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10:15 pm
August 30, 2008
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I read tonight that some people make their cider vinegar using apple cores, a little Braggs Cider vinegar and unfiltered water in a jar with a loose top, such as cloth and rubber band…. have any on here ever tried this?
I saw it here… http://2footalligator.blogspot…..negar.html
5:23 pm
December 14, 2010
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When I was a kid we had a small orchard and we would send a few dozen bushels of apples to the cider mill. In exchange we got many jugs of sweet cider. If you didn't keep it quite cold it would ferment and you ended up with hard cider. If it was left unstoppered for very long after that the alcohol turned to vinegar and it would have a ropey growth in the jug called "mother of vinegar". We enjoyed the cider as it was fermenting because it was slightly effervescent. Dad liked it until it turned into vinegar.
9:40 am
February 3, 2010
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Herrick Kimball, of The Deliberate Agrarian blogspot, has an excellent discussion on making your own cider vinegar. His monthly blog of October 2009 has some good information on it. Unfortunately my goal of learning to link to other on -line spots has not been realized, but if you search "Deliberate Agrarian" you'll find it.
I vow that I will learn all this link-y stuff. Right now I'm just trying to corral my laptop. It has a mind of its own.
I thought I might try making vinegar out of our left over cider but it molded even though I had it in the fridge. It was pasturized, probably, so maybe that just doesn't work for vinegar.
9:53 am
August 30, 2008
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Wow, what a wonderful website to get lost in, Lavenderblue! Here is the link for anyone interested…
http://thedeliberateagrarian.b…..gspot.com/
9:58 am
October 17, 2008
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From what I've read on homemade vinegar, pasteurized cider won't work. It needs all those good things that will be destroyed when pasteurizing to continue the fermenting process.
10:09 am
December 14, 2010
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Even with pastuerized cider if you drop a bit of yeast into it or raisins and a a little rye it will get started and ferment.
10:18 am
February 3, 2010
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Thanks, Catray, for doing my job for me. I swear I will learn one day. Yeah, Herrick seems to be something of a homesteading genius, all on an acre and a half of land. It is a great site and one I'd recommend to the menfolk here when our discussions get too girly. I don't get to it to often anymore, because when I have blog time, I head here first. 
CindyP, thanks for the info. That darn pasturization ruins all our fun.
10:28 am
February 3, 2010
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Ross, Sorry for cross-posting. Cool, I'll go see if the cider is still kicking around somewhere. If there is nothing grey and fuzzy growing directly on the cider, could I just pour it into clean glass jars and add a pinch of yeast to each or would pouring it upset the balance of things?
10:33 am
August 30, 2008
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Well, so far my core and peelings cider vinegar experiment seems to be coming right along… I did inoculate it at the start with a couple of teaspoons of Braggs.
4:42 pm
December 14, 2010
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lavenderblue said:
Ross, Sorry for cross-posting. Cool, I'll go see if the cider is still kicking around somewhere. If there is nothing grey and fuzzy growing directly on the cider, could I just pour it into clean glass jars and add a pinch of yeast to each or would pouring it upset the balance of things?
Just pouring the cider from one jug to another may collect enough yeast from the air.
Remember cider is just apples pressed to extract the juice. so mashing those apple cores may push things along a little. If you add too much vinegar at the start you might just get pickled apple cores. ;)
5:57 pm
August 30, 2008
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Yes, as the peels and cores soften, I am stirring them a bit and mashing them as much as can be. I only used 2 tsp. of Braggs in my 2 qt. jars.
10:55 pm
December 14, 2010
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Cat , It should ferment and then sour. You can best tell by the smell or odor if you prefer. First it will smell a bit like wine and then it will develop a sharp odor like vinegar. Give it plenty of time. it is a self limiting process. the alcohol kills the yeast at about 5-9 percent and the alcohol is converted to ascetic acid by other organisms. When it has finished filter it through a coffee filter.
4:02 pm
February 3, 2010
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I want my mother! No, I'm not long for my childhood, at least not right now, but I have cider vinegar from the cider I was using in the above posts. It smells all vinegar-y but there is no evidence of mother in it. Is it officially vinegar? Ross, this is probably something you'd know, can you help.
Also, I have a ton of apple peelings. Long story and a new recipe to be posted if, IF all turns out well. If I officially have vinegar and IF there actually is mother hiding in the mason jar bottoms, could I strain off what may be vinegar and add a little of it, plus maybe the leavings on the bottom to the peels I now have to make more vinegar? Help, please!
4:05 pm
February 3, 2010
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That should read "Not longing for my childhood". I was "not long" for my childhood a long time ago.
4:14 pm
December 14, 2010
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Cider is made by pressing apples until all of the liquid has been squeezed out. What is left is called pumace and it is good for feeding livestock. I am not sure what you will get if you just mascerate apple peelings.
4:33 pm
August 30, 2008
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My vinegar from peels and pieces came out just great! What a mother I grew! lol
7:14 pm
September 4, 2010
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Cathray44; Congrats! now for the instructions??? 
10:57 pm
November 11, 2010
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Well, I never considered making my own vinegar until this weekend when I tasted some wonderful vinegars made by a local seller of olive oil. The flavors were creative and the vinegar was delicious! I bought (ack!) 2 small bottles and now I need to figure out how to make the various flavors.
My questions: 1) Do you think flavors like honey-ginger are made similar to herbal vinegars, that is, by just steeping the items in a quality white wine vinegar?
2) What about fruit flavors like strawberry balsamic? Think they just soak the strawberries in balsamic vinegar till it's infused?
What I bought was so tasty, you could easily get by with only that on your salad, mushrooms, fish, meat.
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