Home made Apple Cider Vinegar without buying a Scoby (Mother)~ SHTF recipes

[@ericgreathouse4868]

notice the little squirming larva just below the neck of the jar at 1:45 , right under the threads. Mothers little helper

[@OldSchoolPrepper]

you have good eyes!

[@suburbanhomesteaderwy-az]

Great video, I love your light green bowl with the handle. I have not used that type of container but have an extra container and am going to use it next time. So glad I subscribed to your channel.

[@OldSchoolPrepper]

I am so glad you noticed the bowl with the handle (it's called a batter bowl like pancake batter) my original was from my grandmother (Fire king batter bowl) but was inadvertently broken, so my husband found me another. It is my favorite by far!

[@pamelawalker859]

I have a couple of questions. Do you see the seeds when draining the apples off? Or do they break down in the process? If they do, would you be concerned about even the tiny bit of poison in the seeds? Wondering why you clean the jar if you are just going to restart a batch? Much like you give it a Kickstart with the leftover bits from straining, wouldn't it be beneficial to just restart without completely cleaning it? You are the first person I have watched that actually acknowledges the scoby as the mother. I believe this also. I am new to this process. I am on my second batch. First one I don't think was successful. Everyone that I got direction from said to stir the apples daily for at least a week or two before letting it sit. That is what I did with the first jar. As a result no scoby formed. None of the people I got my info from even mentioned a scoby forming! For whatever reason this time I did not stir it daily and when I checked it I saw that a beautiful scoby had formed. I was shocked. We have made kombucha in the past, so I am very familiar with scobys. I don't know why it didn't occur to me the similarity in the process. I apologize for the long comment and your patience since I clearly asked more than a couple of questions. I am looking forward to your response.

[@OldSchoolPrepper]

thanks for your well thought out comment. I tend to toss the seeds into the mix because i'm lazy ;) i do know there is cyanide in the seeds however one would need to eat so many of them to get sick that they would vomit due to stomach fullness before the cyanide could get them...but I hear you, if the seeds break down in the acid then some could get out of the seeds...I'll have to think on that a little bit and I may indeed start cutting out the seeds for that reason. why tempt fate? I did stir my apples daily until they no longer floated above the water line which took a week or 10 days, after that my Mother did form. She is gorgeous and I love her :) I have actually made Kombucha using a layer of mother. My scoby/mother forms in sheets which stick together so if I want to use some in a project I just peel a layer off the bottom and fold it into whatever vessel i'm using. I like starting with a clean vessle simply because I'm a food preservationist and it's drilled into my head...of course if I have some ACV on hand (and a mother) I pour some ACV into the new mixture and add in the full Mother so I don't really think cleaning the vessel (the glass or whatever) does any damage and I certainly dont want any scum building up in my hard work. I guess one could just start a new batch but I don't think I could do it... even if I tried. Hope this helps. Be well and create something cool today.☮️

[@timothymitchell9956]

Thank you and now that spring is here I am excited to make some plum vinegar !

[@OldSchoolPrepper]

mine from last year is soooo sweet and smooth right now...i just want to drink it...buy i'm a vinegar fiend...i put it on all my greens and in soups (like hot and sour) love soy sauce etc....yummmm, i'm wondering if I reduce the plum vinegar if it will be come like a Chinese plum sauce...what do you think?

[@smilingdog54]

Awesome video. Glad I found you! No nonsense, love that! Thank you

[@OldSchoolPrepper]

hope you give this a try, it was shockingly easy...if i can do it, so can you!

[@edwardwillis8197]

Great video well explained and easy to follow.I am definitely going to try this.

[@OldSchoolPrepper]

great! it is easy and it works. Take Care Edward

[@melinajust8266]

Aren't scoby and mother different?

[@OldSchoolPrepper]

technically they are different aspects of the same process...people often use them interchangeably so I've finally given in and started using it like the masses do. Off topic but apropos: Personally I still think the word "Literally" means literally but did you know the English Dictionary is changing it to mean figuratively rather than the meaning I was brought up to know it as, which means...actually. so...since you know the difference you are either in my age group (Older Gen X) or a science nerd. I'm both. sad to say I've given in. Coming back to your next question which will be "what's the difference between Scoby and Mother" Basically, the SCOBY and mother are associated with different types of fermented products. While a SCOBY is a key player in the production of fermented beverages like kombucha, the mother is formed during the fermentation of vinegar.

