How Do You Make Apple Cider Vinegar With Apple Cider?
Making apple cider vinegar from apple cider is a simple process, but it requires some care to make high-quality vinegars. Yeast acts with oxygen at a steady temperature to convert fruit sugar to alcohol and then to acetic acid. Oxygen must be stirred into the mixture daily. Fermenting cider at the wrong temperature, whether too hot or too cold, guarantees failure. Follow this method to make 5 gallons of apple cider vinegar with apple cider. Make a starter by crumbling 1 brewer’s yeast cake, or 1 tablespoon of brewer’s yeast, in 1 quart of apple cider. Do not use bread yeast. Mix well. Add remaining 4 3/4 gallons of cider. Pour into clean glass containers until they’re about 3/4 full. Wide-mouth containers are easier to use, but not required. Cover the openings with one layer of cheesecloth held loosely in place with a rubber band. Do not put lids on the containers. Keep the containers away from direct sunlight in a cool room. The temperature should stay in the 60 to 80 degrees F range
