How To Make REAL Apple CIDER Vinegar

[@GlenAndFriendsCooking]

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down!

[@donnabullock5761]

Glen & Friends Cooking could you use a balloon as the stopper?

[@MrAcuta73]

@@donnabullock5761 An airlock costs about $2....but yes you can.

[@san6493]

Have to add any sugar inside sir?

[@ckalnicki]

Glen & Friends Cooking -Remove those SEEDS first.

[@seekingthetruth7047]

Whatif I mix apple juice with apple cider vinegar. Would all the apple juice would be turned into vineger eventually “

[@Kay-uk9us]

Thank you for explaining it so well.... just on a side note, you have a very nice voice.. feel free not to use music in the background👌

[@aidanhubbard8920]

glad somebody said it

[@swanofnutella4734]

I understand the impulse to try a "bed"/background music for a more pro polish, but I also prefer without music. It's more relaxing.

[@419Koof]

@@swanofnutella4734 2nd that

[@LoveoftheDarkFiberArts]

I totally agree. the music in the background was almost enough to make me find some other video. I only stayed because I was in desperate need of correct info.

[@elbalcon6144]

I agree. But I understand why he uses it. I'd leave it very very subtle, even more. Because it is some sort of distracting when you are conscious of it, but really ambiental and focusing when its not. I think some kind of videos need a subtle curtain or background.

[@Qopzeep]

TL;DR: in both steps, save and reuse the slurry that's left behind, it's loaded with yeast and bacteria. Nice, clear video. Two notes: the sludge that remains from the alcohol step is basically just a healthy yeast colony. You can pour more juice on top of it and keep it going. It's called a yeast slurry. In theory you can keep doing this forever, however the flavour characteristics might change over time so you want to refresh it now and then. Secondly, I think the mother you pulled out is just the pellicle. There are more bacteria in the sludge you said to throw away. I think the mother refers more to the liquid saturated with bacteria than the pellicle. Although I'm no vinegar maker, I have years of experience brewing kombucha and this seems to be very similar.

[@RavenWolfDrum69]

❤

[@Амин-т4х]

No , mother is the pellicle

[@rrmerlin3402]

Your expaination is very well said. I've been making Wine, red wine vinegar and Hard apple cider and apple cider vinegar for many years. At first I added yeast and now only let the indigenous yeast do It's thing. I believe the much longer fermentation that natural yeast takes develops ( 2-4 months for cider) significantly more flavor. After the apple juice is fermented I add my live cider vinegar and 2 months later I have apple cider vinegar. . Also my active wine vinegar was also naturally made by a barrel of wine left untouched for 15 years, It does not develop the dreaded Cellulose mat that almost all live vinegar will produce. This was also used to make my first Apple cider vinegar.

[@DeadshotColada]

I love your explanation of how Vinegar making works! I remember in another video you mentioned the term "Vinegar" means "Sour Wine". This makes sense with your process. I will do this over anyone else's, especially where this process significantly reduces the risk of mold.

[@sennest]

Great recipe! Made several times but old old fashioned style - chopped and blended, loads of pulp stirring weekly! Then straining out 5+ pounds of pulp! Great family fun LOL! I really like your juicer method, gonna be working it in the near future - many thanks again!

[@GlenAndFriendsCooking]

We made it for years the way you describe - works very well.

[@dianasmuck]

I don't have an airlock. But I do own those rubber tops with the nipple. Would that work as well. I'd like to see an explanation on how to do in a blender or food processor as well if you have a link I'm not sure.

[@robery4008]

If it's sweet and yella, you got juice there fella. If it's tangy and brown, you're in cider town

[@richcreamerybutter6640]

Homer's brain has left the chat...

[@davidwattshere]

Ro bery now there are two exceptions to this

[@419Koof]

@@richcreamerybutter6640 2 busy eatin dooohnuts in the control room @ the nuclear plant

[@JaysFluteAndpoetry]

kind of a riddle

[@rockerkitch1990]

Of course in Canada the whole thing's flip-flopped.

[@drive67ray]

This is by far the best how to make vinegar I have seen and I am keeping it for future reference, now to get to it👍😀

[@daciasdiy1861]

This is the best video I’ve ever seen ! Smdh they literally tell you to put sliced apples into water and u have magic ! This is the best demonstration ever, and it makes perfect sense

[@crisco80s]

Thank you. Just watched a few videos for making ACV and was shocked to see them add sugar... even the raw cane sugar... but after 3 videos doing the same I thought I was wrong to be surprised. Glad I decided to watch one more. Yours. Now I will be checking out the pineapple one you mentioned.

