Are you making your own Cider? Have you joined the discussion about the right type of yeast yet, whether to wash, to dance around it during a full moon or sing to it naked?
We hadn’t. Our Cider-making experiment failed thanks to our blissful ignorance. We hadn’t even thought of an airlock, I admit in shame. Ah, expert advisers told us dismissively, you’ll get nothing but vinegar!
And vinegar we got. Beautiful, aromatic, golden, delicious home-made cider vinegar. We are now making our own cider vinegar in the third year, and a few litres see us through the entire year. That wouldn’t happen if it was delicious cider, would it?
Don’t wash or peel the apples to include the natural yeast which sits on the skin, just mechanically remove dirt, blemishes and anything which moves or wiggles. Press juice into a large pot. Leave standing open for a few hours to attract more natural yeasts, then put the lid on loosely, keep it at low room temperature away from direct sunlight, and do nothing.
White spots appear on the surface after a few days. Do nothing.
The surface develops a skin with more white spots, and eventually bubbles begin to form. Do nothing. Do nothing until the process is finished. After 7 to 10 days the bubbles stop. The yeast turned the sugars into alcohol, which oxidised into acid: the vinegar emerges!
Filter it through a muslin into a large bottle, canister or demijohn. Be careful not to close it tightly because the fermentation may not have completely finished after all. We put it on the shelf for a couple of weeks, then filter it through a coffee paper filter into pasteurised bottles and use it through the year.
It couldn’t be easier to make and fills me with pride and joy every day when I use our own vinegar.