You can use it on your skin and hair as well. For skin you can dilute it with water and use it as a natural toner, you can also mix it with bentonite clay for a detoxifying mask and for your hair you can dilute it with water and use it as a hair rinse from a clarifying wash without stripping your hair of its natural oils like shampoos do.
Diabolical..love it:) Excellent video. I haven't ever fermented, canned, or done most of all the things you talk about, but I feel like once I watch your videos I have a great body of knowledge in my head to get started. Thank you.
This is great . I’ve got my first batch going I’m on two weeks now ,may leave it for three weeks before I remove . Lots of bubbles and yes it’s getting the sour smell . So I guess I’m on the right track.
After reading on your website, I'm trying to do a second batch of ACV. This time without using sugar. I used sugar in my first batch, it's currently in the second ferment. I like your idea of doing it without sugar though and I'm already seeing bubbles. I used Fuji apples because that's what was available. I made a smaller batch using the cores of the apples, I put a little acv in there to help it out. Either way, I'm excited to see the results.
I’m so happy to hear that you don’t need sugar! Everyone else uses sugar so I thought she forgot to mention it…however, I had bubbles within a couple days👏😎
I found your video sooo helpful still! Just started to make it this year, loved the simplicity of it and how you stored the second part of the fermentation process 💜
Boy this is timely! Twenty minutes ago I retreated from the fruit flies in the kitchen to watch this video and what do you know - a how-to on trapping fruit flies. I did as instructed and twenty minutes later - 3 fruit flies in my apple cider vinegar! Many many thanks, Melissa!!
I would guess that all those thumb downs were because the video on screen is sooooo small. It is a very informative video and I will follow your directions. Best Wishes. Grandpa Jones. 😃
I made my very first apple cider vinegar about 3 and a half years ago from the cooking and eating apples from my garden and to this very day i still have a few bottles of the same brew left. Apple cider improves with age, mine is very strong to tase, hopefully i will be making another batch this year. By the way you forgot the sugar, a very important ingredient in the fermentation process.
Great video. Your explanation is wanderful.I did the fermentation n after a week , it draws like okru what happened? I drained the liquid today n transfered it to another container. I hope fermentation will continue
You did a very good and informational video on making ACV ..I want to make some but have been a little nervous about it but this helped me to go for it...so excited 🤗
The last several of last year's spaghetti squashes were still good at harvest time this year. Some were stored in open boxes in the bottom of my hall closet. Most were in tubs in my son's garage because I didn't have room to store all 60 of them. The only sign of mold was a tiny bit on the ends of a couple of stems in the closed tubs.
Melissa thank you so much for this video. It's the first time I've seen someone that didn't use sugar. I'm diabetic, so I would prefer NOT to use sugar. Thank you again, and God bless.
the sugar is eaten up by the bacteria during the fermentation process. The sugar is the food that makes the magic happen. It's basically all gone by the time you eat the vinegar.
Wow, this video was most helpful to me who has been doing it for a few years now. But I find that in the past 2 years I've been screwing them up. My recipe that I be been following All those years required sugar and one of them I've noticed started to become this after only 10 days. It was kepted in a dark place and it was warm in that room because my two freezers are in that room. I've strained the apples today and praying that it's still good. Never made it without sugar before. Next year I will try your recipe instead.
Regarding the fly trap and the soap. The soap eliminates the water surface tension and they actually then fall into the water and drown. Otherwise they are light enough to just land on top and take off again.