[@Haqqali]

why do you think it's wrong. the bacteria will consume it and you practically have no sugar left. they add it because it takes less time to start fermenting

[@margiecosgrove4657]

Thank you for the clear, knowledgeable, and simple instructions. I thought the process would be more complicated. I have tried this and it works! Greetings from New Zealand 🇳🇿

[@dmbmd2001]

Just tasted and strained my batch. Best I ever made and thanks for the insight.

[@roninboxers]

I am so happy I found this video! This is much more what I was thinking than so many of the other videos. Especially that this starts with pure apple, and having more control over the ferment. Awesome.

[@kristinekimble2643]

Thanks - As soon as I saw the juicer I knew this was a different approach. Only have to buy a couple of bits & I'll be ready.

[@Dixler683]

So refreshing to watch someone teach that actually knows something. Too many clowns on youtube spreading misinformation. Thank you sir.

[@josephjohnson6626]

My wife and I have made beer and wine for years this seams right up our alley thanks for the info.

[@GlenAndFriendsCooking]

We've make beer as well! Over on our homebrew channel - LeGourmetTV Brewhouse. In the coming weeks we'll have a video here where we turn beer into vinegar as well.

[@josephjohnson6626]

Cool would that be malt vinegar?

[@GlenAndFriendsCooking]

Technically -no- but a super close cousin. Because it has hops it's just beer vinegar; if you fermented the sweet wort without adding hops, and turned that into vinegar you'd have Malt Vinegar. Minor difference but it makes a huge flavour change.

[@GuyWhatley]

This is such a great video and so informative and so helpful like lots of your videos, but please, I beg you, please lose the super distracting music.

[@selfsufficientnic7112]

Great video. Its frustrating how many people don't knwo the difference between apple scrap and apple cider vinegar. Thank you for getting straight into the "how to'!

[@NatalieMadeThis]

I'm so glad someone recommended this video to me! Thank you for the clear instructions Can you make one about white vinegar as well?

[@elisarossi6670]

Hi Glen! Thanks for the great video, just wondering if it's possible to avoid the airlock tool you used, so only closing up the container with a lid.

[@jimmykhoo9693]

Hello Glen, Apples are imported here in Malaysia. They have wax on them. Do I need to get rid of the wax before juicing the apples? Do you have any suggestion in getting rid of the wax if it is needed? Thanks in advance.

[@janet3313]

I followed this recipe and made my own batch. It came out perfect. Thanks

[@mattc2812]

Thanks for clarifying the correct method. I suspected something was wrong with the other methods. My homemade vinegar was always so weak.

[@JWynia]

So good to see a video on this that understands the 2 steps.

[@maccoll3644]

At last someone who knows the proper way! I don't like following amateurs who sort of half-know what they're doing. Thank you so much and I'm a subscriber now, of course!

[@mikegrand4181]

Thank you very much for passing on your knowledge. After experiencing your detailed presentation, I feel well informed and confident that I can make my own ACV. I also want to commend you for answering so many questions in the comment section (even when they are from rude people). I'm going to check out more of your videos.

[@justing6614]

Hi Glen Could you please do a brown rice vinegar video? Ive been looking for a long time. You explain the process very clear.

[@GlenAndFriendsCooking]

Hmmm - Sounds interesting. I might give that a try!

[@justing6614]

@@GlenAndFriendsCooking that would be so cool thank you so much in advance. Cant wait to see this future video :D

[@sarahmorehead8438]

Yes, please!

[@joshuagolkar1881]

Thank you. Your instructions are superior to anything else I've seen on youtube. I do have a couple of questions. You did not add any sugar when making the apple cider vinegar, while you added one whole block of piloncillo when making your pineapple vinegar. Was it because you thought the apples had an adequate level of sure and the pineapple did not? If the apples were not that sweet, should I add sugar, and how much? Thanks again.

[@guymontag2948]

Thank you! I've been watching several vinegar making videos on YT and even though I've never made vinegar, I have brewed beer, wine and mead and every video I watch doesn't make sense based on what I already know. Thanks for practical, straightforward guide to vinegar making. Subscribed.

