apple cider vinegar number 3

Time to clear out the freezer. Accumulated 1 kg of apple scraps, 1032g to be precise.

Ori recipe calls for 1 heaped teaspoon sugar per apple. According to Google, medium apple is about 180g so added 6 heaped teaspoons of sugar.

200ml of my ginger bug to act as the yeast at the start of stage 1 in the fermentation.

Enough water to cover, which was 1400ml.

Weighed it down with a bag of water.

Will leave for 2 weeks before decanting and adding the mother from the last batch.

 

Hard apple cider & apple cake

Bought this for 8.99 from Lulu. Under rm1 per medium apple is a bargain for apples not from China.

Plus it was a mix of sweet red and sour green apples, exactly what this recipe called for...

Two were badly bruised but luckily weren't rotten. I used most of it.

No waste... these bits will be going into the outdoor vinegar I have fermenting... 

The result after running thru the masticating juicer... 974ml. The recipe calls for 1 litre so close to perfect.

The pulp was 114g. It will fo to making an apple cake. The juicer spits out pretty dry pulp so hope it tastes ok.

I scraped quite a bit of juice for the cider and pulp for the cake from the juicer parts...

The hard cider day 0...

20Sep2020 day2 update: Its bubbling! Taste sweet. That's faster than the instruction video (I was going to add a ginger bug if it didnt bubble after 72 hours). All looks healthy on top...

21Sep2020 day3 update: Bubbling well! Taste a lot less sweet. Top still looks good. You can see from this side pic (taken after I stirred)  how high the pulp got pushed upwards by the CO2 bubbles...

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Now for the cake made with the pulp. I used this recipe. Just picked it from the first page of results...

Ingredients:

1/2 cup butter, softened =113g

1 cup sugar = 200g. I reduced it to 185g

2 eggs

1/4 teaspoon vanilla. I used artificial vanilla flavour.

1 1/4 cups all-purpose flour = 150g 

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups shredded peeled apples. I used 114g pulp 

1/2 cup chopped walnuts. Replaced that with 61g almond slices

The cake from the pulp...

Baked for 41 minutes at 170C.

The cake verdict? I will let you know in 10 minutes...

10 minutes later update: Nice! The cake was not too dry.

But lots of room for improvement...

- could have reduced the sugar 

- The apple taste was there but I should have added at least 1 normal apple instead of 100% pulp. Anyways it was an experiment.

- More of the sour green apples would have worked well too.

- A bit too crumbly. A quick search led me to this. Too many variables! I will settle for crumbly cake.

Various vinegar experiments

This is a summary of the vinegar experiments I have started. It's really addictive... I feel like starting a new batch of vinegar everytime I see some fruit lying around!

1. acv batch1
2. acv batch2
3. lime/lemon peels mini vinegar
   
4. outdoor dirty conditions pear scraps vinegar
5. outdoor micro-mini acv
6. pineapple scraps vinegar

apple cider vinegar - batch2

Following this guy's method coz he seems like the only one who knows the science behind it all...

Slight variations but still sticking to his methodology...

- I won't be juicing the fruit.

- I will use my ginger bug instead of yeast

The ingredients and amounts I used...

1 litre dechlorinated water

357g apple scraps

1 TBsp white sugar

150ml ginger bug (liquid only)

The slightly cloudy top is from the ginger bug I added. It cleared up the next day.

Oh and later at the start of stage 2 I will add 2 TBsp Bragg acv.

Moved the apple scraps around daily. 

17Aug2020 day2:

20Aug2020 day5: a thin pellicle has formed and as a result I havent mixed it today...

23Aug2020 day7: Removed solids. Total juice was 1239ml (145ml of that was from squeezing the solids through a cloth). After allowing to settle, I used the liquid minus the sediment which amounted to 1176ml. pH was around 5. Added 2 TBsp Bragg acv

Now wait till 12 Sept to test again.

29Aug2020 day14: First signs the liquid is clearing.

14Sep2020 day30: Tastes nice, milder than Bragg acv. pH 3.5. Bottled it.