How to Make Raw Apple Cider Vinegar

蘋果是怎樣變成醋❗️愛吃醋的終極原來是這樣 @beanpandacook

✅  Subscribe My YouTube Channel  https://goo.gl/rBq3rJ

✅  去 B 站 看视频 https://space.bilibili.com/11725121

apple_cider_03

Making Apple Cider Vinegar at home is useful for making salad dressing or adding flavor to your cooking. It can also be used for pickling as long as the pickled product is kept in the refrigerator.

Ingredients ( Make 300 ml  )

  • 900 g Apple
  • 120 g Raw Rock Sugar

Equipment

  • 1 wide mouth gallon glass jar
  • Cheesecloth or floursack cloth
  • Large rubber band

Best Temperature

  • 25ºC

Instruction

1.  Sterilised glass water in boiling water for 10 minutes. Try in oven or using an electric hair dryer until dry.

2.  Wash the apples and leave it to dry. Spray both apple surface and glass jar with 40% alcohol.

天然發酵蘋果醋【‪無添加劑‬】Homemade Apple Cider

3. Coarsely chop into pieces no smaller than 1 inch.  Don’t peel the skin, discard cores, stems and seeds.

apple_cider_step_02

4.  Filled in the jar witha thin layer of crashed rock sugar, then a layer of apple. The chopped apples should at least fill to the top level of the container and maybe a bit more.   If at least a half the container is not filled, add additional apple scraps until you achieve this level as a minimum.

5. Cover the top of the glass jar with 4 to 6 layers of cheesecloth, a thin white dishtowel or flour-sack cloth and secure with a large rubber band.

apple_cider_step_03

6. Leave on the counter without direct sunshine for about 2 months, don’t open during the fermentation process.  Bubbles will begin to form as the sugar ferments into alcohol on the 7 ~ 10 days, you will smell this happening.

apple_cider_step_04

7. Taste your raw apple cider vinegar to determine if it is ready starting after 2 months.  If he taste still isn’t quite strong enough, leave it for another week and try again.  If it has the right level of vinegar taste for you, strain out the apple scraps and pour the hard apple cider into a fresh 1 glass jar or smaller sized glass bottle with ceramic jugs of your choosing. Don’t cover with metal lid.  A small amount of sediment on the bottom is normal. In addition, a mother culture will form on top.

apple_cider_step_05

Tips

  • Raw apple cider vinegar doesn’t go bad, but if you leave it for a long time, another mother culture will likely form on top.  This is fine, just strain it again if desired and dilute with a bit of water if the taste has become too strong.

74 thoughts on “How to Make Raw Apple Cider Vinegar

  1. 我想問問怎樣培養醋菌膜,我做好醋後一直密封擺放都沒有醋膜產生/或只有很薄很薄的膜;也是過打開擺放,只看見水位慢慢下降

  2. 肥丁你好,我昨天跟著你的步驟開始做了蘋果醋超期待的!不過因為我的瓶子比較小,塞滿只有2顆半的蘋果,今天第二天我看它的高度下降多了1/3的空間出來,請問我可以這兩天盡快再切蘋果跟糖放進去增加他的量一起發酵嗎?

  3. 吾好意思。仲有一個問題我釀了近一個月。氣味點解好似造環保酵素咁既味。表面仲有一層好似豬皮白裏透明的簿膜。系咪有地方出左問題?煩望請教

  4. 請問我剛作了一個多禮拜,出了水的蘋果有一半浸在水裡,而在水上的有好幾塊都發霉了,我把發霉的夾走還能繼續下去嗎,是否跟我的最上層沒有完全蓋滿糖有關?謝謝

  5. 5/20試做了兩罐,每天觀察,每天輕搖數次,讓液體也浸濕表面
    泡泡漸多,果香亦越來越明顯,從甜香漸漸轉成酸香
    但不幸其中之一在一周後的早上突然冒出白色的菌絲
    雖然味道依舊迷人,但還是忍痛倒掉了

