Homemade Apple Cider Vinegar With Raisins And Honey. Step-by-step Recipe With Photo

Homemade apple cider vinegar with raisins and honey turns out to be milder in taste than regular alcoholic vinegar. A lot has been said about the benefits of apple cider vinegar. It also lowers appetite, which means it helps to lose weight, contains various amino acids that are useful for our body. However, one should be careful to "treat" with vinegar, as acetic acid injures the gastric mucosa and destroys tooth enamel! The most useful and delicious apple cider vinegar, of course, is the one made with your own hands at home from ripe, sweet, own apples! It is very simple to prepare it, because in fact, what vinegar is is fermented apple juice.

• Cooking time: 30 minutes
• Quantity: several bottles of 0.5 l

Ingredients for Apple Cider Vinegar with Raisins and Honey

• 4 kg of sweet apples;
• 60 g light raisins;
• 3 tablespoons of honey;
• 60 g granulated sugar;
• water.

How to make homemade apple cider vinegar with raisins and honey

Wipe off ripe, sweet apples with a napkin or clean cloth. You don't need to wash apples that are made for wine or vinegar. Yeast bacteria live on the apple peel, which will speed up the fermentation process. Cut the core out of the prepared apples. The core can not be removed, by and large it will not cause any harm, only there will be more garbage in the pulp.

Rub the apples for homemade apple cider vinegar on a coarse vegetable grater. You can also chop the fruit in a food processor, use a meat grinder, or chop the apples into thin slices, but this will take up more space, so I vote for a grater or blender.

Now take a large jar (3 or 5 liter). We shift the grated apples into a jar, add granulated sugar, add unwashed light raisins, pour warm boiled water so that the water overlaps the contents of the jar by about 2-3 centimeters. Usually I take 1 liter of water for 3 kg of apples, it all depends on the juiciness of the fruit.

Now we pull a medical glove over the neck of the can. After about a day or two, the contents of the jar will begin to ferment, the juice will separate, the pulp will rise upward, the glove will inflate like wine. We put the jar in a dark, warm corner for 2 weeks. The room temperature at this stage is from +20 to + 25 … + 30 degrees.

Once a day, remove the glove and stir the contents with a wooden spatula or spoon.

After two weeks, filter the contents of the jar through cheesecloth.

We squeeze the apples thoroughly. Add honey to the squeezed liquid, mix thoroughly so that the honey is completely dissolved.

Pour homemade apple cider vinegar with honey into dry, clean bottles, seal tightly and leave in a dark and warm corner for another 1 month.

After a month, pour the homemade apple cider vinegar back into clean bottles, as sediment collects at the bottom. Drain carefully so as not to shake the sediment. We seal the bottles tightly, store them in the refrigerator or cold cellar. Storage temperature from +6 to +8 degrees Celsius.

Such a sediment falls to the bottom, the layer can be quite impressive.

By the way, ready-made homemade apple cider vinegar can be a little cloudy, nothing to worry about. Successful blanks.