I've been using ACV for more than a month and sadly I have my last drop of it yesterday. In my curious mind, since I am practicing my homesteading skills, I thought it would be better if I can produce my own apple cider vinegar.
What is Apple Cider Vinegar?
Apple Cider Vinegar is widely known use in salads but nowadays it is not only ideal for food but also include our well being. It is now popular to help people to lose weight (with proper diet and exerscise. It good for gut and metabolism and boost immune system.
The way it is made was from fermentation. Fermenting foods had been practice by early ages thousands of years ago. It is their way of naturally preserving their foods and the result, as it ferments, a good bacteria which is called lactobacillus starts exist.
There are dozens of different brands of ACV but the most in demand labeled with the "mother". It has to be done unheated to ensure it won't killed the good bacteria in it. Use of organic apple was a better choice considering the fact that pesticides are widely used in farms today.
The taste was actually very sour, tangy and strong. Apple Cider Vinegar needed to dillute or mix with water to take early in the morning with an empty stomach. It is very dangerous if you take it pure 'cause it will surely burn your throat. You can add some lemon, honey and ginger just to add hint of flavor.
This is how I prepare my journey on making my Apple Cider Vinegar at home.
1.I washed to pieces of medium size red apple. Peel the skin, separating the core and seeds and slice the apples in small pieces.
2.Then let it soak for few minutes and drain it. I prepare glass jar, brown sugar, water and apples.
3.I sterilized the jar first and towel dry it. I put those apples, peels and core inside the jar. Add some sugar around 2-3 tbsp and submerge it with distilled water all the way to cover the apples entirely.
4.I took the lid and write the date when I start do ferment it and store it in dark place over room temperture to start the fermentation process.
I needed to wait for 2 weeks to transfer it in a bottle which will be fermented for a month or more. I don't know if I did it right, so for those of you who knew or already try to make an apple cider vinegar, kindly give me some advice and tips on what should I expect to see in my apples after a week.
This is now fermenting for 1 week. I haven't seen any molds. It still has the apple scent but a hint of tangy and soury so I guess it is an indication that my apples needed more time to mature and ferment longer.
I guess this is all for today, thank you and bye for now. This is a part of my #MyFirstTry series 
The Lazy Artist