Apple Cider Vinegar from Scratch (with and without Mother)

[@sarariobom6950]

It took me SUCH A LONG TIME to find a video on how to make apple cider vinegar with the Mother. Thank you so much!

[@OldSchoolPrepper]

no problems, let me know if you run into any issues..i'll try to help out. I usually answer witin 24 hrs if i'm in town.

[@Kitiwake]

an equally long time to explain it.

[@shelleytheresaollinger5180]

Thank you SO much for this helpful, straight to the point video! I searched everywhere and saw no visuals of what the Mother looks like. I was actually throwing it away during the 4 weeks because I thought it was mold! She reappeared in strands so I hope there's enough left. 🙏

[@OldSchoolPrepper]

Mother wants to grow, the strands will be enough...just feed her well!

[@sherrymcclain2394]

I'm so impressed. I have just retired after many years working. I'm loving your video! Learn ao much! THANK YOU,

[@OldSchoolPrepper]

Thanks for watching! ☮️

[@srg6532]

Thank you so much for explaining that. I thought that might be what is happening. Assuming is not the way I like to do things. Now I know!

[@OldSchoolPrepper]

anytime, my channel is still small enough that i'm able to answer questions within 24 hrs or less...so if you run into trouble, just ask.

[@joyceb1701]

One of the best vinegar making videos I've watched! Thanks for sharing all the wonderful information🙂

[@OldSchoolPrepper]

Thank you for the nice comment. It's so easy to do I just wanted to share with everyone.

[@PrairieJournals]

That was so much fun to watch. I've never seen scoby in apple cider vinegar, my goodness. Kombucha yes. I'm just going to make pear cider vinegar, this was very helpful. Thank you.

[@OldSchoolPrepper]

i'm sure it will be excellent...good luck with your pear cider vinegar, yum!

[@Chevynut100]

I'm wondering if I can ferment in a slow cooker crock?!?!

[@OldSchoolPrepper]

yes you can. You can ferment in a crock as long as the slow cooker crock in not metal. Most slow cooker crocks are glazed ceramic so that would work just fine

[@veeeforvendetta]

yout right on that measuring glass cup not pouring ..I've the same one.

[@OldSchoolPrepper]

it's a million dollar idea....i hope someone makes a better pourer!

[@Phaวาส]

Thank you so much for sharing and explaining steps by step .I'm a beginner, and my 1st batch, I'm using pineapple mixed with bananas and papaya. It's been about 4 months now . The aroma is amazing ! I tasted it. It's so good!! .I didn't know anything about the "MOTHER'S " so I drained it and throughout everything 😅(before I saw Your video) . You helped me out and answers to most of my questions!! Thanks again ❤after watching your video, I'm making more of it now .btw I clicked on your subscribe and like

[@OldSchoolPrepper]

so glad you popped over to the channel. If you run into any issues, just post a question. I usually try and get back to folks in 24 hrs or less, unless I'm out of town. I think your mixture of pineapple/banana and papaya sounds awesome. I bet that would knock out a cold or flu pretty quickly, lots of good stuff in there~

[@Phaวาส]

Thanks so much for responded so quickly ❤I will be sharing your video with my friends. I will watch all your videos and stay healthy !! Have a wonderful day 🎉🎉🎉​@@OldSchoolPrepper

[@janetmoak9825]

THANK YOU. I was so confused on what i had. I didn't know i was to feed the mother. I thought it was a Scoby. I have this gel like thing at the bottom and fiberiss thing on top with looks like strains drangling from it. SOOO CONFUSED

[@OldSchoolPrepper]

sounds like you have it handled...thanks for watching, this certainly can be confusing

[@janetmoak9825]

@@OldSchoolPrepper I just wanted to say that my ph level is at 3.5. woohoo 🎉 can you say what what flavor (type) if apple you use? I know organic is best. I would love to save my mother and start a new batch

[@Reality-50s]

Thank you so very much, I wasn't sure what to do with the mother 👍

[@OldSchoolPrepper]

Glad I could help!

[@Leelongostyle]

Thank you for being so clear and informative.

[@OldSchoolPrepper]

You're very welcome!

[@rachelrocha4319]

Great video!i learned a lot thank you !

[@OldSchoolPrepper]

let me know if you run into any problems.

[@rachelrocha4319]

@@OldSchoolPrepper I sure will!

[@shameemali8165]

This was just so so interesting. Thanks for the education

[@OldSchoolPrepper]

Glad you enjoyed it! You can do it!

[@ShannonDaily]

Thank you! Every other resource over complicates the process. If I’m trying to grow a red wine vinegar mother, am I supposed to stir it regularly? If so, how often? I started it about 6 weeks ago. In one batch, what appears to be the mother is white on top. I didn’t stir it at all throughout the process. It doesn’t appear to be mold as it’s not fuzzy, just white smooth top and red liver colored beneath the surface. Is this normal to see? In second batch, fuzzy green mold grew. I found something online that said I could just scrap it off and try to continue.

[@OldSchoolPrepper]

hi Shannon. i only stir if I have fruit peeping out of the top of the liquid. I'm not sure if you used grapes or if you used actual wine? if everything is covered don't stir In fact you want to stop stirring as soon as you can because otherwise you will destroy the mother each time you stir. It sounds like you have mothers on both of the jars. You can see what my mother looked like, it feels slimy /smooth in a good way. You can also peel apart layers especially when she gets thicker. She will sink when she is well fed, when she floats on the top then she is starting to get hungry, feed her with fruit/wine or sugar. Mold is tricky, I am not a fan of scraping off mold and continuing to use the product... If you opened up a yogurt and found mold would you just toss out the spoonful of mold and eat the yogurt? It's a hard call. If something is really soft (like yogurt or sauces etc) I will toss the whole product. If it's hard (like cheese or sauerkraut) I will cut off a large chunk and keep it. I would suggest that if you eat the one which had mold that you only give it to yourself and/or people that are very healthy. No small kids, no elderly, no sick people, no immunocompromised people..