Do you make it without sugar or did you forget? Very well explained. This is my first time to try this and if I have to use sugar, I was going to use honey as I have bees. Thanks from Ireland 😋
I just strained my first batch of apple cider vinegar. My question is, when I strain my second batch can I add the second batch to the first batch or should I keep them separate
*I've been trying to include apple cider vinegar into my routine for ages, but the taste just made it so hard. Goli Gummies really were a game changer for me* 🍎
Would large cooking apples work for apple cider vinegar? Or do they need to be regular sweeter eating apples, I'm in UK snd we have s cooking apple tree in the garden. Thanks for the brilliant video packed with fantastic advice. ⭐️
So I live IN a double wide, in a Forest in Fla... how do you manage to store so much, now ours is only a 2bed 2 bath home, I got stuff under beds in guest closet, had a whole wall of cabinets built for my food, we turned a breakfast room which we would never use , into a walk in pantry but had a tall freezer and another fridge in so becoming off them not good for food, We are an hour to town, so I like to keep a lot on hand even though just us two now... how do you find ways to keep all your produce safe over winter and such ,being in Fla., we don't have cellars, or anyway to keep food.. my potatoes sprout so fast, in the dark guest room with fan going and a.c. on, pretty much year round... thank you for any imput!😉
Love the video, many thanks. Have a question tho. I set mine up as you did here and it has only been a week. It is cloudy, bubbly and there is a thick opaque layer at the bottom of my jar. Is that the mother already forming? Is that possible? Doesn't quite smell like vinegar yet, just smells like apples.
I use cling film on top of the bottle with the lid so as nothing touches the inner section of the lid just cut a square single or double place on top of bottle then lid and screw tight hope this helps protect your lids as it does mine thanks for showing from South Africa
Hello I'm Ejaz from Pakistan .... I tried to make AVC at home......... at the at the top of the vinegar there is no mother (gelatin like material or blob) not formed........ could you please guide me what had happened?.. and can I use this vinegar?........taste very good and sharp....... sorry my English is not up to mark ..Thank You
☺ hm...... thanks Melissa, i am trying to make acv & u r the first to mention about keeping the fruit under the water! I've been making saurkraut for a year now (works great) so now with ur info, next time i will use a weight to hold the fruit submerged, like i do when i make saurkraut! p.s. i am 1week in on my 1st jar & smells kinda like booze/wine. plus the apples r all rusted & the others say to stir 2x a day, which i have done. plus i used sugar, any tips?
Hi Ann, It will smell like alcohol first and then turn into vinegar. The apples will turn a bit darker than at first, but as long as it's not growing mold, I wouldn't worry about it. I've never stirred mine but you can try that if you wish. I'd let it go a total of 2 weeks and then strain it and see how it does.
I had a strange experience. I got a layer of mother on my apple cider vinegar but after two years, it was still NOT sour. Bland as bland can be. I added some store bought apple cider vinegar and put a couple of tsps of it in my apple cider vinegar. Crossing my fingers and hoping that will work. What do you think was the cause of the apple cider not turning vinegary?
What about pouring your vinegar into a just-emptied Braggs ACV bottle? Would it need to be washed? I was thinking I could just pour the new into the old one nice and easy.
Hi Kimberly, I've used Gala's, Honey Crisp, Gravenstein, basically whatever apple I have on hand. And I don't go through the core and remove the seeds so there's a few in there.
So 2-3 weeks with the apple pieces then strain thru a colander and place a piece of cheese cloth on top. After a couple of more weeks you strain it again and put a lid on it and let it set for at least a year?
I don't strain a second time, after you strain out the solids from 2 to 3 weeks in there won't be anything new to strain. You'll want to put lid on to stop evaporation after a few more weeks once it's strained and then I let mine sit about 6 to 8 months before using.
Melissa K. Norris - Modern Homesteading Thanks Melissa! I looked at another channel to look at their process and seen one that used sugar. Is that to jumpstart the process? Also wondering if your familiar with the fermentation process of making wine and fermentation locks, would it be advantageous to use one after the first straining. I’ve started mine in a gallon pickle jar and have a sandwich bag with water enclosed to keep the apple pieces down. Thanks again!
100% YES, that actually makes better second fermentation ACV...rather let me put it this way, you can add the fresh Apple Juice onto the Cultured Apples(that is the Apples used in the first fermentation stage) where you add the freshly squeezed apple juice,ferment for a 30/31 Days, the second fermentation process becomes a breeze and with very less sediments,you pretty much get the purest(less sedimented) ACV after its 2nd fermentation process. And if you want one without any sediments then simply strain through cheesecloth but for best results I use a clean white cotton cloth(usually those used in making good quality white shirts) I’ve learnt that they strain the best,nothing escapes them.I hope that helps✌🏿🇿🇦
Apples fell to the bottom, I stained and placed in a clean glass jar and stored in a cool dark place. In just a few days mold is growing on the top, I was hoping it was the mother but it looks like mold… help 😩🙏🏽
Hi...great tips thx..how would you make 2nd batch of vinegar when adding mother to it?would you poor in some old vinegar also?thx..and how Many times is the mother reusable for?Thank you
We were out of town for 9 days and when I came home my apple cider vinager had a layer of mold on the top... i have pictures but can't figure out how to upload!
