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No mother in my apple cider vinegar

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posted on Mar, 4 2016 @ 09:24 AM
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Hey there..

So, I'm on my 3rd attempt at making acv. The first 2 turned out well, tasted great, except that they didn't culture the mother. Google tells me that I should use organic apples, but I don't have access to organic here. Can you not use regular apples to form the mother? I also use bottled water, but how pure it is...who knows..

I'm also using panela instead of raw sugar..

Basically, I'm following what I find on google on how to make it. I use a mixture of 8-10 apples (granny smith, gala, red delicious), add a cup of panela, and let it sit for a month. Remove the apples and let it sit for 3 more weeks. Like I said, great vinegar, but no mother..

Any tips or suggestions?
edit on 4-3-2016 by Tucket because: changed the title acronym




posted on Mar, 4 2016 @ 09:27 AM
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a reply to: Tucket

What the hell is ACV?

Why does even a cooking query require an acronym?



posted on Mar, 4 2016 @ 09:28 AM
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a reply to: TrueBrit

Apple Cider Vinegar.



posted on Mar, 4 2016 @ 09:31 AM
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a reply to: AugustusMasonicus



Apple Cider Vinegar.



Aaaah...TYVM.
edit on 10 27 2013 by donktheclown because: (no reason given)



posted on Mar, 4 2016 @ 09:32 AM
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a reply to: donktheclown

NP. TTYL.



posted on Mar, 4 2016 @ 09:40 AM
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originally posted by: TrueBrit
a reply to: Tucket

Why does even a cooking query require an acronym?


It doesn't. But I figured that anyone who could give advice, probably knows what acv stands for.

But in any case, you're right. Title fixed



posted on Mar, 4 2016 @ 09:50 AM
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Well I am curious what "the mother" means.

I've never tried making it myself.



posted on Mar, 4 2016 @ 10:00 AM
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Well the apple is very absorbent when it comes to pesticides, so organic is definitely the way to go... Panela? Why not just used the raw sugar like suggested if u want to culture a mother... I tried making kombucha but didn't get the desired taste cause of sunlight I think... You keep it in a dark place?



posted on Mar, 4 2016 @ 10:04 AM
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I have never used sugar in making vinegar and never had a problem developing a mother, but the apples came from an un-sprayed tree.
My biggest problem was having any cider left after it got hard to make vinegar from.



posted on Mar, 4 2016 @ 10:06 AM
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originally posted by: chiefsmom
Well I am curious what "the mother" means.

I've never tried making it myself.

It is a colloid formed when cider converts to vinegar, a mass of dead bacteria and cellulose.
Wikipedia: Mother of Vinegar



posted on Mar, 4 2016 @ 11:01 AM
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You can buy a bottle for about six bucks or less most times and it lasts quite a while. Learning to make that when there are some organic ones priced reasonably out there doesn't seem cost effective to me.

We do make a lot of things ourselves. I like homemade strawberry and peach jams.



posted on Mar, 4 2016 @ 11:18 AM
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a reply to: Tucket
Is there a reason you are making it? It can be bought relatively cheap. I use it for a lot of things. Good stuff.



posted on Mar, 4 2016 @ 11:27 AM
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originally posted by: ResearchNOWknowledge
... Panela? Why not just used the raw sugar like suggested if u want to culture a mother... I tried making kombucha but didn't get the desired taste cause of sunlight I think... You keep it in a dark place?


I use panela because I havent came across raw sugar in any of the stores around here. Theres lots of panela...cheap.

But, from what I read, panela is raw sugar, just unrefined; can be used instead.

Good idea though. Ill look harder for raw sugar next time.



posted on Mar, 4 2016 @ 11:29 AM
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I love all this talk of keeping your mother's in dark places. Very Norman Bates.



posted on Mar, 4 2016 @ 11:29 AM
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originally posted by: ugmold
a reply to: Tucket
Is there a reason you are making it? It can be bought relatively cheap. I use it for a lot of things. Good stuff.


The stuff for sale here in Colombia is either fake, or really expensive..



posted on Mar, 4 2016 @ 11:30 AM
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ZZZZttttt
edit on 4-3-2016 by redoubt because: zzzttt



posted on Mar, 4 2016 @ 11:35 AM
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originally posted by: butcherguy
I have never used sugar in making vinegar and never had a problem developing a mother, but the apples came from an un-sprayed tree.
My biggest problem was having any cider left after it got hard to make vinegar from.


Dont you have to let the mixture sit for a lot longer without adding sugar? Like 6 months?

I could give it a shot though..

And yeah, I wish I had some proper British Columbian apples down here..

sorry to hear about no cider being left over..
edit on 4-3-2016 by Tucket because: (no reason given)



posted on Mar, 4 2016 @ 11:39 AM
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originally posted by: redoubt


ZZZZttttt


Thanks for editing...makes sense now..




posted on Mar, 4 2016 @ 11:43 AM
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originally posted by: AugustusMasonicus


I love all this talk of keeping your mother's in dark places. Very Norman Bates.


Norm probably did his best work while on acv




posted on Mar, 4 2016 @ 12:05 PM
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originally posted by: Tucket

originally posted by: redoubt


ZZZZttttt


Thanks for editing...makes sense now..



Exactly



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