[@clairesweetpea]

Excellent simple, clear easy to follow instructions ❤ thank you so much.

[@OldSchoolPrepper]

let me know if you run into any issues....I can usually answer questions in a day or so.

[@clairesweetpea]

@@OldSchoolPrepper Thank you😍

[@IndianaBackyardGardener]

I'm so glad I found this thanks so much!!

[@OldSchoolPrepper]

Glad I could help!

[@jenniewolford1631]

i leave the seeds not an issure

[@OldSchoolPrepper]

nice

[@priyaannc]

What a great video ! I don’t have mother, so really helps.

[@OldSchoolPrepper]

I'm glad, by the time you end your first ferment you will have a mother! remember to only rinse your fruit (don't wash it), use the skins and make sure they are organic, hopefully home growns and you are good to go!

[@1aliveandwell]

Started apple scrap vin Sunday, yesterday was bubbly and today quite fizzy. Is in 90's outside and not as hot in house. Wondered if use apples , if can reuse for maybe apple betty or crisp later or if too far "eaten" . Really appreciate your calm description showing us how to !

[@OldSchoolPrepper]

hi, when my apples are done giving up their goodness they don't have much flavor anymore and are quite mushy...I don't think they are very good eating. As long as it's at least 60F the vinegar will keep on trucking...fizzy is good. It will go from a slight apple juice smell to boozy (and it does have alcohol in it) to finall vinegar. It will take several week (up to 2 months) at 70F...less the hotter it is. I wouldn't rush it too much though, give the mother time to develop and the vinegar time...I think 90F might be at the edge of too hot..or at least move her into the shade or under a cover. She's complex and can't be rushed :)

[@1aliveandwell]

@@OldSchoolPrepper , started smelling like beer last week, today less bubbly, fruit seems lower in jar so wondered if need to add more liquid. pH is between 5 and 6 (pH paper). Thank you for your reply.

[@1aliveandwell]

@@OldSchoolPrepper Thank you. Hasnt bubbled a 4-7 days, so strained it yesterday. Is too acid to drink a spoonful but cheap pH paper is 4.--5. Will watch again as recall if can age further.

[@Frankie_902]

Thank you for this step by step on making ACV. I've been afraid to attempt it on my own but now I feel I can give it a go. ❤

[@OldSchoolPrepper]

Very easy to do. I think the biggest mistake people make is not giving the mother enough time to ferment. Sometimes it can take up to four to six weeks. Especially in the winter

[@Frankie_902]

@@OldSchoolPrepper Is "the mother" also known as a "Scoby"?

[@OldSchoolPrepper]

@@Frankie_902 a lot of people use the term interchangeably (I used too as well) however while they are incredibly similar, they are slightly different: Mother A slimy film-like substance (made of cellulose and acetic acid bacteria) often associated with making vinegar as it turns alcohol into acidic acid when exposed to oxygen. SCOBY Otherwise known as a Symbiotic Colony of Bacteria and Yeast. It’s typically associated with kombucha (fermented tea). It’s a slimy, disc-shaped layer that metabolizes sugar and caffeine to create probiotics, vitamins and enzymes.... here is a link for some more info: www.romper.com/p/what-is-the-mother-in-apple-cider-vinegar-science-explains-3207923

[@marygallagher3428]

Great video!

[@OldSchoolPrepper]

[@lsdennis]

Thank you for sharing the recipe on that tipe of file

[@OldSchoolPrepper]

i hope you give it a try....always fun to make things from scratch~

[@PalmettoPrepared]

Wow this is such a good video. I really hope my apples come in now

[@OldSchoolPrepper]

it really is so easy...the one thing I'm finding that people are really not doing, is being patient and waiting long enough for the apple water to turn ....sometimes it can take even more than 4 week (up to 6 if it's cold)...... you can do it!

[@clementinaakabogu8731]

Thanks for sharing, l ❤u Watching from Lagos Nigeria

[@OldSchoolPrepper]

Thanks for watching1 I'm in Oregon USA

[@jrmleduc1]

Thank you!! You gave me a ton more knowledge than I've found in other videos! Not full of fluff or guesses, just established knowledge, well communicated. I'm very thankful :) I guess the yeast in the apples grew into the plum mother? Subscribed :)

[@OldSchoolPrepper]

Glad it was helpful! I have found that almost any fruit will make vinegar and grow it's own mother. the plum vinegar was fantastic! I'll never buy ACV again...and yes I think you can add most any kind of organic fruit to ACV and It will keep growing and evolving, giving it a more complex and deeper flavor. Thanks for watching, you CAN do it!

[@jrmleduc1]

I am completely captivated right now!! any fruit!!?? Like pears too? Thin skin ones? How about oranges? And how do we know that the wild yeast that is on all fruit is healthy? Is air yeast in a healthy garden just always healthy? And citrus peels grow into penicillin mould... is that why we keep the fruit submerged? To keep the fungus out of the picture??

[@OldSchoolPrepper]

@@jrmleduc1 hi JRM. This is just my pov but yes I think any fruit would work. Citris might be the only exception (tho we should try it) as it might be too acidic and the pith (the white stuff inside the peel) might be too sour but who knows? for sure I believe pear/ plum/peach/berries etc. Even tomatoes (they are a fruit) would work. Technically squash is a fruit too but I don't think it has enough sugar to turn into vinegar. I believe wild yeast on the fruit would be excellent for this and I also think it's all healthy as long as the tree/bush/plant is healthy and happy too.

[@LibertyGarden]

Great. Thank you Martha. I have a glut of apples and was wondering what to do with them.

[@OldSchoolPrepper]

easy to do...you can do it!

