HOW TO MAKE APPLE CIDER VINEGAR FROM SCRATCH

Last year our apple tree had bear fruits and most of it developed some spots which is superficially on the skin only, however, this give us the reason not to eat the said fruits. So, I need to find some alternative how to use these apples into a more useful way. And that's when I decided to make it into an apple cider vinegar, since I always use this for our salads and any other cooking recipes. 

Apple cider vinegar is very healthy, it is loaded with pre-biotics which aids in indigestion and helps balance the gut's health. It is believed that it may help with the weight loss as they could speed up metabolism. As a result, it may lower cholesterol and blood glucose level, too! One of the key active components of apple cider vinegar is acetic acid. Acetic acid is excellent at slowing gastric emptying and reducing blood sugar spikes, thus stabilizing blood glucose levels. Aside from this, there are many other health benefits too.[1]

Making apple cider vinegar is very easy. Aside from using the meat part of the apple, you can also use the scraps such as the core part, skin ,seeds and part of the stem. That's why in this blog, I will share to you the simple process of fermentation, until the apple turned into an apple cider vinegar. 

First, let us know the things that we needed. 

Ingredients:

    * Organic Apples or scrap of apples

    * Non-Chlorinated or still lukewarm water

    * Organic Sugarcane or  granulated sugar

Tools:

    * Big container

    * Breathable cloth

    * Long handle spoon or spatula

    * String or rubber band

    * Bottles for storage

Video How to Make Apple Cider Vinegar

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Instructions:

1. Gather all our ingredients and tools. Wash the apples thoroughly. Remove spots or defects from the apple. Chop into squares, triangle or any shape you prefer. If using scraps, just cut it  into pieces where you can easily put it in the container.
2. Once done, put it in the container for the fermentation. It depends how many apples you have, otherwise you can fill up the whole container.
3. In a cup, mix the lukewarm water and the sugar. Take note the ratio should be 1 : 1. So, 1 cup of water to 1 tablespoon of sugar. Pour each cup of mixture to the container with the apple until it reaches the top and covered the apples. Discard the remaining mixture if needed. Tips: To inoculate and kick start our batch, we usually add a few glugs of finished apple cider vinegar. This step isn’t necessary, but may help prevent the formation of moulds – especially if you are attempting to do this during a cold time of year. [2] Note: The use of sugar is essential in this process. There are several types of beneficial bacteria naturally present on fruit, including our friends lactobacillus and acetobacter. The addition of sugar provides food for those bacteria to rapidly grow and thrive. They will change the environment in the crock through a series of chemical reactions, first changing the sugar to alcohol, and then further transforming that alcohol into acetic acid over time. Therefore, the final apple cider vinegar is very, very low in sugar, and the alcohol content is virtually non-existent! 
4. You can mix everything properly, then, cover it with the breathable clothing and seal it with the string or rubber band. 
5. Place the container with apples on a dark place in you house to avoid direct sunlight. The ideal temperature of a location for fermentation is 20 - 21 degree Celsius. Also, consider a place were you can access the container easily, as we are going to stir the apples every day for the first two weeks. The purpose is to ensure the sugar doesn’t settle on the bottom, and also rotate which pieces are floating on top. If the same apples are left to float, exposed to the air, there is a chance of moulds developing on them. Stirring prevents moulds. If you miss a day here or there, it isn’t the end of the world! However, I suggest making a concerted effort stirring daily during the first week especially. Tips: During this time, you’ll notice the apples will turn more brown, and the liquid becomes cloudy. Small bubbles should also appear, and it will start to smell a bit like hard apple cider. A layer of yellowish-white sediment may also collect on the bottom. This is all normal and good!  [3] 
6. After 2 weeks, you can lessen the stir every 2 - 3 days until it reaches 4 weeks. 
7. Then, on 4 weeks you can strain the fermented apple. Put the liquid part on the bottle covered with wax paper and lid, on the other hand, the collected fruit can be composed. This is where the waiting game begins… Store your covered bottle in a temperate, dark location for at least one month, or longer! The bacteria will keep working to convert more and more of the sugar or alcohol to acetic acid, creating vinegar. The rate at which your partially fermented apple cider turns into full-blown vinegar will vary, depending on the storage conditions and apples used. Our apple cider vinegar usually sits for about 3 more months before we use it. 
8. After months has passed, you can give your vinegar a taste-test. If it tastes plenty vinegary for your liking, move on to the next step. If not, allow it to ferment longer. Note: During this time, sometimes the vinegar develops a layer of SCOBY on the top. It is a thin, smooth, off-white membrane made up of accumulated beneficial bacteria and yeast. It is normal and harmless. You can discard it on your first use.
9. At last, enjoy your homemade apple cider vinegar.

Storage:  As an acidic concoction, homemade apple cider vinegar does not have to be refrigerated for safety-sake! It is best to store it in a relatively cool, dark place. Even stored at room temperature, homemade apple cider vinegar will stay good for up to five years! However, the quality and flavour will likely be best within the first two years.

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