How to Strain and Decant Homemade Vinegar - HOMEMADE VINEGAR SERIES
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- Опубліковано 19 бер 2019
- In this VIDEO, Mary from MarysNest.com shows How to Strain and Decant Homemade Vinegar as part of her HOMEMADE VINEGAR SERIES.
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▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from MarysNest.com shows How to Strain and Decant Homemade Vinegar as part of her HOMEMADE VINEGAR SERIES.
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#MarysNest #HomemadeVinegar #CitrusScentedVinegar
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, UA-cam Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. - Навчання та стиль
Hi Sweet Friends, Today I am sharing a little more detail about how I exactly strain and decant my homemade vinegar to help those of you who asked me about this...and hopefully anyone else interested in all the steps involved in making homemade vinegar. Please let me know if you have any questions. I'm happy to help! Love, Mary
Which ph will turn into alcohol?
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol...
In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level...
So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...??
I should have let that alcohol turning slowly acidic....
So, acidic means it now turned into vinegar?
Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
Hi, Can I squeeze oranges with vinegar when filtering?
Are you using a gallon or half gallon jar?
I Learned about peach skin vinegar from hidi from rain country a few years ago. I've learned so much from her and you as well! 100 years from now children will be using your teachings. Home life will never die. Home making and homesteading will always have its place in human culture.
Thank you for taking the time to do these things for us and future generations to come. ❤
I just like your selflessness. You are not afraid to credit others regarding your recipes. Not many people would do that. You are one in a million. This is the hallmark of a secure and powerful personality. God bless you.
Mary I’m not sure you realize pH paper has a chemical on it. When you dip it in the vinegar some of that chemical goes into your vinegar. In testing you should maybe take a spoon with some of the liquid and drop it on the pH paper. Doing it this way insures you don’t get any chemical in your vinegar.
Great idea!! ❤️🤗❤️
🙄🥱
I'm so glad your videos stay up for years! I'm just making my first batch of vinegar and your videos are always so helpful and encouraging! Love your channel!
I just love your vinegar series. Following along with the citrus vinegar cleaner with 2 jars on the counter. Can't wait! I also follow Heidi at Rain Country. She is so inspirational also. Many blessings.
Hi Alison, Oh my goodness!! YES - Heidi is such an inspiration and a wonderful friend to me!! Glad you are liking this vinegar series - I have another video about this coming tomorrow! Love, Mary
I have a wooden spoon like yours. I just flip it around and stir with the other end.
perfect in every way!!!!
I appreciate you Mary. Thank you!
Good afternoon Mary! You are so helpful and friendly. Thank you for this video.
nmoss m - So happy to help!! Please let me know if you have any questions!! Love, Mary❤️😘❤️
Thank you for your videos. I really like the recipes, but also your manner of presentation. Its just so calming and enjoyable to watch. Its also thorough, so thank you!
Thanks Mary!
Thank you nice lady! Another excellent video.
Love, Love, Love these videos on making homemade vinegar!! So happy I happened upon it!! Im a subscriber for life and will definitely recommend!!!! Thank you!! Happy Holidays!
I just Love your Videos and I am making homemade ACV from scratch. I am following your tutorial and it has truly guided me. Thank Dear Sweet Mary! My Best to you, Benjamin and Ted, they are just a sweet and gracious as you. 🌺
Another fine video, Mary. I really enjoy them. :-)
Jumpoff A - Thank you so much!! That really means a lot!! Love, Mary❤️😘❤️
Heidi /Rain Country is awesome! You two are may fav channels.
Thank you so much for those kind words! Yes, Heidi is the best. She is one of my sweetest friends here on YT. Love, Mary
Wow i will try this today
2 batches just started, orange peel/vinegar and lemon peel/vinegar - thanks Mary :)
Great job dear, well done. Wish you a nice week
Hi Bosna, Thanks SO much! Glad you're here! Love, Mary
Great video. You make me feel comfortable to do this myself. Citrus cleaners are best at home. But don't use them at work because some people are allergic to citrus.
I got 30 days until my pear vinegar is ready. So excited.
This was a very nice video.
Nice Information & Sweet Voice
What gorgeous vinegars! I’ve been busy dehydrating so much citrus peel but did save some for a half-gallon jar of vinegar. Soon I will be able to decant some, too. The way we use oranges and lemons, I’ll soon have enough for another one.