[@meredethYT]

THIS is the video for apple cider making I’ve been looking for. I’ve been perplexed that most videos ignore the key word “cider” and don’t actually use apple juice or the two step vinegar process

[@sophiekong]

Hi, thank you very much for sharing. I have a few questions to ask you. First of all, I did make some fermented fruits using rotten fruits from my hobby farm for ferterizer purpose. They do produce thick layer of mother. Can I use the same mother to make apple cider since the mother is from rotten fruits? And can I use Vita Mix to grind up the apples? When should I strain them if I grind up the apples using Vita Mix? Do I need to buy special containers from Wine making store to put the airlock on? Thank you again. I can't wait to try to make it when I get my harvest this Fall.

[@j.scottlaprise6063]

Hi Glen, Montrealer living in Beijing. Love your videos. I just made an apple cider vinegar the wrong way, I am going to try your waynext , it seems so much more logical. Been making green and red tea Kambucha for many years. Thanks for sharing this, appreciate it.

[@observer6294]

At last, I found one video of ACV, that make sense. Thank You, very much.

[@GlenAndFriendsCooking]

You are welcome! Come on back and let us know how it turns out.

[@ritaorigbo7330]

Ob Server

[@NightFlight1973]

Awesome as usual Glen. If you were making another, how does the mother fit into the next cycle?

[@glennlopez6772]

Hello Glen! Thanks for the video. Good idea to inoculate the juice with brewers yeast which I heard is called a "bottom" yeast ; to keep the flavours in. Besides the flavour aspect, would using Baker's yeast be a really bad thing? Some even use this for quite decent tasting, homemade wines. Nice idea to buy a small quantity of A C.V. for the acidobacter. Nice presentation!

[@hellorecroder]

Bakers yeast makes a lovely prison wine, but not good for alcohol you would want to drink / distill in to vinegar.

[@thomasdorku3170]

Hello Glenn. I made pineapple cider vinegar following your video. Although I added brewer's yeast, I did not notice any activity Although I am certain I used clean reverse osmosis water. What could have gone wrong? Could it be too much sugar?

[@wenabillones8892]

Thank you for sharing, this kind of process I tried to find for long time now because it is really a 100% pure ACV. Love it but my only problem is where to buy that kind of a yeast you using if here in my country. God bless

[@cathypeterson7892]

I can't tell you how many videos I've watched on making apple cider vinegar. I can't tell you how glad I am that I found this video. If I don't have one of those air lock things can I just a coffee filter?

[@GlenAndFriendsCooking]

Unfortunately a coffee filter isn't ideal - you need to create an environment without Oxygen or at least low Oxygen for the yeast to work at their best. The airlocks at a homebrew store are about $2 so pretty cheap, and they last forever. (On Amazon though there are places trying to sell the same thing for $40... so don't be fooled)

[@cathypeterson7892]

I'm actually going by a home brew store today. I'll pick one up. Thanks

[@samvangemmert9482]

Same counts for me, I already knew the principle of vinegar making. But basically every other video just throws chunks of apple in water and let it sit. This way of first making an alcoholic base and then making vinegar is the true way, personally I'm all for naturally fermentation, but that's totally personal.

[@ochalambana1983]

@@GlenAndFriendsCooking if I can't find it here where I live, will Mason jar lid work if I put the apples inside the Mason jar? I mean really close the lid tightly to prevent the air from coming in. Will it work?

[@GlenAndFriendsCooking]

Never - tightly close the lid! You'll just end up with a potential explosion as pressure builds up. If you can't find an airlock; just screw the mason jar lid on 3/4 of the way so that it still wiggles.

[@suzannegiachetti2583]

Thank you! Answered so many unanswered questions!

[@loujeannecuje1864]

Great video, thank you. I made the vinegar and it tastes wonderful. My question is about how to replenish the vinegar as it is used. I have a large gallon size container with a spigot. As I use it do I add more apple juice or apple juice with mother, etc...??

[@xmurdermysteryxx3536]

Without a doubt the best vinegar tutorial by far... I do my homework before I do anything, I have watched every video on KZbin about this subject and the others should have watched yours before they waisted there time making there's. Not only do you show how... you show why and why not and I appreciate that..

[@paigettie]

Wish I could have found this last fall when I started my acv. I could only find the crap videos of using apple scraps, sugar, and water. I knew better. So, I decided to experiment and just threw 1/4-1/2 cup raw cider vinegar in a jar with about 2-3 quarts of my fresh pressed cider and walked away for a few months. Lol. The first few days definitely smelt like beer and I got the mother floating on the top after a few weeks. When I tested acidity it was no where near 5% though. Have you ever tested acidity for yours? Does time make it more acidic? These are the questions on my mind! Looking forward to checking out your other videos!

