The vinegar of biological origin possesses a mild flavor and keeps in itself all useful substances and vitamins of an initial product. As raw materials for vinegar berries, fruit, wine, rice can serve. Such vinegar improves taste of salads, vinaigrettes, sauces. Besides, it is used in the medical purposes.
It is required to you
- For apple cider vinegar:
- 1 kg of the crushed apples;
- 150 g of sugar;
- 5 l of water.
- For wine vinegar:
- 1 l of dry grape wine;
- 3 l of water;
- 260 g of sugar;
- 4 g of a wine deposit.
- For rice vinegar:
- 300 g of rice;
- 2 l of water;
- 900 g of sugar;
- 1/3 tablespoons of a yeast powder.
Instruction
1. Apple you uksusotberit apples for vinegar: it is possible to use the damaged and overripe fruits. Wash up them, cut off the damaged places, destem, crush in the blender together with seed boxes. Put weight in the enameled pan, fill in with warm water, add sugar (it is also possible to add a crust of black bread, a raisin handful), cover a pan with a gauze in several layers, put to the warm place and sustain within two weeks.
2. Filter pan contents, pour on bottles and a zakuporta. Leave bottles in the dark place for two months, then filter liquid, again pour in bottles, densely close, you store in the cool place.
3. Wine to an uksuspodogreyta water, pour warm water and wine in a big large bottle or other glass capacity, add sugar, pour in a wine deposit (a whitish wine deposit from a bottom of the bottle which stood in shop). Cover ware with a gauze and leave in the warm place for two months. Filter vinegar through several layers of a gauze, pour in small bottles and seal (miss the mark with pitch, paraffin or sealing wax a stopper junction with a bottle), you store in the dark cool place.
4. Rice you uksusvozmit glass or ceramic ware, wash out rice under flowing water, fill in with water that it covered rice, cover and insist within four hours in the warm place. Transfer ware to the cool place and leave for day. Filter infusion through several layers of a gauze, add sugar and stir a wooden spoon before full dissolution.
5. Take mix on a steam bath within 20 minutes, cool, add yeast, leave mix for fermentation in the warm place for a week. Pour mix in clean ware (bank), close a gauze and tie, put to the dark place, maintain at the room temperature within a month.
6. Taste vinegar in a month, sustain still some time if you want to receive sourer taste. Filter mix, boil once, pour on bottles and densely a zakuporta.