Joy Louise - Hi Joy!! Yay!! You’re going to love it!! And it’s so easy!! Love, Mary❤️😘❤️
I'm Canada those flour sack towels are available at Peavey Mart.
Love you Mary
I really like my citrus cleaner as well. So much more affordable and safer than store bought cleaners and smells fantastic. Thanks for showing the ph strip in water to prove it does indeed truly indicate PH. Years ago I had to take down a video using the strip as so many said it was not accurate. And very much appreciate you saying to not use in canning recipes but still good for consumption.
Oh my goodness - yes - I figured I'd better show that as folks might not believe it!! Glad you're here!! Love, Mary
I learned something new today
I am SO happy about that!! Glad you're here!! Love, Mary
menards has flour sack towels very good ones
I would love to hear some of the ways you use these vinegars.
I myself drink apple cider vinegar every day, all day. It is EXCELLENT for your body, I hope you can do your own research on that. -- I pour ACV into filtered water and drink it. Sometimes I use less, sometimes more. Sometimes I make it very strong and add a sweetener, so the end result is like lemonade. Sometimes I add ACV to carbonated water for a healthy soda beverage. I also use ACV, occasionally, to rinse my hair or as an astringent on my face. Other times I dilute it, pour it into a cloth and use it to take a "wet bath." It is very helpful for psoriasis (diluted).
If the batch turns out very tart/acidic, I mix it with olive oil, avocados and garlic salt and use for salad dressing.
@@leighb.8508 great ideas!
@@lovinglife3954 Thanks!!! Here's 2 more ideas: (1) I dehydrate the acv apples that are left over when the vinegar is done. They make EXCELLENT little snacks.
After I decant the ACV I dump and spread the soaked apple pieces onto cookie sheets with parchment paper. I put them in the oven at 170 (that's as low as my oven will go). I leave the door propped to let moisture escape, but I think it would also be fine to leave the door closed. I do this at night and by mid-morning next day I have yummy little dehydrated apple bits, which I throw into a jar with other dehydrated fruits. Cheap and healthy and yummy and no waste!
(2) When peeling and chopping potatoes for canning or cooking, I put the peeled/chopped potatoes in a bowl of water and add about 1/4 cup acv. It keeps the potatoes from turning brown. This also works to keep apples from turning brown. .
Note: I also make snacks out of potato peels. When I peel potatoes, I save the peels in a bowl with water/acv until ready to use. When ready, I drain them then dump into clean dish towel and dry them off a bit. Then I put them all back into a bowl and toss them around with olive oil and salt/pepper. Then I spread them out cookie sheets with parchment paper and bake @ 350 until crispy. After they cool, I keep them in a jar for snacking. Way better than eating Lay's.
@@leighb.8508 nice! I do have a dehydrator.
I marinate chicken. My favorite to use is pineapple vinegar. The chicken is so moist and tender
Hi Mary thank you so much for your wonderful videos. Because of you I am making homemade bread for my family, I have two different sourdough starters going and have already dehydrated my first broth to make bullion. Quick question on decanting the vinegar. Was that just a regular funnel that you used or do I have to get a decanter?
Instead of a chopstick, find a white oak tree limb and cut off a branch , whittle the outer later (save the cambium for tea) let it dry and then you have an organic chopstick..there something I love about my all natural stirrer..blessings to all🙏💞
Mary, I really enjoy your shows and I have learned a lot. I made the ACV from apple scraps and it’s been a full 30 days. It bubbled and I stirred it every day. I have ph strips but they are a little different then yours because the range goes from 1-14. My vinegar is testing out at 5%. I wonder if this is equivalent to your 3.5? I have strained out all the apple peels and wonder if I let it sit longer maybe a couple more weeks in a flat bottom dish will the acidity continue to rise. I know that if I just let it sit for a couple of months it will form a gelatinous mother. I’ve tasted it and it is vinegar but it does not taste strong like store bought ACV. I am planning on using it mostly for salad dressing and cooking. Thanks, Elaine
ok here we go...exciting...also wondering if this vinegar can then be used for fire cider tonic? love bon
Hi Mary,
I'm still new at the vinegar making process.
I'm excited to have "mother" in the vinegar BUT how do we keep from loosing the "mother' after we strain it for decanting?
The brand name we all know at the store has the "mother" settled in the bottom and of course we shake it to distribute before using.
I feel like straining it (i know it has to be strained) also sucks up the "mother? Please tell me I am incorrect. Thank you!
I keep the mother in the jar on my counter covered with a bit of the homemade vinegar with a lid on the jar. I add the mother to the next batch to give it a head start.
