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Old 09-26-2010, 09:44 PM   #1
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Default Apple Cider Vineger

I am pressing apples for cider and thought that I would like to make some apple cider vinegar as well. I do not have a mother.
Anyone know how to do this or could give me pointers? i thought about maybe adding Bragg's apple cider vinegar, it says it has the mother in it.
Another issue is what container should I use to make it in? Could i use the natural yeasts and wild ferment and get vinegar?


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Old 09-26-2010, 10:03 PM   #2
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I've never done it, but if I were to, I'd obviously start out with good cider. I know some of the natural cider vinegars are unfiltered and thus have the bacteria, or mother still present to some degree. If you open it up to wild stuff, you will definitely end up with vinegar, but the quality might be suspect since some other things can get in and really funk things up. Really, you want as much cleanliness as in brewing (I would think) since you want the acetobacter to turn the alcohol into acetic acid. You don't want mold or other funky stuff growing in there while its going on.

I also know acetobacter is a big fan of oxygen. If you brew in a carboy, you could use the wooden dowel trick like a lot of people have done for making sour beers. Stick a long wooden dowel rod through a drilled stopper. Place the stopper into the carboy. In theory, this lets some oxygen in for the acetobacter to do its stuff.

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Old 09-27-2010, 03:15 PM   #3
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I've never made vinegar (on purpose), but I've given away crappy tasting cider batches to friends for this purpose. You definitely want to start with a mother if its for drinking purposes. If the vinegar is for cleaning or mixing with animal feed you can just put a cheesecloth over an open bucket and let it do its thing. However whatever method you use, you dont want it anywhere near your cider. You dont want to be encouraging a big culture of acetobacter near your good stuff. Make it in a separate building or let friends do it.

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