Homemade Vinegar

from BarTi
"This summer we recommend using homemade wine vinegar, not those cheap chemical imitations in stores!"
Preparation30 min.
Тotal30 min.
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  • apples - 4.4 lb (2 kg)
  • water - about 10 2/5 cups (2.5 l)
  • sugar - 4/5 cup (200 g)
  • yeast - 2 tsp (10 g) for bread, to accelerate the fermentation


Select inedible or injured apples. Wash them well, gently remove any rots too, but do not remove the seeds. Cut them into small pieces and place them in a container with a wide neck. Prepare slightly warm, previously boiled water in which the sugar and yeast are dissolved. Leave it in the dark, avoid direct sunlight.

The temperature should be between 59°F (15°C) - 78.8°F (26°C). Leave for 4-6 weeks without clogging the dish, because fermentation needs oxygen. Stir every day or every 2-3 days. Finally, strain several times through a gauze and drain the fruit. Cover the top of the dish with gauze.

Fermentation is complete when gas bubbles cease to separate from the liquid and it is cleared completely. Filter again and pour the vinegar into dark bottles, which are sealed. Store in a cool place.find similar recipes here

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