When we first moved in here in October, there were quite a few cooking apples remaining on the trees in the orchard and we made good use of them. However, there were also many windfalls littering the ground. Keen not to waste them I left just a few for foraging creatures and decided to use the rest to make a big batch of apple cider vinegar.
This vinegar is not for our culinary use. As I say I made it using some windfalls. (It was also left to ferment in an old, though clean, swing bin filled with water, with a tea towel over it!) It will be very useful though, for cleaning and for the dogs etc.. As I mentioned in an earlier post, I use apple cider vinegar to cleanse and condition my hair, along with bicarbonate of soda. (It works very well for me.) The many other uses and health benefits of apple cider vinegar are well documented and seemingly almost endless! I will soon have a year’s supply.
The vinegar has been fermenting in the utility room next to the boiler for the last few months. Today I decided to decant it into smaller containers, removing the large bits of apple. It will continue to ferment for a few more weeks before I finally strain it into its final bottles. In order to retain all the health benefits it is best not to pasteurize it, though some people prefer to do so. If you have the inclination to make more then the ‘mother’ should be kept to kick start future batches.
Apple cider vinegar can easily be made from apple cores and scraps, so can be done by anyone, even if you are not lucky enough to have apple trees in your garden. A great way to make use of what would to some be a waste product.