Apple Cider Vinegar

sergio said:

Is there a reasonable way to make it at home (say about 15 liters of
it)?
If so, how?

Lots of information on making cider is found in homebrewing forums.

Once you have cider, getting to vinegar should in theory be similar
to making wine vinegar, but I've never done it and have no
idea what subtle differences there may be in the technique.

Steve

sergio said:

Is there a reasonable way to make it at home (say about 15 liters of
it)?
If so, how?

Sergio
Pisa

I don't know where you live, but when I was growing up in NJ we would
buy the raw cider and stick the jug out on the back porch in the cold
October air. We would try to catch it as "hard" cider but if we left
it too long it went to vinegar. Good stuff too. Filter it thru a
coffee filter.

"sergio" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Is there a reasonable way to make it at home (say about 15 liters of
it)?
If so, how?

Sergio
Pisa

Look for one of your neighbors who makes wine vinegar and ask for some
mother. Put the mother into pressed apple juice and let it sit in a barrel
until it become vinegar. It's no different from making wine vinegar other
than what you start with. Where you get pressed apple juice in Italy, I
don't know.

--
http://www.judithgreenwood.com

Quoted message said:

Giusi said:

Look for one of your neighbors who makes wine vinegar and ask for some
mother. Put the mother into pressed apple juice and let it sit in a barrel
until it become vinegar. It's no different from making wine vinegar other
than what you start with. Where you get pressed apple juice in Italy, I
don't know.

Fine for the wine vinegar mother, I have it already of my own.
The problem seems to be how to get the juice.
I can finely mesh the apples with a professional meat grinder, but
then? Should I have some kind of press like the ones (huge on a home
scale!) used to squeeze raisins, or perhaps a centrifuge?
Thanks a lot for any suggestion.

Sergio
Pisa

"sergio" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Giusi said:

Look for one of your neighbors who makes wine vinegar and ask for some
mother. Put the mother into pressed apple juice and let it sit in a
barrel
until it become vinegar. It's no different from making wine vinegar
other
than what you start with. Where you get pressed apple juice in Italy, I
don't know.

Fine for the wine vinegar mother, I have it already of my own.
The problem seems to be how to get the juice.
I can finely mesh the apples with a professional meat grinder, but
then? Should I have some kind of press like the ones (huge on a home
scale!) used to squeeze raisins, or perhaps a centrifuge?
Thanks a lot for any suggestion.

Sergio
Pisa

How about a tomato grinder?

Kswck said:

How about a tomato grinder?

Of course I am convensant with tomato grinders (though I have none,
since I like to eat also the peel of my home grown tomatoes). I expect
such a machine to give out a thick puree, though; nothing like a
juice.
Am I too pessimistic?

Sergio
Pisa

Giusi said:

Look for one of your neighbors who makes wine vinegar and ask for some
mother. Put the mother into pressed apple juice and let it sit in a barrel
until it become vinegar.

Um... um... that won't work, because there's no ethanol in
the apple juice.

Steve

Steve wrote on Tue, 4 Sep 2007 17:49:02 +0000 (UTC):

??>> Look for one of your neighbors who makes wine vinegar and
??>> ask for some mother. Put the mother into pressed apple
??>> juice and let it sit in a barrel until it become vinegar.

SP> Um... um... that won't work, because there's no ethanol in
SP> the apple juice.

I don't know if putting the mother (Lord, that sounds bad ;-)
into the natural juice will have much effect but the juice
*will* ferment to vinegar!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton said:

??>> Look for one of your neighbors who makes wine vinegar and
??>> ask for some mother. Put the mother into pressed apple
??>> juice and let it sit in a barrel until it become vinegar.

Quoted message said:

SP> Um... um... that won't work, because there's no ethanol in
SP> the apple juice.

Quoted message said:

I don't know if putting the mother (Lord, that sounds bad ;-)
into the natural juice will have much effect but the juice
*will* ferment to vinegar!

It might, if there is wild yeast around and under the right
conditions. Or it might not.

You're going to get a more reliable result if you deliberately brew
cider from the apple juice first.

Steve

(Steve Pope) said:

You're going to get a more reliable result if you deliberately brew
cider from the apple juice first.

Quite agreed on that

Sergio
Pisa