Fermented Apples, Vinegar Answers, and More
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- Опубліковано 13 вер 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
Hey Heidi & thank you for sharing your wisdom with us 🥰🥰
I made pineapple vinegar after watching your video on pineapple vinegar Heidi & we love it,thank you so much because I never knew you could do that 🥰🥰🥰
My best and ginger continues to have the white film. I stir once a day.
Ohhh hi
Love the bread idea! Please keep us up to date on your yeastless bread!
Holy Cow Girl...take a breath...tons of info...Great Job!
Heidi, you are the best, thanks for sharing.
:D Thank you!!
I just love all the different uses and kinds you make.
I have two big buckets full of apple cider vinegar turning...now I know more things to do.
Storage is an issue.
I tried apple cider last year. Do you have a problem with fruit flies?
i am wondering if i can ferment my DH foods? i have a LOT of apples dried, and a LOT LOT of mushrooms dried!! and cabbage, shredded, carrot same, AND tomatoes/zuchini/cukes/ and so on. sure would be a great way to use them ! i make a lot of veggie "flour' i use
Yes, you can. In fact I have a jar of kimchi made from all dehydrated veggies fermenting on the counter now (video to that will come out later) and here is a video I did last year on making a soda and a vinegar from dehydrated herbs and more: ua-cam.com/video/lEKCVoq7-8Y/v-deo.html
U r my favorite person to watch as I learn so muc🐾💕
How did you make the fermentation starter for the bread? What is in it, I think I missed that video somewhere and am really interested in making that one. I made ACV last year and poured it into an empty ACV bottle I had after straining it. I notice that I now have a mother or scoby that has formed in the bottle, I will never be able to get it out because the bottle opening is so small, I will just add more vinegar as I use it up. Thanks for all of the great information.
I have four videos out on it so far, this one is the most thorough and the same one mentioned in my most recent video on making homemade sodas: ua-cam.com/video/gY6MaXCLSC8/v-deo.html
can i make vinegar with spruce tips
Yep!
@@RainCountryHomestead thanks
Hi Heidi, I was going to make apple jelly with the juice from my apple scraps, but when I saw how much sugar is needed, I decided that was just way too much sugar. Can I make vinegar out of the juice from my apple scraps? Thank you so much for all your help.🙏😄
Yes, then it would actually be apple cider vinegar if you are using the juice rather than just the scraps
@@RainCountryHomestead 💗🙏
I have never made fermented foods but I want to try it
My apple peppermint vinager concoction still smells like alcohol, 30 days after I began the process. Did i use too much sugar?
Possibly but give it more time with a cloth cover (or coffee filter or paper towel) to allow air flow so it can turn to vinegar
I wish you would, please, put links in the description. When you point to the upper corner, those links either do not appear at all or the link doesn't work no matter how many times or ways you tap on it. Then I looked for the vinegar playlist you mentioned. Didn't see it. Does it have a different title? Even so, Thanks for all the great ideas and inspiration.
AI has now added a summary of all your videos. Pretty accurate really, but ugh.
Please understand that _this_ video is old, back when I was still using iCards but I stopped using them a few years ago and instead now only put links in the description box as you will see in any of my videos published since that time. I simply do not have time to go thorough all of my many older videos to make all those edits to each one. Here is the link to the vinegar playlist:
And the most recent vinegar making video: ua-cam.com/play/PLzVtTPDzFPKEqJfFMtuf6_uyIGKca-sq3https.html://ua-cam.com/video/depySASTPrw/v-deo.html
One of my fermented fig is evaporating. Looks low? Only two week old ? Do I add more sugar water. Leave it Or keep stirring it? Move it inside. Have mine in the garadge.
You can leave it or add more water, no need to add sugar as the only thing evaporating out is the water
HEIDI YOU ALWAYS HAVE GREAT VIDEOS TY SO MUCH N HAVE A GREAT WEEKEND . HUGS FROM MICHIGAN !!!!
Thank you Kathy! Hope your weekend is wonderful as well :D
Missing link for chocolate video and I think one other, though I am sure I can find it. This video was crammed full of goodness!
what or how to use the apples after you have made the AVC?
