If you go online, you can find lots of tutorials on how to make apple cider vinegar at home. However, all these recipes use fresh apples or apple pulp from juicing. In this article, we want to show you how to make apple cider vinegar from apple juice!
Apple cider vinegar (ACV) is magical. It is a natural remedy for almost any ailment out there! It has powerful detoxification properties which is why it’s a popular detox drink and weight loss remedy!
ACV is also rich in probiotics, also known as ‘friendly’ bacteria, which are very beneficial and necessary for good health.
How to Make Apple Cider Vinegar from Apple Juice
Step One: In a large jar/bottle, mix 8 oz of Braggs Apple cider vinegar with 8 oz of regular store-bought apple juice. You want to have a 1:1 ratio, meaning the quantity of apple cider vinegar you use should be equal to the quantity of apple juice. Store it in a dark cupboard at room temperature.
Step Two: If using a jar, cover it with a cloth and rubber band. Or with a bottle, open it every day to release the carbon dioxide. In 1-2 weeks’ time, you will notice a white slime forming at the bottom of the jar/bottle.
Step Three: The slime will keep growing and by the third week, it will have collected together at the top of the bottle. This is the ‘mother.’ According to Wikipedia, the mother is a substance that comprises a form of cellulose and acetic bacteria that is added to wine, cider or other alcoholic liquids to produce vinegar through fermentation. It turns alcohol into acetic acid with the help of oxygen from the air.
Step Four: Leave the ACV with the mother for 4-6 weeks. Then test it with a hydrometer or PH strips to see if it is at the strength you want. If you don’t have these, then taste it and see if the vinegar is strong enough! If it’s not, then leave it for longer. It shouldn’t smell like alcohol but an apple-vinegary smell.
Step Five: Ideally, you want to ferment it for at least 3-6 months. After 3-6 months, you can get the mother and use it to start another ACV batch by placing it in apple juice. Filter the matured apple cider vinegar into a bottle using a coffee filter and it’s ready to use!
Pro Tips
- The mother will start forming fairly quickly. It can take as little as 4 days! Although at this time, it will be very thin and filmy. Do not disturb the jar/bottle because this will take longer for the mother to form a thick layer on top.
- Store-bought vinegar is 5% acidity. Using a hydrometer can help you figure out the conversion. You can also use pH strips.
- After you’ve bottle your mature ACV of 3-6 months, go ahead and use the mother to make a new batch! So this by adding it to apple juice mixed with a small amount of ACV (the ACV just gives it a kickstart – you can leave it out).
- To allow quick fermentation, place your ACV jar/bottle in a warm place. Avoid too hot temperatures like directly under the sun because a high temp will kill the live cultures.
- When you remove the mother before bottling your mature ACV, you are removing the cellulose mass not the probiotics. Your ACV will still be full of probiotics! In fact, mature ACV will still continue forming another mother.
- Making the second batch with the mother formed from the first batch will make the fermentation process quicker than the first batch!
So that’s how you make apple cider vinegar from apple juice. Yes, you can use store-bought apple juice! If you have any questions, ask below!
How much mother do you add to how much ACV after you have siphoned off the ACV you have made. And after you have mixed the mother with the ACV how much apple juice do you add to it for your next batch?
My question is the same as yours. Did you find the answer from anyone?
It should be just like a SCOBY for kimbucha, use a whole one for a gallon-ish and feel free to divide it.