[@dianeedwards7439]

Do you mix the AVC????

[@OldSchoolPrepper]

I mix the ACV every day until finished...really it's to keep the apples moving around especially before they sink. If you don't mix them then the part of the apple above the waterline may mold and that's no good. so yes I mix it every day for about 15 seconds.

[@SylviYah0507]

Great video. After I add the mother to a new batch does it make another mother?

[@OldSchoolPrepper]

It does in a way, the old mother will grow another layer on her...and get thicker and thicker (the more often you use her. You can peel the layers apart (like layered biscuts) and give her away or have several ferments going.

[@SylviYah0507]

@@OldSchoolPrepper thanks for replying! That sounds wonderful, great to know.

[@SylviYah0507]

@@OldSchoolPrepper, could you also make a video about Kombucha? We're having a hard time with that

[@CC-lv1ox]

@oldschoolprepper Where did you get the beautiful Yorkshire jar with the stainless spiket? I NEED it.

[@OldSchoolPrepper]

Alas if it was only that nice...it's a crappy lid and the spigot is silver colored plastic....I bought it from a thrift store but you can buy good ones off Amazon (with a REAL metal spigot) and this one is on sale! I might buy it when I get back into the country: amzn.to/3uYb7Ca

[@TheRedneckprepper]

That is awesome ! thank you so much ! ive have seen this so long ago ! good to go back to and all the simple preps of old school !

[@OldSchoolPrepper]

your comments put a smile on my face...full of energy and positivity...you are cool~

[@zaarkhananal7165]

What do you do with the strained apples?

[@OldSchoolPrepper]

i compost or feed to the farm animals...really it's kind of like what to do with carrots/onions after you make stock...the flavor is gone so they really aren't good for much except feeding the ground.

[@JohnEnduro]

Does this work for kombucha?

[@OldSchoolPrepper]

hi John, Kombucha is made with tea not with fruit...i'm not sure of your exact question. Can you reword it?

[@JohnEnduro]

@@OldSchoolPrepper oh sorry, the resulting scoby mother in your concoction looks a lot like the one used for kombucha. I was asking if the apple cider vinegar scoby can be used for fermenting kombucha.

[@OldSchoolPrepper]

@@JohnEnduro hi John, I use the term Mother (Mother of Vinegar aka MOV) and SCOBY interchagable ...however they are not exactly the same...the bacteria and yeasts are slightly different. I would be you can use them interchangably but I've not done it myself...that said I dug up with blog with more scientific info...If I was you and had the time, I'd give it a shot: www.kombuchafuel.com/2010/10/kombucha-scobys-vs-mothers-of-vinegar.html

[@jamesvatter5729]

Do you really need to remove bruises and other defects when making vinegar?

[@OldSchoolPrepper]

Good question... brises are areas where bacteria can form. When you are growing a mother you are trying to get he natural yeast to grow. You don't want them fighting, additionally bug sports can bring its own challenges... so I would remove but you can certainly try doing it as is.

[@JKing-ci4fe]

I noticed you didn’t keep apples submerged like many other videos- I made some vinegar with sugar but the mother didn’t form on the top but the smell is good do you think this will be ok

[@OldSchoolPrepper]

in my ferments I usually keep my veg submerged (with some kind of weight), in vinegar I've found that the apples naturally sink over a few days. I stir it once a day to keep things from molding and it seems to work. Once the mother grows, she sits on top and keeps all under the water/brine. You said your mother didn't form on top, it will usually form on the bottom on in the middle and only float on top when all the sugar is eaten up. so i think your vinegar is fine. when a ferment goes wrong, they usually go really wrong and stink and have bad stuff growing....if yours smells and tastes good it probably is fine, but ultimately up to you.

[@JulieKirk-er7zt]

I found your channel, it's awesome.. thank you for doing a great video, making it easy.. my question is that my apples are turning brown and the color is fading out, is that normal? Thanks for being a wonderful teacher..

[@OldSchoolPrepper]

hi Julie...yes that does happen and I should really have addressed that (Ill remember for a future video!). As the apples give up their sugar and the the vinegar begins to form, the apples wll start to fall apart a bit and oxidize...so they turn kind of tan. At no point should they ever mold! but the color change and texture change is ok. Make sure you are stirring it every day and it te apples don't fall below the water line (in a week or 10 days) then you may want to weight them down...