After making apple vinegar, the apples are mush and taste like vinegar, I toss mine to the chickens or simply compost
I'm so happy with the pansy vinigar! I've even been cooking with it. I use it for hair rinse as well. Almost have 2 gallons of it. Going to try the peppermint now
Im making my own vinegar now. Can I use raw unpasteurized honey instead of sugar?
absolutely! Raw honey ferments very well. I use organic sugar because it is far cheaper and I can save my raw honey for other things
I started some Apple scrap vinegar about 1 1/2 months ago. It finally has a mild vinegar scent, but has a white layer floating on the top. Is this mold or a scoby? Also, if it’s okay, will it get stronger the longer I leave it? I haven’t strained the peels yet. Thanks
While each vinegar is different, it should be done by now. Have you tasted it? If t here is a scoby on top, it may even be blocking the scent so may be stronger than you think. You should try straining it and then testing. Most likely the white layer is either a mother forming or it is kham yeast which is harmless but can change the flavor of the vinegar
@@RainCountryHomestead Thank you Heidi! I strained it and it definitely tastes like ACV. It’s quite strong. Will it mellow with time?
@@christinesilva3697 It might but not always. Strong vinegars have their benefits for pickling and cleaning
@@RainCountryHomestead Thanks for your help!💐
Love the idea of using cedar vinegar rinse on my hair. Need to make some of this! Thanks Heidi!
Hi Heidi, How to store a mother vinegar am to handle it?
You can store in a glass container in vinegar. Here is a video I did on the SCOBY: ua-cam.com/video/JGbolygJoKY/v-deo.html
Thanks for the video I tried to do one but not even half as informative as you do so I said on my video to be sure and watch Heidi at Rain Country Homestead and this is why right here!
O wow, thank you! I need to check that out!
Hi Heidi
I’m struggling to understand the step once my Apple Vinegar (with the mother) has stopped bubbling…. I watched your other video when you made your Apple Vinegar, you strained it but then the video ended.
Do I only place liquid back into the jar and the mother will grow again… or do I pick the mother out from when strained and place back in jar.
In Australia what you call Apple Vinegar, we call ACV with mother.
Oh can I add more water and sugar when room allows in the jar?
Here people call it ACV too but that specifically means "Apple Cider Vinegar" which is not what I make. I make vinegar from apples some time, but not from apple cider. There is a difference. This is why I refer to the vinegar I make from apples only as just apple vinegar. In many cases yes, the mother will grow again after you strain and store it with an air tight lid.
@@RainCountryHomestead oh I see…. My goodness I have lots to learn🤦🏼♀️… thanks Heidi ☺️
can you tell me how to make the cedar vinegar, loves the idea, love all of your videos learn sooo much I want to make everything, love from Tennessee
Here is an old video from when I first came up with that idea: ua-cam.com/video/eDOWbN0DQwo/v-deo.html
You're so doggone smart, glad I'm adopted! Tell dad and my brudders Hiii! 👋🏼😊
I have a vinegar question. Can I make vinegar out of pure Orange juice?
Just answered this on your second question. Working through my comments right now.
@@RainCountryHomestead yes I saw. Sorry and thank you.
@@diannrichards581 No worries! I just wanted to make sure you so it is all :D
Is it normal o day 12 of making apple cider that it smell like rotten apples? It is my first time to make it
It is normal for the smell to be off around the halfway point
Great video and new to you. Looking forward to more. Thanks
Thank you Jan and Welcome!
Where did you get that quart jar shelf in the background? Great info. Thanks for sharing.
Just now seeing your comment Bob, sorry about that, Patrick made that shelf for me for storing my herbal teas and such :)
@@RainCountryHomesteadunless I missed something did you say only put the cores and peals in the jar? Arent we supposed to cut up the whole apple ..cores stems,seeds and all? How much sugar do we put in and do cover whatever were fermenting completely with water or? TYIA
@@morpro4u There is not one right way to make apple vinegar. Yes, I sometimes use whole apples (as will be seen in a much newer vinegar video coming out in a week or so) if I have apples that are just too soft to be enjoyable for eating or using in pies but when I am making pies or other things out of apples where I need to peel an core them, I then make the most out of them by turning them into vinegar. Seeds and all. Yes, cover with water, add up to a half cup of sugar per half gallon, stir daily for at least the first two weeks. I use this same method for any fruit or fruit scraps (peach peels and pits, banana peels, citrus peels, and much more)
@@RainCountryHomestead ok ty and I will let you know how it turns out! Love your videos! Wealth of information!
Still haven't got around to making a burley system! Soon though!
Hi Heidi!
Love ALL your vids. Thank you sooo much!!
There was no link to the apple video. Did you use salt or sugar to ferment them?
