Vinegars - Apple Cider Vinegar

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
Ingredients:
Apples

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.