How to make apple cider vinegar homemade, how to make homemade apple cider vinegar?

1. Wash the surface of the apple, then wipe off the wax on the apple skin with salt, clean and dry the apple.

2. Cut the apple into slices, remove the core of the apple when cutting, and prepare a glass container after cutting. Put the processed apple slices into a glass bottle, then add 100 grams of rock sugar, then pour in a bottle of white vinegar, then put a layer of rock sugar, then put another layer of apples, then put another layer of rock sugar, and so on, the amount of rice vinegar should be submerged in the apples. Overall, the ratio of apple to white vinegar is 1:

1. The amount of rock sugar can be increased or decreased according to your own taste.

3. After sealing a layer of plastic wrap on the bottle mouth, tighten the lid tightly, place it in a cool place, and let it soak for 3 months.

4. After the apple cider vinegar is opened, use clean chopsticks to clip out the apple slices, then filter the apple cider vinegar with fine gauze, and pour the filtered apple cider vinegar into a sterilized glass bottle and seal it. When drinking apple cider vinegar, dilute it with 8-10 times the amount of drinking water before drinking.

1) Fruit vinegar process. Raw materials: crushing, heat treatment, saccharification, alcoholic fermentation, acetic acid fermentation, vinegar drenching, sterilization, aging, filtration, packaging, finished products.

2) Proportion of fruit vinegar fermentation raw materials. 500 kg of apples, 75 kg of bran, 15 kg of salt, 50 kg of chaff, kg of saccharification enzyme, kg of special yeast for fruit wine, kg of active acetic acid bacteria for fruit vinegar.

3) Specific operation methods. Remove the rotten part of the residual fallen fruit, wash it in clean water, and crush it into a paste. Put the crushed paste into an iron pot and heat it to 80 °C, sterilize it for 30 minutes, then cool it down to 45 °C, and add saccharification enzyme for saccharification.

When the temperature drops to 28 30, dry yeast for fruit wine is added, and then alcoholic fermentation is carried out. During the alcoholic fermentation, the temperature should be measured regularly, and the fermentation temperature should not exceed 35, and the alcoholic fermentation will end after 6 or 7 days. Add the bran and acetic acid bacteria after being activated for 1 hour by volume of 3% 4% alcohol solution, mix them evenly, and then mix them into the chaff for solid-state acetic acid fermentation in large vats.

When mixing salt, mix the salt and fermented acetic acid, compact, and finally sprinkle 1 layer of cover salt on the surface, store for 2 3 days to achieve the purpose of post-cooking, and then add cold boiled water to soak and pour vinegar. The soaking time is 1 day and night, repeated soaking 2 times, the vinegar obtained from these 2 times is mixed, heated to 65, sterilized for 25 35 minutes, stored in the jar, sealed and stored for 2 3 months for aging. After aging, it is taken out and filtered with 4 layers of gauze to obtain the finished vinegar.

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Cuisine: Apple cider vinegar. Wash the apples, dry them with a paper towel, cut them into thin slices, put them in a bottle without oil or water, be careful not to overfill them, add rock sugar, and pour in.

Teach you how to make apple cider vinegar at home.

The specific steps are as follows:

1. Wash and slice the apples and remove the cores.

2. Put the apple slices and rock sugar layer by layer in a large glass bottle to ensure that there is a large gap between each layer, the amount of rock sugar should be controlled, the amount of rock sugar should be less than half of the apple, the specific proportion is grasped, the rock sugar is easy to ferment, and the fermentation is relatively acidic, but the apple flavor is less.

3. Add white vinegar, seal the glass bottle tightly, and ferment in a cool place above 20 degrees Celsius and below 30 degrees Celsius for 2-6 months. The longer it takes, the stronger the flavor.

Apple cider vinegar. Apple cider vinegar is a drink made from fermented apple juice and mixed with apple juice and other ingredients. It's not a condiment in the kitchen.

The apple cider vinegar is mixed with apple juice to make the taste sweet and sour, sweet and sour, which not only dissolves the raw vinegar taste of the original vinegar, but also has the sweet aroma of the juice, and it is very refreshing to drink.

Teach you how to make apple cider vinegar at home.

The ancient method of homemade safe apple cider vinegar is the face of the fat-burning drink industry.

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1. 3 apples, a bottle of rice vinegar, and a little rock sugar.

2. Wash the apples, wipe them dry, and cut them into cubes or slices.

3. Put the cut apples into a layer of the bottle, put some rock sugar, a layer of apples and a layer of sugar, spread the bottle 4, pour in rice vinegar, submerge the apples, cover the mouth of the bottle with plastic wrap, close the cap and put the bottle in a ventilated place, open it every once in a while for ventilation, and ferment for two months to turn yellow on the line More 4

Apple cider vinegar to make.

The material is apple: the surface is smooth, shiny, not necessarily very red, the key is to be ripe, sufficiently hydrated, and smell great for the top grade.