[@claudiaenglish8742]

Great video. For the batch that you started without a mother, did you stir every day? How long before the apples start falling to the bottom? In my first attempt (before I found your video), my apples never went to the bottom and never got a mother so your insight is appreciated

[@OldSchoolPrepper]

hi, I stir every day until the cubed apples fall before the surface of the water...then you can stop stirring daily and just when or if you feel like it. I think it took a good month to 6 weeks to form a very thin mother. One your mother starts to grow it's easy to peel layers off of her to use in different things. It does take quite a while...as long as there is something for the mother to eat then she will stay alive. If you don''t have a mother at 2 months then i'd suggest something went wrong and start over. It should either smell a bit boozy or like vinegar (or juice at the beginning) any bad smells are a sign of bad stuff too. good luck!

[@dianaj3139]

Plum vinegar sounds amazing! :)

[@OldSchoolPrepper]

it is and i can use it when I'm making something that screams for a sweet vinegar (like sweet & sour soup)

[@flatline-globeisdead9651]

Great video but I don't understand about the 'mother'. What is the point of it? If you take it out of the finished vinegar and 'keep it alive' then I really don't see why? Is it to put it in the next batch of vinegar you make to quicken the process? Also, I had made a couple of jars of apple cider vinegar and after a month or so I strained the apples and then left the vinegar for another month. When I came to bottle the vinegar I noticed that it had a jelly like substance on the top. There were no apples in the jars as I had strained them and just left jars to stand for another month. Could that jelly substance of been mother?

[@OldSchoolPrepper]

hi Flatline, great questions and advanced questions. Let's put on our science hat: "The mother" comprises specific strains of bacteria and enzymes that form during fermentation. These microbes transform plain apple juice into acetic acid-rich vinegar. Studies show that these living organisms are probiotic, meaning they help promote good gut health. In addition to being beneficial for digestion, the bacterial cultures within "the mother" can also boost immune function and may even improve heart health. So if you plan to make more vinegar, keep the mother and if you plan to eat it then it pays to keep the mother...if you only plan on cleaning with it or canning with it (if you can get the Acid level up to 5%) then you don't need the mother any longer, you can pasteurize/sterilize it as you no longer need her. However if you plan on consuming the vinegar (like in a salad dressing) then keeping mother helps you physically. i also realize this can sound like some made up woo woo shite, but it is real science and can be verified...all that said, Complicated answer, does that make more sense now?

[@flatline-globeisdead9651]

@@OldSchoolPrepper Hi, yes it now makes perfect sense, thank you for your excellent answer. I will be using it for eating so I will make sure I keep the more alive and add it to future vinegar's I make. Do you think it was 'mother' that formed when I allowed my vinegar to stand for a month after I strained the apples? It seemed very much like mother but I was under the understand that the mother formed when the apples were still in the jar. Thanks again.

[@stephenshort8113]

The mother can form afterwards too ..... ie. after the apples have been removed

[@flatline-globeisdead9651]

@@stephenshort8113 Brilliant. Thank you. Looks like I threw out a batch of mother as I just thought it was produced when the apples were still in the jar, my mother formed with no apples. But thanks again, I won't make that mistake again.

[@empathicone21]

Best video ever! Thank you so much for all the details. I want to learn more about vinegars and wines too.. Thank you

[@OldSchoolPrepper]

Vinegar wants to grow for you...best time to start ACV is now with all the fresh apples. Great luck to you! ☮️

[@empathicone21]

@@OldSchoolPrepper thank you so much. I appreciate the guidance and advice. In the process of vinegar can it become frozen and still end up being a good batch?

[@OldSchoolPrepper]

@@empathicone21 great question. How cold did it get and for how long was it frozen? Fermentation bacteria can go dormant when frozen for a short period of time. You can always move the ACV to a warmer room and see if it starts bubbling along again. I'd give it 5 days or so.

[@empathicone21]

@@OldSchoolPrepper I have not tried yet, but winter is coming. I thought it's a good time to ask, before it happens. Thank you.

[@madenabennett]

You are braver than I am with metal strainers….my vinegar would have that rusting in and basically destroyed leeching metals into my vinegar in minutes. I really loved how no nonsense you are! Including the arsenic moment lol. I feel bad cuz the seeds have sprouted really well and I have nowhere to plant the baby trees (even had grapefruit seeds sprout)….I figure I have enough toxins in my body. Im trying to figure out why my vinegar is taking sooooooo long (other than a couple fruits…raspberry, blackberry and pomegranate) I go about it very carefully Temp, PH, Brix etc….but Im getting over the length of time. I do 5 gallon buckets…most have amazing mothers…usually 1/2 inch thick but as much as 3.5….but takes almost a year to get to 6% min acetic acid (by titration). Any ideas/suggestions would be greatly appreciated

[@madenabennett]

Oh…and to keep your mother happy over time I give her a couple ounces of vodka and mix in 2-3 ounces of apple juice for every oz of vodka (I dont like using wine as it can alter taste) depending on how long its going to be pop her in the fridge or just in a cooler dark place. Its also a way to pump up your mother before using.

[@OldSchoolPrepper]

thanks for the complements and I'm like this is real life....funny but straight to the point :) you are making such large batches that I'm thinking it just takes that long... 5 gallons at a time! if you had a sickly Mother i'd suggest adding more sugar or juice or alcohol...but I think you are doing it right and it sounds like she is healthy. You are checking your pH and being careful about the temp...so i'm going to agree with you that 5 gallons takes 6 months. if you portioned it out into 1 gallon containers, it would go faster but if you have the time then roll with it. Be well my friend.

