If you live where quality apple cider vinegar is not available or you do not trust what is sold in stores, you can do it yourself at home.

Preparation of vinegar

During the preparation of apple cider vinegar is necessary to pay special attention to two factors: the temperature of oxygen. Oxygen must impregnate the whole mixture, however it should be every day stirring, allowing the air to penetrate. As regards the temperature, it must be kept within 15-25 - is the optimal temperature for fermentation. Lower temperatures do not allow high-quality vinegar, and the higher will not form a film Mycoderma aceti.

It can not be used for holding a mixture of metal utensils, because the vinegar will corrode metal. You can use glass, wood, plastic, enamel or steel tank.

Stages of manufacture of apple cider vinegar

To obtain high-quality apple cider vinegar, you must go through four stages of preparation:

• cooking apple cider;
• conversion of fructose into alcohol - yeast fermentation;
• transformation of alcohol into acetic acid;
• purification of acetic acid to prevent degradation.

Step 1 - Preparation of cider

Cider is made of autumn and winter varieties of apples, because the summer varieties do not contain a sufficient amount of sugar. Fruits need to collect, wash, peel, mash, drain the juice, which can use the press or cheesecloth. Add yeast products is not necessary, but it is significantly accelerate the process of fermentation. If you choose to add them, then crumble the yeast in a pack of one-fourth of cider - that will be enough for 5 gallons (1 gallon - 4.54 liters).

Step 2 - Alcohol and acetic acid

Pour the liquid into one or more containers such that it fills three quarters. Do not close the lid - you have to stir the mixture every day to ensure the access of oxygen. Keep container away from sunlight and the temperature of 15-25. The liquid should be kept that way for three or four weeks, and at the end of this period should feel a distinct smell of vinegar. You try to wash the vinegar to see if he reached the castle that you need.

Step 3 - Filtration

When the fermentation of vinegar is over, you need a mixture of strain through several layers of cheesecloth. Filtering will deliver the liquid from the film Mycoderma aceti and vinegar will prevent from further fermentation.

Storing cider vinegar

Once fully protsezhen vinegar, it can be packaged and set aside for storage. If it is pasteurized, the shelf life will be very long. For this purpose it is necessary to heat it before pouring into sterilized jars or bottles, or the first pour and then placed in a water bath. The water temperature should be no more than 60-70ºS. Keep cider vinegar should be away from sunlight at room temperature.

Flavors

Before you put vinegar in bottles or cans, it can be flavored, if you will, of course, this would be desirable. As a flavor to it may make the onion, garlic, ginger, herbs, fresh or dried form. Put spices in cheesecloth and secure it in vinegar until the desired degree of saturation. Garlic must be kept for one day, while other spices can be kept for up to four days. To flavor and improve the taste you can use tarragon, basil, mint, chili. Be careful - do not oversaturate apple cider vinegar because some seasonings can destroy acetic acid and negatively affect the quality of the product. Some spices are incompatible with apple cider vinegar Apple cider vinegar for weight loss: the accessibility and effectiveness . Keep in mind that you need to use the ones that do not have a sharp odor, interrupts the natural taste and aroma of vinegar. Prefer soft delicate flavor.

If you decide to put the spices in a container that is already closed, you will need to re-to sterilize utensils before re-closing the vinegar.

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