I do not add salt when fermenting fruit, sometimes I add sugar but I do not remember what I did with the apples as this video is pretty old and I decided I was not crazy about fermented apples unless I am making a fermented smoothie like I did here: ua-cam.com/video/af6-Ynjv1vs/v-deo.html
Just a note: Cedar contains Thuja which can be damaging to organs such as the liver so I wouldn’t consume the cedar vinegar. I’m not sure how fermenting impacts that whether it makes it less harmful or more concentrated. Thanks for sharing!!! Looking forward to doing apples!! 🍎
When I was making cedar vinegar, it was specifically for cleaning but I have eaten cedar tips from time to time and they can have many health benefits. Just like anything though (peach kernels, apple seeds, kale, raw horseradish, and so on) they can be packed full of health benefits and nutrients but one needs to use moderation with these things.
Thank you for the info on the frozen apple peels . I did the same thing and kept them in the freezer and put them in a half-gallon jar with some sugar and after about a month and a half I put a whole apple in there after cutting it up covered it up and after about two weeks it started smelling more like vinegar. I will be emptying it out this weekend. I just couldn'tget myself to throw it out but until you just explain this I did not know what it could have been. Thank you Heidi
I also made a raisin vinegar and never did get it to turn to vinegar. The only thing I could figure out is I did not put sugar in it
If you are using city tap water, than can effect it as chlorine can kill the yeast and bacteria that causes it to ferment before turning to vinegar. Adding sugar can be an answer too if you did not put in enough raisins. I also wonder if some raisins may be sweeter than others thus needing less sugar added.
Yes I always use distilled water but sugar is a great idea thank you so much. I love homemade vinegars and I use them and everything from salad dressing to hair products. Thank you so much for teaching me
Heidi when you add ferment starter to veggies do you add it after you had your salt brine? Does the salt affect the ferment starter? I love making ACV from apples and just started my ferment starter but its ready!! Can i now add some to my ACV that i started this week? Will it make the acidity stronger? I wondered how to get stronger than what i got from just peels and cores. So im guessing adding starter would help.....
I do not use a salt brine when using the starter, I think it is best to use one way or the other. I do still add salt for flavor though.
If the vinegar is not actually vinegar yet and still in the fermenting stage and is bubbly, then it is the same as the fermentation starter and will work.
O wait, I misread your question, no the starter will not make the vinegar more acidic but adding more sugar and stirring daily until the bubbling stops will do that
Also, I recommend you check out my newest vinegar making video, it should help answer some questions PLUS my vinegar Q and A video:
Calendula Vinegar: ua-cam.com/video/srqq69hBOQ8/v-deo.html
Q and A: ua-cam.com/video/ojCF0wO5QBU/v-deo.html
I can't wait to use my peppermint vinegar for my hair, just strained it and put in a wine bottle. Made a wonderful pine and blue spruce vinegar for cleaning. Could you make a video on what you can and can't use vinegar on for cleaning? I know it's not good for granite, but was wondering about other items.
I do not have granite but have so far used my vinegar, straight, on all surfaces, in laundry and on carpets
If my vinegar starts to form a scoby within first week. Do I continue to stir it daily? I know it will disturb the scoby forming. Thks in advance!
If a scoby starts forming on the top, I just leave it at that point as it will hold down the fruits and/or herbs and there is no need for stirring at that point :)
Thanks so much! I have developed a love for fermentation but still fairly new. So it feels good to be able to get advice from others who have been doing it well for so long. Thks so much for answering my question.
How do you know? What does look like
@@douglasfapp9816 if looks like a thin clear film covering the top. Similar to one you get on top of boiled milk. As it get thicker its white or off white. Hope this helps.
Rosemary is good for hair growth, will have to add a bit to the floral vinegar:)
Yep, that is why I use rosemary oil in my hair oil blend I massage into my scalp. Lavender is also great for helping with hair growth and why I like to add it to my florals. I would add rosemary but I have yet to get to a point where I am getting enough to harvest for that too
Any advice on stopping or preventing vinegar eels and also better methods for detection
As far as I know, I have never had to deal with them but if I did, I would simply just filter them out with a cloth. They only thing they are harmful to is the scoby but are totally harmless if ingested. If you like to save your vinegar or kombucha scobys for starting more batches, you will not want to save any that have been infested as they will only continue to deteriorate as the nematodes feed on them. I personally toss all my scobys to my chickens anyway as they are really good for them and if they do end up with the worms in them, well those are good for the chickens too. However, if needing the scoby for making batches of kombucha, everything will need to be disinfected and a new scoby will need to be used. If you have one in storage before the infestation, you are probably fine but if not, you may need to purchase or try to grow a new one.