[@OldSchoolPrepper]

@@madenabennett i add sugar to my mother or fruit (or juice) but never considered alcohol....even though vinegar goes thru a boozy stage the thought never occured to me. hmmm

[@SusanGiles-i1g]

@madenabennett hello! I hope you don’t mind me jumping in here- I’m making large volume 1000 litres after experimenting up to 100 litres for my cattle (who absolutely love ACV) and I’m curious about your method for testing the acid as I’m really keen to do it too. Can I ask what Ph you were getting at 6%? Commercial cattle ACV is sold at 4.5 or double strength is %

[@SusanGiles-i1g]

@madenabennett 8% sorry!

[@macarlaandrew3301]

Hi I kept stirring my mixture. Should I not do that so the mother forms properly? I'm at week 3

[@OldSchoolPrepper]

once the apples (or fruit) falls below the water level then stop stirring, like you said you want your mother to form...you're just breaking her into bits. The good news is that you are still ok, just stop stirring or shaking.

[@smallfarmsurvival4026]

Thanks for sharing this. Super interesting. We are just starting to explore fermentation.

[@OldSchoolPrepper]

It is such a nice way to use all the extra fruit we have in our Gardens. And it's good for your health :-)

[@joyikpi7117]

Wow this is wonderful. Thanks for sharing

[@OldSchoolPrepper]

it's really easy to do, just be patient

[@rmarasa628]

Hello. Great video. I’m making acv with the mother already in it right now. It’s been about a week now. How long does it take to turn to vinegar when you already have the mother in the jar?

[@OldSchoolPrepper]

hiya, it still takes a weeks to months. Less time than if you didn't have the mother. A lot depends on how much fruit you have to water (e.g. how much food is there for the mother to eat) and how warm it is (warmer is faster). I suspect you'll hit the boozy stage in a week or two and then have good vinegar by the end of month 2.

[@Lockserxzz]

Umm hi should i remove the white film at the top? It's my first time making it so I really don't know much how to do it

[@OldSchoolPrepper]

If it's the Mother you want to keep her and use her to make your next batch...it will go much faster. If it's Kham yeast the yes you can remove it and toss or just leave it...doesn't really matter either way.

[@gigidi6816]

Hi, love your video: simple and clear! I wash my apples (from my own trees) with water and baking soda. Should I skip the baking soda when making vinegar?

[@OldSchoolPrepper]

yes, skip the baking soda...you want to keep the yeast on the apple so a short rinse, under cool water, will do it. Good Luck! You can do it

[@gigidi6816]

@@OldSchoolPrepper Thank you for the quick reply. Will do.

[@zaitoonkhan9745]

Hi there, can u kindly guide me, if I want to make the apple cider vinfer to resell, do I pasteurize it, do I add in preservative

[@OldSchoolPrepper]

hi Zaitoonkhan, I'm sorry I have no idea what you need to do to sell vinegar in your area of the world. If you are in the US, you can look up "Cottage Industry Laws in " and then put your state and that would be a place to start. If you are not in the US then I don't even know where you would begin other than to ask other people who are selling similar items how to get started.

[@wendykennison4943]

Once I've got it to my apple cider point do I have to store it in the Frig, or do I store it in the Cubard ??

[@OldSchoolPrepper]

hi Wendy, you can do either. I store mine in the fridge to slow down continued fermentation...strain off all the fruit, bottle and pop in the fridge. If you want it stronger then you can keep it on the shelf and it will continue to ferment. remember to burp it every once in a while if you have a tight lid on it. :)

[@McDowallManor]

Very helpful clip. Thank you! (I do the same with the ziplock as a weight for ferments like sauerkraut.)

[@OldSchoolPrepper]

I find people by the very expensive glass weights and they don't work very well anyway.

[@jessedavis6196]

So basically from Scratch it’s a 2:1 ratio of water to fruit. Then use a cloth as a type of large filter . Wild yeast will settle and It will ferment and leave the byproduct of vinegar?

[@OldSchoolPrepper]

yes, spot on.

[@jessedavis6196]

@ awesome, I appreciate the informational video. I like to make things raw and finding a tutorial of making mother from scratch is actually not easy. Thank you.

[@dianeedwards7439]

Can you use a kombucha SCOBBY to make AVC

[@OldSchoolPrepper]

yes you can, they are basically the same thing. It may go through a period of time before it adapts to eating the fruit sugar instead of the sugar in the tea but it should work fine.

[@CamppattonFamilyCompound]

One of these days we will do that.

[@OldSchoolPrepper]

Lots of little steps...but I'm sure you'll get it the first time

[@vansicklejerry]

Would it work to just juice all the apples first so you don't have to worry about the apples floating to the top and molding? Would you do anything different if you juiced the apples first? I want to start and make a mother.

[@OldSchoolPrepper]

I don't believe this would work without the apple skins. Of course you can juice the apples and add in the skins...but I'm not sure what the juice would do speed up the process....the natural yeast is on the apple skin (Organic Non-Sprayed Apples) If you can find a neighbor or farmers market buy them there or even pick wild apples. Frankly I think juicing is just an extra step, but you might also get some really deep favors. I'm sure it would work to juice I just don't think it is better or worse. Let me know how it turns out!

[@RacheaHolliwaySINGER]

Thank you so much

[@OldSchoolPrepper]

You're most welcome, I hope you try it...this is easy...just takes a while

[@sharonrowland3041]

What do you feed your vinegar and scoby with?

[@OldSchoolPrepper]

I don't feed my vinegar..once it's done I decant it (pour into another bottle/jar thru a filter) and use. The Mother (or Scoby) I will put into a new jar filled with fruit and water (just like starting a new vinegar batch) I stir until the apples fall under the water line and then I just leave it in a cold area. the Mother will feed more slowly in the cold and the apples/Mother will last up to a year if undisturbed.

[@sharonrowland3041]

@@OldSchoolPrepper Thanks , that is what I wanted to know. Have Blessed day.

[@kellyrosberg310]

How do you keep it from smelling so bad

[@OldSchoolPrepper]

Kelly! how dare you!!! I love vinegar, I love love love it...so it never smells bad to me. There is no way to stop it from smelling like vinegar, BUT but if yours truthfully smells bad the something has gone wrong and you'll want to dump it and start over.

