rebecca100
Almost Self-Reliant
Okay so I have almost 2 quarts of pressed cider. I want ot make vinegar. Do I have to have an airlock for the first fermentation? Or can I keep it in a covered jar?
making vinegar questions
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FarmerDenise
Out to pasture
I left mine in a bucket with just a cloth covering to keep out cat hair and such. Since you are not making a fine wine, the wild yeasty beasties won't do any harm.
Are you using some sort of added yeast or culture?
I just let mine turn to hard cider and eventually it turned to vinegar.
After making the juice, I let it sit for several days and then strained it through a muslin cloth and put it in gallon jugs. I covered them with a bit of fabric to keep cat hair and dust out.
Are you using some sort of added yeast or culture?
I just let mine turn to hard cider and eventually it turned to vinegar.
After making the juice, I let it sit for several days and then strained it through a muslin cloth and put it in gallon jugs. I covered them with a bit of fabric to keep cat hair and dust out.
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- #3
rebecca100
Almost Self-Reliant
No, no starter, just planning on letting it go wild. I have 2 jars covered with cloth it is in.
FarmerDenise
Out to pasture
That's all I did. It takes a few months, but I love the results and it feels great that I made it myself.
I did try to stir it once a day, but I didn't always remember.
Eventually I filtered it again, just before bottling it up. I saved the stuff I filtered out, so I could use it to start another batch. We'll see if it works
I did try to stir it once a day, but I didn't always remember.
Eventually I filtered it again, just before bottling it up. I saved the stuff I filtered out, so I could use it to start another batch. We'll see if it works
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- #5
rebecca100
Almost Self-Reliant
Great!! Thank You!! That was what I was hoping for! I tried looking it up but couldn't find anything really useful on it. I knew one of you guys would know.
FarmerDenise
Out to pasture
No problem. I had trouble finding info on it also. I finally just winged it 
Glad I could help out.
Glad I could help out.
As FD said, you want to keep your juice covered against dust, cat/dog hair, that sort of thing. But your covering should allow air in, and the wild "vinegar bacteria". Stirring or shaking periodically, to oxygenate, is a good idea, but not really necessary. It will take several months to turn to vinegar, but the next batch can be kickstarted with some of the older lot. After a month or so take a taste, and then do that every week until it tastes like vinegar to you.
I am experimenting now with apple cider. I took about a quarter cup of the bottom of an organic, unfiltered ACV that we bought at the health food store. Nice and sludgy, even though it never really had a "mother" in it. I filled the same jar with cider and it is sitting on the counter with the lid just placed on it to let any gasses escape. It's been 3 weeks, I think, and it is growing a huge island of icky mother in it . I aerate it once in awhile, but I don't remember to every day. It smells OK, not spoiled, not terribly vinegar-y yet. How long should it take to go through the process if I started already with good bugs? (I tried to hide it, but my SO found it. She thinks I'm crazy.)
. I aerate it once in awhile, but I don't remember to every day. It smells OK, not spoiled, not terribly vinegar-y yet. How long should it take to go through the process if I started already with good bugs? (I tried to hide it, but my SO found it. She thinks I'm crazy.)- Thread starter
- #10
rebecca100
Almost Self-Reliant
Mine has only been sitting 3 days and I already had to skim some mold off the top. I read that is normal though so I'm not worried.....yet.
