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Discussion Starter #1
I'm trying to ferment apple cider vinegar. My friend made a bunch of crab apple jelly and I brought home a big sack of apple bits. It's been fermenting with water in a huge bucket for about 2 weeks. When do I strain out the apple bits? How long until it's vinegar? Should I add some Braggs to get it headed in the right direction? I have about 4 gallons. I would like to feed the apple bits to the chickens but not if they are still full of alcohol. It smells good and is very bubbly still.
 

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I've never used apple bits, I use apple cider. If I want vinegar I have to add a "mother" if I just let it sit I get hard cider.
 

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Discussion Starter #3
Thanks KarenP. I think it's at the hard cider point right now. I will go ahead and strain it and add some Braggs. I tried asking on my FB fermenting groups but didn't get any replies. Thank you.
 

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I usually add about a tablespoon of mother from an old batch when I start it. I usually let it sit about a month before straining everything out and using.

Dawn
 
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