@@lynnsaunders9582, so did you just scoop out the apple scraps and keep only the mother and a bit of vinegar? Did you scoop out the scraps before you poured through the strainer?
I lost mine. 😢
Thank you so much! I've learned so much from you. :)
I first fermented, stained and put in a big jar. For the second fermentation, should I use a cloth over them??
What if I bottled them after straining the fruit??
Still such a newbie here.
Hi mam you are so sweet new recipe is so good I really thankful to you appreciate all recipe and I love Apple cider vinegar too good too easylove you take care yourself and continue your work Allah bless you
Aamna Tauseef - Hi Aamna, thank you for visiting and for the kind words! Have you seen my entire playlist on making homemade vinegar? You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html Also, do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thank you very much lovely for your information 💗💗 I watch those 3 videos about citrus many times and I made 3 patches following all the instructions you said one orange peel and some peaces of orange and one some lemon peel also and I add quarter cup of sugar every patch and I stir it every day and it start to ferment and give bubbles but after about 15 days tha bubble stop so I added a couple spoons of sugar for each patch but it didn't work so I left them to the end of month and check them with bicarbonate 2 of them react and one no and all of them had faint orange scent but no vinegar smell and the beverage is dark brown I don't know where in the problem
Hi I made your recipe for cider vinegar it was lovely, I only decanted three quarters and kept the other in the jar and it had a mother formed so I added apple juice to it and it made vinegar but we went away for two weeks and it has a creamy foam on top, is that right or do I have to throw it away it’s be made for six weeks now thanks
Should it be bubbling for the entire 30 days? Thank you for all your content!
Another great comparison Mary.. Did the vinegar with the actual fruit in it seem any different then the one w/ just the peels? I know you said the ph was 3.5 so a little stronger, I guess from the natural sugars.
I use Flour sack towels too instead of cheese cloth.. LOL as i can wash it and reuse them. My grandmother use to have heavy flour sack material that they frugally saved from the flour they got.. It was lovely printed material. There are many old ways that were best and that was one IMO.
And what is wrong with saving bottles.. ? I save everything glass.. And I love to buy it at thrift shops as well. I tell my hubby, some women buy expensive purses-I just buy bottles and jars :) Thanks for taking us along for your decant.. Great video..
Thank you SO much for sharing about the past - loved reading about your grandmother! I am with you - love the old ways!! And we are such kindred spirits! I say the same sort of things to my husband!! LOL!! He loves how easy i am on the budget!! LOL!! As to the vinegar - wow - the one with the oranges was really fizzy!! I think all the fruit sugar made the bacteria VERY happy. As to fragrance, the two with the peels had a stronger citrus fragrance - I suspect all the essential oils from so many compacted peels! But all in all, they were all glorious!! Love, Mary
@@MarysNest ~ Thank you Mary.. I am too stingy to use the whole fruit, but I think you said they were ones that didn't looks so good.. So was curious.. gonna have to keep the cover loose on it for a while unless you are wanting some orange wine LOL I Love to hear your experiences.. You are "The Bomb" :)
LOL!! You made my day with that comment!! Too funny - yes, I kept the lid lose because the last time I tried it with the lid tight and I learned my lesson!! Good grief!! I learned the hard way!! Too funny!!! Yes, those oranges had really shriveled up quite a bit and no one had eaten them. When I cut into them - they were SO dry...so I said - what the heck - let's make vinegar!!
Mary, once you strain and decant the vinegar, how do you store it? Do you keep it refrigerated or in the pantry?
Getting ready to so all of them on when can oranges ..... any benefits of orange vinegar like we get with ACv?
Could you infuse lavender at some point ? Would that be during the process or after? Fresh or oil, which would you recommend?
