Head over to Wardeh’s site and sign up for the free Webinar about Grain Preparation.

You’ll learn so much!

What is a Webinar?

Combine “web” + “seminar” and you get “webinar”. That’s what this is. A place on the web where we gather at a certain time to discuss something. In this webinar,  Wardeh will be discussing traditional grain preparation methods.

this is your opportunity to learn what you need to know about grain preparation. Be sure to sign up today. If you can’t attend but would still like the information in the Webinar, go ahead and register… Wardeh will email you after the webinar with a link to check out the replay. This link won’t be shared anywhere else; you must register.

These are my instructions for making Cider Vinegar. I don’t remember where I got them, it could have been my Grandmother.

There are folks out there who make this procedure a lot more difficult than it has to be.  I figure there’s good reason to use special equipment and check this and that, but this is just the way I’ve always made it and it has worked well. Every. Time.

The easiest thing to do is to start with hard cider. That is cider that already has a 3-5% alcohol content. Its not common that you find cider like that around here, so I just use regular cider. Takes a little longer to make the vinegar but not enough to make a difference.

If you’ve got an abundance of apples, you can press your own juice and make your cider and then make the vinegar.

You’ll need apple cider, molasses and brewer’s yeast.

Use a one or two gallon glass pickle jar that has been cleaned and sterilized by pouring boiling water in it. Rinse well with the boiling water and then pour out all the water.

For each quart of cider you use, add 1/2 cup of molasses and 1/4 cup brewer’s yeast. Put the cider, molasses, and yeast into the jar.

Fill the container the rest of the way with pure water.
Leave the container partially open to the air. I usually place a double thickness of cheese cloth over the jar and then fasten the cheese cloth down with a rubber band.  Fermentation begins at once and usually within a week you will have vinegar.

Pour the clear vinegar into pint or quart jars and close tightly. Leave the sediment or lees in the bottom of the large jar and fill with fresh cider. The lees provide the yeast this time and each time you make cider now, you don’t have to add yeast.

There may come a time where the lees are not as rich with yeast as they once were and you will have to add more yeast. Just add the amount of yeast and molasses that you did at the first of this recipe.

I have also heard of apple cider vinegar being made with only the cider.  You put the cider in a sterilized gallon jar, cover with a cheese cloth and let it sit for 6 months. I prefer to make it using yeast and molasses.

It’s time for the next class at Gnowfglins eCourse and in this course you can learn to make all kinds of cultured dairy products. Wardeh will show you everything you need to know to make your own delicious butter, sour cream, cheese …. well, here is a complete list of what she covers in this class ….

Cultured Dairy eCourse Includes …..

1. About Cultured Dairy and Cheesemaking
2. Sour Cream / Creme Fraiche and Whole Milk Buttermilk
3. Cultured Butter and Buttermilk
4. Clabbered Milk and Cheese
5. Heritage Yogurt
6. Greek Yogurt*
7. Kefir and Kefir Cheese
8. Kefir Cream and Kefir Ice Cream
9. Ricotta* and Soft Cheese
10. Cottage Cheese
11. Feta Cheese
12. Middle Eastern Fresh Cheese
13. Queso Fresco Cheese
14. Fresh Cheddar Cheese
15. Traditional Mozarella Cheese*
16. Propagating Mother Cultures

When you sign up for the course, you also get,,,

* Class enrollment doesn’t close. Enroll at any time.
* Total access to all available lessons from the get-go.
* Three membership plans to suit your commitment level, goals, and budget.
* Exclusive monthly thank you gift for qualifying payments.
* Weekly lessons presented through multi-media tutorials.
* Exclusive members-only forums.
* Weekly email reminders (optional).

Weekly video demonstrations and print materials will guide you in your practice and mastery of cultured dairy principles and techniques. By the end of this eCourse, you’ll have a wonderful recipe collection, as well as a ton of practice putting it all to use.

You can learn about this class here. If you sign up for the class through CHK, CHK will earn a small commission!