Two Ways to Make Organic Apple Cider Vinegar in a Mason Jar

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Introduction: Two Ways to Make Organic Apple Cider Vinegar in a Mason Jar

About: I am an escapee from modern life, now living by the sea in a forest garden in France. After over 20 years industrial experience, I quit my managerial position to study for a degree in Engineering. That done I …

The North West of Normandy, where we live, is famous for its apples and its dairy farming. With the milk it makes its World famous raw milk cheeses, such as Camembert and Brie and with its many varieties of apples it produces; tarts, sweets, cider, pommeau (apéritif) and calvados (spirit). As we can buy organic cider for $1 equivalent a bottle it seems crazy to use the apples from our trees to make it, so we save them for eating raw, making cakes and pies and also for fermenting apple cider vinegar.

Why Use A Mason Jar?

Our Mason jars are large (1 gallon - 5 litres) and are recuperated from our local organic shop and have previously been used to store olives. The wide opening of the neck lends itself perfectly both to adding coarsely chopped ingredients and removing the pulp after fermentation has ceased. In addition the rubber seal around the glass lid and the metal closure means that the contents are secure for storing once the vinegar has been made.

Supplies

I large Mason jar - washed

1 elastic band

Unbleached paper coffee filter or piece of muslin

Nylon coffee filter from a coffee machine

Sharp knife

Slotted spoon

Sieve

Dark glass bottles (ex beer bottles with ceramic snap tops are great but wine bottles and corks are good too)

Large brown paper bag - I use bags recuperated from a cooking pan retailer.

For Method One:

5-6 bottles of rough organic farm cider - must be unpasteurised. The one I use is 3 - 4% alcohol.

For Method Two:

At least 20 organic apples - these can be old and wrinkly and if you can get various varieties then your vinegar will be fuller tasting.

A little raw organic sugar - 3-4 tablespoons

Water

Step 1: Method One - Really Easy

Pour the cider into the jar.

Open out coffee filter and separate (one half is enough for one jar) or use a cloth.

Place over mouth of jar.

Secure in situ with the elastic band.

Cover with a brown paper bag (this keeps the colour fresh)

Leave until ready - this will depend on the alcohol content of the cider. Mine usually takes around 6 weeks.

The above film shows us helping to make this cider on our local organic farm, if you are interested - it takes you through from collecting the apples to the start of the fermentation process.

Step 2: Method Two - More Fun and a Lot Cheaper - Part One: Apples to Cider

Wash apples in cold water and cut out any obvious bad bits.

Coarsely chop into pieces about as big as your thumb to the first joint.

Fill jar with apples leaving about 1½" space at the top.

Add water until apples are covered. In the first jug of water dissolve the sugar.

Place the filter or cloth over the mouth of the jar.

Secure in place with the elastic band.

Cover with a brown paper bag.

Keep on a worktop or table in the kitchen.

Stir the content of the Mason jar once a day.

Fermentation should start within 24 - 48 hours - you will see bubbles rising through the crust of apples at the top of the jar.

The apples floating on the top will become compressed as fermentation continues, so the stirring is important to ensure that the gas easily escapes by breaking the crust. If left, the pulp will start to ooze out of the top of the jar due to the build up of pressure. Sometimes at the start of fermentation you may need to stir the jar twice a day to prevent this from happening.

Fermentation usually ceases after 2 - 3 weeks.

At this point lift out the floating crust/pulp that is on the surface, with a slotted spoon.

Step 3: Method Two - Part Two: Cider to Vinegar

Cover and leave for a further 2 weeks.

Strain through sieve.

Wash out jar or if you have another jar, pour it into that.

Leave.

After several weeks the strands of enzyme aka the good stuff in the vinegar will become more visible as they form into a glutenous layer known as the 'mother'.

Once the mother has formed you can start to taste the vinegar to see if it is to your liking. If you do not find it acidic enough then you should leave it on the mother for another week at least and keep tasting until you find it suits your palette.

Usually after two months the mother will sink and effectively 'die' but new strands will begin to form. You should not leave it this long however, before straining and bottling. I strain the vinegar through a nylon mesh coffee filter. This can be a slow process because of the fine particulates in the vinegar. We like our vinegar with body, the cloudiness for us is the sign of a nutritious vinegar.

Put into clean bottles.

Enjoy this great food, medicinal and beauty product!

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    9 Comments

    1
    jeanniel1
    jeanniel1

    9 months ago

    This almost sounds like a sourdough starter! Ha ha! That's a great way to use up apples as the vinegar is so useful and tasty!

    0
    Organikmechanic
    Organikmechanic

    Reply 9 months ago

    Yes you're right, it's the same principle by using the natural yeast, one on the apples and one in the air. I've made sourdough and it's amazing how well the bread rises, even if we freeze the starter-dough and restart it which shows how robust the natural yeast is. The vinegar is so useful and versatile - I actually use it as a deodorant! We also use it as a rescue remedy/electrolyte for our birds if they are in shock (predator attack, cold/heat stress),
    All the very best from Normandy, Andy

    0
    jeanniel1
    jeanniel1

    Reply 9 months ago

    I love the idea of returning to basics - living off the grid. PG&E wildfires and storms just don't seem to mix, and then the threat of some terrorist group taking down a part of the grid makes it wise to learn how to do the daily activities without electronics or electricity. Mais oui!

    0
    Organikmechanic
    Organikmechanic

    Reply 9 months ago

    Hi Jeannie! The way we worked it was to systematically replace all electrical/electronic appliances with hand or bicycle-power alternatives. So when they broke down, which they inevitably did, we could do the conversions. The main ones to start with are those which produce any form of heat because they really eat up the electricity, so washing-machines, where most are now cold-fill, are incredibly power-thirsty and make a huge difference to your utilities bills. However I would also consider water consumption too because here in France we pay for water and flushing toilets are incredibly expensive and wasteful of a precious resource i.e. drinkable water. If you are interested I have all kinds of ideas including step-by-step detailed written articles on The Green Lever or films on YouTube Organikmechanic All the very best, Andy

    0
    jeanniel1
    jeanniel1

    Reply 9 months ago

    Your sites have been bookmarked!

    0
    jeanniel1
    jeanniel1

    Reply 9 months ago

    That's awesome. I will check it out!!! Thank you, Andy.

    1
    meddler
    meddler

    9 months ago on Step 3

    We have a crab apple tree in our back yard and I really want to try this, as I hate to see something go to waste.

    0
    Organikmechanic
    Organikmechanic

    Reply 9 months ago

    Hi there, I don't see why crab apples wouldn't work as long as they were ripe. Most of the ones we use are cider apples. Perhaps with crab apples you might put a few eating apples in there to up the sugars but I really don't know if that is necessary. Have you heard of crab apple jelly and crab apple fruit leather? These are both really delicious and full of good nutrients. You should also take a look at crab apple verjus which is an ancient but rediscovered and now very fashionable ingredient and condiment - we have an explanation here if you are interested: https://simplyorganicrecipes.blogspot.com/2014/11/traditional-cider-syllabub-simple.html#.X32v13cv6V4 There is also a crab apple wine, which is very easy to make. It is only over the last century that we lost the idea of using crab apples as food and made them into a purely 'ornamental' trees. This is the same with medlars (no pun intended) and mulberries, we have a long hedge of the former out in the lane in front of our house and the whole neighbourhood eats or cooks with them. When we lived in the UK we had a really small garden but the manor house near us was open to the public and we used to go and eat their mulberries straight off the trees, no one minded because otherwise they just went to waste but we have our own trees now! All the very best and happy vinegar making, Andy