@Mary's Nest, I just decanted my homemade ACV today!!! Thanks to you! Also, I ended up using a stainless steel (100% stainless steel!) kebab skewer for mixing mine each day! Thought you could also use those if ya have them! ;) xoxo
What a great idea!! Thank you so much for sharing. And glad to hear that the ACV worked out!! So nice to see you here!! Hope all is well!! Love, Mary
@Mary's Nest, been offline for awhile: dad has pancreatic cancer AND I was diagnosed with Lyme Disease last week! Have missed you!!! xoxo
@@asubstantiallife7557 - Oh no!! I am so sorry. My FIL had pancreatic cancer. You Dad will be in my prayers!! And prayers coming your way too!! I am so sorry to hear about the Lyme Disease. Do you know who Dr. Axe is? He has a website and on it he has an article about how Stevia may help Lyme Disease. It's seems quite interesting. Let me know if you can find it. If no, email me and I'll try to find the link. My email is in the description under my video. Lots of love to you!! Miss you too!! Love, Mary
@@MarysNest - thank you SO much! I do know who he is and I love him! I actually use his Collagen powder! I will definitely check out the Stevia/Lyme connection - THANK YOU!!!! To be honest, I'm just relieved to have a name to what has been wrong with me for almost my entire lifetime!!! xoxo
@@MarysNest - Also, have you ever heard of a natural cleaning brand called Branch Basics??? They are right in your area! Check them out! I have no affiliation, but thought you'd be interested! xoxo
Hi Mary, Love this video! Quick question: Do we need to discard the chopsticks once we use them for stirring or can we wash them and reuse them? Thanks!!
Hi Lulu, I wash them and let them airdry. Love, Mary
Mary, does the final product you decant have any sugar left in it? Or does the sugar of fruit or added sugar get 'eaten' up in the process? thank you.
Mary! Thank you for your great FYI. Is it possible to make apple cider vinegar with no sugar? I’m type 2 diabetic and it’s hard to find acv with no sugar!! I realize all fruit has sugar but for me the less is better!! Thank you!!
Hi Mary! Amazing videos and tips, thanks for sharing. Im trying it at home. I did as you said; filled up with orange peals a bottle, put 1/4 cup of sugar and water, mixed every day and added another 1/4 sugar at the 4th day. Im now at the 10th day but a white layer is on top of it all. What is this? is it normal or okay?
Great question. If it’s fuzzy, it’s mold and is best discarded. However, what is more common is that it has developed kahm yeast. This is not harmful. Look up a picture of it on the Internet and compare to what you have on the top of your vinegar. If it is kahm yeast just remove it. It may reappear...but it’s not a problem. Keep me posted.love, Mary❤️🤗❤️
What if the PH does not go below 4.5 in the 30 days. Do you let it stay in the jars a little longer ?
I use white viniger in my laundry. Would these be safe to use in the softner section of my washing machine? Also will the color stein clothes?
When cleaning with homemade orange vinegar does it draw fruit files? Also when you use it to clean counters, etc......does it make counters, etc stocky??? Or do you have to rinse after cleaning w/the orange vinegar?? Ty.
Hey Mary, do you wash and reuse the chopsticks?
I waited the full month before testing mine even though it smelled like vinegar about a Well ago, and sadly the ph is 2.47 ph instead of 3. (And the smell did change too.)
Can i just dilute it after I decant it? Or did I run ruin it?
Hi Mary my 30days is over .can I still ferment it for 30 more days I have decanted it today.
I have made 8 diff fruit vinegars. If I use cheesecloth to strain them will I be straining out the mother? I'd luke to keep the mother but do not want fruit pieces in my final product. Love your videos!!
Hi Regina, Don’t worry. You won’t be strange out all the mother. The liquid is loaded with good bacteria. Love, Mary❤️🤗❤️
I dont know how to make those........I just learnt how to sound to sweet...Nd how to be smiley☺☺☺😊😊😊😍😍
Hi Tanzin, Glad you can learn how to make these! Love, Mary
I saw a video on making tomato vinegar that included SALT and used fresh juice. Wouldn't salt slow or stop fermentation? Can it be done with peels and cores?
Can you mention what size jars you are using please, thank you, love your videos 🌸
Hi Sandra, They are each 32 ounces. Love, Mary
Thanks Mary 🌸
What about using flavored vinegars for sour dough starter?
HIYA Mary :-D
Looks like your vinegars turned out PERFECTLY!!! I think I could almost smell them!! :-D
I just ordered the chopsticks. It says disposable, but, do you wash them and re-use?
I read some reviews with mixed answers. Do you get 25 sets (50 chopsticks) or just 25 chopsticks? It would SEEM to me they would come in sets since it would be impossible to eat with just ONE. LOL!
Hope all is going well with both of your moms.
Hugs, love & prayers
Hi Kathleen, Oh you know me...I am washing them and reusing them!! LOL!! And yes, the ones I have came in sets...yes - how funny would that be if they were singles!! LOL!! So good to see you here my sweet friend!! Hope you are well!! Love, Mary
I forgot to ask you if they were long enough to reach the bottom of the half gallon mason jars without dipping your fingers in the liquid?