Hi Melissa - I made your ACV in the summer when we had apples and it smells very much like cheap wine that has turned to vinegar. I know it is supposed to be vinegar but I wasn't expecting it to smell so "winey". Is this normal?
hi, I've removed the apples after 3 weeks of fermentation and it's been another 3 weeks now. my vinegar is still bubbling. is this normal and am I supposed to let it burp regularly? I'm hoping I could hold on to it for up to a yr like yours! lastly, I have a half jar lying around and there's a white layer of white film which formed on top. is this mould and is that still safe if I remove that?? or is best to throw it out? it didn't happen w my other fully filled bottles. much appreciated if you could kindly advise!! thxsss!
Do we have to stir the apple scraps.and water every day? I tried making a very last year with directions from another vlogger and she said that it had to be stirred twice a day with a plastic chopstick. The vinegar did ferment, but some of it got kham yeast on the top. None of them ever developed a scobie, although there does seem to be the mother in them.
hi melissa. i want to use 1.5 liter of water to make the ACV, howmany apples do i use? and can the apples sit in water for like 21 days b4i take em out? thanks
As long as the apples don't mold you could let them go longer, just keep an eye on them and make sure the water doesn't evaporate down. I'd fill the jar about 2/3 full with the apples, so it will depend on how big they are for how many apples. But probably at least 3 or 4 (I just use the peels and cores)
☺ a yep, my home smells ever so slightly like apples, but the acv jar definitely smells like wine? please help, if u can, is this normal? did i make wine instead of acv? ☺
I made up some ACV about 2 months ago and because I have been away from home a few times I forgot about it Looks like the ferment had finished so yesterday I removed the apples & put the juice in a jar. Is it ok to leave the apples in for that long?
One other thing, I started a new batch in a one gallon pickle jar last night and I squeezed a plastic lid into the jar that keeps the apples submerged. I am hoping this will reduce the chances of mold growing and maybe eliminate the need of having to tend to the ACV every couple of days as I can see me not being able to commit as with my last batch. Will this work for me?
Yes. You're the third one to ask that so far. I always try to read a lot of the comments before I try and ask questions. It saves waiting for answers that sometimes never come.
@@keeperofthehomeat4dfarms No worries. We don't eat a lot of fresh apples so that's the only way I will be able to save enough scraps to have a go at this recipe. Spent hours yesterday watching videos on ACV making and this one is the most straight forward I've seen. Love the "no added sugar" idea.
I made a batch of apple juice wine the fermantion is over could I set some out in a mason jar with the ring and a Hankey for the lid to make a vinegar mother and vinegar
Hello Melissa, I started an ACV fermentation on Nov. 13, using just regular asst. apples. Up to Nov. 26, the apple pcs. were still afloat. So fearing it might get molds, I strained the apples and transferred the liquid into a different container. Then this morning I happened to check it and saw a mother floating on my ACV. My question is: Do I still cover the jar with a porous material or use the lid that came with the jar when I bought it?
But Melissa, you forgot to answer my question. Do I still need to cover the jar with a porous material/cloth or use the lid that came with the jar when I bought it?
Oops, I didn't see that part, sorry. If you've strained out apples and put the liquid into another container, then you can now use a regular lid. I use the plastic one piece lids for Mason jars, but an old plastic peanut jar lid will work too.
