Apple Cider Vinegar (ACV) Made FROM SCRATCH
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- Опубліковано 29 сер 2016
- How to make Apple Cider Vinegar. This video is a follow up to the video I posted yesterday. Here I’ll answer the question “How do I start making Apple Cider Vinegar without a Mother to start with?”. You can do this!
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Hi Blake ☺
8 months later, & im STILL making vinegar! i've also made, a pear, and a pineapple. i am very lucky, i get free fruit, its not organic, its 2nds, but its FREE! so i make vinegar!
i wash (w/vegi soap) & rinse the fruit very very well. Since i plan to continue making vinegars, i have even made 'socks' from dark cloth to keep each jar dark. So.....Blake, u taught how to make it, now im like the vinegar lady! Thank You.
Thanks to Mrs Corvera also, the teacher who taught me to read, another skill i use a lot.
Thank You to all People who teach others things that make life easier 😘
I'm so glad this is working out for you!
hii Ideal smith,
i made ACV 2 years ago.. i made so many that i kept in cellar to use it
slowly, but after 2 years.. i opened the bottle, the taste changed.. it
taste like no more sour.. but not smelly as well... why ?
i thought acid is suppose to be everlasting thing.. better than wine..
it is the last produce ever evolve.... why my homemade acv lost it
sourness ?
any help will be very much appreciated.
thx
andrew
Ideal Smith this is so beautiful !!!
Hi. I just made my first batch ever of Apple Cider Vinegar. The details were not clear. In terms of what happens when the apple jar is in a dark place for three weeks? When it comes out will that apples have melted down? Will i have just liquid when it is done? . Is the mother similar to the mother you get when you make Kombucha?. Also I used Granny Smith apples. Will it be ok? thank you those are my questions.
@@andrewyek Maybe it became brandy...lol
Loved this topic and video! Would love more kitchen videos with daddykirbs and Angie! Love what y'all are doing on your homestead-an inspiration for sure
+Amy Quillin I have several kitchen videos to do, but I really got to get out in the garden soon too! :)
I totally was able to make ACV from Apple pros and cores like 10 years ago. However, since I did not have UA-cam or Pinterest to review what I was doing, I had no idea what I had when the mother grew on top. It was a BEAUTIFUL white scoby, but I had no idea what I had. Now I regret so much that I didn’t grasp the beautiful thing I’d created. Put it all into a white, food grade, 5 gallon bucket and left it covered (I think I had a thin tea towel and the lid loosely sitting on top) in the corner of my kitchen floor (our kitchen was naturally darker, too, FYI). That’s it. Worked really well.
I will never spend money on Bragg's again. Thanks SO much for this 😄
Keep the cycle going :)
I sure do love your videos. You have a great way of explaining everything and it really inspires me to try new things. I'm going to share this!
Thank you for the positive comment ;)
Recipe and positive attitude is just wonderful. Thank you.
Thanks for the video - can you give a little bit more information on finishing up the batch? When should you strain the apples? after two weeks? What do you do if the acidity level is not strong enough? Thanks
Thank you for that! Questions were answered, much appreciated for such a quick response, we love ya DK! Thanks for caring, sharing and spreading the love! Enjoy each other.
+miz sterious I may have missed something, bis all I could think of based on the questions being asked :)
So glad you mentioned not blending the apples. I was thinking it would be quicker to ferment that way! Great video. Thank you. I make kombucha and was wondering if a kombucha scoby can be used?
I’ve been making my own ACV for a year and each batch tastes different. I’ll always make my own ACV from now on. It’s almost an addiction and I enjoy making my own. 😁 Some of mine are sweeter and others not sweet at all. I actually enjoy the difference and it all depends on the apples, the type of sugar, etc. but as long as my pH shows 3.0-3.5, I know it’s reached the vinegar stage. I was blown away by the mother you had on your ACV. I’ve never had that kind of mother, only the globby formation on the bottom which is good too. I’m glad I found your channel. You are really detailed and thorough in your videos. Thanks!
