#MakeYourselfAppleCiderVinegar #VinegarMother #HomemadeVinegar Apple cider vinegar as I make it: 1. Prepare clean jars and prepare apples that are as untreated as possible; fallen fruit can also be used. Cut the apples into small pieces, cut out any damaged, rotten spots or signs of gnawing; the core can be used as long as it is free of rot. 2. Fill the prepared jar(s) up to halfway with the apples, add around 1-2 tablespoons of raw cane sugar per liter of capacity. If you have one, you can now add a mother of vinegar as a starter culture, but it is not a must (without a mother of vinegar, fermentation may just take a little longer). Top up with lukewarm water and cover with cheesecloth/gauze. 3. Leave to ferment at room temperature for around 7-10 days, protected from sunlight, stirring 1-3 times a day with a wooden spoon. 4. After the initial fermentation, strain the apple pieces and pour the liquid into a clean glass or carboy. Close the glass/bottle opening again with my air-permeable cloth. The vinegar must be able to breathe. Leave to mature for approx. 3-4 weeks at room temperature until the vinegar has reached the desired taste. 5. If the taste is to your satisfaction, fill it into bottles, remove any vinegar mothers, close the bottles and store in a dark place. They do not need to be refrigerated. MOTHER OF VINEGAR If you are lucky and the appropriate microorganisms and wild yeasts are in your room climate, a mother of vinegar will form. You can store this in the starter liquid in a dark place and use it as a starter culture for your next starter, or continue to store it and feed it with a little sugar every few weeks. Vinegar mothers can be used for any other fruit vinegar. It does not matter whether it is apple, pear, quince, etc. If no mother of vinegar forms, you have done nothing wrong, you just did not have the necessary cultures present. Have fun making it yourself - your Sascia from Sascia's little garden farm ___________________ KITCHEN HELPERS in this video Jars 2700 ml WECK https://amzn.to/4dD86Hy 3000 ml WECK https://amzn.to/3ZQxRRH 3l swing top https://amzn.to/4gXSJg2 5 l balloon bottles https://amzn.to/4eKDBRi Gauze for covering https://amzn.to/3ZZuXdv Large measuring cup https://amzn.to/4eTJuvj 1l swing top bottles https://amzn.to/3zQXOG6 Chalk pen https://amzn.to/49rnxBj all my KITCHEN HELPERS https://www.amazon.de/shop/_epipa_?re... _____________________ DISCLAIMER The use and shelf life of the home-made or preserved food is the responsibility of the The consumer is responsible for themselves. I accept no liability for damage caused by improper preparation or storage. By using the recipes and information on this channel, you agree to the above disclaimers and are solely responsible for the preparation and consumption of the food. ________________ AFFILIATE LINKS - links and references provided above in the text may contain affiliate links. If you click on one of these links (which you don't have to), I get a small commission that helps me to continue making videos for you. You don't pay any more and there are no further costs for you. - You support me and thus this channel. Thank you very much.