The process that she is following is flawed - there is a lot of misinformation out here on the web about making AVC, with almost everyone following / passing on a method that is just plain wrong. I could give you some tips if you want? Look up: U.S. Dept of Agriculture Farmers Bulletin # 1424 (from 1924) for a full explanation of how to really make ACV - this is the method we follow over on our channel #LeGourmetTV
You should not use metal when you are fermenting. And what about sugar how come you didn't put it in that supposed to help fermented I've never heard of not putting sugar. Please explain this
I haven't had any issue with the metal when using it for my ferment, you can use glass if you wish. You can add sugar if you want but when using sweeter apples I've not had to add any sugar.
You say "sour odor"...I say sour AROMA!! LOL I have acid reflux when I eat certain foods like pizza. I'll take 2 table spoons and a glass of water before I go to bed and I don't wake up regurgitating in the middle of the night!
You can use it on your skin and hair as well. For skin you can dilute it with water and use it as a natural toner, you can also mix it with bentonite clay for a detoxifying mask and for your hair you can dilute it with water and use it as a hair rinse from a clarifying wash without stripping your hair of its natural oils like shampoos do.
Best video I've seen on making ACV from apples so far
Diabolical..love it:) Excellent video. I haven't ever fermented, canned, or done most of all the things you talk about, but I feel like once I watch your videos I have a great body of knowledge in my head to get started. Thank you.
The best weight I have found to keep fruits and veggies under fluid, is a plastic ziplock bag with water in it. It works wonderfully.
Thanks..thats a good idea...would the plastic affect the vinegar at all?
Plastic peanut butter lids fit perfect.
Nice tip! A Stone in a ziplock bag works even better for me.
Plastic is awful for us. Not recommended if you're trying to get healthy.
This is great . I’ve got my first batch going I’m on two weeks now ,may leave it for three weeks before I remove . Lots of bubbles and yes it’s getting the sour smell . So I guess I’m on the right track.
I make this every year when I make my applesauce. So good and fruity! I have added in some pears and even made nasturtium vinegar! Thanks!
After reading on your website, I'm trying to do a second batch of ACV. This time without using sugar. I used sugar in my first batch, it's currently in the second ferment. I like your idea of doing it without sugar though and I'm already seeing bubbles. I used Fuji apples because that's what was available. I made a smaller batch using the cores of the apples, I put a little acv in there to help it out. Either way, I'm excited to see the results.
I’m so happy to hear that you don’t need sugar! Everyone else uses sugar so I thought she forgot to mention it…however, I had bubbles within a couple days👏😎
A daily stir will prevent mould also…! 😊
I found your video sooo helpful still! Just started to make it this year, loved the simplicity of it and how you stored the second part of the fermentation process 💜
Boy this is timely! Twenty minutes ago I retreated from the fruit flies in the kitchen to watch this video and what do you know - a how-to on trapping fruit flies. I did as instructed and twenty minutes later - 3 fruit flies in my apple cider vinegar! Many many thanks, Melissa!!
I would guess that all those thumb downs were because the video on screen is sooooo small. It is a very informative video and I will follow your directions. Best Wishes. Grandpa Jones. 😃
You can also add a bit of honey to the apple cider vinegar/ dish soap fruit fly trap. It works great!
You shouldn't use metal.
NO sugar added!!! Awsome!!! thank you so much. Japan is not famouse apple cider vinegar. I will try it !!! thanks
I add a bit of Kombucha to my cider for the fruit flies and a lid with a few small holes punched through it. Works like a charm!
I made my very first apple cider vinegar about 3 and a half years ago from the cooking and eating apples from my garden and to this very day i still have a few bottles of the same brew left.
Apple cider improves with age, mine is very strong to tase, hopefully i will be making another batch this year.
By the way you forgot the sugar, a very important ingredient in the fermentation process.
She explains why she doesn't add sugar and she talks about adding sugar.
@@kerickson8002 when?
@@liberty8424 timestamp @11:45
@@kerickson8002 Thx, I hadn't listened far enuf. I'm wondering how much manuka honey I could add to a gallon jar of peels & cores?
Thank you very much for all your great teachings. I especially enjoy your daily bible teachings too.
Thank you so much Heidi
Very timely video. I'm about a cup to empty on my acv. Thank you!
