Homemade Apple Cider Vinegar

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The German state of Hessen, where we live, is home to many apple orchards and is also the capital of Apfelwein, a type of sour apple cider that needs some getting used to (or, as the Germans would say, is a little gewöhnungsbedürftig) at the beginning, but once you learn to enjoy it, it's delicious and very refreshing (even if on the category of apple ciders, for me nothing beats the amazing cidre of Brittany...).

Going back to my original point, which wasn't to write an article about cider: we are lucky to be surrounded by many apple trees within walking distance of our house. Some of them are in organized orchards, and the apples are picked and processed every year; however, many trees seem forgotten or abandoned, and thus the harvest season (usually September and October) passes by while their fruit remains unpicked, falling to the ground.

Apple blossoms are part of the beautiful spring landscape near my home.

Given their abundance in our surroundings, apples have become a staple in our household. My husband makes a killer Apfel-Streuselkuchen, and our dogs get pureed apples as part of their daily diet (and in the winter it's hard to keep them from eating frozen rotten apples that have fallen to the ground - to them it must be like enjoying an ice cream). As for me, I use apples to make different variations of jam, my favorite being the one with rosemary and ginger. And, of course, to make apple cider vinegar, which is one of my favorite recipes and one I make year-round. 

Apple cider vinegar has been used as a home remedy for ages. Among many potential medicinal uses, it stimulates digestion and reduces blood sugar levels. It can be sprayed on the hair to make it shine, or on the scalp as a temporary shampoo substitute (the smell disappears quickly, so no need to worry that you'll spend the day smelling like a salad!). It also has a myriad of household uses. In theory, it's also good for weight loss, but I’m not so sure about that: I've been drinking a spoonful in a small glass of water every day for quite a long time now, but only started losing weight when I actually reduced my food intake! We use it a lot in the kitchen, mainly in salad dressings and sauces.

The following is my apple vinegar recipe. I have to recognize that I didn't invent it, but rather developed it based on several Internet sources (by now I've forgotten which ones).

Ingredients

•      One large, wide-mouthed glass jar (1 – 2 liters).
•      Apples, including skin and seeds, cut into pieces. You can also use apple scraps (peels, cores) left over from other recipes.
•      A handful of sugar (I prefer raw cane sugar).
•      Water.
•      A gauze cloth, cheesecloth or similar.
•      A rubber band.

Fill approximately half of the jar with the chopped apples or apple leftovers. Add water until the apples are well covered, then add sugar and stir well with a long spoon.

This mixture must “breathe”, so the jar must not be closed with a lid. Rather, cover the mouth of the jar with the cloth and fix it with the rubber band. Put the jar in a cool place, away from direct sunlight, and stir it every day with a spoon to prevent the formation of mold.

After the first fermentation process.

After a few days, the apples will begin to ferment: a white foam builds on top, and the mixture starts smelling like apple cider. Some apple pieces will fall to the bottom of the jar. Through this first fermentation, the sugars are turned into alcohol (hence the cider smell). The apples might have fermented already after about 7 days but, to be completely sure, I usually leave it for 10 days before starting the following step.

The mixture has been filtered and is now ready for the next step.

Next you have to filter the liquid using gauze or a coffee filter, and put it in a clean glass container. Cover it again with cloth (or a kitchen paper towel), and leave it alone for a few weeks. During this time, a second fermentation will take place, and the alcohol will turn into acetic acid. In the process, a “mother of vinegar” starts growing on top of the liquid. This is a substance composed of acetic acid bacteria, which looks like a slimy mass that first swims on top of the vinegar and eventually sinks.

The taste of the vinegar develops with time. After 4 to 6 weeks you can start tasting it to see if it has reached the desired level of acidity. For this, carefully take a small amount with a spoon (I read somewhere that it's best to avoid metal spoons, but I'm not sure why) without disturbing the mother too much. She doesn't like to be bothered. 

I usually wait for the full 6 weeks, but I’ve noticed that in the warmer seasons the vinegar is ready after a much shorter time. In summer I've gotten very acid vinegar after only 4 weeks. If the taste becomes too strong, the vinegar can later be diluted with water. 

Jars of vinegar at different stages.

When the vinegar is ready, you can filter it again and fill it in clean bottles. You can leave the mother (which apparently is very healthy), discard it, or use it to start a new batch of vinegar or speed up the production of the next batch (just add it to the liquid after the first fermentation is complete). The mother actually "eats" alcohol and turns it into acetic acid. I've experimented a bit by adding white wine to an apple cider vinegar mother, and after leaving it undisturbed for a few weeks I had an excellent white wine vinegar.

Since the vinegar is so acidic, it keeps for a long time (that's why it's also used to preserve foods), and it doesn't need to be refrigerated.

Bottles of finished vinegar.