This is a great little video that talks about the difference between the apple cider vinegar you buy at the store and the pricey (I pay almost $20 a gallon for mine.) organic stuff that is good for you and says “Mother” on the label. I use the cheap stuff for my hair rinse, etc. and the good stuff for internal use.
Here is a link provided by John from Iowa that is a fun, how to on making the good apple cider vinegar:
“Here is the best part of all. Apple Cider Vinegar is a snap to make. There are numerous methods of making vinegar – simply Google it and find the method that is most convenient for you. I made ACV last fall, after partaking in a friends apple cider pressing. My method of ACV is possibly the most simple and the most effective. I started with 6 gallons of fresh apple cider. Although we originally put all of the cider into a 6 gallon carboy, to make ACV we poured it into 7 (1) gallon jars (leaving room to stir). We did strain the cider as we poured it into the gallon jars to get most of the big apple chunks out, so that the ACV would be a little clearer. After putting the cider in the jars, we put a bit of “mother” into each jar of cider. The “mother” is the icky looking stuff that floats at the bottom of the apple cider vinegar that you buy at the health food store (Bragg’s). It almost looks like a human organ, a big flat matt of a thing – but, this is the good stuff! My “mother” came from a friend who had made her own vinegar the year before. She just separated a big clump from her “mother”, put it into a pint jar and sent it home to become my “mother”. There is no measurement required for your “mother”. I just divided the “mother” that I had (it turned out to be about 2 T per jar) between the 7 jars of cider and called it good.
|Gallons of ACV at the ready|
Apple cider vinegar needs all of the good stuff floating around in the air (yeast) to get good and frothy and strong. Rather than putting lids on my cider I cut pieces of cheesecloth, placed them on the jars and secured them with big rubber bands. I set the jars on the shelf in my kitchen and let the “mother” and the yeast do their thing. Every so often, I would take the cloth off the tops of my jars and give them a stir. I should have done this every week, however, I got to it about every three weeks. It didn’t really seem to effect the vinegar. The jars sat on my shelf for about 3 months when I noticed that the liquid was starting to evaporate. At this point I taste tested it (wow! – it was super strong vinegar). I strained the vinegar out of the 1 gallon jars (making sure to save the “mother) and bottled it in more manageable bottles. The “mother” I put in a liter jar and covered with apple cider vinegar and put in a cool place. It will wait there until next fall when I make another batch or until someone needs a bit of “mother” for themselves.”
The complete post is here:
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