@@kathleenzimmerman8227 - that's a good question. Mine jars are usually a bit packed so i'm not sure I every made it to the bottom!! LOL!!
So, you basically use these for cleaning? Could you give more examples, and how to use it!? Thanks very informative
Hi Cathy, Yes, I use them for cleaning and also as a hair rinse after shampooing instead of using conditioner. I mix a bit in water and pour it over my head. I have another video coming out tomorrow with more answers. And I also use the vinegar in homemade salad dressings! Watch for tomorrows video! Love, Mary
Does this kill germs when you clean with it?
What PH does it have to be to kill germs??
When you clean with it is it sticky because of the sugar??
Hello Mary, after draining the vinegar is it storage in the fridge? Thanks for the great video.
Great question. No, you do not need to refrigerate it. You can store it in your pantry or cupboard out of direct sunlight. Do you enjoy making other traditional type foods and condiments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you... I'm loving your channel. I'm learning good recipes and practicing my English. You speak so comfortable for English learners. Thanks!
I want your method of vinegar as conditioner..... Plz post it mam
ok!
I'm making acv for the first time in a 5 gallon bucket. I just guessed at the amount of sugar and two weeks in it seemed like my fermentation stalled so I added more sugar. Do I stand a chance of ending up with viniger or somthing else?
D'Artagnan Taft - Thanks for visiting. I think you’ll be OK. After the first 5 days you generally do not need to add any more sugar. The fermentation has not stopped when the bubbling stops. It’s usually turning from alcohol to vinegar at that point and there is less for the bacteria to eat so there is not as much release of the carbon dioxide. You may have to wait a little longer than 30 days...one die to the size you are making and 2) to allow the added sugar to be consumed. Hope this helps!! 🤗 BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
What is used to cover..cloth or lid for 2nd fermentation after squeezed and strain
@@r.studio6170 I used the lid for awhile, now I've got a cloth on it. It smells like viniger but taste sweet.
Could I drink the orange vinegar? It sounds delicious!
Hi Ella, Thanks for visiting. It is delicious!! You can use it for salad dressings or add it to some water with a bit of honey if you wish and make a refreshing beverage! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary's Nest thank you! I am in your Facebook group!! Got my oranges today and starting my orange vinegar today!!
Ella Swick - Wonderful!! Keep me posted!❤️🤗❤️
can I store my ACV jars and my Kombucha jars on the same kitchen shelf while they are fermenting?
Hi Celeste, Thanks for visiting and that's a great question. I would not keep them so close together as they rely on different yeasts and bacteria to ferment. Yes, they are going to be exposed to all the various yeasts and bacteria naturally occurring in your home but not need to purposefully try to cross-contaminate.
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
How long will these vinegar's be safe for consumption please?
Hi Kenny, That is a great question. Please forgive the delay in responding.
I just saw this comment. As to the vinegar, I use mine up quite quickly but I would imagine that they have at least a one year shelf life. But that is only a guess. It is hard to know with homemade things. Sorry for not being able to be exact. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Two questions... 1: Do you squeeze out the peels to get as much product as possible? And, 2: Assuming all these processes are edible? Thanks in advance! I actually started making my own Apple cider vinegar, before I found your channel, and am so far loving it!🥰
What to use for covering..cloth or lid for 2nd fermentation after strain
@@r.studio6170 I'm actually still in the fermentation stage. I have just put a sheet over the jar with some rubber bands. It tasted and smelled like moonshine 2 days ago. It's starting to vinegar now. Just stirring it daily. Should be a couple more weeks for me.
Actually in india it is not in our tradition.sometimes use white vinegar for salads so dont know the taste and flavor..sheet means breathable covet
@@r.studio6170We use apple cider vinegar for cooking meats and a teaspoon a day for health, and the white vinegar for cleaning and pickling. In US.
Kunnen de stukjes appel die eruit gezeefd zijn nog ergens voor gebruikt worden? Greetings from The Netherlands
Please teach us how to produce the mother , I have watched two of your video but I haven’t seen anything about the mother
So what's the point to make this vinegar over the store bought as I don't understand
How do u know if u add enough sugar?
Oh would love to smell that, I know it will make your kitchen smell so good. Tfs sweet friend, blessings
TennesseeGirl - Oh it’s just heavenly!! Have you tried making homemade vinegar? Love, Mary❤️😘❤️
Can you use a metal strainer if that’s all you have?
