Making apple cider vinegar at home is easy, says Locally Good Farm co-owner Stephanie Poetter, as long as you follow a few simple instructions and have lots of patience. “There are two main steps to [making apple cider vinegar]: fermentation of the fruit and converting the fermented liquid to acetic acid or vinegar,” says Poetter, who makes and sells vinegar and teaches classes on the subject at various local locations.
Poetter recommends using locally grown no-spray or organic store-bought apples. Clean the apples and slice enough to fill a quart-size jar two-thirds full. Mix 1/4 cup sugar into 1 quart of water, and fill the jar so the liquid covers the apples. Be sure to leave some room at the top for expansion. Cover the jar with cheesecloth and a rubber band, and store it at room temperature in a dark space with plenty of air flow. Stir once a day, and after two weeks, strain out the solids. Return the liquid to a clean container and cover with cloth and band. Allow the jar to sit for at least four to six weeks, and you will have delicious vinegar.
Poetter notes that using an apple cider vinegar starter (available at Villagers and Asheville Brewer’s Supply) can shorten the process by two to three weeks.
For details about the process or Poetter’s classes, contact her at locallygood@yahoo.com. Information is also available at Locally Good Farm’s Facebook page.
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