Making apple cider vinegar

Making apple cider vinegar has been on my radar for years and somehow I just don’t know why (oh why?!) I have never made any until¬†this year. Well I did start last year but on a small scale, so that doesn’t count. Our apples start in early September and go all the way through to early November so we are very lucky with a very long harvest.

Apples that are not perfect looking but oh so tasty

Apples that are not perfect looking but oh so tasty

It is so easy and so satisfying as well as being super healthy and I just followed my friend Carl Legge’s recipe with some added components, I can’t help tinkering! In one batch I added, the last strawberries along with the apples, in another batch I added the latest nettle tops before the winter and in another I added hyssop.

Laden with apples

I plan to make another 5 litre batch with my Kombucha (again Carl supplied me with this nearly 2 years ago and I drink this everyday and it is also possible to make vinegar with Kombucha so am going to try that.

Apple vinegar home made in batches of 5 litres with strawberries and nettle tops

Apple vinegar home made in batches of 5 litres with strawberries and nettle tops

I use a lot of vinegar in my cooking, as well as my preserving so it just made total sense to use the apples in our orchards to supply us through the year. We garden organically and so it makes even more sense. I also drink 20ml everyday in warm water with some of my honey, super good for joints.

Strawberries will hopefully impart a delicate note to the vinegar

Strawberries will hopefully impart a delicate note to the vinegar

 

Nettle tops

Nettle tops

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Tubs of water, sugar and apples, strawberries and nettle getting filled up to leave in a warm place to ferment over 7-10 days.

 

 

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