HOMEMADE APPLE CIDER VINEGAR
FLOWER POT KITCHEN
FLOWER POT KITCHEN
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Ingredients

  • 9 months matured
  • 1 gallon per demijohn 1 sterilised fermentation bucket
  • 1/2 tsp pectin enzyme per 5 ltr or 1.32 gallons
  • 1/2 tsp of pectin enzyme per
  • 5 ltr of apple juice, cover and leave to ferment for
  • 24 hrs Whisk the apple juice to aerate creating some frothing on top, leave covered to ferment for a further five days, now this is working with the natural yeast in the air and in the juice, this is not dissimilar to a sour dough ferment where the wild yeast is your ferment, I have had a sourdough ferment that
  • 162 years old

Instructions

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