The degree of vinegar does not exceed 9 degrees, and white vinegar is better.

How to make rock sugar.

Apples are washed without peeling, as the peel contains a lot of vitamins. The apples should not have moisture and should be air-dried. Thinly sliced apples make it easier to ferment, and it is best to remove the apple heart.

Put the peeled apples in a pre-prepared container, which should not contain water, oil, etc., to avoid the growth of bacteria. When placed in a container, a part of the space should be reserved for fermentation, and it should not be overfilled. Then add vinegar, generally a pound of apples with a pound of vinegar, 7 taels of rock sugar, and finally add rock sugar and seal.

Generally, you can drink it after 15 days of fermentation, if you want to completely flavor it, you can put it for a month, and you can take out the apples after fermentation, so that the apple cider vinegar can be placed for a long time, and the vinegar is better and better. The apples that are fished out can be served cold, can be made into jam, and the taste is also very good.

The brewed apple cider vinegar is generally mixed with water, the general ratio is 1:1, it is better to mix it with warm boiled water in winter, and the flavor is better when refrigerated in summer.

Apple cider vinegar is known to have many benefits, it can soften blood vessels, relieve high blood pressure, beauty**, and more. For those who are prone to colds, drink a glass 15 minutes after breakfast, and you will have fewer colds if you stick to it. If you want to relieve fatigue, a drink every day around 3 pm can help you recharge.

The amount of apple cider vinegar needs to be controlled, and the amount of apple cider vinegar should not exceed 250ml, this is the diluted amount, in addition, friends with too much stomach acid should drink less. Don't drink on an empty stomach.

Method: 1 First wash the apples, then wait for the apples to dry naturally or dry with a clean cloth, 2 Take all the apples and slice them, and then put a layer of apples and a layer of rock sugar into a clean glass jar (the ratio of 1 kg of apples and 4 taels of rock sugar).

3 Finally, wait for the rock sugar to melt and separate the water from the apples.

According to my colleagues, this natural fermentation method will first turn into cider, and it will take a year for vinegar to become vinegar, if you want to speed up the process, you can wait for about 1 or 2 months before pouring pure brown rice vinegar, and never add vinegar and apples together, so that the taste will be good.

Ingredients: 1,000g apples, 1 aged vinegar, a pinch of rock sugar (about 50g, or without).

Drinking method: Drink diluted with 8 times water after meals.

Method:1Wash the apples and cut them into cubes and place them in a glass jar.

2.Add 1, aged vinegar and a little rock sugar, seal.

3.It can be consumed after 3 months of storage.

Smart jealousy: if the use of apples is a local organic apple, you don't need to peel, if you use imported apples, because the skin has wax, must be peeled, apple cider vinegar is the most ideal fruit vinegar for women's beauty, ruddy**, help digestion, improve constipation, enhance gastrointestinal health, and prevent obesity.

The ancient method of homemade safe apple cider vinegar is the face of the fat-burning drink industry.

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Teach you how to make apple cider vinegar at home.

1. Apple cider vinegar.

Method: 300 grams of glutinous rice vinegar, 300 grams of apples, 60 grams of honey. Wash and peel the apples, cut them into cubes and place them in a jar and shake with vinegar and honey. Seal tightly in a cool place and open after one week. Take the juice, add three times and boil water to drink.

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Ingredients: 4 apples, 1 glass bottle, 80g rock sugar, 450ml rice vinegar, fruit knife.

Preliminary work: aClean the apples, then cut them into slices with a knife, spread some rock sugar at the bottom of the bottle, put the apple slices in, pour in rice vinegar, soak the apple pulp completely, and then put rock sugar, hehe, rock sugar can be added according to your own taste, and then cover the bottle with a protective film, cool and seal it for three months, it's very simple

Post-production: When the vinegar is golden brown, it means that it has been soaked, and then take out the apple pieces and no longer use them, filter them twice with clean gauze and then bottle them, the fruit vinegar will look clearer. Wait for the bottle mouth to close the plastic wrap, screw the cap, and store it in a cool and refrigerated manner.

When you want to drink apple cider vinegar, you can open it directly and drink it directly, or mix it with an appropriate amount of honey for a better drinking effect.

Apple cider vinegar can help people improve constipation, reduce cellulite, help digestion, strengthen the stomach and intestines, beautify the skin, and eliminate fatigue.

Ingredients: 1000 grams of apples, 1000 ml of aged vinegar, 300 grams of rock sugar.

Method: Wash the apples, cut them into pieces with the skin and put them in a jar; Pour in rock sugar and vinegar, seal and place in a cool place; After about 3 months, the seal is opened, and the vinegar is drained and bottled separately.

Drinking method: Take 30 ml each time, dilute 8 10 times with cold (or warm) boiled water, and drink after meals.

