Let it Roll
New member
I have a half gallon of Apple Cider that has "turned". It's unpasteurized, instead being treated with some kind of Ultraviolet light to prevent bacteria. In any case, the container wasn't completely air tight, causing it to turn. I doubt that it's turned to hard cider quite yet. I've opened the cap a little bit, to allow for some air circulation, and it's currently in my fridge.
I've done a lot of Internet research on making Apple Cider Vinegar, but that's only confused me, as there's just so much contradictory information out there. What I think I can do to turn this Apple Cider into good Apple Cider Vinegar is to put it in a wide mouthed crock, add a few cups of Bragg's AVC (unpasteurized, containing the "mother"), cover it with cheese cloth and then leave it in a warm place for several weeks, stirring it daily, and when it's ready, bottle it and store it in a cool, dark place. Sounds like a plan to me...however...
Will this work? And will it produce a decent tasting vinegar? I take 1 tsp of health food store bought AVC in a glass of water, twice a day, as a health tonic, but I'd much rather make my own. I have read quite a bit about the 'vinegar eels", though, and they concern me. I understand that they're not dangerous and are not "worms" as in harmful parasites and that they can be ingested without problem, but they're still turning me WAY off. Is it certain that I'll get these eels in my vinegar if I make my own? Or can they be avoided, and if yes, then how?
Any vinegar making tips you might have will be most helpful.
Thank you.
I've done a lot of Internet research on making Apple Cider Vinegar, but that's only confused me, as there's just so much contradictory information out there. What I think I can do to turn this Apple Cider into good Apple Cider Vinegar is to put it in a wide mouthed crock, add a few cups of Bragg's AVC (unpasteurized, containing the "mother"), cover it with cheese cloth and then leave it in a warm place for several weeks, stirring it daily, and when it's ready, bottle it and store it in a cool, dark place. Sounds like a plan to me...however...
Will this work? And will it produce a decent tasting vinegar? I take 1 tsp of health food store bought AVC in a glass of water, twice a day, as a health tonic, but I'd much rather make my own. I have read quite a bit about the 'vinegar eels", though, and they concern me. I understand that they're not dangerous and are not "worms" as in harmful parasites and that they can be ingested without problem, but they're still turning me WAY off. Is it certain that I'll get these eels in my vinegar if I make my own? Or can they be avoided, and if yes, then how?
Any vinegar making tips you might have will be most helpful.
Thank you.