[@JulieKirk-er7zt]

@@OldSchoolPrepper thanks for answering so fast. So appreciated. I will keep on eye on it.. I was worried about molding but you set my mind at ease.. I have also moved it to a warmer area of the house, thinking my kitchen may be a little cold.. thank you so much for all you do. keep up being an awesome teacher..

[@JulieKirk-er7zt]

your advice on the acv is awesome.. so now I'm back for more.. can you make unmothered acv into mothered vinegar by adding a mother like you would with fruit? How many mothers can you add to a new batch? I'm getting ready to start a new batch and I have 3 mothers, can I just put all them in that 1 batch? And finally, do you store all your mother's in one jar or all your flavored vinegar mothers kept separated? My husband says I have vinegar madness, he maybe right, but it's so fun... Thanks for being a great teacher.. your great..

[@OldSchoolPrepper]

hi Julie, Yes, the mothers are interchangable and you can put them in one batch as long as there is enough fruit/sugar for them to eat up...they can go from ACV to plum vinegar to peach etc...I actually keep them in a large ACV for year around feeding since apples are plentiful. I hate killing them but enough is enough sometimes..I try giving the away and then feel so bad when someone else inadvertantly kills them. Silly but true.

[@JulieKirk-er7zt]

I feel the same way.. they are adding up quick.. thank you for your help.. always appreciated.. keep up the good work, I learn something every day..

[@JulieKirk-er7zt]

Hello again.. have you ever tried to make "mother" acv from regular acv? Just adding a mother in the jug? I recommend your channel to someone yesterday, hope you don't mind.. thank you for being patient and an excellent teacher..

[@dianeedwards7439]

Do you mix it every day so you don’t get mold?

[@OldSchoolPrepper]

I mix it every day until the apples (Or whatever fruit you are using) falls below the water line. Once it's under the liquid you don't have to stir every day.

[@kathysil2000]

Thank you for showing this. I'll give it a try

[@OldSchoolPrepper]

Kathy so so easy...i hope you do....you'll have vinegar forever and we may not be able to buy it forever either.

[@oldschoolwithamoderntwist6074]

,,very good,,what alcohol content do you think you have with your vinegar?,, just wondering,,,,i understand why you are not adding sugar,, thanks for sharing,,

[@OldSchoolPrepper]

great question....I have no idea....i will need to figure out how to test that. I'm making a 2nd batch so i'll need to try and test that..since my fruit is vinegar it's past the 'wine' stage...but from the smell it made i'd think it would do the job...not sure if the next morning would be a headache or not tho :)

[@src3360]

old school prepper I (think) the alcohol % is usually under ten when you ferment naturally, probably even less than that. That is totally fine bcuz the acetobacter that turns alcohol into vinegar won’t survive in a solution with a high alcohol content, I (think) no more than 12% or 15%. I also find that when I make homemade vinegar the ph is lower than store bought. Mine is around 3 or 3.5 and store bought is standardized at 5%

[@jmidnite114]

I'm not sure if i missed it but i thought you were going to show how you made it without buying a Scoby? As in how to making it without having one on hand already. I thought you were going to explain how to make the scoby.

[@OldSchoolPrepper]

hi Jmidnite, I talked it through in the video...sounds like you are ready to do this yourself and wants some crystal clear instructions ... here is a better video for you (with written directions you can print out if you like) kzbin.info/www/bejne/hWqkdpdnpt-eZ7M

[@jmidnite114]

@@OldSchoolPrepper thank you. Watching it now

[@jmidnite114]

After you make the mother and you put her in a jar with some of the vinegar, how long will she stay alive? Do you have to keep feeding her sugar?

[@OldSchoolPrepper]

@@jmidnite114 she will last for years. I will usually just start another batch of ACV and move the Mother over....I also end up giving some away to friends and family. I live out of the country for 4 months a year...when I do that I always start a new batch and she doesn't fine while i'm gone.

[@aetreus88]

Is that city water or your own Private water system that you filled it up with?

[@OldSchoolPrepper]

great question, we have our own private well. If you are on city water, take the water out of the tap and allow it to sit for 24 hrs and then use it. If there is any chlorine in it, it will have gone by then and will be ok to use and not kill the ferment.

