[NaturalHealthForum] Making Cider Vinegar at Home

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Making Cider Vinegar at Home

Posted by: " Tracey de Morsella (formerly Tracey L. Mi "

tdlists tdemorsella

Thu Feb 15, 2007 4:16 pm (PST)

http://ohioline. osu.edu/hyg- fact/5000/ 5346.html

 

[NaturalHealthForum] Making Cider Vinegar at Home

HYG-5346-97

 

Two factors require special attention when making vinegar at home:

oxygen supply and temperature. Oxygen is spread throughout the

mixture by stirring it daily and by letting air reach the fluid

through a cheesecloth filter, which is used in place of a regular

lid. The temperature of fermenting cider should be kept between 60

and 80 degrees Fahrenheit (F). Lower temperatures do not always

produce a usable vinegar, and higher ones interfere with the

formation of the " mother of vinegar. " Mother of vinegar is a mat

that forms on the bottom of fermenting wine that has gone bad.

 

Do not use a metal container when making vinegar; acid in the

mixture will corrode metal or aluminum objects. Glass, plastic,

wood, enamel, or stainless steel containers should be used for

making or storing vinegar. The same holds true for making or storing

foods that have more than 1 Tablespoon of vinegar in the recipe.

 

Steps for Making Cider Vinegar

 

The following steps must be followed to make a high-quality cider

vinegar:

 

1. Make a clean cider from ripe apples.

 

2. Change all of the fruit sugar to alcohol. This is called " yeast

fermentation. "

 

3. Change all of the alcohol to acetic acid. This is called " acetic

acid fermentation. "

 

4. Clarify the acetic acid to prevent further fermentation and

decomposition.

 

Step 1--Making Cider

 

Cider is made from the winter and fall varieties of apples (summer

and green apples do not contain enough sugar). Fruit should be

gathered, then washed well to remove debris. Crush the fruit to

produce apple pulp and strain off the juice. Use a press or

cheesecloth for straining.

 

Adding yeast to activate fermentation is not essential, but will

speed up the process. Special cultivated yeasts are available for

this purpose at wine-making shops and biological labs--bread yeasts

are not recommended. To make a starter, crumble one cake of yeast

into one quart of cider. This makes enough starter for 5 gallons of

cider; double the recipe proportionately when making more.

 

Steps 2 and 3--Making Alcohol and Acetic Acid

 

Pour all of the liquid into one or more containers to about

three-quarters capacity; do not close the lids on the containers.

Stir the mixtures daily. Keep the containers away from direct

sunlight and maintain the temperature at 60 to 80 degrees F. Full

fermentation will take about 3 to 4 weeks. Near the end of this

period, you should notice a vinegar-like smell. Taste samples daily

until the desired strength is reached.

 

Step 4--Filtering

 

When the vinegar is fully fermented, filter the liquid through

several layers of fine cheesecloth or filter paper--a coffee filter

works well for this. This removes the mother of vinegar, preventing

further fermentation or spoilage of the product.

 

Storing Your Vinegar

 

The vinegar is now ready for storage in separate, capped containers.

Stored vinegar will stay in excellent condition almost indefinitely

if it is pasteurized. To pasteurize, heat the vinegar before pouring

it into sterilized bottles, or bottle, then place in a hot water

bath. In both cases, the temperature of the vinegar must reach at

least 140 degrees F to sterilize the product, and should not exceed

160 degrees F. Use a cooking thermometer to ensure the correct

temperature is met. Cool the containers and store at room

temperature out of direct sunlight.

 

Flavored Vinegar

 

Flavoring can be added to homemade vinegar just before bottling.

Good examples of additives include green onion, garlic, ginger, or

any combination of dried or fresh herbs. To make flavoring, place

material in a small cheesecloth bag and suspend in the vinegar until

desired strength is reached. This will take about 4 days, except for

garlic, which takes only 1 day. For every 2 cups of vinegar, use one

of the following: 1/2 cup crushed fresh herbs, 1 tablespoon of dried

herbs, 2 large cloves of garlic, or 8 small green onions. Other good

flavorings include tarragon, basil, nasturtium, chives, mint,

chervil, borage, hot chilies, and raspberries. Adjust the amounts to

taste, but be careful not to overload the vinegar. Too much

vegetable matter can destroy the acid and ruin the preservative

quality of the vinegar.

 

Some flavorings may not go well with cider vinegar's distinct taste

and color. When flavoring store-bought vinegar, use more delicate or

decorative flavors. When flavoring store-bought vinegar, you will

still need to pasteurize it and use sterile bottles.

 

Flavored vinegars taste great and have a beautiful color, making

them excellent for use in salads. You will be tempted to display

flavored vinegar; however, be sure to keep your bottles out of

direct sunlight, which will destroy the flavor, acidity, and color

of the vinegar.

 

Uses for Homemade Cider Vinegar

 

Because the acidity of homemade vinegars will vary, do not use them

in foods to be canned or stored at room temperature. Homemade

vinegar is, however, excellent in salads, cooking, or freezer and

refrigerator pickled products.

 

Prepared by

Christine Nicholas, Intern

Doris Herringshaw, Extension Agent, Family and Consumer Sciences