Cider Vinegar

The health benefits of unpasteurised cider vinegar

We will also try to produce some apple cider vinegar “with the mother” which contains a whole host of vitamins, E, A, B1, B2, B6 and in particular vitamin C. The ‘mother’ is made up of enzymes with living nutrients and bacteria. This organic apple cider vinegar will hopefully be made from our fully fermented dry cider.

Especially the connection between cider vinegar with mother and the treatment of arthritis has been known for many years. Margaret Hills, a state registered nurse, pioneered the treatment of both rheumatoid arthritis and osteoarthritis with cider vinegar in the UK in the 1960s. Crippled by arthritis herself she cured her pain using cider vinegar and founded her clinic in Kenilworth.The explorer Sir Ranulph Fiennes famously cured arthritis in his hands and hip with a mixture of natural cider vinegar and honey.

To use or consume the cider vinegar for any health purposes, you should dilute it before applying it to your skin or drinking it.  (e.g. 2-3 tbsp of vinegar, diluted in water and honey, 2 times daily). It is very acidic and can damage the tooth enamel and the tissues of your throat, mouth or skin.

Information about making organic apple cider vinegar here: http://www.cider.org.uk/part6.htm
photo: Gabi Schoenemann_pixelio.de

Update January 2014

January 2014

As far as we can tell from the few demijohns we filled, the cider is continuing its long fermentation well (the large fermenting containers are not transparent). The honey-coloured cider seems to have settled well and is in the process of clearing. Sediment has begun to settle at the bottom of the glass jars.

Today we took a first tasting from the smallest of the demijohns (approximately 2 liters), the only container so far to have all but finished fermentation. It appears our cider  will be dry and reasonably strong with a light sparkle. All in all, quite encouraging!

We took this opportunity to experiment with what our cider book calls “the racking” and “second fermentation” with the bulk of this demijohn: We added 1 tsp of caster sugar to 1 liter of cider, and 2 tsp to another liter. These 2 specimens are now filled into bottles and labelled. The bottle tops are not completely screwed in as we expect a second, slower fermentation to take place within the next week which will increase the inner pressure of the bottle. We hope this won’t be our first consignment of apple vinegar!

In order to get a sweeter cider in the future, we will have to think about adding some form of non-fermenting sweetener before filling the cider either into bottles or 5l containers or be more selective about the apples we use.

More about our experiment with second fermentation after next week when we have tried the cider.

photo: schnorbsi_pixelio.de