Make Your Own Apple Cider Vinegar. Part 2

Turn organic apples into apple cider vinegar.
Turn organic apples into apple cider vinegar.

I did speak about the anecdotal, and the substantiated  benefits of apple cider vinegar in my first post (see the link below) but, what is it that keeps me drinking it?

I’ve never been tempted to drink vinegar before this year. Who drinks vinegar? It’s sour…

Me. That’s who. I drink raw, unpasteurised apple cider vinegar everyday. I am not going to pretend that I particularly like the flavour, but it is tolerable mixed with raw honey, warm water and lemon juice. I’ve settled on once a day, just before my evening meal, and I just chug-a-lug it down in one go.

Dear reader, I can’t pretend to you that I know for certain, but my intuition tells me that it has offered me very definite health benefits.

I’m not a health zealot by any stretch of the imagination 🙂 But, when something works, well, you go with it.

Stage 2 of making my own apple cider vinegar was easy. I’ll outline the steps:

  • Wash and sterilise a smaller jar than your original. As you can see from the photo, there is a degree of natural evaporation, and the apples themselves account for a considerable amount of volume in the starter jar.
  • Using a sterilised dish cloth, piece of muslin, or a paper coffee filter, strain your starter mix into the smaller sterilised jar.
  • I squeezed all the liquid out of the apples before discarding them. Doing this does add more sediment, and will contribute to a cloudier mix, but, that’s ok.
  • Cover with another material that will allow oxygen into the liquid. Oxygen, at this stage is necessary for the complete conversion of alcohol into vinegar. I used a layer of paper towel, and some string.
  • Label and date.
  • Place in a dark, temperature stable spot for another 3-4 weeks, stirring every couple of days. The stirring introduces further oxygen.

Cross your fingers 🙂

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THIS post will fill you in on the first stages of making your own raw, unpasteurised apple cider vinegar.

There is a step 3, and I’ll be sure to let you know how I go with that one too.

Until then, I wish you love, happiness, health and lots of good food!

’till next time

sweetrosie x


4 thoughts on “Make Your Own Apple Cider Vinegar. Part 2

  1. Why not just go out an buy a gallon of locally made apple cider and let it ferment? I thought that’s what they do to make it.

    1. Hi there Lorraine, and thank you for visiting 🙂 Excellent question! Primarily, I guess my answer is that I wanted to undertake the whole process myself. I do like a project, and this one piqued my interest. As you mention though, readers with access to organic, local cider could start their vinegar making using that. Have a great week!

  2. I wish I had known about this 15 years ago when we had our own apple trees. What health benefits do you feel you get from apple cider vinegar?

    1. Hi there Lillian, lovely to hear from you, thank you for visiting.
      I have thought about this quite a lot. I really wanted to avoid relying positives about acv that could not be substantiated.
      In saying that, I am also a big believer in instinctual eating, so I am fairly confident in my ability to suss out any placebo effect that might be in play.
      Absolutely, definitely, acv has assisted me in achieving some weight loss. Yes, I have made other dietary changes, and yes, they did result in weight loss, however, the inclusion of acv coincided with a fairly rapid increase in the amount loss. I hadn’t been plateaued or anything like that, so I can safely attribute the increased loss with this new inclusion.
      I feel my skin is clearer, again, subjective, but I sense it ties in.
      It most definitely (for me) assists with digestion. Especially if my meal is very high in protein and/or fat.
      It is subjective isn’t it Lillian? Can’t hurt to try it though? 😉 I do wish you good health and happiness 🙂

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