If you ever wondered about making apple cider vinegar with apple scraps, without sugar, or even by keeping the apples under water, you’ll find all the answers here!
Apple cider vinegar (ACV) is a wonderful food as it has so many good health benefits and can be used to create countless recipes. Most people I know keep it in their pantries, myself included.
After a few homemade batches, I know that making ACV is not difficult—it’s simple science. I’m not a scientist, but making my own ACV helps me understand it better.
To make ACV, we have to ferment apples. In order to ferment the apples, liquid helps get the process started. Once we have liquid and apples, it takes bacteria to help with the process.
How do we get the bacteria? It’s easy: bacteria is everywhere in the air around us. To get it to work for us, we need to give it food to eat and sugar is the best food for it.
Once we have gathered the apples, liquid, and sugar, we expose the apples to the air to attract bacteria. When the bacteria gets to the apples, it will eat the sugar and turn it into alcohol. During the process, we need to rotate the apples by pushing them down in the jar. The alcohol will turn into vinegar after just a few weeks of fermentation.…