[@ummruqayyah3104]

Is it okay to have no bubbles after 18 days of the process of making Apple cider vinegar?

[@OldSchoolPrepper]

don't depend on the bubbles, it may not give you bubbles so yes it's ok. Start tasting a teaspoon at a time. It will go from tasting like watery apple water to a bit boozy to vinegar. let me know what it tastes like and i'll help you out.

[@ummruqayyah3104]

@@OldSchoolPrepper It seems like alchoholic.

[@OldSchoolPrepper]

@@ummruqayyah3104 then give it some more time, it will pass through this stage and turn into vinegar....of course now it would be a nice light alcoholic cider too...which isn't bad :) . Give it 10 more days before you get worried.

[@ummruqayyah3104]

@@OldSchoolPrepper It's 19th day. When should I strain the apples?

[@selfhealherbs13ms]

I just saw several videos saying not to use tap water because of the chlorine in it, to use Spring water.🤔

[@OldSchoolPrepper]

i have well water so i don't have chlorine. however if you take a bunch of tap water and allow it to sit out overnight (without a lid) the chlorine will evaporate and you are good to go or, as you said, you can use spring water or other bottled water (if it doesn't container chlorine) little known fact, some 'bottled water' is just tap water...read the labels!

[@selfhealherbs13ms]

@@OldSchoolPrepper Thank for info good to know. Have a good day.

[@garybivens3236]

What type of yeast did you use and how much sugar did you use

[@OldSchoolPrepper]

i did not add any sugar, nor did I add any yeast. Yeast occurs naturally...mine came from the air....and if your apples are sweet enough you don't have to add any sugar...but if you wanted to, go ahead and add 1/2 cup sugar to the water and cut up apples.

[@rodneyhindle9596]

how we can get mother

[@OldSchoolPrepper]

hi Rodney, if you want a mother right away, you'll need to buy one. If you are ok waiting up to a month, just follow the instructions posted in the description of the video (I have written instruction linked so you can print out for your kitchen recipes) and you can grow your own mother in a month-ish. The beauty of doing it yourself is that YOUR mother will be unlike any other as she has grown from bacteria and yeast in your home...so she'll be one of a kind....give it a try!

[@veterajawali.8889]

Good luck, you get big mother❤️

[@OldSchoolPrepper]

I did get a big mother and she's alive and well

[@johncassani4610]

I noticed that you used tap water? From other videos I've watched that is a big no no? I would like your thoughts about that.

[@OldSchoolPrepper]

hi John, great catch. I'm on well water which we have regularly tested so there is no chlorine in the water (which is the no no) If you only have regular tap water you can just pull the amount of water you have to use and leave it in a large bowl or bucket and let sit for 24 hrs, this way the chlorine will evaporate.

[@vanessahamilton4528]

I tried this, made 2 jugs.....left for a week and came back to mold, green and black yucky mold.

[@OldSchoolPrepper]

bleh...so mold is really caused by three reasons....hands, gear and too much air. 1) hands..unclean hands reaching into the ACV to move apples arround or taste on a finger...usually a kid or a partner...not usually the person trying the ferment or 2) unclean gear....so something set on a counter with dirt or bacteria on it or a spoon introduced to taste and goes from mouth back into the ACV etc or 3) apples/cores above the surface of the water for too long...weigh them down if they dont sink after stirring for a while.

[@vanessahamilton4528]

@@OldSchoolPrepper well then it had to be them not sinking. I will try again and weigh them down. Thank you!

[@johnmorgan5495]

Is that chlorinated tap water you are using or are you on spring water ?

[@OldSchoolPrepper]

hi John, well water is what I use... we have an underground aquifer here...that said you can use tap water if you fill up a container with it and then let it sit out overnight, so the chlorine evaporates....of like you said use spring water. I would not use distilled water tho. ☮️

[@rayboi2002]

Can you use tap water?

[@OldSchoolPrepper]

yes, but put tap water in a large mouth container (like a pitcher or bowl) and let is sit out for 24 hrs so any chlorine dissipates.

[@h.al.8801]

Good Video, I love to see a complete natural fermentation. I avoid the seeds as they do contain arsenic. Also l try to use water without clorox.

