How To Make REAL Apple CIDER Vinegar
Summary
TLDRIn this detailed guide, the creator walks viewers through the process of making apple cider vinegar. Emphasizing the importance of both anaerobic and aerobic steps in fermentation, the video explains how to use either natural or added yeast to start the fermentation process. After the first phase, the alcohol is converted to acetic acid by acetobacter, which turns the liquid into vinegar. The video also touches on the role of 'the mother,' a vital ingredient that aids the fermentation process. The end result is a healthy, probiotic-rich apple cider vinegar ready for use in various recipes.
Takeaways
- 😀 Apple cider vinegar is made in two steps: an anaerobic step (fermentation with yeast) and an aerobic step (fermentation by acetobacter).
- 🍏 You can use any type of apples to make apple cider vinegar, and even leftover apples from your fridge work well.
- 🧃 If you don’t have a juicer, you can blend or use a food processor to juice the apples.
- 🍞 Avoid using bread yeast, as it produces undesirable flavors. Instead, use beer, wine, or champagne yeast for better results.
- ⚗️ Yeast naturally present on apples takes too long to start fermenting, which is why using packaged yeast is recommended for quicker and more controlled fermentation.
- ⏳ Once yeast is added, the sugar in the apple juice will convert into alcohol within a few days, and the bubbling in the airlock will stop when the first step is complete.
- 🍾 The second step of vinegar making involves exposing the alcohol to air to allow acetobacter to convert it into acetic acid (vinegar).
- 🧴 To kickstart the second fermentation, you need to introduce a ‘mother’ from raw, unfiltered apple cider vinegar or purchase acetobacter culture.
- 🍂 The fermentation process could take anywhere from a week to a few weeks, and you will see a slimy mat on top as the ‘mother’ develops.
- 👍 The final product is a probiotic-rich, homemade apple cider vinegar that's beneficial for health and great for culinary use.
- 🌱 Save some of the ‘mother’ to start the next batch of apple cider vinegar and continue the process.
Q & A
What is the first step in making apple cider vinegar?
-The first step in making apple cider vinegar is juicing the apples. You can use any type of apples, depending on what's available, and then juice them to create apple juice with minimal pulp.
Can I use a blender or food processor to juice the apples?
-Yes, you can use a blender or food processor to juice the apples. However, keep in mind that these methods may leave some pulp, which will settle out during the fermentation process.
Why is it important to use yeast in the fermentation process?
-Using yeast is important because it helps convert the sugars in the apple juice into alcohol. Without yeast, the natural fermentation process may take longer and produce inconsistent results.
What type of yeast is recommended for making apple cider vinegar?
-It is recommended to use beer yeast, wine yeast, or champagne yeast, as they produce consistent, desirable flavors. Avoid using bread yeast, as it can create off-flavors.
What is the difference between anaerobic and aerobic fermentation?
-Anaerobic fermentation, which occurs first, happens in the absence of oxygen and uses yeast to convert sugars into alcohol. Aerobic fermentation, which occurs second, happens with oxygen and involves converting alcohol into acetic acid with the help of acetobacter.
Why is it beneficial to use a controlled yeast strain instead of relying on natural yeast?
-Using a controlled yeast strain ensures a faster fermentation process and more predictable, high-quality flavors. Natural yeast may take longer to get started and could produce undesirable flavors.
What happens during the first fermentation step?
-During the first fermentation step, the yeast consumes the sugars in the apple juice and produces alcohol, carbon dioxide, and other flavors. This process typically takes around 2-3 days.
What should you do once the first fermentation step is complete?
-Once the first fermentation step is complete, you should transfer the liquid into a large open-mouth container, cover it with cheesecloth to prevent contamination from fruit flies, and allow it to continue fermenting.
How long does it take for apple cider vinegar to develop a 'mother'?
-It usually takes about 1-2 weeks for the 'mother' (a slimy mat of acetobacter) to form on top of the liquid during the second fermentation phase.
What is the 'mother' in apple cider vinegar?
-The 'mother' is a mass of beneficial bacteria (acetobacter) that forms during the second fermentation phase. It is responsible for converting alcohol into acetic acid, turning the alcohol into vinegar.
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