How to make homemade vinegar. The homemade vinegar preparation allows you to have at your disposal wine or apple vinegar of excellent quality and of certain origin. In fact, we will choose the raw materials from which to dedicate ourselves to the preparation of this well-known food, used as a condiment, but to which numerous beneficial properties are attributed, even more so as regards apple cider vinegar. In both cases, wine vinegar and apple vinegar allow various alternative uses to food, for example with regard to house cleaning and personal care.
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La homemade vinegar preparation allows you to have at your disposalwine vinegar or the 'apple vinegar of excellent quality and of certain origin. In fact, we will choose the raw materials from which to dedicate ourselves to the preparation of this well-known food, used as a condiment, but to which numerous are attributed beneficial properties, even more so with regard to apple cider vinegar.
In both cases, wine vinegar and apple vinegar allow various alternative uses to food, for example with regard to house cleaning and personal care.
Index
How to prepare the mother of vinegar
To prepare wine vinegar in the house it is first of all necessary to obtain the "mother". It will therefore be necessary to pour into a large container, preferably terracotta, 1 liter of wine whose alcohol content must be around 10-12 degrees. They will have to be added to the wine 250 milliliters of vinegar good quality.
Everything must be closed with a cork and left to rest for two weeks, remembering to open the container and let it air its content for 30 minutes a day. After the set time has elapsed, a sticky substance will have formed at the bottom of the container. This is the mother of vinegar. A part of the mother can be taken and used for the preparation of the vinegar itself.
How to make homemade wine vinegar
The ideal temperature for the fermentation of the vinegar and for the preservation of the mother is around 28-30 ° C. The home preparation of wine vinegar will therefore be facilitated during the summer months. For facilitate fermentation, it is possible to add breadcrumbs to the preparation, remembering to filter the vinegar afterwards, before use. Once the mother of the vinegar has been removed from the container used for its preparation, it is possible to eliminate its lower part, which is usually less active. For the home preparation of wine vinegar you will need:
- A demijohn
- Mother of vinegar
- 2 liters of 10-12 alcoholic wine
The demijohn to be used must have a capacity greater than 2 liters. Using a demijohn is advantageous as it allows you to protect the wine and the future vinegar from dust, as the mouth of the demijohn, which must remain open for a long time, is rather narrow. At this point, the mother of the vinegar and the chosen wine must be introduced into the demijohn.
Everything will have to be left rest for a month at room temperature, after which vinegar will have formed. At this point the vinegar can be poured into a bottle. It is advisable to pour only a part of it, so as to be able to fill the demijohn from time to time with new wine, so as to refresh the mother and to allow the new formation of vinegar.
Read also: Vinegar: 30 alternative uses
How to make apple cider vinegar at home
Apple cider vinegar is a preparation that allows the recovery of apple cores, which otherwise would be discarded and thrown away, as well as leftovers from the fruit itself. Two kilos of pieces and apple cores are enough to prepare an excellent condiment at home and at the same time a natural remedy whose various possibilities of use should not be underestimated. For the home preparation of apple cider vinegar you will need:
2 kg of cores and pieces of apple
1 glass jar with lid
Acqua
Il process for the preparation of apple cider vinegar is very simple. The cores and pieces of apple will be placed on the bottom of the glass container. Everything will be covered with cold water. After closing the container with a lid, it must be left to rest at room temperature. There ideal temperature for the formation of apple cider vinegar is around 25 ° C. Check your container, because after a few days of standing, a foam will form on the surface of the liquid which must be eliminated. The vinegar will be ready when it releases its own characteristic aroma.
Read also: 10 alternative uses for apple cider vinegar
Marta Albè
