LET’S MAKE RAW APPLE CIDER VINEGAR – UNFILTERED, UNPASTEURISED (with MOTHER)
When I saw my apple trees heavily laden, I stopped and thought, what can I do with all these wonderful apples that will keep for some time. Being on a clean eating regime it suddenly occurred to me to have a go at making my own Raw Apple Cider Vinegar.
So yesterday, I got the ladder up into the tree and picked 10 kilo of beautiful apples. The tree was full and it would have been such a shame to waste such a wonderful, purely organic, nature given fruit.
I had a great many masons jars from previous preserving of various vegetables, so I dug those all out and got them prepared. You must ensure before you start that all your bottles and implements are sterilised and free of any micro bugs. I usually run mine through the dishwasher which gets up to a very his temperature or you can warm them in the oven as well. You can also use VWP sterilising tablets which you can purchase at any Home Brew shop.
The recipe itself could not be easier. The only other thing that are required is apples, water, sugar and an abundance of patience for the fermentation process.
It’s very important to add here the immense health benefits Raw Apple Cider Vinegar has. It has a high Acetic Acid content, with potent biological effects. It can lower blood sugar levels and assists in fighting diabetes. It helps to lose weight and in particular, belly fat (that’s a win win). It also lowers cholesterol and improves heart health. Your blood pressure may also be reduced when taking regular doses of ACV. You may also find your skin, nails and hair improve.
I like to take mine in the morning and evening in a cup of warm (not hot) water with 1/2 squeezed lemon.
Now, let’s get started
I am using 500 ml Mason Jars (you can use any type of jug (glass or ceramic) do not use plastic as this can contaminate the vinegar
Make sure your jars and utensils are sterilised.
METHOD
A 500ml jar with take about 6/7 medium size apples
Use 1 tsp sugar per apple of Dark or Light Muscovado Sugar, Dark or Light Brown Sugar, Honey, Organic Cane Sugar (buy organic if you can)
Filtered water
Cut up your apples, place in vessel you are using, mix sugar with a little warm 
filtered water to assist it in dissolving, add to apples, top up with water and give it a good stir with a wood spoon (do not use metal for stirring). Cover with cheesecloth, paper towel and put an elastic band around mouth of jar or vessel. I like to label mine with the date, type of sugar and apple.
Now here is where the patience is required. Store in a warm place – if your 
kitchen is warm – place on kitchen counter. Every day for first 10 days stir, then for the next 10 days stir every second day, then leave for the next 10 days. After the 30th day, strain apples and retain liquid. Put liquid back in jar and again cover with a breathable cheesecloth or paper towel and leave for 2 to 3 months. The longer you leave it, the better it will develop.
This vinegar will contain a bacteria looking cellulose which is what gives it all its great health properties called The Mother. This will settle to the bottom. When you are finally ready to use your vinegar, always give it a good shake (it will get cloudy) and use.
I hope you have fun making this and I will be back to give a full report on my efforts and also the experiments I have had with other sugars like Stevia, Honey and Coconut Sugar.
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Mary Joan Calder
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