[@dianeedwards7439]

How do make the avc scoby bigger?

[@OldSchoolPrepper]

give it more fruit to eat (and/or add sugar) and give it time to grow

[@Judten1]

How do you make sure that it is 5% acidity which is needed for canning and such? Thank you. New subscriber!! Like your channel!!

[@OldSchoolPrepper]

@Judten1 that is a great question, I am also a canner and I buy my 5% vinegar at the store to be safe. Testing home made vinegar is a pain...but here you go- oureverydaylife.com/how-to-measure-the-acidity-of-homemade-vinegar-12507476.html

[@Judten1]

@@OldSchoolPrepper oH I checked it out! I’m with you! Store bought it is!😊

[@krtro]

Last summer I tried to do it, but the apples look like they do not have enough liquid. One pot went dry and the other ones are still floating. What do you think could happen? Thank you!

[@OldSchoolPrepper]

did you add water to the jar? I cut up the apples and added water to cover. Is that what you did?

[@MichaelR58]

Great informational video , thanks for sharing , God bless !

[@OldSchoolPrepper]

Thanks Michael. Take care

[@chefdlturner9056]

Can you can with this homemade vinegar.

[@OldSchoolPrepper]

potentially but you need to measure the acidity % to ensure it is at least 5% acid. Anything lower isn't acid enough and anything much higher can ruin the quality of the food....but it is possible

[@TwoFamilyHomestead]

Love my own ACV !!

[@OldSchoolPrepper]

welcome and enjoy. Let me know if I can ever help you in any way....this is why we are here to help each other thrive :)

[@reannalloyd9206]

Super helpful! I’m planning to make my own soon. I’ve got a couple questions though. 1. Will store bought apples work or have they been sprayed with whatever to preserve them? 2. What do you do with the apples that pull from the vinegar? Are they just trash or is there a way to use them? Thank you!!

[@OldSchoolPrepper]

you can use apples from the store but they have to be Organic or they won't work. Just rinse in water, don't wash with a veggie/fruit wash. Afterward you can compost the apples or feed to your animals. They have pretty much given up their flavor so they aren't great for much. Take care.

[@reannalloyd9206]

@@OldSchoolPrepper Great, thank you!!

[@CharDidIt]

​@@OldSchoolPrepperUnfortunately, can't just do that now. Most organic apples in the stores are coated with Apeel/Organipeel thanks to Bill Gates and company. It's classified as a pesticide/fungicide. There is no way to remove it. You have to peel the apples, unfortunately. I cannot find any organic apples in the stores here that don't have it.

[@fionmor4893]

many other ACV videos use the core and skin .... I don't know what you mean by not using them

[@OldSchoolPrepper]

You can certainly use the core...i have several apple trees so I use the whole apple. By not using the cores I dont use many seeds which contain cyanide. Does that answer you question?

[@fionmor4893]

@@OldSchoolPrepper yes thank you

[@fionmor4893]

@@OldSchoolPrepper I looked into the cyanide issue just for clarification..You would need to finely chew and eat about 200 apple seeds, or about 40 apple cores, to receive a fatal dose. The seeds have a strong outer layer that is resistant to digestive juices and does not break down if swallowed. From what I have read, fermenting the seeds has no harmful effect because they are in tact...But if you chew 200+ seeds, you can get sick from the molecule

[@gilliandevlin6147]

Hi, can I ask what you use the Apple Vinegar for? 😊

[@OldSchoolPrepper]

sure, I love it. I use it for cleaning, as an addition to foods, in salad dressing, as a nutrition supplement (for health). Generally though I cook with it and clean with it. Here are so more things you can do with it: www.mamanatural.com/apple-cider-vinegar/

[@gilliandevlin6147]

Thanks for replying 😁 Wow I'd no idea it had so many uses..... Going to have a go at making it..... I've cooking apples in my garden would they do for making it?

[@OldSchoolPrepper]

@@gilliandevlin6147 cooking apples would be perfect. They should have natural yeast and be sweet enough. Give it a go for sure.

[@Wheresbibby]

Nothing like homemade apple cider vinegar! I’ve made my own from scratch...

[@OldSchoolPrepper]

The Chook's love it too!

[@Terri-o5q]

So I understand, you let those apples sit for 30 days THEN remove them?

[@OldSchoolPrepper]

I don't remove them for a long long time. I actually leave them in there until I don't want anymore processing (the vinegar is where I want it to be) or until the apples are falling apart. if you have a working bottle on your shelf then I would decant (remove the apples/cores etc) but if it's still becoming vinegar I leave them in and even add new if I want to give it a kick. I'll leave some apples in there for months...It doesn't hurt a thing. good question, I obviously missed that topic when making this video.

[@bluerobbins3974]

Hello. Just found this video! I have been making vinegar for three years now and I have never had a solid mother. However, looking through my old jars I found 2 that had a thin mother. One from 2022 and one from 2023. . is she still alive? Should I take her out and put her in fresh vinegar? I was shocked, as I have never had a mother before. Thank you for any advice you can give, and thank you for your videos!

[@OldSchoolPrepper]

if she is still the color of the vinegar or lighter and not smelling bad then she's probably still alive....definetly move her into a new batch of something (wine, fruit vinegar, fruit juice). see if she perks up...i suspect you are a proud new parent of a mother!

[@zoramae825]

Hello, I'm would like to start making my oun ACVbut I don't have a mother. I do have a mother to make kombucha. Could I use one of those? Enjoyed your informative video, thank you very much❣

[@OldSchoolPrepper]

if you follow the directions in the video you can create a mother....can you use the scoby from the Kombucha? I think yes, but i've not done it....so why not just take some younger layer of the scoby and put in the made ACV and see if it lives...I think it will work.