How do you know when it’s at 5% acidity? For making pickles.....?
How long does homemade vinegar last
I don't have cheese cloth. Can I use a coffee filter?
can you make more vinegar from the remaining leftovers?
Hi Michelle, Thank you for visiting...and...That is an excellent question! You could certainly try it and just add a bit of extra sugar to feed the good bacteria to see if you might be able to create another batch of vinegar. As to the fruit peels in the white vinegar - it's worth a try. It might still scent the vinegar. Give it a try and keep me posted!
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
What is the name of the white cloth you use, it sounds like you are saying floersitetals?
Great question! It’s called a flour sack towel. Love, Mary❤️🤗❤️
I’m on week 2 🥰 when I get to bottle mine, so I store it in the fridge after that and how long will it keep🌸
Thanks in advance 🌼
Hi Sandra, It will basically keep indefinitely. Love, Mary
@@MarysNest thank you 🥰
How long do these vinegars last after being decanted?
The time for it to turn into vinegar takes about 30 days. After 30 days, you strain it and decant it. Once decanted, it will last a very long time in your pantry. Love, Mary
Hi Mary! I think I missed something. What happened to the mother part? What do you do with it?
Hi Corrine, at this stage you really won’t see a big gelatinous mother. And sometimes you may never see one. Ferments are very persnickety and sometimes you will get a mother and sometimes you won’t. But the cloudy mixture you’ll see forming on the bottom of your vinegar once you decant it and it all settles, is the beginnings of the mother that is very rich and good bacteria. You don’t need a mother to make vinegar the way you need a Scoby to make kombucha. Some people will add the mother to the next batch of vinegar while other people will just cut it up and put it in their compost pile or in their garden.If you want to preserve the vinegar mothers you just keep them in some type of container that you keep at room temperature with the mothers submerged in vinegar. Hope this helps. Love, Mary❤️🤗❤️
@@MarysNest Mary to grow the mother would I still decant it the same way and the put that strained liquid into a crock to grow the mother?
What happens if you let the peels soak longer than 30 days?
What do you do with the mother once its established?
Hi Mary, Are those gallon sized jars?
Approximately 32 ounces. 🤗
@@MarysNest Thank you.
I was given a box of oranges that I cannot eat (I have a special diet) and I cannot seem to give it away. Can I make orange scented white vinegar cleaner using whole cut oranges instead of just the peels?
Definitely.
@@MarysNest Thank you so much, Miss Mary! Appreciate all you do! God bless!
Plus my apples looks like they are melting and liquid becoming thick and cloudy help please
Yes, this will happen. As long as there is no mold and it is beginning to take on an aroma that is transitioning from an alcohol smell to more of a vinegar smell you are OK. Have you seen the three part series where I walk you through the entire 30 day process? You might find this very helpful: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html Keep me posted. Love, Mary
Hi Mary, thank you for everything you teach us, ive learned so much from you. I have a question, after i finish making my vinager, how do I store it? Fridge? Dark closet?
Does "The mother' get mixed in the vinegar when you stir it?
Hi Michelle, Yes - that is exactly what happens. Keep in mind, when vinegar is still "new" the good bacteria is floating all around but a good deal of it does tend to sink to the bottom. So to encourage the "mother" to grow, it helps to stir the vinegar well. Love, Mary
You didn't mention anything special about your jug lids. Pressure build up or burping? What to do???
Don't put the strips directly into the vinegar you are going to consume as the chemicals of your strips will leak into your vinegar
Why did one of my bottles explode after I opened for use a couple of day after decanting
Hi Marie, Oh dear! I am so sorry to hear this. Ferments of any kind can be very persnickety!! That usually happens when folks use bale "swing top" bottles which I warn against. If you had a regular screw top bottle, I am not sure why - unless maybe the cap was very, very tight. But generally, vinegar doesn't create enough CO2 once decanted to cause such things to happen. I would check your other bottles and make sure that the seal is not to tight since it sounds like you have unusually active vinegar.
If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you for your reply, I am a new subscriber and enjoy all I have seen so far. I made 9 half gallons of pineapple vinegar which came out FANTASTIC. Except one which was foaming inside the bottle. I bottled the vinegar in the empty bottles of vodka that I used for vanilla extract. I’m glad that I took it outside to open. The bottle did not break as the vodka bottle is quite thick. Thank you from Wisconsin
I don’t do Facebook
You keep saying " Decant" but what the heck do you even mean by it?