Different techniques, all the variables which determine the final outcome - local climate, wild yeast strains, levels of fructose in the apples, and all the other uncertainties: all of these create the sheer fun of it all. Experimentation is a wonderful way to learn, and thence to pass on what one has learnt for the benefit of others. And thank goodness for that because, like chain stores in malls and along high streets worldwide, homogeneity is the enemy of creativity and freedom. Love your Channel, thank you Blake and family.
I love experiments! Thank you :)
Thank you. Your instructions are very clear and easy to understand.
Thank you, by far the best in presenting videos your fast and to the point. You are made for this!
Great info really like your presentation, clear and concise no stumbling keep up the good work! I am starting my 1st. Batch today.Thank you!
Hi, I've been watching you for quite awhile now. Your presentation is really getting good! Keep the vids coming...You are developing your communication skills and your comfortable self assurance as a narrator is coming across more and more! Thanks for this video especially. I have a fridge crisper full of apples that we did not eat because they weren't as good as expected. I was needing to do something with them so they don't go to waste. Your Apple Cider Videos have inspired me to turn them to vinegar! Thank you Blake!
Thank you so much for the encouraging words! ...and go make CIDER!! :)
I never thought of saving thr peeling and cores I the freezer...THANKYOU.
It's a good way to keep them until you have enough and you are ready to get it done :)
excellent detailed description - thank you!
Thank you for sharing. I am learning so much here...I have made kombucha now I started my first batch of Apple cider vinegar. Keep sharing
Thanks. Great presentation. You covered everything I needed to know.
Thank you so much for sharing us your knowledge and experience! I have a pleasant time watching your videos. Blessings!
I watched a few videos on making vinegar before I fell on Your video, and gave it a try. You made it feel really achievable! Once my scobe didn't start forming like I thought it would, I came black to UA-cam to see what I did wrong and fell on your collaboration video with J&J Acres and it made me feel so much better. Then I read through the comments and found you both discussing it! This is by far the collaboration I have seen on UA-cam! Thank you guys both for helping me make vinegar!! :D
I'm glad you made it over here to the Daddykirbs Farm! Good luck with the ACV :)
well explained brief and concrete!
Greatly informative video Blake, starting my first batch of ACV today!!!!
Happy fermenting!
This video and your other video are super helpful thank you. I make kombucha continuously. I didn't realize the process was basically the same for ACV. Im starting this when I get home from work!
Great presentation. Thanks for sharing
Thank you!! Answered my question!! Appreciate the update!
You are so welcome. Thanks for following along!
I love doing all this stuff. Sourdough starter is also great fun! Thanks Blake! Oh - just answered my other question too!!!
+FlowerGrower Smith maybe someday I'll tackle that one too ;)
Because of this great idea I began keeping the peels and cores of apples since yesterday. THNKU Blake! Hope to have my own organic vinegar. Another thumb up for your great vids
+Dekel Chile you won't regret it ;)
THanks for the help!
This follow up video hit all the points I wanted and then some. I was thinking that if I ran everything through the blender then it would work better. Glad to see that I can learn from your mistakes. Thanks for a quick and easy to understand video... Now i just need to try it myself. Thanks for sharing.
The blender trick may work really well if you are using some sort of fermenting air lock system, but for the normal jar in a pantry method I think the chunks are better.
Excellent presentation
Thank you so much.... this is just what i was looking for.
You are so welcome :)
Great video Buddy! Thank you!👍👍
If you've got a flower frog, you can sanitize it and sit it on top of your apples. It'll help keep them under the water. You can never sanitize anything plastic well enough to use for a weight.
Well explained. Subscribed!
I got a lot of apples lately and put all of them in jars. I decided to use the peels and cores to make vinegar. I started 4 different batches (it really was a lot of apples 😋), but only the smallest one developed mother. Even though I need to toss the other three I am still really proud of myself 😊 Thank you so much for this video ❤️ I will definetely check more out 😁
Very helpful! Thank you!