[@zoramae825]

@@OldSchoolPrepper thank you💓

[@theyrenuts2845]

Hi. Ive made apple vinegar ..from apples.. litte sugar.. 2tbsp acv .. all went well.. though id say my apples broke down more than i expected.. it looks very cloudy apple juicey .. but all good. I sived the bits .. cleaned the jar and put the vinegar back in to breath for another couple of weeks. Now then.. heres my dilemma. When it was fermenting i stirred every day plus when i remembered... but since its now just liquid i forgot. Its been sitting only around 4 days .. liquid looks healthy but on the top i now have 'something '. Lol. Now then. I don't know if its bad something and should i scoop it off.. is it baad vinegar and should i throw it .. or is it the beginning of the mother forming on the top? So should i leave it untouched to form or stir it ?? If id been stirring the last few days then how would a mother form into a delicate disk? Everyone shows a mother ( ive never ween one in real life and vinegar i buy says it's with mother but its just got some residue as far as i can see) but no one shows how its formed.. what it looks like as it begins.. when do you stop stirring? The stuff on top of mine looks light in colour and i want to say looks waxy but feels slimey ... it its not black or such.. but sone molds are light or white... i just don't know if i should remove it ect ..Any genuine advice on this would be very appreciated. ... thanks for the video tho

[@OldSchoolPrepper]

Congratulations you've birthed a mother...she is exactly how you describe...she will start to develop individual layers like a good flakey layer biscuit...you'll be able to peel the top off to give it away or keep it all together, though that will take months...if you leave her in the jar and keep feeding her she will get inches thick. So now what? You can pour off your current vinegar and start another vinegar batch or you can leave her in the vinegar she is in now. You can still use the vinegar but anywhere you put her she will need to eat. After I made my first ACV I peeled off some mother and made plumb vinegar, red wine vinegar. Peach vinegar...now I have so much that I give it away....the little bits of sediment you see in Braggs with mother, is misleading...it's bits & pieces of the mother which is good for starting a new batch. If you wanted to try some Kombutcha or Kvass I think you mother would work as a story. I was successful with Kombutcha but haven't tried Kvass yet. Hope I made some more sense out of this and Congratulations !

[@ronnaalthoff9175]

How do you keep the liquid, using just a cloth, from evaporating while they sit for the required period of time? I did add 1 C sugar to my apples and water in a gallon jar when I first started it because I watched another u tuber before I found you and that is what she said to do. It’s been sitting for 6 weeks and I stirred it everyday for 2 weeks, then probably 3 times a week for the last 4 weeks. It’s still syrupy and my apples still float. It’s smells wineish and has no mold, but I don’t have any “mother” like you do. Should I let it sit longer or strain it? I tasted it and it still is sweet with a slight wine taste. Maybe my apples were sweet enough and I shouldn’t have put any sugar in it. This is my first time making it so I need a little guidance. Also, in the 6 weeks it has been sitting, I’ve lost liquid in it…it’s down about 1 1/2 inches from where it was when I started. Should I cover it with the plastic bag method you showed. Does the plastic bag hinder beneficial yeast and bacteria from getting in where it’s needed? Sorry with all the questions. TY ☺️

[@OldSchoolPrepper]

great questions Ron...first off don't put plastic on top...the bacteria/yeast need air to work so it you put plastic on, it will mold. Just keep the cloth on top. I have never had the problem of it taking so long to turn into vinegar BUT you are on the right track as the fruit/water/sugar needs to go through a boozie stage before turning into vinegar. Since your still tastes like wine I think the extra sugar, did indeed stretch out the process a bit...that said, you might have a nice light apple wine...try a glass! I suspect the jars and liquid inside are too cold. I also think the yeast is eating the added sugar and not macerating the apples yet. Therefore, try and get the liquid into a regular room temp area. Keep stirring, keep a cloth on top and wait some more. Did you use organic unwashed apples? if you did then I suspect someone washed them which reduced the amount of natural yeast on the apples which slows down the whole process too...finally what is the temp of the area where these are sitting to turn into ACV? stay the course and keep stirring and waiting...you can do it!

[@ronnaalthoff9175]

@@OldSchoolPrepper thank you for answering my questions. I’ll keep on stirring and waiting. Should I replace any of the lost liquid due to the evaporation? I did put my apples (home grown Haralson and Haralred apple varieties, organic, never chemically sprayed ever) in my sink full of water and rubbed them each in the water to clean a bit with no washing agent….I worry about pesticides from farm crop land all around us. I hope I can do this!!

[@frairie1003]

Thank you for your video ma'am. Do you suggest I peel non-organic apples?

[@OldSchoolPrepper]

just give them a really good wash, but leave the skins on....since your apples aren't organic and you need to wash them, do you have some already made ACV whith Mother you can innoculate it with? put in maybe a 1/2 cup to give it a kick start. so put everything together and then add in some ACV, if you don't have any to add in....I still think it will work. Good Luck!

[@isupportchef]

Can i ask a question please? I've made ACV numerous times. This time my filtered complete vinegar was in the cupboard but once opening it let off some gas. Like opening a soft drink or pop as you call in the US. It still taste ok. I'm just wondering can it become alcoholic or turn into acetone or something?

[@OldSchoolPrepper]

usually vinegar will be alcohol FIRST and then turn into vinegar. however it sounds like you have more of a fermentation going rather than vinegar. soemtimes ferments will get effervescent like champaign and taste fizzy....that would have lots of benefits like probiotic. WOW! I think that's super cool Use it and see if you like it.

[@aberdeenred47]

Do you have to refrigerate it when it is complete?

[@OldSchoolPrepper]

no, just put a lid on it and put it on the shelf. I would burp it once in a while but otherwise it's shelf stable.

