer anywhere🤷♀️🤦♀️😂. God bless
I'd like to know that too~?~?~?~?~?~?
Ashley, Yes! You store the mother in a bit of vinegar. When you start a new batch just like I have shown, then you slide the mother into it to jump-start the fermentation process again. Each batch will start just as I taught in the first video on how to make vinegar. Or, if you like, once you have a healthy, well-established mother, you can slide it into a jar of apple juice and just wait about 4-6 weeks and you should have a nice strong batch that way!
@@PREPSTEADERS great, thanks!😊👍
PREPSTEADERS - All the mother you have stored goes into a new batch? or just a portion?
Nanci Lynch hi! She said in a couple of other replies that you could either include all of the mother or just a portion of it. Blessings!
Ages old sunburn treatment - full ACV on burned skin - eventually peeling off burned layer and hardening up new under skin.
my last years vinegar is perfect and its time to make more.! pare down yard apples if you don't have any stop by a yard full.. meet a neighbor and offer to clean up their yard apples.
Kombucha Scoby’s produce vinegar! 100% and it tastes just as good but different because it’s brewed primarily from tea and sugar. It will absolutely produce vinegar!!!
I'm sorry for asking but I'm confused about the time length. You said to check it at 2 weeks but then mention another 4-6-8 weeks. Do you strain the apples at 2 weeks and then let it ferment for another 4-6-8 weeks?
I love how you closed! Very different 😁
mb not acidic acid but citric acid...you are wonderful presenter
Thanks for the great info.
Grateful for your videos! God Bless you!
I love the end of your video to be a blessing to some one yes amen god bless u
Thank you, Sophia! I am glad you stayed to the end!
Thanks for sharing! I have made twice successfully. May I ask what can do with the pulp? feel so wasteful if just throw away...
I love you! Thanks for answering all the questions. The mother in my vinegar turned out pretty chunky--not smooth at all. It was smooth in my last batch. What would cause that?
I just love you and your videos, they are a breath of fresh air in this crazy world and I love your love for the Lord, thanks for all the wonderful videos ❤️
Thank you for your kind words, Donna! :)
🤗🥰😊
Thank you for this information. Now I have to find and watch your video on how to make it. You did answer one burning question I had. I have 2 apple trees in my back yard but here in Las Vegas it doesn't get cold enough at the right time to make a good sweet apple. In fact they don't even make a good pie. So Making vinegar seems like a good solution. Otherwise the birds get them all.
Why do you store the mother separately? How do you use it to produce more vinegar?
After the vinegar is ready, it will often have a floating disc of "mother" on top. I have accidentally poured it down the sink before as it is so slippery! It is just in the way and I don't need it to keep making my vinegar stronger so I store it in another jar submerged in a bit of vinegar in the refrigerator until I make my next batch. Then I slide it into the top of the new batch and it speeds up the fermentation process.
@@PREPSTEADERS Thank you!
Christa I am so going to make the apple cider. I was wondering if I could use a large plastic pitcher to put it in? It is brand new and never used.
she said glass or plastic but preferred not to STORE the final resulting ACV in plastic. Recommended glass for storage.
Do you get the mother (scoby) from that first batch you made and can you reuse it to make more ACV? Thanks so much
Is the way to use the strained apples for making someting edible for me?
So far I only use them for feeding my Red wiggler worms...
Last batch of vinegar amounted to 2 gallons of vinegar.
Wow! That's great! I have not found a good recipe for using the fermented apple sludge that gets strained out. I just feed it to the chickens or compost pile. If you find one, please share!
Well presented and informing A
I don't know if this is the place to ask a question, but here goes. We have a lot of wind in our area. Can the apples that fall off our trees be used to make ACV, even if they are not fully ripe? Thank you.
Hi. I’m new to viewing your videos and love your method and for adding scripture to your posts. My question is, What happens if you double the dose of sugar by mistake and used a metal spoon for a few seconds, again by mistake? This is my first attempt. It’s been standing for 11 days and when I remove the weight that keeps the apples submerged, I notice the liquid is a gooey consistency. Lots of bubbles coming up to the point that it overflows from the jar. The liquid is murky. No mould to be seen which gives me hope that I’m on the right track. I did a taste test, it’s still quite sweet but taste like cider! Can you please tell me if I’m still on the right track or should I toss it? Thank you and God bless
Did you ever figure out if how you made the mistakes still made ACV??
How many times can fermented apples be used to make apple juice and or vinegar. Can I store fermented apples in jar w water to reuse them again. How many times. Thanks elisa
Elisa~ They really just turn into a fermented sludge and so I just use them once. Sometimes I will leave them in a few extra weeks, but after that, they just get fed to the chickens or the compost pile.
I have a batch started and it has a very, very thin white film. It's not solid, I can't lift it. In fact, it almost acts like I have spilled flour into it. It floats evenly across the top. It isn't in any way discolored. No brown, red, black, green... no weird or bad smell. I tasted it and it tastes as you described it at the stage it is at. Is this normal? Is is something I should just throw out and start over because of?
you are very pretty girl and i love the way you explain and teach every thing in a nice way. I made ACV now and i like it.
I'm starting my first batch right now, 3/10/22.
Why does it smell bad? My husband keeps saying something stinks. Lol it sits behind his chair on the kitchen counter. I started it on July 31,2020. It is clear brownish tan with a cloudy in the bottom. I have a coffee filter still sealing it. Should I seal it with a lid now? Thank you.
Ty so much!
you can prob'ly git a pH test kit with strips that test water or soil pH at the farm store.
Or, if in most of New England, at "Ocean State Job Lot."
The first time I made vinegar I just left my apples in for theb6 weeks I didn't know to take the apples out it was ok but I'm still new at this at alot of things I use that zulka sugar to
I always love all of your videos my Beautiful and talented sister.
Thanks for the warning - Will abide, but spiced spider drink for halloween sounded good.
As kids...we ate the WHOLE apple...core, seeds and all! Nothing wrong with us...MUCH!!? LOL!!