Great video. Your explanation is wanderful.I did the fermentation n after a week , it draws like okru what happened? I drained the liquid today n transfered it to another container. I hope fermentation will continue
I'm not sure what it draws like okru means, sorry
You did a very good and informational video on making ACV ..I want to make some but have been a little nervous about it but this helped me to go for it...so excited 🤗
Vinegar would react with metal, I wouldn't use metal for weights doing any fermentation.
It doesn't reach the vinegar stage in the beginning few weeks, but I wouldn't use it further in either. Thanks!
The last several of last year's spaghetti squashes were still good at harvest time this year. Some were stored in open boxes in the bottom of my hall closet. Most were in tubs in my son's garage because I didn't have room to store all 60 of them. The only sign of mold was a tiny bit on the ends of a couple of stems in the closed tubs.
Melissa thank you so much for this video. It's the first time I've seen someone that didn't use sugar. I'm diabetic, so I would prefer NOT to use sugar.
Thank you again, and God bless.
You have to have sugar
I thought you had to add sugar?
the sugar is eaten up by the bacteria during the fermentation process. The sugar is the food that makes the magic happen. It's basically all gone by the time you eat the vinegar.
Got a couple jars going today after peeling a lot of apples for apple sauce! 🍎💖😃
Wow, this video was most helpful to me who has been doing it for a few years now. But I find that in the past 2 years I've been screwing them up. My recipe that I be been following All those years required sugar and one of them I've noticed started to become this after only 10 days. It was kepted in a dark place and it was warm in that room because my two freezers are in that room. I've strained the apples today and praying that it's still good. Never made it without sugar before. Next year I will try your recipe instead.
Regarding the fly trap and the soap. The soap eliminates the water surface tension and they actually then fall into the water and drown. Otherwise they are light enough to just land on top and take off again.
Do you make it without sugar or did you forget? Very well explained. This is my first time to try this and if I have to use sugar, I was going to use honey as I have bees. Thanks from Ireland 😋
She forgot to put pure brown kane sugar in it
Thanks for sharing, Melissa. I'm starting to make more apple cider vinegar and appreciate your video
Actually, your fly trap works because the soap REMOVES the surface tension that the flies expect to land on.
I just strained my first batch of apple cider vinegar. My question is, when I strain my second batch can I add the second batch to the first batch or should I keep them separate
*I've been trying to include apple cider vinegar into my routine for ages, but the taste just made it so hard. Goli Gummies really were a game changer for me* 🍎
I wanted to say I made it using my Kombucha SCOBY too...it's great tasting!
Wow! I am brewing kombucha as well. I use kombucha vinegar too but I wanted to experiment with ACV with kombucha scoby.
Would large cooking apples work for apple cider vinegar? Or do they need to be regular sweeter eating apples, I'm in UK snd we have s cooking apple tree in the garden. Thanks for the brilliant video packed with fantastic advice. ⭐️
Those should work, you can add a small amount of sugar if they're not sweet
So I live IN a double wide, in a Forest in Fla... how do you manage to store so much, now ours is only a 2bed 2 bath home, I got stuff under beds in guest closet, had a whole wall of cabinets built for my food, we turned a breakfast room which we would never use , into a walk in pantry but had a tall freezer and another fridge in so becoming off them not good for food, We are an hour to town, so I like to keep a lot on hand even though just us two now... how do you find ways to keep all your produce safe over winter and such ,being in Fla., we don't have cellars, or anyway to keep food.. my potatoes sprout so fast, in the dark guest room with fan going and a.c. on, pretty much year round... thank you for any imput!😉
Amazing!! Love your channel!!! When you do any straining on the second ferment, what type of strainer should I use?
Use plastic strainer
Love the video, many thanks. Have a question tho. I set mine up as you did here and it has only been a week. It is cloudy, bubbly and there is a thick opaque layer at the bottom of my jar. Is that the mother already forming? Is that possible? Doesn't quite smell like vinegar yet, just smells like apples.
@Tami Williams sounds very normal and like the mother forming. It won't smell much like vinegar until several weeks in
Do you stir it everyday? I thot that was an important to do the first 4-6 weeks.