Hi Blake, thanks for all your help, great videos. , first off I want to thank you for the video, quick ? just wondering when I make a batch after about 3 days I start getting great reaction lots of bubbles, after about 2 weeks the bubbles start going away is this a normal process or should you have bubbles for the whole 4 weeks of the process? Thanks again for all your help.
Great video.. very helpful thanks!
Two great videos there- but I notice you also have a video up about Kombucha. Now I’ve been making Kombucha for a while and I’m wondering if I could start off ACV with some discard Kombucha scoby?
Thank you for this valuable information. I made a first batch of ACV with no mother added and I didn’t stir it. Just kept the apples submerged for several weeks and strained it to let it further ferment. I don’t recall bubbles forming on the very top. It looks very pale compared to a batch I’m currently making which I’m stirring every other day and is getting lots of bubbles. The original batch was mostly Granny Smith apple skins and the current one has more red apples skins. Does the apple skin color affect the vinegar color and is my first batch good? It does have sediment on the bottom.
Thank you, I'm gonna give it a try👌🏻thank you again 😉
Love your video😉
You're welcome and Thank you :)
I am going to make some ACV as soon as I get more apples, but I thought I would share a tip . I made some fermented salsa and had to keep the salsa below the liquid line, so I cut a piece of plastic canvas the size of the outside diameter of the jar lid. When I put it on top of the salsa, I pushed it below the liquid and it was a perfect fit. It will be awhile before I make my ACV, but I think this idea will work for ACV also. Love your videos.
This is the video I am looking for. Thank you
I'm glad you found it! Share it with your friends :)
Thank u so much!!! Aside from the pricy of ACV in the store it helps us mothers to save dollars and not only that it’s very useful and healthy!!! Thank U so much will start saving my apple peels
You can do it!
Thanks for getting to the point and not over talking it.
Thank you for your guidance . First time making acv. I did everything you said to do. Except I left in jar for more than 2 weeks and after straining thru a cheese cloth there was apple mush on the bottom a clear yellow liquid on top. It smells like vinegar and is mild in flavor. What do I do now? Should I keep stirring every other day cover with cloth for one month and then what?
Hello 👋🏼! Hey I have made apple cider vinegar followed your recipe 🙏🏽 and came out absolutely awesome 👏🏽! Now I want to make pomegranate vinegar is it the same process? Thank you 🙏🏽
great job, thank you for sharing! may i have a question.
the ACV process look like fruit wine making, could you tell me what is different between them?
and have you try to replace apple by other fruit like peach, plum, watermelon, etc... or even mix them together?
Hi Blake. Glad I found you on UA-cam. I have been making ACV and love the result.
I didn't realize that you can put the "mother" with the apple pieces and leave it for a month. So I am trying it this way to see what happens. Thanks for your videos. Kevin.
Life is most fun with experiments :) I'm glad you found me here!
So, I can use a mother to start a new batch of ACV? I'm just clarifying.
Thanks for the video guys very appreciated
+Lucian Franetovic you bet! Hope it helped.
thank you. great video. question. do the frozen apples have to be completely thawed before you start the process.
Thank you for this video and your kombucha video, you explain things very well - you don't complicate things, you are right to the point. Q. can I use my scoby sitting in the hotel from kombucha?
This guy is awesome! Learning a lot with him!
Thank you :)
thanks for the video, I like your kitchen. Did you do it yourself?
Thank you so much for your videos! I just finished my first round of kombucha and it is delicious!! I have a batch of ACV going now with your directions. My issue is that I am not sure that my apples were organic. I have a white film developing on the bottom of my container. Is that the mother growing or could that be residue from nonorganic apples? Thank you so much!!!
It's hard to say for sure but I'm going to be positive and say it's your MoV forming :) congrats!
Hi blake! Thank you for sharing your experiences and knowledge through your videos. I have some questions and i hope you can enlighten me. I made a pineapple cider vinegar and it was a disaster. I just started acv today and i'm very hopeful. But i couldn't find organic apples here so i just bought some regular apples. Would that be ok? Also, i'm a bit confused with all the other videos i have watched. Will the mother form while the apples are still in the jar? Or should i strain it first and wait for the second fermentation? How long should i wait to strain it? Sorry for asking too many questions as this is my first time to make this. I hope you can help me. Thank you in advance.
