Last year, my friend Ritzy went apple picking and brought home about 40lbs of apples. That’s a lot! I told her to drop them to me and I’d take care of half of them. Using the recipe below, though on a much larger scale, I made a HUGE batch of homemade apple cider vinegar that lasted me all year. It lasts because I make sure to use it only in raw applications – cooking the vinegar kills the live microbes and probiotics that are so good for you.
THIS PROJECT IS WORTH THE EFFORT!
The resulting vinegar was apple-forward, and a bit tangy on the finish. While the nose was pretty vinegar-y, it would be great in a beverage – not offensive in anyway. It’s good to note that the I left one batch to ferment in the air for two months more after the initial fermentation period – the color was much darker, the flavor was stronger and it was a bit too alcohol-y and ferment-y, though it mellowed with age.
HOMEMADE APPLE CIDER VINEGAR
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