I use cling film on top of the bottle with the lid so as nothing touches the inner section of the lid just cut a square single or double place on top of bottle then lid and screw tight hope this helps protect your lids as it does mine thanks for showing from South Africa
Parchment would be better, from other channels I've watched. It's still layered under the lid.
Hello I'm Ejaz from Pakistan .... I tried to make AVC at home......... at the at the top of the vinegar there is no mother (gelatin like material or blob) not formed........ could you please guide me what had happened?.. and can I use this vinegar?........taste very good and sharp....... sorry my English is not up to mark ..Thank You
☺ hm......
thanks Melissa, i am trying to make acv & u r the first to mention about keeping the fruit under the water!
I've been making saurkraut for a year now (works great)
so now with ur info, next time i will use a weight to hold the fruit submerged, like i do when i make saurkraut!
p.s. i am 1week in on my 1st jar & smells kinda like booze/wine. plus the apples r all rusted & the others say to stir 2x a day, which i have done. plus i used sugar, any tips?
Hi Ann,
It will smell like alcohol first and then turn into vinegar. The apples will turn a bit darker than at first, but as long as it's not growing mold, I wouldn't worry about it. I've never stirred mine but you can try that if you wish. I'd let it go a total of 2 weeks and then strain it and see how it does.
I had a strange experience. I got a layer of mother on my apple cider vinegar but after two years, it was still NOT sour. Bland as bland can be. I added some store bought apple cider vinegar and put a couple of tsps of it in my apple cider vinegar. Crossing my fingers and hoping that will work. What do you think was the cause of the apple cider not turning vinegary?
The best video for making Apple cider vinegar. Very informative , thank you.
What about pouring your vinegar into a just-emptied Braggs ACV bottle? Would it need to be washed? I was thinking I could just pour the new into the old one nice and easy.
It has been 30 days since I started my vinegar it never got frothy or fizzy but it smells like vinegar and has a sweet apple smell. Is it ok?
Thank you. Very good explanation
Thanks for your response.
I just want to verify that you did in fact remove the seeds first.. right? Also.. what variety of apples did you use?
Hi Kimberly,
I've used Gala's, Honey Crisp, Gravenstein, basically whatever apple I have on hand. And I don't go through the core and remove the seeds so there's a few in there.
We grow our one apples we have so many I have tons
love your videos, how long is the second ferment?'
Hello, can i use plastic container to make acv? I don't have glass container.... Please reply
It's not recommended to use plastic
@@MelissaKNorris why? Not recommend please explain .... What is drawback
You don't want anything acidic in plastic as it breaks it down and vinegar is acidic.
So 2-3 weeks with the apple pieces then strain thru a colander and place a piece of cheese cloth on top. After a couple of more weeks you strain it again and put a lid on it and let it set for at least a year?
I don't strain a second time, after you strain out the solids from 2 to 3 weeks in there won't be anything new to strain. You'll want to put lid on to stop evaporation after a few more weeks once it's strained and then I let mine sit about 6 to 8 months before using.
Melissa K. Norris - Modern Homesteading Thanks Melissa! I looked at another channel to look at their process and seen one that used sugar. Is that to jumpstart the process? Also wondering if your familiar with the fermentation process of making wine and fermentation locks, would it be advantageous to use one after the first straining. I’ve started mine in a gallon pickle jar and have a sandwich bag with water enclosed to keep the apple pieces down. Thanks again!
Can you use the pulp left over from juicing apples to make this?
100% YES, that actually makes better second fermentation ACV...rather let me put it this way, you can add the fresh Apple Juice onto the Cultured Apples(that is the Apples used in the first fermentation stage) where you add the freshly squeezed apple juice,ferment for a 30/31 Days, the second fermentation process becomes a breeze and with very less sediments,you pretty much get the purest(less sedimented) ACV after its 2nd fermentation process. And if you want one without any sediments then simply strain through cheesecloth but for best results I use a clean white cotton cloth(usually those used in making good quality white shirts) I’ve learnt that they strain the best,nothing escapes them.I hope that helps✌🏿🇿🇦
Melissa does this vinegar treatment for produce work on potatoes?
How long does it ferment in 2nd fermentation before you have Apple cider vinegar ?