[@GraymatterPix]

Excellent video. That mother looks like a scoby for kombucha. I know a scoby is bacteria and yeast together, and allows the process to be completed in one step, but can I make kombucha as a two step like you've done here?

[@debrathomas9965]

Hi Glen... If I could bother you one more time for the yeast to liquid ratio I will be all set. Thank you for your help with my batch today. It made a huge difference. Regards, A very happy subscriber.

[@GlenAndFriendsCooking]

If you are using beer / wine yeast ¼ tsp per 1L - but I hardly ever measure. You just need a little bit to get the process started.

[@r.perkins2103]

Made chutney and apple sauce from windfalls, and now 5L vinegar from what was left. Seeds planted and composted the pulp - zero waste. Will be added back to more chutneys.

[@jamesburke2465]

This is the best ACV video out there. Thanks for sharing. Do we need to sterilize the equipment (juicer, blender, glassware, etc.) before we start? How much should we worry about that when making vinegar for consumption?

[@jthepickle7]

Finally! I agree with adding Champagne yeast. Also agree with not adding sucrose - just the cider sugar. After the yeast has eaten all the fructose it flocculates. You'll want to get as much of the spent yeast OUT, when you start step 2. (the yeast will 'eat itself' and taste like rubber) CO2 is heavier than air. If you put the fresh cider in a Mason jar with a coffee filter and a ring, and keep it draft-free, you won't need an airlock.

[@justing6614]

Thank you so much absolutely best video on how to make ACV. Very detailed and informative i fully understand the process now.

[@zacharytelfer1607]

Was the music supposed to keep playing in the background?

[@21seashells]

I don't like the music. It's distracting and detracts from the video qualith. I like the old format with no music better.

[@teresalokmane8179]

Great video, thanks for sharing! I don't have access to an air lock type container... Do you have another recommendation? Could I sterilize a jar with a lid (glass lid maybe?) and use that for the first process? Thanks again!

[@empresshiva]

Yours was the first Video i came across. I watched it all the way and thought great explanation clear and concise. Then i went and watched a few more videos and basically switched off straightaway. Came back to your video and subscribed. Thank you so much for your post. I will be following your method for real. Thumbs up!

[@orlandovieira4006]

Glen, can you save the "mother" for a time? Does it dry out? Can it be used somehow for next season?

[@roninboxers]

I finally tested and bottled the finished product and it is fantastic! You really get out what you put in and this method is so much better than apple skins in a jar of water (blech) The advice about the yeast and the mother is excellent. I shared this video in a post for my FB friends as lots of the were interested and want to try it too. Thank you!

[@joedoe-sedoe7977]

I would use a 5 gallon glass wine carboy for several reasons ..if youre going to the trouble of a gallon or less you might as well make enough to last awhile, the neck is sized to fit an airlock, being tall you can siphon off and leave the sediment behind. Only thing would be you cant lift out the mother so siphon with it in

[@loranthegedus5646]

Great video. I have just started making my own vinegars (today) and I wished that I had watched your video first. Next time I make apple cider vinegar I will be sure to blend up the apples to start off with. Great explanation of the vinegar making process.

[@danielrotaru4160]

But the booklet on home made vinegar says, on regard of alcoholic fermentation : ,,The mash is stirred daily to break up surface crusts, prevent the formation of molds, and insure a more complete fermentation. Stirring also prevents the action of acetic bacteria. '' I use a mash of fruits with same chuncks of fruits ( not only the juice). What should I do in this case -stir it or keep it anaerobic for the entire alcoholic fermentation ? Thanking you for good advices.

[@jackiemecheri4418]

AT LAST a REAL ACV. I also tried many out from youtube I feel I will be successfull with your recipe thank you. Interested to see what you do with the mother you lifted off. X

[@annkieran6063]

Hi Glen, I followed your process and am up to turning the alcohol into vinegar- we have 11 litres. I added 175ml of unfiltered unpasteurised apple cider vingear with tumeric nd ginger flavour for the mother from a health food shop- its been 3 weeks and there is only a thin mother skin forming- did I use enough? Should I add more now? Also I am brewing it in a plastic beer brewing container- is this ok? or will the acid eat into the container? thanks

[@bevforsyth8384]

I discovered the mother in my bottle of bought apple cider vinegar today and have been inspired to make a batch myself.... thanks for your video, very informative... and I get to use my fermentation jar!