[@OldSchoolPrepper]

luckily my water is well water, so i have no bleach but do have good nutrients....i know what you mean about the bleach tho. thanks for the apple seed tip. I usually do avoid them but strained them out of this (after ACV was complete) so i didn't think much of it, but should reconsider it.

[@egobrain6826]

There's not enough in the seeds to cause any harm. Especially because you don't eat them. Many people add the seeds as well. Removing them is easy, but not harmful ig you don't.

[@wendygregory1131]

"It's very very clean" as I stick my dirty hands right into the jar😂

[@OldSchoolPrepper]

alas my hands area a constant topic of conversation within my channel

[@missmaria165]

I am not a specialist... but saurkraute and apple cider vinegar are two different methods of fermentation. Again, not a specialist, but I was told that the 2 different ferments need to be at least 8 feet apart.

[@OldSchoolPrepper]

Why? Fermentation is yeast eating sugar....so....

[@mutebiesther1478]

Guys I added a spoon of sugar to my apple cider vinegar and it's just two weeks I'm thinking of pouring it away guys should I continue with it?

[@OldSchoolPrepper]

it can take up to 4 weeks (a full month), so just continue giving it a stir every day and talk nicely to it ;) it will work! just keep doing what you are doing. Good Luck, let me know if you don't have any vinegar in another couple weeks.

[@pilgrimbruce6475]

I noticed that you took the water straight from the tap to the jar. If you are on well water, no problem. But anyone on city/town water should worry about chlorinated water. My tap water smells like bleach. Fortunately, the fix is easy--just let the water sit in the pitcher (or whatever) for 5 or 10 minutes and the chlorine will evaporate.

[@OldSchoolPrepper]

good point, I usualy do talk about this. I'm so lucky and i'm on a very deep well. Great Water...I need to remember that not everyone knows that! thanks for the reminder

[@brentgiles5515]

That is interesting. Thank you..

[@theun4giv3n]

Brilliant. Thanks.

[@OldSchoolPrepper]

cheers mate!

[@cbass2755]

I have never hear of "Mother" in vinegar. What the heck is a Mother? Is that what starts the vinegar process? Oh..I spoke too soon, but still don't get it...

[@OldSchoolPrepper]

hi Connie...ahh the Mother she is the source of home made vinegar goodness. If you pick up a bottle of natural vinegar (like Braggs in the grocery) it will say "with mother'...have you every heard of Scoby for Kombucha? same thing...here is real definition for you tho: Apple cider vinegar is made through a two-step process. First, yeast is added to apple juice to break down the sugars and turn them into alcohol. Then, bacteria is added, which converts the alcohol into acetic acid. This bacteria is what is known as the mother, because it is the catalyst that gives rise to the vinegar. Many store-bought apple cider vinegars have the mother removed because it gives the vinegar a cloudy appearance, which can lead some customers to believe that the product has gone bad. But this is not the case. In fact, the mother is the healthiest part! What more info? follow this link: enzymedica.com/blogs/ingredient-science/what-is-the-mother-in-apple-cider-vinegar

[@cbass2755]

@@OldSchoolPrepper Ah…I ran and checked all my vinegar and I don’t see a mother in their?!! Lol..yep, store bought. And what a shame to remove the best part! I’m going to look for some with the mother, and try to make this Martha. Thank you so much….me thinks I’m getting smarter by watching you my dear…🥰🤣🤣

[@S.A.L.E1717]

Thanks for advices, infos...

[@ogidioludaniel9585]

How do I make apple cider vinegar without the mother. I mean doing for the first time

[@OldSchoolPrepper]

just watch the video....i explain how, step by step.... or if you want written instructions i have those in the description

[@joyceshaw1286]

@@OldSchoolPrepper you put the mother of your last batch into the batch you just made? Also said the mother of a store vinegar can be used. Not clear on this product at all.

[@OldSchoolPrepper]

@@joyceshaw1286 if I have a mother from another batch i will use all or part of her to start a new batch. With each new batch she will get bigger and stronger. At some point you'll be able to pull layers off of her it's crazy. RE: Store Vinegar...look at Braggs ACV (there are a few others too) this is a raw vinegar and has bits of mother floating in it. you can decant it off, let it settle (so the heavy parts sink to the bottom, gently pour off the top to keep and use, keep the bottom part (with the mother) and put that into your new batch. It works the same way.

[@dianeedwards7439]

Does it have to be in the dark and cold or warm area??

