- Fermentation Type: Alcoholic (~ 5%) for cider and acetic vinegar
- Preparation time: 1 hour
- Fermentation time: 6 weeks
- 4 liter (16 cups) carboy or bottle compatible with the Bubbler
- Hermetic Glass Bottles
- Sanitizer Solution for Brewing
For 4 litres of cider (16 cups)
- 1/4 sachet (1 g) of Champagne yeast or beer yeast
- 100 ml (3/8 cup) warm water
- 1 teaspoon cane sugar
- 4 liters (16 cups) fresh apple juice unfiltered, without preservatives
- 2 teaspoon cane sugar
- Clean and sanitize equipment
- In a bowl, activate the yeast in lukewarm water with sugar, or according to the instructions on the package
- Pour the apple juice into the carboy, then the activated yeast. Close and fix the bubbler
- Ferment at room temperature (from 16 to 22°C/60 to 71°F) for 30 days or until there are no apparent bubbles in the bubbler
- Let stand in the refrigerator for 24 hours to decant the cider: The yeasts settles at the bottom
- Sanitize the bottles, then carefully pour the cider, taking care not to lift the yeast deposit. Discard the solid residue
- Add 1/2 teaspoon sugar in each bottle, close and ferment at room temperature for 2 weeks
Keeps 2 months at room temperature or 6 months in the refrigerator.
If your cider has an olfactory defect-or worse, taste- everything is not lost: turn it into vinegar! Simply replace the bubbler on the carboy with a breathable fabric and then forget the container in a corner of the house or attic for at least 6 months. That's it, the trick is done! You just have to get started on the preparation of marinades.
If patience is not part of your qualities, add a few drops of unpasteurized vinegar to speed up the process. As with the kombucha, a mother visible to the eye will form in vinegar. It will be used to speed up your next vinegar.
Many grandmothers confirm that apple cider vinegar is excellent for digestion. Just swallow a tablespoon before the meal. It's also excellent for the day after the well watered watch (this is a youth secret).
Recipe from Fermentation Revolution Book.