[@aberdeenred47]

Thank you. I would like to see if you do the version for wine

[@texasceechelle]

Hi, love the details. Can I use the left over apples after draining, to start a new batch and add a few apple pieces too? I didn’t get a discernible mother last time but it was at 3.5%. Thanks.

[@OldSchoolPrepper]

not really, it's best to start with new apples. I don't think it would hurt anything however most of the sugar maybe gone and there (most likely) won't be any wild yeast left on the apples....you could give it a try but at least add more organic unwashed apples (rinsed is ok). Good luck you can do it!

[@lisagauthier5968]

Great Vidio

[@OldSchoolPrepper]

thanks1

[@mrsmel269]

great work !!!

[@OldSchoolPrepper]

Thanks! it was fun

[@terryterry1655]

Can I use scoby from my kombucha to make ACV? TIA

[@OldSchoolPrepper]

You can use the scoby to make vinegar however you also will want to add some Kombucha so the scoby and slowly adjust to a new food source. I think it should taste just fine. Let me know how it turns out!

[@URBANGRANDPAPREPPER]

excellent video my friend

[@OldSchoolPrepper]

Thank you. Apple cider vinegar has something even people living in an apartment can make. So I think it's a good one for people to start fermenting with

[@sweetbaileyacres6209]

Do you stir yours every day for a month or just the two weeks? Second question how do you keep the mother alive all the time or do you make a new mother each year? Third question. Can you cut the mother in half between two jars or will that kill it? Thank you!

[@OldSchoolPrepper]

hi Sweetbailey....I stir as long as any of the fruit is floating above the surface...within a week (or so) the fruit drops below the water line and no stirring is required after that. I can keep the mother alive by setting aside a jar and adding fruit to the mix once in a while. I once went 8 months without adding any new fruit and the mother was still alive. She was in a gallon glass jar with raw apples and water, in a dark closet and she was alive but neglected. Yes you can take parts of the mother off and use in different things/project/give away. Instead of cutting in half you pull the top part off like a fluffy biscuit, as she ages she will get more and more layers which will easily pull apart. I never want to hurt her (I know that's silly but she's alive so I think of her as alive) and pulling layers apart seems to work well.

[@sweetbaileyacres6209]

Thank you so much. Your response was very helpful!😊

[@MosaicHomestead]

Thats cool, thanks for the info.

[@OldSchoolPrepper]

You could probably try this with just about any fruit on your land. You could make some really interesting vinegars.

[@MosaicHomestead]

@@OldSchoolPrepper If I F@%k it up, does that make me a mother fu%$er lol...I'm running out of chicken 🐔 menace jokes lol

[@jessegreywolf]

great video!

[@OldSchoolPrepper]

Thanks for the visit, I hope you give this a try, ☮️

[@srg6532]

Everybody states to stir every day or every other day. Then all of the sudden in the presentations....there's the mother. Have people quit stirring at some point and allowed the mother to accumulate? The stirring would have to stop at some point to allow sheeting of the mother. Some people even state they've forgotten it for a while, so apparently no stirring. If someone can explain this part, I'm having difficulty understanding. I'm also seeing people not totally submerging the apples and mother between the apples.

[@OldSchoolPrepper]

hi SRG, so what I do is stir everyday until the apples sink under the surface of the liquid....then I stop. I have just put the vinegar away and forgotten about it for a while, which is no issue unless the mother is forming (or formed) and has nothing to eat (sugar) because she'll die. My mother can do a few months on the amount of apples you see in the larger jar in this video. I've also taken the ACV mother out and made plum vinegar...it's kind of fun. So anyway, I just stir until the appled (or whatever fruit you are using) falls under the surface...then I stop

[@marleneforsyth1289]

I wonder why I’m not getting a mother? Do you stop stirring after a couple of days or weeks and just leave it :) thanks

[@OldSchoolPrepper]

hi Marlene...I don't stir mine much...just for the first week or so until the apple chunks go under the water (stop floating) it can take 4-6 weeks.... is the ACV in a room temp area? (not too cold) and are you allowing air to circulate into the jar? (this is how the yeast gets in so you need air in there). It could be too cold where the jar is since it's winter time. Let me know if you need some more help

[@marleneforsyth1289]

@@OldSchoolPrepper I must be over stirring! oops! I started a new batch last night, thank you so much for your reply, I have it in my pantry it’s nice and cosy in there, they bubble away, God bless

[@tonygalli380]

What to do after the 4 weeks

[@OldSchoolPrepper]

once the liquid has turned to vinegar (might take longer than 4 week depending on temperature). Strain out the apples and remove the mother. If you want to keep the mother, you will want to take some of the vinegar and a few new apple/cores and put into another glass jar, add in the mother and some vinegar and more apples to feed the mother. Every once in a while (every month or so) check on the mother and add some fresh food (apple cores or similar). If you use the mother for another batch of vinegar this will speed up the process. When I have one done I just start another one since I use up the vinegar quickly.

[@wisdomguy9837]

Why my apple cider tastes like a gin? A little bitterness and the color is darker brown

[@OldSchoolPrepper]

that's a good question...all vinegar goes through a boozy stage and has actual alcohol in it before the mother eats it up and turns it into vinegar (like how old wine can turn to vinegar)...if you've been able to keep all the apples/skins etc under the surface of the liquid than i'd say the brown color is due to the skin from your apples. did you use a lot of skins? only skins? mine is always this lighter color (you see in the video) i'd suggest letting it be for a few more weeks and see if the booze taste leaves and you have vinegar. if it worries you at all, then dump it and start over. it's too inexpensive to try and recitfy.. let me know what happens.

[@yerneedsry]

You said 4 x the amount of water to apples but you only added 20 cups of water to 10 cups of apples?

[@OldSchoolPrepper]

you are right and were the only person to have caught this error...use 2 x the amount not 4 x the amount. I use the same container to make ACV so i've only been using 2 x the amount. I'll update the document too. Thanks!