[@OldSchoolPrepper]

when you are making the ACV it's best to have it in a warm room. Once the vinegar is made and you are just keeping it until you want to use it again (for another batch) then it's best to slow down the bacteria from eating too much so a cooler room (like a garage or outbuilding) would be best.

[@naturalgardengrows]

Whoa, that is a big mother 😂

[@OldSchoolPrepper]

why, Yes, Yes she is.... 😉

[@cherylhirschdiyfun4636]

Thanks for sharing

[@momm3872]

مشتركة جديدة من العراق ياريت الطريقة بالعربية🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏💔

[@OldSchoolPrepper]

كيف: لعمل خل التفاح من الصفر.: 1) اجمع العديد من التفاح ~ كلما زادت الأنواع / الأنواع كلما كان المنتج النهائي أفضل IMHO 2) شطف وقطع إلى مكعبات (أو حفظ الجلود / النوى واستخدامه عندما يكون لديك ما يكفي من التجمع) 3) ضعها في حاوية زجاجية / خزفية أو غير قابلة للصدأ نظيفة (ولكن ليس مبيضة). يفضل عدم استخدام البلاستيك ، فالخل هو حمض ولا تريد أن تتسرب إلى البلاستيك في المنتج النهائي 4) أضف 4 أضعاف كمية الماء مثل التفاح (على سبيل المثال ، 2 كوب مقطوع التفاح يضيف 8 أكواب من 4 أ) اختياري: إذا كنت تريد إضافة سكر إضافي لإعطائه ركلة ، فسيكون هذا هو الوقت (1/2 كوب أو نحو ذلك). إذا كان لديك سكوبي من مشروع آخر ، أضفه إلى ماء الفاكهة مع بعض الخل (أو الكومبوشا) من المشروع الأخير ... 5) ضع قطعة قماش من الكتان على القمة لمنع ذباب الفاكهة (أو مرشح قهوة / منشفة ورقية ، إلخ) 6) قلّب خليط التفاح / الماء يوميًا: سيطفو التفاح على السطح ويقلبه مرة واحدة على الأقل يوميًا لمنعه من التشكيل 7) ابدأ في التذوق في غضون أسبوع ، سيخضع الخل مرحلة من الكحول وسيتحول بعد ذلك إلى خل ... إذا كنت تتذوق كل يوم ، فستحصل على فكرة جيدة عن مكان حدوث الأشياء. استخدم دائمًا الأدوات النظيفة عند التذوق وعدم الغمس المزدوج ... إذا كانت المناطق الداخلية أو التفاح / الماء ملوثة ، فهذا عندما يتم إدخال قوالب / بكتيريا / فطريات سيئة وتحطيم كل شيء! 8) في حوالي 4 أسابيع سيكون لديك ACV. ستعرف عندما يكون ذلك صحيحًا ، فلا يوجد خطأ في رائحة / قد تشاهد فيلمًا أبيض بالكامل يتطور في الجزء العلوي من التفاح ، وعادة ما تكون هذه الخميرة والبكتيريا الجيدة التي تشكل أمًا متعرجة. إبقاء العين على ذلك. إذا ظهر العفن (أي لون غير الأبيض ... عادة ما يكون رماديًا / أسود داكن) ، فقم برمي الدفعة بأكملها وابدأ من جديد ... إذا حاولت وإزالة القطع التي تكون متعفنة ، فإن المزيد من العفن موجود

[@momm3872]

old school prepper الف شكر ربي يحميك وان شاله مليون مشترك

[@honolulupolkadot6668]

why are you taking all of the good stuff out???

[@OldSchoolPrepper]

so i can bottle it. i started over with a new batch of apples and the mother which formed in the jar, easy to do and i have more vinegar than i can use.

[@joyceshaw1286]

So you do need a mother to make a mother?

[@OldSchoolPrepper]

no you don't. When your first batch of vinegar is complete you will have created a mother. She will be easy to see...it takes longer to make vinegar than if you already had a mother but you have to create a mother sometime and the first time is a good time to do it! Just follow the recipie I posted and you will grow one

[@rioma9408]

You have so big mother on the top in just one week, really?

[@OldSchoolPrepper]

no, It took a few months to get the mother that big...it took 4 weeks to get one at all. If you read the directions (linked in the description box) you can see how I did it step by step.