Now I need to go check my acv...lol. I did some with frozen apples as well...so far, so good😏
Hope the one with the frozen apples does ok for you, mine did fine initially but ended up spoiling in storage unlike my other vinegars.
Love your info! Have you ever made a balsamic type vinegar out or any of your vinegars?
I know true Basalmic vinegar is made from special grapes only grown in a certain part of Italy and it takes a minimum of 12 years to age properly, so no, I have not. However, i am sure there is a way to make something similar and I would think raisins would work well for that.
I’ve never made any kind of vinegar but I believe you have convinced me to at least try the raisin vinegar! (And maybe ACV) I love that you do so much from scratch and share it with us. You’re the best!
Thank you for this! By the way, I do not recall if I was stirring my vinegar yet when I made this video but stirring it for at least the first two weeks daily will prevent mold on top and also increase the acidity of it.
@@RainCountryHomestead Hi Heidi I made a 2 qt jar of pineapple vinegar about 6 weeks ago. It was cold in my house so I put a hot pad around it to keep it warm. Not hot. Anyway it bubbled and worked and I added a bit a sugar a couple times. So after like 5 weeks I decanted it. It's not tart at all. Pineapple flavor strong. Tastes a bit yeasty. No mold. What did I do wrong?? I have Googled it a bunch but no answers. Any ideas? Thanks so much!!
Cedar wood oil is good for circulation I hear.
Hi Heidi. A week ago I cut whole mandarins into pieces then I put them in half gallon jar. Even though I watched your videos a few times about how to make vinegar I forgot that you said about some of the fruits that are sweet not to put sugar. I only kept in my mind if I use half gallon jar I need to put half cap of sugar, so I put half cup of sugar on my half gallon jar with mandarins. Today is already 6th day I see little bubbles. Today I watch your videos again how to make vinegar and took notes. Then I remembered that I don't need to put sugar with sweet fruits. I would like to know what should i do. Thank you in advance.
I did not say do not put sugar, I meant you do not need to put as much, however I am sure with the mandarins the amount you used will be fine
So you got me infected with your floral vinegars! I strained my rose petals yesterday, what a beautiful color! I kept the mother type sediment in the jar and put a mix of flowers in, starting over; next to my 2 saved jars of apple peels. I made apple vinegar before, mostly it turns out fine, one year I had to ditch it, but it was a second batch, so I had some anyway.
Has the second jar of floral finished yet? I am curious what your outcome is and if you noticed any difference keeping the sediment in.
What does the floral vinegar taste like? Would it make a good salad dressing? I freeze apple peelings and cores to make vinegar later too. I hope it works, I will have to try it later.
I use the floral vinegars mostly for washing my hair with. The one I make the most with the lavender, rose, and pansies is not something I would use in a salad dressing, the lavender makes it very perfumy tasting, so I stick with using it for cleaning.
That's awesome! I have never heard of floral vinegars but I am definitely going to make some to wash my hair with. Can you use dried flowers? I have some dried lavender and chamomile and linden flowers, I want to try making it with. Thank you for this great idea! Maybe I can add a bit of the lemon balm vinegar if it turns out well, I plan on eating the lemon balm vinegar it it taste good:)
Yes, I have used dried flowers before and I would suggest trying all of them together if you think they would blend well for scent.
MY peppermint vinegar turned out too tasty to use as a cleaner like I had planned, so I am reserving for making my herbal extracts with!
God bless you! I think you're fantastic and beautiful!
Thank you so much!
Do you know anything about daffodils or if they have a medicinal type purpose? I have many blooming now.
I really do not know, have not studied them myself but if I get a chance and remember to do so, I will look into them
Heidi: I have never made vinegar but do use Braggs apple cider vinegar. I have tons of pears on my trees and use them in place of apples for many things since we don't grow apples in So. Louisiana. Do you think pear cider vinegar would be as beneficial as apple cider vinegar? Am I correct in thinking that cider is made with the first ferment, then becomes vinegar after a second ferment? This is all new to me.
