This week I have filmed my first ever “How to” video. I’ve started with How to make Apple Cider Vinegar because it’s such an easy thing to do, such a good use of apple scraps, and the end product is so useful.
I use Apple Cider Vinegar as a conditioner for my hair, for diluting into the chickens’ water (great for preventing internal parasites) and for cleaning. ACV also has masses of health benefits if you drink a diluted dose every day.
Basically, you save up a load of apple scraps, or use bought or homegrown apples (preferably organic), chop them up, cover with spring water or filtered tap water, add some sugar and leave it to ferment for 2 or so weeks in a warm, dark place. You need to stir it every day, and make sure the apples stay submerged under the water. After a few weeks, you’ll see bubbles forming and it will smell alcoholic - a sure sign the fermentation process is underway. You can then strain the bits out and let it sit for another 4 or so weeks in a warm, dark place. Voila! Apple Cider Vinegar!
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