[@wildedibles819]

Nice

[@OldSchoolPrepper]

Thanks, I think its am important product to ferment at home...I also think Wild Edibles are highly important..I need to check out ur channel!

[@wildedibles819]

@@OldSchoolPrepper yes we use our crab apples For better viewing I put playlists together to make things easier to find Much love xoxox thanks

[@Korkythegardenslayer]

i didnt puke 🤮 lol thanks for suggesting ! looks great.

[@OldSchoolPrepper]

😆

[@jenniewolford1631]

sorry i just filled my jar and moved on 2023 best vinegar now in 2024

[@OldSchoolPrepper]

a year is great! I bet it has some very complex flavors.

[@topfeedcoco]

You would have to consume pounds and pounds of apple seeds to even begin to worry about the LD50 of apples. 😄

[@OldSchoolPrepper]

thank goodness, otherwise people would be dropping like flies, but even though it takes a lot I still don't want to eat a little ;)

[@frankieboola6867]

Can I use bananas? A scoby from an apple cider vinegar?

[@OldSchoolPrepper]

hmmmm can you make vinegar from a banana? wow! so i looked it up and yes you can....give it a google tho to follow someone elses recipe, I have only made vinegar from fruits local to me (in Oregon USA). Scoby in vinegar? yes for sure. Next time you are in the grocery pick up a bottle of fermented ACV off the shelf and give it a shake...you'll see bits and pieces of the mother in there and it will become a scoby if you add more fruit and/or sugar and give her some time... I use the terms scoby and mother interchangeably...i'm not sure however there maybe some subtle difference...but you can sure see her in my video. You can also get a mother/scoby from Kombucha (which is tea based)....it's a good sign and she is so helpful. good luck with your banana vinegar, please let me know how it goes!!!

[@frankieboola6867]

@@OldSchoolPrepper 💙💙💙

[@dianeedwards7439]

How do you give it to you chicken??

[@OldSchoolPrepper]

you can give the chickens the used fruit by putting it in a bowl or toss on the ground and the chickens will eat it. Don't give it all at one time thought, just a little each day. Or you can add the ACV directly into their water, like a cup per couple gallons of water.

[@TheCman5015PLPro]

I've always been clueless as to how a mother forms when it comes to vinegar, so naturally I've never used a mother to start my vinegars. It's always taken months. I've done apple cider vinegar a few times, and I think the reason that I've never had a mother form just like a kombucha scoby was because I've always vigorously stirred everything. It either never had the chance to grow or I butcher it into particles daily. This is news to me. It's pretty clear to me that I shouldn't be bothered to stir anything below the water surface, but just what in contact with the air. And when all the apple slices sink to the bottom, it's just acidic liquid that is getting close to being vinegar so I would just let it be to form a mother. I would laugh if this is what I was doing wrong. Hilarious in a sad way to think that I'd probably just been tearing apart each mother that wanted to come into my life. Oops

[@OldSchoolPrepper]

I think you are right in that you've been stirring too hard. I give mine a very slow and gentle stir once a day...so sorry to say I think you may have been tearing your mother apart. You can also sink the apples under the water (small plate, rocks, a lid, plastic bag filled with water whatever) and then you won't need to stir at all. If you still have your apple mixture and the apples are floating then you can probably save it. If it's old and all the apples have sunk I'd toss and try again. You also want to make sure your apples are organic and unsprayed so they have the yeast on them needed to ferment in your ACV. You'll know you are on the right path when the a think scum starts to form on the top of the ACV or just under the water level. It COULD be Kham yeast (which is fine) or your mother. leave it alone and see if she thickens (get fatter) or stays the same. This can take a few months esp during the winter. Good luck and I know you can do it! Let me know if you have any other questions.

[@TheCman5015PLPro]

@@OldSchoolPrepper I've long since finished my vinegars and have them in storage at this point. Just no mother. I'll use your advice for next time. Thanks! :D

[@TheCman5015PLPro]

I am happy to say that I've been successfully growing vinegar scobies! For now, they don't look too different than kombucha scobies. ;)

[@lucypumkinjack2984]

I feel bad for the one without a mother. Just sayin'

[@OldSchoolPrepper]

🤣

[@johndrew6568]

Doesn't metal give the vinegar a slight metallic taste and make the metal rust unless it's old stainless steel? Well this cheap stainless steel that comes from China. Please correct me if I'm wrong! Tell me off I won't be upset, just don't let me catch ya outside, I'm kidding!

[@OldSchoolPrepper]

hiya John....I will always answer a good question and you bring up a good point. I'm a bit stuck on which part of the metal you are talking about so I'll say that the small amount of time the Mother was in the stainless steel bowl wasn't very long so no metal taste, the lid off of the jar with the spigot was metal but the vinegar never really got in contact with the vinegar and finally that spigot is a cheap plastic which looks like metal. So....we are good here. If someone made ACV in a metal container. bleh, it's would be metal tasting and gross. Mine is mostly glass and plastic..Let me know if I missed some metal somewhere...It's been a year or so since I made the ACV and plum vinegar so I might have missed something.

[@waheed-uz-zamanabbasi3028]

Dirty women using her dirty hand which will spoiled all process.

[@OldSchoolPrepper]

you got me! I actually farm and grow food .... can't get the dirt out of calloused hands, I've even tried sanding them down. The funny thing is that I'm successful with my fermentation every time...ACV, cabbage, greenbeans, cucumbers, asparagus etc etc. I popped over to your channel to see what your fermentation video's are like and.... i don't see any. I look forward to your video's with your (i'm sure) impeccably clean hands. Take care and God bless. Namaste 🙏 🙏

[@Superlife1369]

Why she gotta be dirty? Oh, your men just love insulting women. You really should back away from the camel 🐫 and get with a woman, you will find out that they are quite nice….@Waheed-uz-zaman Abbasi