Hey, great video! How about using a kombucha scobe for the first vinegar batch? Would that work?
Thanks for the info, good stuff. What I want to know is does apple juice become vinegar?
Thanks for the video and information. I have seen others advise to fill up the batch and forget about it 3 weeks then it is ready. What would happen then if I don't stir the batch every couple of days as you advised?
Very helpful
superb! Will I see some forming "slice of scooby" of the mother at the end of the ferment? How long it takes to have decent scooby as your on video? Many thanks
Following your instructions, my first batch is very successful. After filtering, what do I do with the mother? How to keep for next season?
Thank you so much for taking the time to make this video! I've been looking all over youtube for awhiie for the best method, and understandable instructions for acv, and I think I've found it here.
I've been making sauercraut for several years, and I find that I have best outcome when I float a ziplock bag of water (or brine incase the bag leaks) on the top of the cabbage to keep it submerged. keeping the oxygen out. Could you do this with the apples, and therefore not have to stir it daily, (or like maybe not ever?) in the month or so before you strain out the apples? Once again, thank you so much.\, and many blessings to you and your family!
I do that with kraut as well... I hadn't thought of it for the apples. That might work nicely.
Hello, thanks for your wonderful channel! I was wondering, if I have the mother from apple cider vinegar, can I use it to make kombucha as well?
Great video, thank you Blake.
Does this method work with pears as well?
Several people I've seen online are doing it with pears. I've not done it that way yet but I do intend to try :) It should be fine.
Great video. Am going to try myself. Can you re-use the first lot of apples when done or do you just feed it to the pigs?
How much store bought acv do you add to start your scoby? Then once you have the scoby can it be used for kombucha as well? Ty I'm new to fermenting and excited to learn but don't have a scoby now access.
Can I use a small kombucha scoby to start this APV? Great videos, thank you!
Hi Blake ; I’m on week three of ACV- smells like vinegar, have been stirring it daily ... is that too much? When do I strain the apple?
Finally someone explains it simple, short, but still detailed enough. Great video 1st and 2nd. Thank you much!
my pleasure. Glad it helped!
Thank you from Wales UK
thank you for great videos !!!
HI Blake. Thanks for your kind help. CAn you please help? I see the colour of Braag ACV is darker than ACV we make at home and our is less acidic than braag. Please how to make more acidic each batch ? Even after 6 to 8 weeks it is not much acidic
I made mine and its 2 weeks old now. I pushed the apples down daily. I have noticed that it doesn't bubble much anymore. It's cold here. Do I need to store two weeks more before straining and store again to have the mother?
Thanks in advance for your reply.
Thank you, I will try it !!!
You can do it!
Your ranch is awesome!
New subscriber with One question! Once you transfer the liquid to be set still for a month or so, is it Ok if it gets a cloudy yeast formation on the top? Do I let it be or do I stir it? Thanks in advance from Argentina
Sir thanks for your video. But you said I can blend one or two apples and add to the cut apples that it help me to start with if I do not have the acv that have the mother in it
Thank you, I am so looking forward to trying and taste my own ACV, love your whole family, and all the good things you do. Saw your kumbucha video and been making kumbucha . Look forward to your videos.
Thank you for being here with me :)
Thanks for the tips!
We have a batch breewing up right now, so We'll try not to forget about it! ;)
I'll be ready to hear how that Norwegian Vinegar works out!
also how come everybody said making vinegar has to have wine first ? since we can use sugar water to make vinegar ?...
Thanks for sharing this wonderful video. I made it twice but it never gets the level of acidity as the one I get in the suprmarket, why is that? thank you
Good info, I had to watch some not so helpful videos till I found yours, TY
I am trying my second batch of ACV. My first one developed mold and I had to trash it. This one seems to be doing just fine. It is actually forming the SCOBY on the surface. My problem is that it started forming before I could get the apple chunks out. Will that be a problem? Should I disturb it by trying to take the apples out now, or just wait until it is finished?