[@hironmoypalit8595]

Your explanation is very good and soluable. Today I have enjoyed your video. Many thanks to you.

[@brettjenkins7130]

Did it the way you did it. After fermentation put it in jars and used coffee filter on top. Added raw apple cider vinegar to start it. It has been sitting for 3 weeks. Looks like white mold on top. Can it be saved? Should have I been stirring it regularly to prevent this?

[@mattbuszko]

I have white stuff growing on mine, too! I think it's yeast... but I think you and I are doing something wrong

[@carriedeleon5056]

Is it fuzzy? Yes? Then it’s mold. Bad bacteria. If it’s like “jelly” then that would be the mother or scoby

[@NichaelCramer]

I’m making my first batch but I had a question. - I’m using the “inoculate with raw, unpasteurized apple cider with mother” method. - How long should it be before I should expect to see the “new” mother accumulating on the top of apple cider “wine”? (I.e. it’s been over a week, and there’s nothing there, at all. Should I be worried?) (P.S. I’ll just note that I started with some excellent raw, unpasteurized, apple cider, from a local orchard, in case that might make any difference.) Thanks much.

[@microtasker]

Learn something new every day! Glad you put the kabosh on the music, you don't need that distraction.

[@NichaelCramer]

What would you think of simply starting with a good cider? (I live in southern Vermont so I have access to some good cider sources.) Thanks

[@russellsmith7595]

Hello Glen, may you please advise me on how to make Red Wine Vinegar, I don't know if I can use a bottle of wine or fresh grapes and follow your apple cider vinegar recipe, I Thank you, keep up the good work my friend.

[@alejandroramirez1903]

Thank you, you clear up all my doubts about apple cider vinegar process. Very useful video, congratulations

[@debrathomas9965]

I was making my vinegar the (wrong) way and bought a glass jar, grommet, airlock and wine yeast to do it your way. My only problem is I don't have a juicer and my blender has trouble blending the apples without liquid added. Is it ok to add distilled water? Could you please advise. Excellent video. Concise and to the point. Thank you

[@GlenAndFriendsCooking]

Distilled water is fine.

[@debrathomas9965]

@@GlenAndFriendsCooking I'm so grateful you answered so quickly. I'm making it right now and I didn't want to ruin it so I've been grating the apples and squeezing through cheesecloth. I'm only 6 apples in and my right arm literally feels like it doesn't belong to me and is going to fall off. You're amazing. Regards from a very appreciative subscriber!

[@antfordbbq]

I enjoy the video. I would like to know do you have a video showing you starting a new batch using the mother

[@watong9232]

Holy Canoli.. I must have watched 15 or more videos about DYI APV before I braved the waters of making my own, which I regret to say began earlier this evening. As luck would have it, I happened to stumble upon your video while closing some tabs at the end of the evening to discover that I've simply tossed the dice when it comes to how my vinegar will taste. Not living in a rural environment, I have to say that my expectations aren't very high. Eh... it's my first batch. I shouldn't feel so precious about it. It's just that when a person puts in a dozen or more hours of research to give something their best shot, it's kind of disappointing to learn that the fundaments eluded them until after they were committed to a less-than-optimal procedure. Good news is, now that I've watched your video, I can take what I've learned here and enjoy a much greater chance of success. I'll make a trip to a local brewing supply store for some materials & yeasts and before long, I'll have a few more jars fermenting ..and vinegar'ing...! Thanks for posting this most informative video!

[@mattbuszko]

Have you been keeping up with it?

[@watong9232]

@@mattbuszko No.. not really. That first wild ferment actually came out very good. I did buy yeasts from a brewing company in my area, but the packets I didn't use have been sitting in my fridge for about a year now. I made two more batches, each was weaker than the one before as I experimented with adding fewer apples and "compensating" by adding slightly more brown sugar (I was trying to "get rid" of a few pounds of it that I had left in my pantry). All-in-all, all three batches were good, but not as strong as store-bought. I've since found an organic ACV at my local produce store that's very reasonably priced, so I stopped making my own. I've also stopped consuming as much of it as I had in the beginning. Altogether, I made three batches, each made about a gallon. Were I to make another batch now, I just wouldn't try to make do with a single bag of apples.