I would think it would be just as beneficial. I make vinegar from just about anything, even cedar branches (this is the kind I use for cleaning) and now that I use the stir method (as seen in my more recent vinegar making videos like this one: ua-cam.com/video/JdbfriS46qU/v-deo.html) and using more sugar, I get a higher acidity that is at least 5% and it really works great for cleaning and disinfecting, pickling and cheese making :)
I have not made apple cider but I do know that in the natural process of making vinegar, the sugar gets turned to alcohol, then to vinegar. It is alcohol when it is in its fizzy stage. If covered tightly and using an airlock from the very beginning, it would become wine in 30 days (I used to make honey wine - mead - and occasionally still make fruit wines for cooking with)
Hey there from ireland. How would you recommmend storing fermented food to use weeks or months after making it?
They can last several months in cold storage. For me that means my fridge but if one has a root cellar, that would be better as there would be more space.
How do you store the vinegar after it’s made? Cover tightly, or just with the cloth?
With a tight lid in a dark cabinet. I cover much more in a more recent instructional video: ua-cam.com/video/depySASTPrw/v-deo.html
Have you ever made vanilla vinegar or extract? I make vanilla extract but would love to know if it's possible to make a vinegar using vanilla beans
I make vanilla extract using spiced rum and food grade, non-gmo glycerin and it is so good, much better than when I used to make it from just vodka. I have made a vanilla vinegar before but it was more a vinegar I had already made from apple peels then added vanilla beans to it and let it sit for a month or so. It was pretty good but I would not waste any more expensive vanilla beans on that or even starting a fresh vinegar from just the beans, though it is possible. I will save them for making the extract that can be used in more things.
thanks for the quick reply and great advice. For now I think I'll stick with making my extract. Oh I did break down and bought a dehydrator. Have some garden goodies going in it tonite since it's cheaper to run extra electric at nite here.
Rain Country u
will vinegar freeze? do you use the ACV for health reason? with raisin fermentation do you use sugar being raisins have alot of sugar
I use my homemade vinegars for many purposes. Here is the video I did where I talk about the many ways I use it: ua-cam.com/video/D0Id73YiV1s/v-deo.html
Though you can make raisin vinegar without added sugar, it really depends on how strong you want the final product to be, more sugar equals a more acidic vinegar. I add sugar to all my vinegars, if I am not using fruit (like when making the floral ones) I add more than I do when I am using fruit. The sugar is necessary for making vinegar
Knowing me I probably missed it but for making vinegar what is the recipe? Like how much of everything do you use to start a vinegar? Thanks so much :)
The reason that was not mentioned here is because this is more an update/overview/Q&A on various things. I have a good many vinegar making videos and I will link you to my most recent (this is the same method I use for fruit as well as herbs): ua-cam.com/video/srqq69hBOQ8/v-deo.html
Wow, you look a lot younger today !
Maybe it is the hairdo? haha! I do notice I find this camera angle to be a bit more flattering than one that is straight forward, though that is not why I started going with this angle.
Rain Country no matter the reason, it's amazing, becomes you well! If I had to guess, I thought it is all the vinegar, I will have to make more!!!😂
You do not get cross "contamination" between all your ferments?
Hello....Ms Heidi or anyone who knows....How would U ferment whole apples using the ferment starter.....? Or has anyone done this successfully? Thank you to all who respond!!
Peggy Mazzell my GUESS, going by the way they ferment whole cabbage heads around here, I would use A LOT or fermentation starter; cut out stem and blossom end and make sure they are submerged well. Not sure the fermenting works on whole apples since they are really dense. May be try quartered?
I was thinking the same on the apples, seems it would be best to at least quarter them. As far as cross contamination, I have heard of that but never investigated it so I need to get on that today! As far as I know, I do not have an issue but either way, it is good to learn about
Hey Heidi: when you say warm place, is it important to keep it in or out of the light?
This is an old video and looks like I was talking about several things so please let me know exactly what you are referring to in order to spare me the time of listing to the whole thing
@@RainCountryHomestead
Sorry Heidi. It's the Vinegar making.
Thanks !
@@RainCountryHomestead
That makes sense.
Thanks Heidi! I'm now going to make 5 liters of juniper vinegar. You're so helpful, and I really appreciate that!
HIYA HEIDI :-D
I ordered $138. worth of stuff through your link. I hope I did it right & I hope you get the credit for it. SO, that means I will be dehydrating tomatoes to make flakes come MONDAY. YAAAYYYY!!!!!!!!!!
Thanks again!!!
Love & prayers
Thank you Kathleen! :D
You're welcome :-*
Youre welcome :-*