Apple cider vinegar

I would like to make my own. We get through a large amount feeding it to the horses. Owning a press and having access to free apples it seems silly not to have a go.

Is it a simple case of leaving off the fermenting lock to allow some 'wild' bacteria into the juice, or do I need to use a culture or the 'mother' from the current unpasteurised ACV that I'm feeding, to get the health benefits ?

judith

What's wrong with just "cider vinegar"? Laughing

I believe that you will get a better end result if you add mother - otherwise you risk picking up the wrong beasties from the air. (She says technically!).

tahir

I don't know about BF but my mum wouldn't be happy to be added to a demijohn of apple juice, she's a bit big to squeeze in too.

BadgerFace

judith wrote:

What's wrong with just "cider vinegar"? Laughing

I believe that you will get a better end result if you add mother - otherwise you risk picking up the wrong beasties from the air. (She says technically!).

I have no idea, I've thought the same ! It does seem 'cider vinegar' sold for health benefits is labeled as 'Apple Cider Vinegar' Question

But then I thought the stuff floating around the bottom of the juice was called 'gunk' - not 'mother' Laughing

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