There are several recipes for apple cider vinegar at home. One of the most common is that. Apples are washed, remove the rotten and worm-eaten seats, rubbed on a coarse grater with the skins and the core. Prepared mass is poured lukewarm water at the rate liter per kilogram of apple pulp and mix well.Then, for each liter of the resulting mixture was added 100 grams of honey or sugar, and to accelerate fermentation - 10 g of bread yeast and 20 g of dry black bread.
Pour mixture into a glass, wood or enamel container without a lid and place for ten days in a dark and warm place, a day with a wooden spoon stirring a lot.
At the end of the first stage of fermentation, the mixture is filtered through cheesecloth, pour the juice into another bowl with a wide mouth, add 50-100 grams of honey or sugar and mix thoroughly, tie a vessel with gauze and kept warm for the continuation of the process of fermentation. This usually requires 40-60 days.
When fermentation is complete, the liquid ceases to foam and becomes light. The resulting vinegar is filtered, bottled and stoppered. Store apple cider vinegar in a cool place.