[@jeffreygleaves2931]

With all the lab equipment it seemed like I was watching an episode of Breaking Bad...lol

[@dougsensei]

Hands down the best apple cider vinegar video! Finally someone that actually explains this is a logical fashion. I've watched too many videos on this topic that are afraid to actually state what's going on. Now I understand why my vinegar tastes horrible! And it's not from watching this!

[@lynbsker1968]

Lol, its because we don't understand the science

[@kickuprumpus]

Whats the chance of kahm infection on this type of ferment? Just wondering because some say that for second ferment a waterstone to agitate it is a better option and also lowers the risk of kahm. Have you ever had kahm show up on this method? Thanks a million.

[@dari564]

this was really good !!! i have a bunch of bottles of self made cider that for some reason got a bitter flavour in time and want to turn them into vinegar. Is the room temperature really ok for cider -> vinegar process? i have a basement room with constant 8-10 degrees celsius in any season and i am wondering if slower process at that temperature would be ok

[@rudyaguirre4103]

Hello is it possible for you to write down, where you can purchase the bung with an airlock , the small bag of yeast, and the container (glass) and any other items I might need. Thank you, great video.

[@Stiggandr1]

Hey! I found you through your squeaky cheese curds video years ago, and found you again when looking how to make vinegar. (The curds were awesome. I made poutine for some family and everyone loved it)

[@MohammadHasan-hb1lf]

Hi Glen I should ask u a question. I try for first time to make my own apple cider vinegar and I used ordinary method which is adding 2 part of water to 1 part of apple pieces and sugare and vinegar. So 3 days from start i found alchoholic smell in my jar eventhough I add apple vinegar in it. so let me know 1st: is it normal? 2nd: how many times I should stir it? 3rd: at which time I should stop stirring? 4th: can I have the chance to have apple cider scoby on the top after 30 to 40 days? Sorry if it is too long

[@GlenAndFriendsCooking]

Well alcohol smell is normal, since yeast have to turn sugar to alcohol, before the aceto bacter can turn alcohol into acetic acid. Stir it every couple of days. The process will be different for everyone depending on temp, apples used, etc.

[@MohammadHasan-hb1lf]

Glen & Friends Cooking thanx alot for your quick answer but please let me know about my 4th question that if every thing in this method goas right can I expect scoby?

[@TheEssentialRanchersLife]

Hi Glen. Thanks for the great video. Could I start with juice that I steamed from apples??

[@isupportchef]

Hi Glen, Do you know why my vinegar sounded carbonated on opening my jar. Can it turn into alcohol? FYI- it is a finished product, filtered of most sediment and kept in a cupboard out of sunlight.

[@isupportchef]

Really great videos too!!

[@katerinakornilia4825]

Great video! I cannot find airlock lid though. Can I do the first step just by using a normal jar with its lid?

[@geoffoutdoors]

Great video man...i just started making ACV this week. Thanks for sharing your know how!

[@Johnnybarbs92]

Great vid. Also to note, you could rerack fresh apple juice onto that trub without having to buy new yeast. While it would be best to 'wash' it, probably would work great.

[@marilyn1228]

If you put the vinegar (after you've let it sit for the first few days) in a wide mouth canning jar, cover with a coffee filter and screw it down with the band. Definitely keeps the fruit flies out.

[@Mulletmanalive]

So glad you scrapped the music bed. Turns out I like my Glen neat.

[@funnycalicocat3690]

If I don't have an airlock, can I use a regular lid in the first stage? If yes, do I close it all the way or leave it lose a bit? Also, if I don't use wine yeast in the first stage, how long do I have to wait for the first stage to be complete? Thank you!

[@britney901]

I have some vinegar that I just started today. I have it set up in my basement, which is cooler than the upstairs in my house. It's usually a few degrees cooler. Will the vinegar be ok? Will it just take longer to ferment?

[@daddyjohn2007]

last question i promise 🤞😁 after i filter & bottle it , how long will the vinegar last & how should i store it for maximum length of time ... till next season ???

[@GlenAndFriendsCooking]

Vinegar with live mother/bacteria has a shelf life of about a year +/-. Shelf life is indefinite if you pasteurise it and kill the bacteria. Store away from light, or in a dark bottle.

[@daddyjohn2007]

@@GlenAndFriendsCooking that is great , i just wanted to make sure that it would last till next harvest ... you guys are great please keep up the awesome work !!!!

