Apple cider vinegar – parts 2 and 3

On January 21st, we checked our ACV that had been fermenting in our cool basement since 12-20. [Click here to read about our first stab at making our own apple cider vinegar from raw cider.]

It grew another, really nice and thick “mother”. πŸ™‚



We strained it and poured it into two new jars…



Then we poured new, fresh raw cider in with the two “mothers” to begin a new batch. πŸ™‚


And then we had the bright idea to actually TASTE the finished product to make sure it tasted like vinegar… WHICH WE SHOULD HAVE DONE FIRST, lol. And determined that it, in fact, was NOT ready yet. Grrrr. Guess we are learning a lot from our mistakes in this adventure, lol… πŸ™‚

Our solution was to top the 2 jars of “almost vinegar” off with 1-1/2c of last batch’s “finished vinegar”, and let it sit another month…

MORAL OF THE STORY FOR PART 2: Just because you grew a nice sized “mother”, don’t assume it’s done fermenting into vinegar – TASTE IT FIRST. πŸ™‚


And here is Part 3 from yesterday, February 28th. You can see how thick the “mothers” are in the two half gallons we gave more ferment time to on 1-21. And YES, they tasted like vinegar this time around… πŸ™‚

The gallon jar on the left was not ready yet (Yep – tasted it first, lol!), so we are letting it sit another month. You can see it’s grown a third “mother”… πŸ™‚


We strained the two half gallons that were ready & added “mothers” to new batches. I think we finally have the hang of this now. Fortunately for us, it is a very forgiving process! πŸ™‚







If anyone ever wants a “mother” to make their own, we are always happy to share. πŸ™‚

Click here to attend a “Barn Hop” at The Prairie Homestead. πŸ™‚


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