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I would check the pH on the ACV and make sure that it's at the right level. If it's good I would just bottle it then. I think sometimes it depends on the apples you use and the temperature of the room which sometimes speeds things up. I find that every time I make something it's always slightly different. I like to keep a log when I make fermented stuff such as ACV and Kombusha. This way I can keep track of what happened at different times of the season.
It costs NOTHING to Subscribe so please remember to 'Subscribe' and click the 'bell' icon to get notifications of new videos: ua-cam.com/channels/vxRUl7X9UfBoRYe9eWIJeA.html. It really helps out my channel. Thank you so much! 😊
My fermintation stops after about 14 days
I would check the pH on the ACV and make sure that it's at the right level. If it's good I would just bottle it then. I think sometimes it depends on the apples you use and the temperature of the room which sometimes speeds things up. I find that every time I make something it's always slightly different. I like to keep a log when I make fermented stuff such as ACV and Kombusha. This way I can keep track of what happened at different times of the season.
@@SkullheadGCDMy apple cider that has completed the process is about 2
I was just checking the insert that comes with my PH strips and it says Vinegar should be at a 2 - 3, so it looks like you are there.
please stop music... i can not watch
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mute it