I love your videos, thank you for sharing. I am in the process of making my first batch of apple cider vinegar. I am hoping to get a mother out of this batch. About three weeks in it started having a strong alcohol smell. Then a month in it started smelling like apple cider vinegar again. Is this normal? I’m a couple days over a month right now. I have been stirring it or as you said pushing the apples down to submerge them in the liquid so as not to mold 1-2 times a day. But because of that it is not letting a mother form on top. There is a lot of sediment at the bottom of the gallon jar, could this be my mother forming? Thank you for your help with this.
I didn’t fail on my first attempt. Simply because I put weights on it to keep the apples under the water. The mother has been growing and very pleased. Thank you so much
what did you use as a weight?
B.G. Zeke - I used the lid that came with the round pyrex glass container lid. Its playable so i squeezed it inside and pushed the apples down. To weigh it down some more I put a smaler glass container to keep apples way down. After 3 weeks the mother is sturdy enough to protect the apples on its own. The mother grew on top of the pyrex lid. I removed the mother set it aside so I can remove the pyrex lid that I have underneath the mother. Then I put the mother back very gently not to rip it.
B.G. Zeke - also u can buy fermenting weights on amazon but I dont think i will like it. With pyrex lid I can control the weight depending on how much mother I have growing. The glass jar that I set on top of the pyrex lid has water in it. Every 3-5 days I remove it and dump water out a lil at a time. Depending on how much mother I have so far.
Hi. My first try is 2 weeks old and they both smell the same, look the same. No mold into them but one is liquid and the other is a little bit guewy (eggwhite style). I keep them both for the moment but what do you think?
Hi, you say "mother" but i have a vinegar mashroom (i keep it in jar with vinegar to be a live) so when i have to put in the jar? From the very begining or i have to wait a couple days? Sorry for my english. Thanks
Hi again, I have made a number of batches over the last year and have never managed to create that white thick culture like you have. Also, my vinegar doesn't seem very strong like say Braggs ., The first batch I made was very strong even just a teaspoon full in a glass of water was strong to taste. Now, it seems very weak when diluted even though I leave it over a month fermenting away until all the apples drop to the bottom of the jar. I use a long Kilner type jar for the process.. any help would be appreciated as I am about to make some more so could do with any suggestions thanks
My first time making ACV without a mother. At the second stage now and it has developed a white film on it. It smells like a blend of vinegar and alcohol. should I stir it , leave it or is it time to bottle and use it?
Thanks for your video. But one thing do you keep it in dark closed place or open airy place
Hi Blake, I started my first batch of acv (w/o mother) for 3weeks now and there has been foam building on the top.
I stir it once daily and it smell of fermented apples, not foul. Do u
know is the foaming normal?
Im confused about how you would add the "mother" vinegar into a new batch of vinegar?do you still use same recipe as making first batch with sugar?how much of the mother vinegar do you use?plz and thank you
first appreciate of all your video and than i have question , can i make apple cider vinegar with mother of kombucha . thank you
Excellent
Will a kombucha scoby work for making acv?
for how long should you let the chunks be there in the jar?
How much time?
thanks
If we get juice of apples & then filter it in cotton cloth so that water like juice is taken & the heavy mass pulp cream is filtered out of vinegar making juice. Will the filtered juice work fine to make vinegar correctly & avoid any fungus making or we have to put cut pieces of apples instead of using its juices? Will this work? If we put some kind of steel or glass plate like thing to force the Apple pieces submerged in water jar, so that thay don't get on top of jar by floating on top of the solution & get exposed to air & get rotten? Pl answer me sir.
How do you take out the AcV from the big jar with apples? Do you take out apple chunks or take out Vinegar and bottle it in smaller bottles? What can you do with those apple pieces which were making the ACV? How do you make sure that you get the mother also in your ACV, since that is very beneficial.