[@Mary-Ann_B_Mabaet]

About the beer, wine, champagne yeasts what do you recommend? Any sites? Any particular apples you recommend? Honey crisp? Fuji?

[@janicemaceachern1004]

I made ACV by food processing the apples and threw everything into a big container. The vinegar is wonderful but getting all of that pulp out took what seemed like forever. I will try again and drain the juice off. I now have 6 wine bottles of AVC. Yeah it was a big batch! lol Love your videos!

[@daddyjohn2007]

i will be using 1 gallon glass jars ... how full should make it with apple puree & how much sugar per gallon please .... this is awesome because this is exactly what i was looking to do , thank-you ....

[@songbird857]

I have been learning to do this, and I have used the method that calls for cut up apples covered with water…. Does that actually become ‘apple vinegar’, as opposed to ‘apple cider vinegar’?? My batch does have the sludge at the bottom, and is developing a nice mother… Thanks 😊

[@PJD1943]

Have you tried your hand at brown rice vinegar? I have and it didn't turn out like the market version. Would you make rice vinegar with added sugar and the wine or beer yeast? I use the Korean yeast. Your videos are very informative. Thank you

[@harrisonphoenix]

If you didn't juice your fruit and just used chunks (or minced fruit) do you have to open and spin the fruit each day rotating the top to the bottom or does the packet of yeast work quicker than mold or bad bacteria growth?

[@dolmalhamo602]

Hi , thank you for uploading such a great video. Before watching this video I have started to make an apple cider vinegar and it’s been 15days, I have keep the apple juice in a big jar without adding anything. And cover the mouth of the jar with cheese cloth. So, my question is can I add the yeast now ? And I have a thick surface on the top of the apple juice and it’s little alcohol smell.

[@ijimpattison]

Hey glen is the Mother for the vinegar similar to a coby for kombucha ?

[@GlenAndFriendsCooking]

Similar in that they both contain bacteria and can form a rubbery mat that floats at the top of the liquid. Dissimilar in that 'Mother of Vinegar' is typically just one type of bacteria, while Scoby is a community of different bacterias and yeasts that all work together.

[@GlenAndFriendsCooking]

@1973Saved 'Pro-Biotics' isn't 1 thing, but a number of things. Unpasteurised unfiltered beer; is probiotic because it contains living yeast. Vinegar and Kombucha are created by similar - yet different groups of yeasts / bacteria.

[@cajun221]

Just stumbled this.. you have awesome content. What brand of wine/beer year do you use... link would be great. Thank you.

[@rikos8102]

Nice video I have a few questions Do i have to juice the fruit?what about a fruit with big seed in there?I have to juice it too?or i simply throw out the seeds? Do i need to add a additional sugar?cause many ppl do it. thx

[@GlenAndFriendsCooking]

Juicing the fruit is best Fruits with big seeds (Like peaches), the seeds should be removed to make juicing easier. Most fruits have enough natural sugar in them that you don't need to add any extra.

[@rikos8102]

thx for the answers if u have time,plz do the video about homemade wine.I'm interested about any fermentation thingy,very interesting and fun.

[@GlenAndFriendsCooking]

Maybe check out our channel where Julie and I make beer - LeGourmetTV Brewhouse: kzbin.info/door/9RYWYB80xvstGUkkahaUuw

[@cheekysaver]

I am in the middle of turning some of my home brew ale to malt vinegar.... HOPEFULLY! I don't want store bought without mother... and I am allergic to apples. I decided to try and make my own and try it. The brew is done so I have time to wait for vinegar to happen.

[@austin2842]

I have some BE-134 Belgian Saison yeast slurry that ferments all the way down to 1.001 (98% of sugars). Is this good, or do you need some residual sugars for complexity?

[@swc2019]

This is really well done with lots of explanations. Thank you.

[@johnkirton833]

Excellent video, well explained and very professional. But please explain why you only used Apple Juice as opposed to the Pineapple vinegar video you added a lot of water with some Sugar? Can either method be used with or without the addition of sugar and water? Is the addition of water to reduce the cost of fruit required and by adding water will the end result be as tasty as the pure fruit version?

[@GlenAndFriendsCooking]

Generally the acid in pineapple is higher - so you need to dilute it so the yeast can live.

[@johnkirton833]

@@GlenAndFriendsCooking Thank you for explaining that.