1. 3 apples, a bottle of rice vinegar, and a little rock sugar.

2. Wash the apples, wipe them dry, and cut them into cubes or slices.

3. Put the cut apples into a layer of the bottle, put some rock sugar, a layer of apples and a layer of sugar, spread the bottle 4, pour in rice vinegar, submerge the apples, cover the mouth of the bottle with plastic wrap, close the cap and put the bottle in a ventilated place, open it every once in a while for ventilation, and ferment for two months to turn yellow on the line More 4

Life hacks, the right way to make homemade apple cider vinegar.

How to make homemade apple cider vinegar:

Spare ingredients: 10 apples, 1 lemon, 1 bottle of rice vinegar, 100 grams of rock sugar;

Production process: The first step is to prepare an appropriate amount of apples, clean them in advance, and then dry the water of the apples, remember to ensure that the surface is water-free, then remove the apple core, and cut the apple skin into thin slices;

In the second step, at the same time, the lemon needs to be washed with salt, the water is dried, and it is also necessary to cut it into slices, and at the same time, the lemon, rice vinegar, rock sugar, etc. are prepared together, and a container is ready to hold apple cider vinegar;

The third step, the container needs to be sterilized in advance to ensure that it is waterless and oil-free, and in the processed container, a layer of apples, a slice of lemon, and a layer of rock sugar are sprinkled with it.

The fourth step, until all are put away, then pour rice vinegar into it, you need to cover the ingredients, the specific amount is determined according to the actual situation, and then seal the bottle with a piece of plastic wrap, and then tighten the cap;

The fifth step, seal it well, put it in a cool place to preserve, about 2 months, see the color of the vinegar in a pale yellow state, it means that the bubble is ready, take out the apple pieces, and then filter the apple cider vinegar with gauze, and re-put it into a clean bottle for preservation.

1. 3 apples, a bottle of rice vinegar, and a little rock sugar.

2. Wash the apples, wipe them dry, and cut them into cubes or slices.

3. Put the cut apples into a layer of the bottle, put some rock sugar, a layer of apples and a layer of sugar, spread the bottle 4, pour in rice vinegar, submerge the apples, cover the mouth of the bottle with plastic wrap, close the cap and put the bottle in a ventilated place, open it every once in a while for ventilation, and ferment for two months to turn yellow on the line More 4

The ancient method of homemade safe apple cider vinegar is the face of the fat-burning drink industry.

Teach you how to make apple cider vinegar at home.

Teach everyone a little trick of homemade apple cider vinegar, drink a glass every day, **** no ***.

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I first wash a box of apples and add some white vinegar to it, so that after making it, it becomes apple cider vinegar, which is particularly delicious.

This is very easy, just chop the apples and ferment them, don't let the temperature be too high, and ferment naturally at a low temperature.

Apple cider vinegar is sweet and sour, and the fragrance of apples is very delicious, and it is a very healthy drink.

Its production method is also relatively simple, cut the apple into slices, rock sugar, fruit vinegar in a glass container and seal the bottle mouth can be made, it is really very easy to make.

You can chop the pan directly and then add some liquor to ferment.

Prepare apples, white vinegar, rock sugar.

2. Wash the apples, cut them in half and remove the pits.

3 apple slices.

4. Prepare an oil-free and waterless glass bottle, a layer of apples, a layer of rock sugar, and pour white vinegar into the code, and you can cover the apples.

6 Cover a layer of plastic bag, then screw on the cap to seal.

7 About 1 month or so is fine, filter out the apples, and the rest is apple cider vinegar, which is golden and translucent in color.

8. The ratio of purified water and apple cider vinegar to 10:1 can be adjusted into a delicious apple cider vinegar drink. It tastes better with ice cubes.

Apple meets vinegar, it is fragrant and curative, and homemaking is not troublesome, it just requires some patience, but when you smell the refreshing aroma mixed with the fragrance of apples, you will feel that the long wait is worth it.

Homemade apple cider vinegar preparation.

Step 1

The apples are scrubbed with a pinch of salt to remove dirt and wax, and then the skin is allowed to dry naturally.

Step 1

Remove the core of the apples and cut them into thin, oblique slices.

Step 1

The container is boiled in boiling water in advance to naturally volatilize the water, and then stacked in the container in the order of a layer of apples and a layer of rock sugar.

Step 1

Yard to about 2 cm from the bottle mouth (that is, the basic yard is full), and pour all the remaining rock sugar.

Step 1

Fill the container with rice vinegar and drown over the apple slices.

Step 1

Then seal the mouth of the bottle with plastic wrap, close the lid, and stay in a warmer place for more than three months, when the apples are all yellow-brown and dry and float in the vinegar, and the vinegar is bright golden yellow, pay attention to remove the apples before drinking, and filter the vinegar about 2 times with multiple layers of gauze to remove the flesh remaining in the vinegar.