Apple Cider Vinegar has a lot of health benefits. People have been drinking it for years.
Here are several sites for reference health
So, now that you know why it’s good to have it around as a staple in your home, I will show you how to make it. It’s very simple. Raw unfiltered ACV is very different from the stuff in the grocery store isle. It has been processed and all the good stuff is taken out.
First make a yummy apple pie or a big pot of applesauce. You need apple scraps, not the whole apple. Scraps means everything including the core, peeks and seeds. The waste is what makes ACV healthy.
Depending on the amount of apple scraps that you have, will depend on how much sugar and water you will need. I made this small batch using the scraps if three organic apples.
1. In a large bowl, add apple scraps and about 1/4 cup of organic sugar
2. Add water to the bowl. I used about 5 cups. Slosh it around to dissolve the
3. Using a saucer that fits inside the bowl, place it in the bowl to weigh down the scraps.
4. Cover bowl with kitchen towel to keep dust out. Place in dark place. ACV doesn’t like sunlight
Sorry, I don’t have a picture of the ick. Other ACV makers may have pics on their sites.
After a week, scoop the icky stuff off with a spoon and remove saucer.
Using a slotted spoon or large hole colander, strain but just enough to remove the pieces of apple scrap. Discard scrap. I dump mine in the compost pile, haven’t had a problem with it.
Pour into large mason jar
Cover lid with cheesecloth or coffee filter like I did 🙂
After a while the mother will begin to establish. This mother is only 2 weeks old. It will have to stew for a while in a cool dry dark place in the pantry, about 6 weeks at least. I put mine up on the top shelf. In a few months in will share what my mother looks like.
It’s that simple!
Here it is 3 weeks later. You can see the mother really starting to form