The name in science for Vinegar is Acetic Acid. I love all the health benefits that are associated with vinegars, from aiding in digestion, regulating blood pressure, reducing heartburn, being anti-fungal, anti-viral and antibacterial. The list is long and impressive.
Making apple cider vinegar is a 2 step process and you don't require a starter. The bloom on the top of the apples is a yeast that turns the apple juice we press into hard apple cider. The next process is the cider turning into vinegar.
Ferment Type : Vinegar Apple Cider
Date : December 6th, 2018
Notes: The process of making the cider was easy. At the 8 day mark(Dec 14) I had what I worried was mold on the top of the cider. I inquired on the FB group as it was the foam I think that initially came off the apples when juiced and it did look to be forming mold. I scraped it off and it went well after that. It was very cold for a couple of weeks in December and when I would test the cider weekly you could still taste the alcohol so I let it ferment for 6 weeks. I decided to follow the option in Summer's Video and left the cider in the airlock container to finish fermenting.
Modifications: None . Although next time I would use more apples.
Harvest date: January 12th, 2018
Harvest Details: the colour was good, I strained the vinegar in a cheesecloth and bottled it. Smelled and tasted perfect.