@@ziggypeace9933 about 2 months sometimes longer
Great video!
Excellent!
Ok thank you but I don't have any apple scraps right now I will try that the next time I get some apples thank you
Apples fell to the bottom, I stained and placed in a clean glass jar and stored in a cool dark place. In just a few days mold is growing on the top, I was hoping it was the mother but it looks like mold… help 😩🙏🏽
I didn’t put sugar in the first fermentation, can I add it to the second and how much?
There's really no need to add it if it's already fermenting and you've strained it.
So my apple scraps and peels have made a scoby while making the ACV…is this normal??
Hi...great tips thx..how would you make 2nd batch of vinegar when adding mother to it?would you poor in some old vinegar also?thx..and how
Many times is the mother reusable for?Thank you
Good question!
Can you use store bought organic apples if you can’t find fresh?
I have made 4 batches using store bought apples and they all came out perfectly fine(I’m sorry I’m only 11 months late)
We were out of town for 9 days and when I came home my apple cider vinager had a layer of mold on the top... i have pictures but can't figure out how to upload!
Hi Melissa - I made your ACV in the summer when we had apples and it smells very much like cheap wine that has turned to vinegar. I know it is supposed to be vinegar but I wasn't expecting it to smell so "winey". Is this normal?
Yes! That's great. All vinegar is wine first. let it set so it can turn to vinegar.
Did I miss the part when you say how long to do the 2nd fermentation after you drain the apples? Is it a year, I am a bit confused
4 months total., other channel says first to sit 4-6 weeks, stir everyday, then strain, let sit for 3 more months
How many apples do you need ?
How about adding a 1/4 tsp of yeast? 😃
hi, I've removed the apples after 3 weeks of fermentation and it's been another 3 weeks now. my vinegar is still bubbling. is this normal and am I supposed to let it burp regularly? I'm hoping I could hold on to it for up to a yr like yours! lastly, I have a half jar lying around and there's a white layer of white film which formed on top. is this mould and is that still safe if I remove that?? or is best to throw it out? it didn't happen w my other fully filled bottles. much appreciated if you could kindly advise!! thxsss!
That white film is probably your vinegar mother. As long as it's not fuzzy-looking, it should be fine.
Do we have to stir the apple scraps.and water every day? I tried making a very last year with directions from another vlogger and she said that it had to be stirred twice a day with a plastic chopstick. The vinegar did ferment, but some of it got kham yeast on the top. None of them ever developed a scobie, although there does seem to be the mother in them.
I don't stir
I think other channels stir to keep mixing the sugar in, so it doesn't settle on the bottom.
Is there a way to preserve the mother if you do not have a supply of peels on hand to start another batch?
Just leave the mother in a small amount of the vinegar and it should be fine.
hi melissa. i want to use 1.5 liter of water to make the ACV, howmany apples do i use? and can the apples sit in water for like 21 days b4i take em out? thanks
As long as the apples don't mold you could let them go longer, just keep an eye on them and make sure the water doesn't evaporate down. I'd fill the jar about 2/3 full with the apples, so it will depend on how big they are for how many apples. But probably at least 3 or 4 (I just use the peels and cores)
What about the sugar add? Does it work with no sugar added? Thx
Are you just using the core and peels? Or can I use the entire apple chopped up?
Yes, whole chopped apples work.
☺ a yep, my home smells ever so slightly like apples, but the acv jar definitely smells like wine?
please help, if u can, is this normal?
did i make wine instead of acv?
☺
No, it's working as normal, it takes longer for it turn into vinegar, it just means it's fermenting as it's supposed to.
I made up some ACV about 2 months ago and because I have been away from home a few times I forgot about it Looks like the ferment had finished so yesterday I removed the apples & put the juice in a jar. Is it ok to leave the apples in for that long?
John, yes, that's fine!
One other thing, I started a new batch in a one gallon pickle jar last night and I squeezed a plastic lid into the jar that keeps the apples submerged. I am hoping this will reduce the chances of mold growing and maybe eliminate the need of having to tend to the ACV every couple of days as I can see me not being able to commit as with my last batch. Will this work for me?