    請問版主是否有試過先密封釀成酒,再改以紗布覆蓋,讓酒轉成醋呢

    1. 在炎熱的天氣(室溫超過 25C) 釀醋風險比較大
      如果表面長出菌絲,可以清除掉,然後噴少許白酒
      再觀察看看,雜菌只能侵襲外露空氣的地方
      下面的一般不受影響
      肥丁最近也在試釀梅子醋
      先加蓋密封,泡沫冒完畢
      糖粉被酵母吃得七七八八
      梅子回脹並下沉,液體蓋過梅子
      才改棉布覆蓋
      效果也不錯

      1. 小弟也正打算以先酒後醋的方式進行,期望能降低發霉的風險,同時有幾個疑惑想請教您

        1.請問這種先酒後醋的釀法該如何判斷醋化是否完成呢?

        2.有聽過釀酒時因密封不良導致醋化,那麼是否可以在釀酒完成後
        每天刻意開蓋,輕輕搖晃後再封閉,讓少量醋酸菌進入酒內繁殖
        以漸少酒體氧化變質、香氣揮發、酒液減少呢?

        1. 1. 聞味道是最直接的,由初期刺鼻的酸味,到後來變醇,肥丁的經驗,純釀不加水需時約 4 個月或以上

          2. 酒醋同源,醋是釀酒時意外延生的產品
          肥丁試過每天開蓋的方法,不過效果並不好
          釀醋需要長期接觸少量的空氣
          所以蓋綿布是目前試過最有效的做法
          酒液減少並不是酒精揮發作用,而是水果和液體的濃度發生變化
          水果濃度比外面的液體低,液體回流到水果之內
          肥丁今年釀梅醋是等梅子的泡冒完畢,浮起然後下沉
          等液體完全能蓋過梅子後,打開瓶蓋換成綿布
          梅子表面被液體覆蓋不接觸空氣
          就不容易長出霉菌
          之後基本不用理會,靜待醋酸菌發生作用就行了
          氣溫也是釀醋成功的關鍵
          夏天把醋瓶放在開空調的房間 23 ~ 25C
          是最適合醋酸菌生長的溫度
          釀的品質比較穩定

  6. 已經釀了一個多月,我每天都轉一轉讓蘋果汁沾到頂面的蘋果,但是發現有一些黑色在蘋果面,已挑過出來,但之後仍發現,是發霉了嗎,但是沒有臭味,嗅落有點像酒精刺鼻,而且泡沫凝聚不散(當初落多咗糖,有無關係?),是否失敗了(Q_Q)
    另外,我見上面的相片蘋果都是沉底,所以蘋果最終應該沉底?
    抱歉,問題有點多,感謝

    1. 最頂層的蘋果若接空氣太多
      在潮濕的天氣是比較容易發霉的
      拿走便不影響下面的發酵
      泡沫凝聚不散沒關係
      這與發酵速度有關
      只要沒有發霉耐心等就是了
      發酵初期有酒味正常
      發酵完成蘋果㞊會沉底

      1. 你好,有一事想再請教一下,我一直見到頂層一部分蘋果邊沿會慢慢分解,分解後顏色就像蘋果本身(乳黃色),也不覺得臭,質地睇落像糊,有黏性,會黐住玻璃,碰到會散開,有不少已落到瓶底(黐住),請問這個現像是好菌還是壞菌在作用?如果是壞菌,就要倒掉它了(Q_Q)

        1. 家庭製比較難控制室溫的變化,和廠家的環境不同
          發酵蘋果醋,在室溫約 20C 開始製作
          肥丁的經驗是發酵 4 ~ 6 個月
          之後把蘋果肉拿走
          讓醋液再放上約半年
          味道就會比較醇
          製成品也比較穩定

    1. 發酵因環境、溫氣、濕度有差異,每一次進度都不一樣
      沒白泡可能是發酵未開或,或變化很少太慢看不到
      只要沒有異味發霉,耐心觀察就是了

和肥丁說說話 Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!