Cider and apple cider vinegar

Apples can be used to make not only jam and apple pie. Various very useful liquids are also prepared from this product. Among them are cider and vinegar, the recipes of which are offered

Sugar-free apple cider “French” – recipe

Apples are selected in a ratio of 2:1, that is, two parts of sweet apples and one part of sour apples. They are washed and squeezed out the juice, while the apples can not be peeled and the core can not be removed. You can squeeze the juice by any method. The resulting juice is poured into a large container and left for a day in a dark place at room temperature. The next day, remove the juice from the sediment and pour it into a container in which further fermentation will take place, you must also put a hydro seal.. The container is installed in a dark place for three to five weeks.

When it is noticeable that the drink has brightened, and a sediment has formed on the bottom, fermentation is over. At this stage, you should decide whether you want to get an effervescent sparkling drink or not, because the further preparation of cider depends on it. If you do not plan to saturate with carbon dioxide, close the container tightly and keep it for three to four months in a dark room with a temperature of 6 – 12 degrees above zero. When this period expires, the cider must be filtered again, bottled and tightly corked. Depending on the sugar content of apples, the expected strength is 6 – 10%. If stored in the refrigerator or in the cellar, the shelf life will be approximately three years.

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To obtain an effervescent sparkling drink, after fermentation, the liquid is carefully poured into bottles so as not to muddy the sediment, on the bottom of which a tablespoon of sugar is placed, which is needed to re-ferment the drink and saturate it with carbon dioxide. Bottles should be corked and placed in a dark place for one and a half to two weeks. Once a day, you should check the gas pressure, for which the corks are slightly opened and released. Otherwise, the bottle may burst. Further storage is also possible in the refrigerator or in the cellar.

Apple cider vinegar – recipe

Apple cider vinegar contains about 16 types of amino acids, three times more than in a fresh apple. To make apple cider vinegar, sugar is added to the freshly squeezed juice (two to three tablespoons per liter), heated a little (up to 30 degrees) and the bottles are filled to 3/4 of the volume. To start the fermentation process, put a few unwashed crushed raspberries in each bottle. During cooking, the liquid begins to increase in volume. Depending on the temperature at which vinegar is prepared, the process can take from one to three months. Useful properties of apple cider vinegar.

For colds, this product will help bring down the temperature, which is diluted with water and rubbed on the patient’s body. Apple cider vinegar contains pectinone, which helps to lower blood cholesterol levels, it improves the condition of blood vessels. Apple cider vinegar helps with insect bites. A drop of liquid is dripped onto the bite site, rubbed and everything comes out This vinegar also helps with corns. The peel of rye bread is soaked in vinegar and applied to the problem area, wrapped with foil or bandage, it is better to do it at night