Keeping the apple scraps submerged is key to helping preventing mold.
very nice video, thank you
Can you use frozen apple scraps?
Yes. You're the third one to ask that so far. I always try to read a lot of the comments before I try and ask questions. It saves waiting for answers that sometimes never come.
@@warrenhoward thank you 😊
@@keeperofthehomeat4dfarms No worries. We don't eat a lot of fresh apples so that's the only way I will be able to save enough scraps to have a go at this recipe. Spent hours yesterday watching videos on ACV making and this one is the most straight forward I've seen. Love the "no added sugar" idea.
Crab apples work too
no sugar added?
Can you freeze scraps until you save enough?
Yes. She said that a few questions above your's. That's how I'm going to try it.
I keep my whole Scobbie and when it makes more than one I separate them and make new batches.
I made a batch of apple juice wine the fermantion is over could I set some out in a mason jar with the ring and a Hankey for the lid to make a vinegar mother and vinegar
I've never made wine so I don't have any advice on that part.
Hello Melissa, I started an ACV fermentation on Nov. 13, using just regular asst. apples. Up to Nov. 26, the apple pcs. were still afloat. So fearing it might get molds, I strained the apples and transferred the liquid into a different container. Then this morning I happened to check it and saw a mother floating on my ACV.
My question is: Do I still cover the jar with a porous material or use the lid that came with the jar when I bought it?
Woo, hoo! That's awesome Rosita.
But Melissa, you forgot to answer my question. Do I still need to cover the jar with a porous material/cloth or use the lid that came with the jar when I bought it?
Oops, I didn't see that part, sorry. If you've strained out apples and put the liquid into another container, then you can now use a regular lid. I use the plastic one piece lids for Mason jars, but an old plastic peanut jar lid will work too.
Thank you Melissa.
The process that she is following is flawed - there is a lot of misinformation out here on the web about making AVC, with almost everyone following / passing on a method that is just plain wrong. I could give you some tips if you want? Look up: U.S. Dept of Agriculture Farmers Bulletin # 1424 (from 1924) for a full explanation of how to really make ACV - this is the method we follow over on our channel #LeGourmetTV
Don’t need to used Cane sugar???
Everyone from other sites says never use metal in ACV and the first thing up you do is use a metal weight in the ACV 🙅🏻♂️
It's not vinegar at this stage so it doesn't matter :)
I noticed you didn't add sugar?
You should not use metal when you are fermenting. And what about sugar how come you didn't put it in that supposed to help fermented I've never heard of not putting sugar. Please explain this
I haven't had any issue with the metal when using it for my ferment, you can use glass if you wish. You can add sugar if you want but when using sweeter apples I've not had to add any sugar.
Love your info...and ofcourse your name too....😶
lol thanks Melissa, it's a pretty good name. ;)
Did you add sugar? All the other videos I have seen use sugar
No, you don't have to if it's sweet apples. It speeds up the process but isn't necessary
how comes my apple cider vinergar is the same colour as yours, and others have made it more darker orange is colour?
Usually the color darkens as it ages, at least mine dose.
yep but the store brought has an orange colour and this is due to the skin of the apples many thanks for your reply though.
No salt adding dear ?
I don't add salt for the vinegar.
☺ Thank You Very Very much ☺
Can you save the cores up in the freezer until you have enough to make a batch? Or does freezing ruin them?
Yes, freezing is fine. :)
what about the flouride thou
I don't have flouride in my water
Your not supposed to use metal
You forgot to put sugar in it
Never use tap water period!
If you're on a private well then water from the tap is fine.
Why don’t you add sugar. I’ve seen a lot of videos and everyone add sugar. Why don’t you add sugar?
libra, gemini, or aquarius?
Christian.
Scorpio
I was wondering why my apple cider vinegar looks like syrup
You say "sour odor"...I say sour AROMA!! LOL I have acid reflux when I eat certain foods like pizza. I'll take 2 table spoons and a glass of water before I go to bed and I don't wake up regurgitating in the middle of the night!
I thought she was saying Scoby, as in the Kombucha Scoby?